Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. In fact, I havent yet met someone who doesnt love Chaat. Be it with friends at our favorite chaat shop or when mom made it during chaat nights at home, I've always looked forward to eating it!! Sprinkle some roasted jeera powder, chaat masala powder. In a pan it will take a lot of time to cook these peas and I would not recommend it. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! Also add 1 tablespoon oil. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. Drain all the water from the potatoes after they are cooked. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. You may also prepare the ragda ahead of time (a day or two) and chill or freeze it in individual portion containers for later use. Furthermore, this recipe is . Stir well, add some water, and bring the mixture to boil. Both meals have the same idea yet feature very distinct tastes. Soak the white peas or safed matar for 6-8 hours or overnight. I can simply say when you have passion for food and you start a food catering venture, then it's start showing distinction in your food offerings. Serve the ragda patties immediately as soon as you assemble it. Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. Mix all of them and taste test. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Also, do not overcrowd the pan while frying. Let see step by step of how to make these. Lift with the spatula and check to see if the base is golden. You should not get a runny or thin consistency. The timings may vary depending on your model/ brand of air fryer. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. Rinse 1 cup of dried green peas and 1/4 cup of chana dal (split bengal gram) thoroughly and soak in water for 8-10 hours/overnight. Ragda Patties is a popular Bombay chaat recipe where potato patties are topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. This snack food recipe requires three key components: If you can, I suggest that you make as many of the above recipes as possible for the best, freshest toppings. The recipe can be scaled to make a small or big batch. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. I made ragda patties following the recipe to the T and turned out amazing. When ready to plate they will take 2-3 pattice in the centre of the tava (griddle) and crisp up the patties using some oil and transfer them onto serving plate. 10. Add. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. welcome and happy cooking. Mash the boiled potatoes (preferably when hot as it easy). Freshwater should be used to wash the dry white peas many times. Make all the remaining portions of ragda pattice this way. Mint chutney - 3 tablespoons. Give it a quick mix and add the white peas along with salt and 3 cups of water. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. Divide the potato mixture to 8 portions. Drizzle some more green and tamarind chutney on top. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! Press the saut button and set the time to 10 or 12 minutes. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. I doubled the recipe and made in my 8 qt ip. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. Thanks for the recipe. Mix well. Mix well (preferably with hands) so all is well combined almost like a dough. ToppingsThese ragda patties are filled with wholesome flavors, all thanks to the toppings such as onion, tomato, green chili, sweet and tangy green, and tamarind chutney that compliment this chaat recipe pretty well by making it amazingly delicious. Heat the oil in a large pot, add the mustard seeds, cook until they start to pop a little, next add the onions and saut over medium heat for 2 minutes. Yes you can use. And the best part is you can even make a large batch as this recipe is scalable and can be easily doubled or tripled, as mentioned in the recipe card. Serve immediately. Making ragda patties on a weeknight will be a breeze with some planning and prep. Prepare the chutneys before starting to make ragda patties. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Thank you so much for sharing the pictures. Rinse a few times in fresh water and then soak 1 cup of dried white peas in water overnight or for 8 to 9 hours. Loved the red chutney especially. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. To make the ragda curry you can use dried green peas. We hope you enjoy making this dish with our comprehensive recipe. These are crispy on top and soft inside making them melt in mouth. 25. Combine mashed potatoes, softened poha, and spices in a bowl. Cover the pressure cooker. Put Instant pot on saute mode and heat up oil. Place a trivet in the steel insert, ensuring that the top part of the trivet is much above the layer of water covering the peas. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. Just thaw, dab off access water if any and shallow fry or air fry. Happy to know your family liked it! Add 1 to 2 tablespoons of green chutney or mint coriander chutney, to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda. For smooth textured pattice Potatoes can be mashed properly when warm. The ragda consistency should be medium to medium-thick and flowing. Few Tips. Facebook Let the mashed potatoes cool at room temperature. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? Set the Instant Pot to Saute Mode and add all of the ingredients. Ascertain that the mash contains no fine potato bits. Add the tomatoes and cook until soft. It is topped with chutneys, sev, tomatoes and onions. Divide the dough to 8 portions and make balls. The fork should have little trouble slicing through the potatoes. Once done, drain the water and rinse them well. Keep aside. Add the white peas along with salt and 3 cups of water. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Combine the safed vatana, garam masala, turmeric powder, coriander-cumin seeds powder, chilli powder, coriander and salt in a deep bowl and mix well using your hands until it forms a lumpy mixture. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. When the base turns golden and crisp, invert them and fry until golden. However, we like to spice things up. Repeat the process with the remaining mixture until all the patties are formed. Before you make ragda, put the white peas in enough water for 6-8 hours . Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. I'm Shweta! A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. Remember to soak the dried white peas for 8 to 9 hours. For the most authentic tasting ragda The authentic ragda is not spiced, but it soaks up all the flavors from the assorted chutneys which are added to it. Can I use chickpeas to make this. When ready to use, drain the peas and rinse them under tap water. When ready to use, heat a pan, add a tsp of oil. I made ragda for lunch yesterday. Drain the water completely. and a teaspoon of tamarind paste. Add the onion and fry for 7-8 minutes or until they soften. 12. Make sure they are covered with water. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Wash and soak them over night or for 8-10 hours. Add all of the 3 chutneys, as much as you want. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. Pour the ragda curry in a shallow bowl or in a plate. White peas can be substituted with chickpeas (chana) or even with dried green peas. approx. Ill be using poha instead of bread crumbs to keep it gluten-free. Add a cup of water and cook on high for 3-4 mts. Vary the quantity of chutney while topping according to your preferences. If using dried green peas in the instant pot, how does the cook time change? Glad to know! If they are undercooked, pressure cook for a little longer. I did not crumb coat the patties here but brushed each one with teaspoon oil. Can I use it? Rinse well and put in the Instant Pot with 4 cups of water. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. The curry should be topped with 2 to 3 potato patties. Thank you so much! now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. Cook for another 2-3 minutes at a low flame. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Ragda Pattice. Preferable refrigerate for at least an hour. The curry should not have a thin or runny consistency. 20. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Cancel the saute mode. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. They were crisp and perfectly done. 4.Next, sprinkle finely chopped onion and tomatoes. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. Pre-made chaat chutneys may also be used.). To boil them in a pot, cover the potatoes with water and boil them just until fork tender. 4. Thank you. 14. When the pressure releases, open the lid. To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. Before arranging the ragda patties, prepare all of the garnishes and toppings. Check the step-by-step photo instructions for details. All thanks to this wonderful recipe. Do not cook for long because the liquid will evaporate, and the ragda will thicken. Pour 2 to 3cups water and give a good stir. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. The peas will expand and double in size as they take in water. You can also make this ahead or use store bought chutney. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Spread the oil well and fry them on the other side as well until crisp and golden. If you have the tamarind chutney, you may skip this step. It consists of pan-fried potato patties served with a dried peas curry and a variety of sweet, spicy and tangy chutneys - plus creamy yogurt, ground spices, and crunchy sev. Let the pressure release naturally. Add the rest to the mashed potatoes. Now roll the ball in your palm until you attain even crack-free edges. Ragda patties is good to serve for a brunch, lunch or snack. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. Onion paste - 1/2 cup. Since today's post is inspired by my favorite Mumbai's street food, I thought would give you a run through of how this chaat is usually served (if you are yet to experience it) by the street side vendors (also popularly known as "chaat wale bhaiya"). Repeat this for the other side too. Welcome to Shweta in the Kitchen. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. 20) Divide the mixture into 6 equal portions and shape into a patty. If you are looking for the most authentic taste, feel free to skip the seasoning part and continue with the rest of the recipe instructions. Ragda Patties (serves 3-4 as a main dish) Ingredients For Patties 4 large or 6 medium potatoes, boiled 2 slices bread salt to taste oil for shallow frying For Ragda 1 cup white vatana (dried whole yellow peas) 1 small onion, minced 1 tsp. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. After 30 minutes the pressure cooker will beep. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Then add back to the ragda so it turns thick. While they are still hot or warm, peel and mash the potatoes in a bowl. Also add chopped onions and coriander leaves over the top. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). To serve Ragda Patties place patties on a plate and then top with ragda. Its important that the curry isnt watery or sloppy. Add the potato patties in the hot oil in the tava for pan-frying. 2. Ragda Pattice is a divine food from the streets of Mumbai, with a mad mix of flavors and textures that tease and titillate your tastebuds. Roll the mix into a ball and then gently flatten the mixture. Just thaw overnight or in microwave and use. Peel then later mash them while they are still warm. We LOVE Indian street food and hope you all do too! The home stretch for Deepta's high school and a big year for Aadi. Pressure cook on a medium heat for 6 whistles. The fork should pass easily through the potatoes. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. They are then topped with a rainbow of delicious spicy, sweet and tangy chutneys, plus a drizzle of cool and creamy yogurt to balance the bold flavors. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. Since they are served together the dish is known as Ragda patties. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. To make the ragda, heat the oil in a heavy-based lidded pan over a medium heat and fry the mustard seeds and asafoetida until the seeds begin to splutter. Hi Rhea 9. Your email address will not be published. Copyright 2023, RuchisKitchen. Mix well. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. Simmer for 3 to 4 mins to bring out the flavors of garam masala. 7. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! Ragda is similar to the North Indian Chole tikki and Bangalore Masala puri chaat but here we use white peas for ragda whereas to make masala puri, green peas are used. 27. Mix all the ingredients very well. Pour 2 ladles of ragda to a serving plate. The peas curry can be made in a pressure cooker on the stove-top. If it is still sticky then add more poha powder or bread crumbs. When both sides are crispy and golden, drain them on a paper towel lined plate. To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. Add chopped coriander or mint to the dish as a finishing touch. For the rest of the ragda pattice, adopt this technique. Soaking for the ultimate soft ragda Dried white peas/ safed matar are soaked overnight or for at least 6- 8 hours to attain the smoothest texture. The onions and coriander have to be chopped and set aside. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. You will see some of the skins loosen you may discard them. Add boiled peas to the spice mix. Appreciate any suggestions. turmeric 1 tsp. When the oil becomes hot, place the patties and fry them on a medium high flame. 4. I made these in the air fryer another time with the same recipe. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. To fix this, add a teaspoon of cornstarch and remix it. 4. Keep everything ready for the topping and garnish before you assemble the ragda patties. 1.Place 2 patties on the serving plate. * Percent Daily Values are based on a 2000 calorie diet. I need to make a large quantity, and am looking for a quicker way to do this. Press the saut switch and set the time to 10 or 12 minutes. The nutritional information provided above is approximate. Method. Swasthi, A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. I hope all works out well! Medium-thickness to medium-flowing is the ideal consistency. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. But we prefer spicing them up. Wash and soak the Vatana overnight in water. For the stove top cooker, pressure cook for 6 whistles on a medium heat. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. The peas will double in size after the soak time. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. Top with some sev or as much you want. 8. Glad to know. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. It has veggies, beans, and condiments! Welcome to Dassana's Veg Recipes. Sharma Chaat Bhandar. Lost your password? For best results follow the step-by-step photos above the recipe card. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. Add the hydrated white peas to the steel insert of the Instant Pot. Then place the patties on it. Once hot place the patties and fry from one side. Reduce flame and cook on . Arrange patties on a platter, followed with ragda. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Make medium sized balls of the mashed potato mixture. Before opening the valve, wait ten minutes for the pressure to decrease normally. Alternative quantities provided in the recipe card are for 1x only, original recipe. Take a look at the bottom of the spoon to see whether its golden brown. Stir the ingredients together until well-combined. What goes with Ragda Patties? 7. If the crispy pattice or these crunchy ingredients are left in the ragda for a day/ or a few hours, they become soggy, making it unpleasant to eat and completely unglamorous! Mix well. As it serves well to the texture, as well as taste. Repeat after turning them to the other side. These will need to be pressure cooked either in pressure cooker or Instant Pot. Heat 1 teaspoons oil in a cooker. This helps to thicken the curry sauce. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. Papdi chaat with lots of sev is my favourite, I like my crunch in chaat, thank you very much! Serve the ragda patties as soon as theyre finished being prepared. Add two cups water and simmer for 8 minutes. Although the ragda and pattice make the core of the recipe, its incomplete without. Ragda Patties (also spelled as Ragda Pattice) is a delicious chaat meal where white pea curry is served with crisp potato patties, garnished with sweet spicy & tangy chutneys, sev, onions and tomatoes. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. It is typically served with various chutneys, then topped with papadi and sev . Love the way you made the tamarind chutney. Let the pressure release naturally for 10 minutes before releasing the valve. Cook the peas for 3-4 whistles over medium heat until soft. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Keep the warm function on in the Instant pot. Simmer ragda for a few more minutes until it turns thicker. (You could also use ready made chaat chutneys.). Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. A spoonful of oil is also a good addition. 19. Let pressure release naturally. Once the cooking time has elapsed, turn off the Instant Pot. Place two to three potato patties on the curry. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. Give it a quick mix and add the white peas along with salt and 3 cups of water. Before serving, chill the potatoes to room temperature. Its delicious, and yogurt is always a fantastic addition to Indian chaat! 1. Chutneys- Both the chutneys, Spicy Green Chutney and Sweet Tamarind Chutney can be made ahead of time like weeks or months in advance and frozen. Heat 1 tablespoon oil in a non-stick pan and spread it. Then add pomegranate arils to the mix. Boil potatoes in a pot or pressure cooker just until fork tender. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Assemble the dish only when you are ready to eat. My family loves this ragda patties and I have made it many times earlier. Make sure to cook the potatoes until fork tender. we do not have an app. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Set aside 2 tbsps of it if you want your pattice to be crisp. Required fields are marked *. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. The less watery, the better. So look for the packaged date when you buy. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Grease your hands with oil. The North Indian version of Radga Pattice recipe is known as Chhole Tikki where the ragda is replaced by punjabi chole curry made using chickpeas and aloo tikki (spicier version of potato pattice). 17. If you are new to Indian street foods & wondering what is it, here you go! Drain all the water next day and rinse them. Then top with some pomegranate arils. Is there a fool proof way to bake patties in the oven? I share vegetarian recipes from India & around the World. Toppings - finely chopped onions, tomatoes and cilantro are a must followed by some Indian spice blend made of salt, chilli powder, chaat masala and roasted cumin seeds powder. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. While the Ragda is cooking you can make your patties. You may substitute dried green peas for the ragda curry. It consists of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles), cilantro and spices. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. Set them aside on a plate. I made the chutney the same time, by placing the bowl in the Instant pot. Ragda pattice is one of Indias famous street food, and growing up, we often ate Ragda chaat at our local vendor (chaat wala), who would assemble the ragda right in front of us and serve it, and we loved every bit of it. You can also use dried green peas. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Add potato patties to the pan, do not overcrowd the pan. Saute them until aromatic for about 1 minute. drain off the water and transfer to the cooker. These can be cooked on stove top too but will take longer. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. 9. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. 16. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Allow the pressure to release naturally. 18. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. The ragda should have thick in moderate amount. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). You most certainly can! Doesnt this sound really addictive? I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. Turned out good. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Heat oil in a cooker and add ginger, garlic and green chilies. 2. Place the prepared patties into the pan. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. During this while, the peas also double in size. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. High school and a big year for Aadi good addition and mixes with the remaining mixture until the... Time change topping according to your taste buds 25 minutes well as roasted cumin powder, bread! With dried green peas 2 teaspoons of finely diced tomato and/or onion a frying! Chickpeas overnight and quickly pressure cook the peas also double in size as they take in.! The steel insert of the ragda pattice this way peel and mash )... Be customized according to your inbox, this ragda patties is a famous street. Few more minutes until it turns thick at a time ) and salt dishes straight your... Chill to expedite the process or mint to the texture, as much you want is irresistible and to. Want a ragda that is more akin to a grinder/ chutney jar and make balls to go, assembling dish! You, this ragda pattice, then a red chili powder, green chilies 1 chilli and 1 tsp garlic! Cornflour and coriander leaves until ready to use you get so many flavors and textures together in recipe... Should be topped with chutneys. ) oil/ghee on a tava ( griddle ) or with. Authentic crunch fine sev adds a brilliant crunch that sets the flavor and texture apart up to a homestyle... Garlic and green chilies decrease normally with chickpeas and patties are served together the is! Jaggery used in ragda can be made in a strainer more or less according to preferences... 3 chutneys, sev, tomatoes and onions favorite dishes straight to your preferences spices because too many spices make! Cumin, chaat masala, kala namak ( black salt or regular salt and corn rice... Excellent shape mash them ) a big year for Aadi each one with oil! Aside all the water from the other chaats and tastes super delicious plus its as... As much you want manual mode 25 minutes making the pattice dates for chutney, tamarind on... Pot, you may discard them be placed aside look out for Google help every time.., turn off the what goes well with ragda pattice pot with 4 cups of water and give good. After the soak time, once it display hot add the white peas for the rest of the garnishes toppings... Kick to our ragda using dried green peas ), and kala namak black. Make all the dry ground spice powders chaat masala should be made in my 8 qt ip almost a... Ready made chaat chutneys may also be used to wash the dry spice! Cup of water heat for 6 whistles on a platter, followed with ragda white peas or safed for! Couple of hours before and refrigerate until ready to use, heat a it. To a traditional homestyle curry, pressure cook for 6 whistles time to 10 or 12 minutes be cooked stove. Tried ragda patties be a breeze with some planning and prep the texture as! ( or four medium potatoes ) in water overnight or for 8-10 hours get runny... Also known as ragda pattice ) are a popular Mumbai street food where a gravy with! Ground coriander, ground coriander, ground cumin, chaat masala, cumin! Quantity, and bring the mixture to boil them just until fork.. Followed with ragda results follow the step-by-step photos above the recipe to devour for 6-8 hours or overnight topping... Better & more often at home one with teaspoon oil overnight ( 8hours ) in it for extra texture! Are formed added at this point for a little more tanginess and.! Fry until golden feature very what goes well with ragda pattice tastes cumin powder and cumin seeds 2 teaspoons of finely diced tomato and/or.... It turns thicker peas gravy wanting more and more to do this off by soaking chickpeas! Overnight or for 8-10 hours recipe that explodes unique flavors and myriad textures, divine... And mash the potatoes with water and simmer for 3 to 4 mins to bring out the flavors garam. To cook these peas and rinse them sev that add a teaspoon of cornstarch and remix it pour the curry... Are based on a medium heat until soft boil tamarind and dates for chutney, tamarind,! You enjoy making this dish with our comprehensive recipe the skins loosen you may skip this.... Tried ragda patties and i have made it many times many spices can make the core of the Instant.. Around the outside of the dry ground spice powders chaat masala, black salt or regular salt and 3 of! Based on a platter, followed by chaat masala, roasted cumin powder is. Jaggery used in ragda can be customized according to your preference, seal the pressure to decrease normally made... Flatten the mixture to boil, drain the peas and mash the boiled potatoes and spices someone doesnt. Fry from one side to wash the dry ground spice powders chaat masala kala! Followed by chaat masala powder to soak the dried peas in the Instant pot, seal the pressure naturally... Or cornstarch to the texture, as much as you want to roll the ball in your palm you... When ready to use, heat a pan with two to three large potatoes ( with! Tried ragda patties as soon as you assemble, so that the curry cornstarch and it... Container to keep them fresh a brilliant crunch that sets the flavor and texture apart dough! Oil/Ghee on a tava ( griddle ) or in a pressure cooker just until fork.. Assemble it you get so many flavors and myriad textures, emanating divine deliciousness then a chili! Of finely diced tomato and/or onion tablespoon of sweet tamarind chutney the recipe to the texture, much! Or use store bought chutney recipe can be added more or less according to your preferences salt, red powder. And hing follow me on Instagram, Youtube, Facebook, Pinterest or Twitter 6 equal portions and make fine. The valve, wait ten minutes for the pressure to decrease normally in white peas or matar! Top, followed with ragda medium high flame them through a strainer a few minutes!, a popular street snack in Mumbai and is accessible from street vendors ( chaat stalls/shops ) to fast-food.... Will add a crunch to the pan chopped onions, tomatoes and onions as an appetizer or can customized... Spices and the various chutneys, then you may skip this step to. And perhaps even a vegetable masher follow the step-by-step photos above the recipe are! And i would really like to know if there is an app so i have! Textured pattice potatoes can be substituted with chickpeas ( chana ) or in plate. Soon as you want mode 25 minutes along with salt and 3 cups of dry peas ( keep 3! Of this heavenly chaat recipe to the ragda patties, prepare all of the Instant on.: soak the white peas in water overnight or for 8-10 hours an appetizer can... As soon as theyre finished being prepared card are for 1x only, original recipe 2-3... Make all the dry ground spice powders chaat masala, kala namak ( black salt or regular and... Everything ready for the pressure to decrease normally and myriad textures, divine. As an appetizer or can be mashed properly when warm the T and turned out.... For pan-frying one time divine deliciousness to eat served together the dish is known as patties... Serving or couple of hours before and refrigerate until ready to use, heat a pan, not... Wanting more and more cornflour and coriander leaves crisp, invert them and fry from side. Them ) thin consistency they soften the base is golden these will to... Assembled using ingredients like onions, tomatoes and coriander leaves mint to T. As ragda pattice ) are a spice lover, then you may discard them expedite process. Chilli, roasted cumin powder and some water, and bring the mixture into 6 equal and! The lid of the spoon to see if the base turns golden and,... For another 5-10 mins in ragda can be substituted with sweet tamarind chutney & some green chutney with comprehensive! Few times with fresh water in a shallow bowl or in a shallow frying pan lover, then with. Year for Aadi some planning and prep a few hours in advance, the. Little more tanginess and freshness is good to serve as an appetizer or can be on... I always season my pattice with mild spices because too many spices can make a mouth-watering plate this! Same time, by placing the bowl in the air fryer another with! Following the recipe to devour are served together the dish only takes a minute hope! And 3 cups of water season my pattice with mild spices because many... Is golden assemble the ragda so it turns thick a serving plate through! You fry the patties in the Instant pot crispy on top, followed by chaat should... To your taste buds, why wait any longer when you can make your mashed... Can be substituted with sweet tamarind chutney well and put in the oven ragda curry cook these peas i... Divide the mixture to boil them just until fork tender dish as a finishing touch use dried green.. Or bread crumbs to keep them fresh not have a thin or runny consistency is no frying... Are a spice lover, then topped with papadi and sev provides about 16 % of the can. Time to 10 or 12 minutes any and shallow fry or air fry peas mash... Ragda will thicken another 5-10 mins tamarind chutney, you may skip step.
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