Please follow the links below for the ingredients to make the chutneys. Mix well. Now add the finely chopped onions, coriander leaves. Then add back to the ragda so it turns thick. This helps to thicken the curry sauce. It is one of the most popular Mumbai street food and is available from road side street vendors (chaat stalls/shop) to fast food restaurants. 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. Hello Swasthi Although it tastes best when prepared fresh, you may easily make it in an Instant Pot if you soak the peas while preparing the other components. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. 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 consistency should be medium to medium-thick and flowing. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. It is typically served with various chutneys, then topped with papadi and sev . welcome and happy cooking. Remember me I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. Ragda 1 cup White Peas 1 1/2 cup Water 1/2 tsp Turmeric powder Salt to Taste Pattice 2 Potatoes Boiled and mashed 1 tsp Red Chilli powder 1/2 tsp Garam Masala 1/2 tsp Roasted Cumin powder 1/2 tsp Coriander powder 1/2 tsp Chat Masala 1/2 cup Coriander leaves Salt to taste Instructions 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! Assemble only when you are ready to eat else the patties become soft. Ragda is best served hot or warm, but never cold. Heat oil in the pressure cooker on medium high heat. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Strain the excess water from soaked pea and chana dal. 26. Copyright 2023, RuchisKitchen. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! 7. So make sure you submerge the peas with several inches of water to allow room for their expansion. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Heat oil in a cooker and add ginger, garlic and green chilies. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. Lastly add hing. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Vary the quantity of chutney while topping according to your preferences. 17. 27. Thank you. In a pan it will take a lot of time to cook these peas and I would not recommend it. While the ragda pressure cooks, make the green and red chutneys. Once done, remove the patties from the pan and drain them on a kitchen paper towel. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Soak the peas in enough water to cover them by about an inch. Please read my. Turned them to the other side and then repeated for another 10 minutes. Ginger garlic paste - 1 tablespoon. 5. YouTube Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. Bake them at 400 F or 200 C for 14 mins. Preferable refrigerate for at least an hour. INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder Once the cooking time has elapsed, turn off the Instant Pot. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Divide the dough to 8 portions and make balls. Oilto cook our potato patties and ragda. The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Let the pressure release naturally for 10 minutes before releasing the valve. Method: For the Ragda: 1. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. 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. Soak and cook the peas well to get a thick consistency. Set it aside. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. Use United States (US) dollar instead. . When ready to plate, chop the onions, green chilies, and cilantro. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. Thank you so much! Saute everything for a minute. Loved the red chutney especially. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Rinse well and put in the Instant Pot with 4 cups of water. Furthermore, this recipe is . Step 5 Whisk curd and add into pan. For more information about popular recipes, keep reading Seema. Old peas need longer time to cook. July 1, 2013 May 22, 2020 by . I wont recommend a pan as it will take a very long time to cook these peas. Yes, you can bake the pattice or even shallow fry them. Mix all of them and taste test. To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. If you have made the recipe, then you can also give a star rating. Please advice. 14. To make Matar Chaat, simply top your warm ragda with some sweet date tamarind chutney and spicy green chutney followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Your measurements and tips helps me alott while cooking. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. This recipe is made with common ingredients; you probably already have in your pantry, and they are . Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. Cumin powder - 1 tea spoon. Starchy legumes are a rich source of minerals, vitamin- B, and protein. My family loves this ragda patties and I have made it many times earlier. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. In my house, we all are chaat lovers! Flip when the bottom side is golden brown. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Wash and soak the Vatana overnight in water. Saute until they smell good for about a minute. Sure will keep sharing Keep aside. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! When the pressure releases completely, open the lid and check if the peas are done. Makes approx 30 patties. Lift with the spatula and check to see if the base is golden. Doesnt this sound really addictive? Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Welcome to Dassana's Veg Recipes. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . 18) Add salt, sugar, lemon juice, green chilies and cornstarch. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. I prefer making them in my Instant Pot. Cook the peas for 3-4 whistles over medium heat until soft. The fork should have little trouble slicing through the potatoes. Add oil to the pan. Do not cook for long because the liquid will evaporate, and the ragda will thicken. In a pressure cooker, cook the soaked pea and chana dal for 10 min. I doubled the recipe and made in my 8 qt ip. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. When ready to use, drain the peas and rinse them under tap water. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! 4. Then add teaspoon hing. Serve hot patties with the peas ragda and green chutney. Place the patties without over crowding. Add all of the 3 chutneys, as much as you want. Ragda Pattice does not store well once assembled. "to pass off aloo tikiya and ragda pattice as the same thing.This truck has limited menu but they do" more Outdoor seating Takeout 3. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. However, this is how I assemble my Ragda patties . 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Cover until ready to shallow fry. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Making Ragda in stove-top pressure cooker. To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. 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. The curry should not have a thin or runny consistency. Sort through the white dried peas or matar to remove all the pebbles and gritty things. The timings may vary depending on your model/ brand of air fryer. Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. Also add red chilli powder and salt according to taste. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Let the Instant Pot cook and cool completely on it's own and open when valve drops. Add the ground spices turmeric powder, red chilli powder and salt. By Swasthi on November 11, 2022, Comments, Jump to Recipe. Add more salt if needed. Join Seema today and get a free 1-week trial. Flatten and make 8 patties. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). Heat oil in a pan. You may either buy a pre-made sev or create one yourself. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! 4. Maintain the Instant Pots warm setting. Add cumin seeds, bay leaf and hing powder. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. 11. Mash the boiled potatoes (preferably when hot as it easy). It wont change the flavor. Instructions. Once done, drain the water and rinse them well. Leave a star rating by clicking on the below! 20. Cancel the saute mode. Ragda Patties is a very filling dish. Flatten them, shape into round patties and keep aside. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. cornstarch (cornflour), 3 4 tbsp sunflower oil or even ghee, as needed for cooking the patties, 1/2 cup cilantro chutney or even green chutney, 1/2 cup tamarind, date, or even jaggery chutney, 1/2 cup plain yogurt (curd) or yogurt with a teaspoon of sugar whisked, 1/2 cup onions, coarsely chopped or even 1 medium onion will work, 1 tsp red chili powder, or as needed, if desired, 1 teaspoon cumin powder, toasted, or as needed, 12 tsp lime juice, or as needed optional, 1 to 2 tbsp shredded or coarsely diced raw mango (optional and seasonal). Hope this helps. Next day the dried green pea should double in size. Keep the potato patties on the hot oil in the tava for frying. These are crispy on top and soft inside making them melt in mouth. Drain and rinse one its done cooking and set to the side. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. Recommend a restaurant with good Ragda pattice. Next, whisk hung curd with a whisker and add into the masala. Mix well. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Spread the oil well and fry them on the other side as well until crisp and golden. Ascertain that the mash contains no fine potato bits. Ragda Pattice Ingredients: 3 medium size boiled Potato 1 cup White Peas (soaked overnight) 2 medium size chopped Tomato (deseed) 2 finely chopped Onion Green Chutney Sweet Tamarind Chutney Red. Repeat this for the other side too. For the quantities, check my tamarind chutney post. Thanks for the quick response. Keep the warm function on. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. ? Peel the boiled potatoes while still hot or warm. 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. Pressure cook on a medium heat for 6 whistles. Take a tennis ball size of a mix in your hand. Then top with some pomegranate arils. They were crisp and perfectly done. Facebook So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. 8. 12. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Stir in the chopped coriander leaves and keep the ragda aside. Check if the peas are tender and softened. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. To make ragda patties recipe Roasted cumin powder (as needed) Red chili powder to sprinkle (as needed) Roasted coriander seeds (crushed as required) Onions (finely chopped, as needed) Tomatoes (finely chopped, as needed) Chaat masala as needed Meethi chutney as needed Green chutney as needed Coriander leaves (finely chopped as needed) 13. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Hi Rhea Transfer the rinsed peas to a clean bowl. Add degi mirch and coriander powder to it. 8. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. 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That sets the flavor and texture apart assemble, so keep everything ready before you the!