You will see some of the skins loosen you may discard them. When ready to use, drain the peas and rinse them under tap water. Make all the remaining portions of ragda pattice this way. Although I prefer to make it fresh and its a breeze to make it in Instant pot if you have the peas soaked while you prep rest fo the ingredients. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. I doubled the recipe and made in my 8 qt ip. Add more salt if needed. While Ragda Pattice may seem scary to prepare, it is really rather simple with enough preparation. We've updated our prices to Euro for your shopping convenience. Mix well the potatoes once again. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. Remember me When both sides are cirpsy and golden, drain them on a paper towel lined plate. If you like a bite to your peas cook for 20 mins. I share vegetarian recipes from India & around the World. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! When both sides are crispy and golden, drain them on a paper towel lined plate. 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. STEP 1. Welcome to Dassana's Veg Recipes. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. It is purely a dream recipe for street-food admirers. Set it aside. 3) Soak bread slices in water, extract all water and add to mashed potatoes 4) Add salt and red chilli powder and knead well 5) Form 8-10 small round balls; place each ball on palm and flatten it to make pattice Keep aside. I wont recommend a pan as it will take a very long time to cook these peas. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. If required, add extra salt to the spices before serving. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. It is one of the oldest foods in the streets of Mumbai and this simple recipe allows you to make it at your own home. Since they are served together the dish is known as Ragda patties. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). It will also serve the purpose quite brilliantly. Starchy legumes are a rich source of minerals, vitamin- B, and protein. This post may contain affiliate links. Method: For the Ragda: 1. Also add chopped onions and coriander leaves over the top. Also, do not overcrowd the pan while frying. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Mix together to make a non-sticky dough. 22. to teaspoon garam masala. Peel the potatoes while still hot or warm. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). You can prefer to add the amount of chutney as desired. Love the way you made the tamarind chutney. Top it with some sev (fried gram flour vermicelli) as much you like. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Hear oil in a pan and add cumin seeds to it. Make use of a trivet in the steel insert, making sure the trivets upper section is significantly higher than the water layer that covers the peas. White peas can be substituted with chickpeas (chana) or even with dried green peas. 9. 1-2 tablespoons of mint-coriander chutney, 1/21 teaspoon of dried red chile sauce (optional), and 12 teaspoons of sweet tamarind chutney should be spread over the rice before serving. Drain the peas and rinse them under tap water. 6. My aim is to help you cook great Indian food with my time-tested recipes. 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. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Of course, this recipe of Ragda Pattice has to be the one! Your email address will not be published. Kids-friendly and will please everyones palates! Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. (Depending on the quality of the white peas the time may vary). Add potato patties to the pan, do not overcrowd the pan. Please rate the recipe by clicking the stars below. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Select the PRESSURE COOK OR MANUAL mode. Hi Maddy, (You could also use ready made chaat chutneys.). "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. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. Therefore, while purchasing, check for the packed date. This makes the batter firm and the end result crisp. To make the ragda curry you can use dried green peas. Thank you.. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Ragda Patties have 321 calories per serving. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Add the white peas along with salt and 3 cups of water. There is no right or wrong way to assemble the ragda. Saute the aromatic spices for a few seconds. Garnish with chopped coriander leaves or mint leaves. Making ragda patties on a weeknight will be a breeze with some planning and prep. Potato Patties - You can make these ahead of time. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Serve the ragda patties immediately as soon as you assemble it. Get news and updates from SEEMA first, directly to your inbox. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. Ill be using poha instead of bread crumbs to keep it gluten-free. Set aside 2 tbsps of it if you want your pattice to be crisp. Potato Patties (Pattice) 4 medium-sized potatoes, or 2 big potatoes 1/2 teaspoon chili powder, red 1/4 cup breadcrumbs or 2-3 tbsp. Mash the boiled potatoes (preferably when hot as it easy). Ingredients For making Ragda you will require: 1 cup chole/kabuli chana/chickpeas/garbenzo beans 4 green chillies 1 big onion 4 tomatoes puree 4 cloves garlic 1 inch ginger The peas curry can be made in a pressure cooker on the stove-top. Your comments and reviews make my day, and they also help others find my recipe online. You will need exact same ingredients except the pattice. Set these aside. Ragda - You could make the ragda ahead of time too like a day or two and refriegrate or freeze for later use in individual portion containers. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. For the stove top cooker, pressure cook for 6 whistles on a medium heat. 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. Thank you so much! Mash as smooth as possible. Toppings and chutney amounts may be adjusted to your own preference. You could add ginger garlic to these if you prefer these spicy. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. You can also make this ahead or use store bought chutney. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! When they become golden and crisp, invert them to the other side and pour another tablespoon oil. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. 7. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. Cook on high pressure for 12 minutes. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Taste test and add more salt or garam masala if needed. Then, add cooked peas to the masala and continue to boil. I love to make this recipe for potlucks and parties and its always loved!! The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. Aloo Tikki. or 2 to 3 tablespoons cornstarch (known as cornflour in India), or ghee for frying the patties, add as required, (curd) plain or in which a bit of sugar is dissolved, whisked, (fine or super fine variety) or as required, Prevent your screen from going dark while making the recipe. Keep everything ready for the toppings and garnish before you assemble the ragda patties. Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe. 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. We moderate comments and it takes 24 to 48 hours for the comments to appear. 2. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. For those who are unfamiliar with this term, Ragda translates to pressed or mashed white peas stew, and patties mean crispy potato cakes, a.k.a. Now back to the Ragda Pattice, to get this going the instant pot helps. Place them in a separate area. Leave a star rating by clicking on the below! Then place 2 pattice. Add two cups water and simmer for 8 minutes. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. The North Indian variant of the Ragda Pattice is called Chhole Tikki, and the ragda is substituted with a Punjabi chole curry cooked with chickpeas and aloo tikki (spicier version of potato pattice). That's it, delicious ragda pattice is ready!! However, this post is about Ragda Patties, often spelled mysteriously as Ragda Pattice, something that I tried for the time in Kailash Parbat Singapore and kinda sorta fell in love with. 4. For more information about popular recipes, keep reading Seema. A spoonful of oil is also a good addition. Copyright 2023, RuchisKitchen. Next we will begin making the patties. Lower the heat and add the curry leaves, frying for 20 seconds. Thank you. Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! Pressure cook for 10 mins on high pressure. Drizzle some sweet date tamarind chutney and spicy green chutney. Mash them well and cool completely. 1. Sprinkle some chaat masala and roasted cumin powder. This time I have only red poha. Rinse well and put in the Instant Pot with 4 cups of water. Grease your hands with oil. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. 1 or 2 platefuls will keep you well satiated. Step 5 Whisk curd and add into pan. We noticed you're visiting from France. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Flip when the bottom side is golden brown. Some chaat stalls/shops also add red chilli garlic chutney. You can also use dried green peas. Check the seasoning and add more salt if required. This helps to thicken the curry sauce. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. But it's also rather wholesome, with its main ingredients being white peas and potatoes. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. Allow the pressure to release naturally. After that add cup of chopped onions and saute them until they become beautiful golden brown. If using Instant pot, follow the same steps on the saute mode. Pour about 2 ladlefuls of ragda over it. 3. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Next, whisk hung curd with a whisker and add into the masala. Check if the peas are tender and softened. Add the ground spices turmeric powder, red chilli powder and salt. You can also bake these in the oven by placing them on a baking tray. Mash as smooth as possible. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. Let pressure release naturally. Thank you so much. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. You may either buy a pre-made sev or create one yourself. Saut it. Not too thick or thin. Hack for potato patties: Use the hash brown or tater tots you get at grocery stores, Crisp them up and use in place of potato patties. Yes you may use red poha. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! Ragda Pattice does not store well once assembled. Thanks for the recipe. and a little perseverance goes a long way! Soak poha in lukewarm water until soft. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Ensure that there are no fine chunks of potatoes in the mash. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. Spread the oil well and fry them on the other side as well until crisp and golden. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. Get news first sign up for our newsletter. Avoid purchasing if the item is too old. Making this is a 2 step process & can be made simultaneously to save time. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Once it sizzles, add fennel seeds, ginger, and green chilies. After cooking the potatoes, drain them well. Make medium sized balls of the mashed potato mixture. I hope all works out well! Dig right in!! Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. so either the recipes can be checked on the website using the search button or on google. But you can also use the traditional Indian cooker. You may exclude them entirely if you want to create simple patties. Then turn over the patties and fry the second side until crisp and golden. Variations may exist due to the ingredients/brands used. Take a look at the bottom of the spoon to see whether its golden brown. Add breadcrumbs or cornflour and salt to the mashed potatoes. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. These can be cooked on stove top too but will take longer. Sometimes you may find that some peas are thoroughly cooked and some are not. Making Ragda in stove-top pressure cooker. Keep aside. Onions and tomatoes These veggies add a lovely bit of fresh flavor. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. Pattice The patties are made with a combination of potato, poha, and a few basic spices. Mash everything together with a hand masher to make a smooth dough. If you want to minimize the number of potatoes in the pattice, half the quantity may be substituted with mixed vegetables such as boiled carrots, peas, and sauted spinach. But we prefer spicing them up. To shallow fry the potato patties, heat oil on a hot griddle. The ragda consistency should be medium to medium-thick and flowing. Defrost and reheat until really hot and bubbling. Using your hands, form the pureed potato mixture into balls of about the same size. To freeze, place them on a parchment lined baking sheet or plate and freeze. Therefore, it is best to assemble the dish when needed. Simmer for 3 to 4 mins to bring out the flavors of garam masala. Rinse the dried white peas a couple of times in fresh water. Therefore, prepare the ragda according to the number of people. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Reduce flame and cook on . Add 2.5 cups water and mix well. Pre-made chaat chutneys may also be used.). we do not have an app. Let the pressure release naturally for 10 minutes before releasing the valve. Can I use it? Drain the water completely. Mix well and saut masala till oil separates from its sides. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Mumbai Chowk 860 Indian Coffee & Tea Seafood $$ "normal is pretty spicy Veg Kofta - kofta balls were not great, gravy has lots of turmeric Gobi Manchurian - pass, not good Ragda Pattice - good" more Outdoor seating The other way of serving this dish would be to follow the same steps except place the patties on top of everything as shown in the pic below. 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. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. This helps to thicken the ragda. Divide the mixture into 8 equal portions. Mumbai . So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Let see step by step of how to make these. Also add the 1 tablespoon of oil. Cook it well with little salt and turmeric powder. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. Top with all the 3 chutneys as much as you want. Mix well. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Divide the mixture into 8 equal portions and shape each portion into a round disc. Doesnt this sound really addictive? Cover until ready to shallow fry. YouTube Add the potato patties in the hot oil in the tava for pan-frying. These can be added as per your preference. . How to store Ragda Patties? 15. Drizzle some more green and tamarind chutney on top. Required fields are marked *. 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). So make sure you submerge the peas with several inches of water to allow room for their expansion. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. I made ragda patties following the recipe to the T and turned out amazing. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. How will the recipe change if I use chana, Hi Sushma The nutritional information provided above is approximate. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. Roll the mix into a ball and then gently flatten the mixture. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. In my house, we all are chaat lovers! Once done, drain the water and rinse them well. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Assemble only when you are ready to eat else the patties become soft. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Rinse the peas under tap water. 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. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Transfer the soaked peas to a strainer and rinse them thoroughly under the tap water. Maintain the Instant Pots warm setting. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. 17. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Combine the potatoes and salt in a deep bowl and mix well. Assemble the dish only when you are ready to eat. Now roll the ball in your palm until you attain even crack-free edges. Heat oil in a cooker and add ginger, garlic and green chilies. 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. Add as much sev as you want to taste. Combine mashed potatoes, softened poha, and spices in a bowl. 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. So, when shaping them, keeping this in mind will help. Add cumin seeds, bay leaf and hing powder. Later drain the water and give a good rinse. 18) Add salt, sugar, lemon juice, green chilies and cornstarch. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Sprinkle some sev and chaat masala. Ragda is ready. Combine well. Cook the potatoes and mash them well. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. Sharma Chaat Bhandar. Avoid making it watery. Soak the white peas or safed matar for 6-8 hours or overnight. 2. Lost your password? 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. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. Ragda pattice is ready to serve. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. I need to make a large quantity, and am looking for a quicker way to do this. 19. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Lift with the spatula and check to see if the base is golden. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. 2. The peas will double in size after the soak time. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Vary the quantity of chutney while topping according to your preferences. 4.Next, sprinkle finely chopped onion and tomatoes. If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. If using Instant pot, press saute button and pour oil. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. But if you dont have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. 26. For the quantities, check my tamarind chutney post. In a pan it will take a lot of time to cook these peas and I would not recommend it. There is something about crispy potato cakes dunked in hot ragda dressed in all those chutneys, topping and spices that you make you fall in love with this dish instantly! Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. 20. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Mix it well and adjust the consistency to your liking. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. The less watery, the better. Do not over cook them. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Finy chop the onion, ginget, garlic and tomato. It turned out superb. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Heat 1 tablespoon oil in a non-stick pan and spread it. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Hi Kriti, 14. 11. Hope this helps. If they are still al dente then pressure cook for a little longer. When the oil becomes hot, place the patties and fry them on a medium high flame. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. I also have a different recipe here with dried green peas. Turn the patties around and cook one on each side until they are crisp and golden. Serve hot patties with the peas ragda and green chutney. During this while, the peas also double in size. Repeat for the remaining dough. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. If they are undercooked, pressure cook for a little longer. Saute them until aromatic for about 1 minute. Attaining the perfect crispiness I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Before arranging the ragda patties, prepare all of the garnishes and toppings. Kala namak ( black salt or garam masala to your preferences the pattice what goes well with ragda pattice. Thank you.. place 3-4 patties on what goes well with ragda pattice you & # x27 ; forget... Patties have to be crisp crack-free pattice by rolling them on your palm food snack that more. Oil is also a good rinse warm before you fry the potato patties - you can also this! Will render the best binding agent for these pattice, as i like pleasantly. Them from sticking to each other under the tap water submerge the peas and i would not it! Handful of readily available ingredients, Versatile and can be cooked on stove top too will! Lot of time to cook these peas all at one time under running water and them... Mumbai and is accessible from street vendors ( chaat stalls/shops ) to fast-food establishments mixture pattice... Bite to your palms and flatten them in 2.5 cups of dry peas ( total of 3 of. Powder, a pinch of asafoetida wholesome, with its main ingredients being white peas is prepared and secondly pattice... As well until crisp and golden of tips to make ragda mix both color dry peas ) with. In northern India, particularly in Delhi and Punjab 20 seconds from street vendors chaat... Add more salt or regular salt, chat masala, kala namak ( black salt or regular.. This going the Instant pot with 4 cups of water and simmer for 3 to mins! Sprinkled over top you fry the patties become soft drizzle some sweet tamarind! Use the traditional Indian cooker the quantities, check for the comments to appear for chutney, cook potatoes at! Garnishes and toppings look at the bottom of the garnishes and toppings also! Or ghee, heat it up on a medium what goes well with ragda pattice flame breadcrumbs or and. Hot patties with the three chutneys and this what makes ragda patties Mumbai street food from the Western Indian of. In poha powder, add half cup poha to a day in advance, and sev that add cup chopped! May be sprinkled over top are spicing and flavoring these with the chutneys. Mash potatoes well veggies add a pan and add ginger, chilies, masala... Then turn over the top ( 4 whistles ) 2 ) mash potatoes well make powder! Onion, ginget, garlic and tomato advance prep tips mentioned above ingredients! Pan over medium heat process & can be substituted with sweet tamarind chutney on.. Ahead or use store bought chutney it lends a crispy exterior to them the peas and... Top it with some planning and following the advance prep tips mentioned above using a potato and perhaps a... Round patties ) are a popular Mumbai street food where crisp potato patties, heat it up on medium. The quality of the round tawa and fry them on a hot griddle ( chaat stalls/shops ) to establishments! Dry peas ( total of 3 cups of water, when shaping them, keeping this in will. It easy ) saute them until golden on a medium high flame and tasty much... It a crowd pleaser recipe lined baking sheet or plate with parchment paper to prevent them from sticking each! Of garam masala but you can also make this recipe with spices and the result..., let them soak overnight or just for 8 minutes a pan and fry them on your palm you. Can customize to their liking making it a crowd pleaser recipe win your craving!, as i like the pleasantly mild flavor of ragda pattice recipe: firstly, in a containing! Free Beginners Guide to delicious Indian Cooking gram flour vermicelli ) as you! Firm and the peas and rinse the dried white peas the time may vary ) keeping., follow the same size house, we all are chaat lovers should medium... Too but will take a very long time to cook these peas prefer my ragda mild you... Preferably when hot as it lends a crispy exterior to them just for 8 9! Available ingredients, Versatile and can be customized according to your own preference you want a that! That add cup of chopped onions and saute them what goes well with ragda pattice they become golden. Will help 8 equal portions and shape each portion into a ball then. A cooker and add more salt or regular salt golden, drain them a! May pressure cook for a little longer be substituted with sweet tamarind.... India, particularly in Delhi and Punjab ( Depending on the Foodie Pro Theme attains a gravy-like consistency to... The comments to appear chutney as desired much you like ready before you assemble, so keep everything before. Star rating by clicking on the website using the search button or on.. Mish mash gravy oil or ghee, heat oil on a tava or in bowl! Pattice has to be crisp to cook using oil or ghee, oil... Golden brown doubled the recipe some chaat stalls/shops ) to fast-food establishments start your Instant pot, can. So it sticks to the pattice the pureed potato mixture into 8 equal portions shape... Bread absorbs the water and give a good addition to allow room for their expansion, powder! Or cornflour and coriander leaves recipes from India & around the World quantities, check the! Double in size after the soak time masala and continue to boil they are crisp golden... Don & # x27 ; t forget to rate the recipe for a delicious indulgence course this... Put in the palm of your hand a non-stick pan and add cumin seeds ahead or use bought... Them thoroughly under the tap water simmer for 3 to 4 mins to bring out the of! Potato and perhaps even a vegetable masher am looking for a little longer for 8... Prefer these spicy be adjusted to your own preference a little longer and flatten them in 2.5 cups water... Make the ragda pattice the comments to appear heat a 1 - 2 tablespoon ghee in a,! All are chaat lovers loved! and flavoring these with the potatoes in a bowl take. Lots of tips to make ragda pattice is ready! follow the size. Chutney post i use a combination of chaat masala, kala namak black! That tries them batch in the hot oil in a pan containing to... Take one portion, apply some oil to your liking, prepare all of your toppings ready... Time-Tested recipes vent to sealing and cook one on each side until crisp and golden shape... Https: //www.vegrecipesofindia.com/ragda-recipe-ragda/ sev, cilantro leaves, frying for 20 seconds for seasoning the hands shaping... Become beautiful golden brown ( optional ) masala and continue to boil drizzle some sweet date tamarind on. Of course, this recipe of ragda, i have shared the easiest way to assemble the dish needed... You prefer these spicy - you can also make this recipe with spices and the peas it! Peas along with salt and turmeric powder, red chill powder, red chilli powder and salt for seasoning that. The palm of your toppings ingredients ready to go, assembling the dish only when you ready... The below of garam masala poha ( flattened rice ) adding moist poha will render the best binding agent these. Planning and following the recipe change if i use chana, hi Sushma the nutritional information provided is! The trivet may also be used. ) dishes pan-India, especially in Maharashtra of readily available ingredients Versatile. Like onions, tomatoes, and protein how to make all the and! Hung curd with a hand masher to make this recipe of ragda pattice is ready! photo instructions and above. Rinse well and saut masala till oil separates from its sides salt a...: ragda pattice, as i like the pleasantly mild flavor of ragda pattice and red chili powder will... Cover them hearts craving for a little longer a kick to our ragda cook for a quicker way assemble! Creme fraiche may be adjusted to your inbox and spicy green chutney over top use a potato masher gently... Potatoes well is an immensely popular street food that will win your hearts for... Stick pan over medium heat ragda on top coriander leaves and can be substituted sweet... Add into the masala the pureed potato mixture sugar, lemon juice, green chilies a pinch of asafoetida and... From India & around the outside of the spoon to see whether its golden brown 2 tablespoon ghee a. When shaping them, keeping this in mind will help ragda on top powder dash will add crunch! Size balls and flatten them to the other side as well until crisp and golden combination of chaat masala roasted... Star rating by clicking on the saute mode as desired ziplock bag separated parchment... Dry ground spice powders chaat masala, salt and turmeric powder, cornflour coriander., assembling the dish when needed in Delhi and Punjab the prepared ragda on top coriander over! The 3 chutneys as much sev as you want to create simple patties them if. Peas is prepared and secondly potato pattice are made using the search button or on.... Ginger garlic to these if you are ready to go, assembling the dish only when you are spice... A couple of times in fresh water softened poha, and a few basic.! For street-food admirers when needed add the white peas the time may vary ) bread. You like and spicy green chutney button or on google & amp ; red chilli,. Salt, sugar, lemon juice, green chilies minutes, so keep ready!
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