Mix all the ingredients very well. Is there a fool proof way to bake patties in the oven? You may either buy a pre-made sev or create one yourself. Oil: I used sunflower oil to fry the red chillies until crisp. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Stay up to date with new recipes and ideas. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Your comments and reviews make my day, and they also help others find my recipe online. 8. Add breadcrumbs or cornflour and salt to the mashed potatoes. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Delve into this awesomely delicious recipe at lunch, dinner, or even in the mid-afternoon when your taste buds crave a sweet, spicy, and savory dish that promises a burst of flavors and textures in every morsel. 23. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. You may skip them to make plain patties. Pour 2 ladles of ragda to a serving plate. Also add chaat masala and fresh coriander leaves. We are not eating simply a plain potato patty or only the curry. Drain the peas and rinse them under tap water. But the cook time changes. And dont forget to share it with your family and friends. You can also make this ahead or use store bought chutney. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. I made ragda for lunch yesterday. The fork should have little trouble slicing through the potatoes. Salt plus red chili powder may also be added to the mix. Set aside 2 tbsps of it if you want your pattice to be crisp. That's it, delicious ragda pattice is ready!! It was a instant hit with my family. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! When the pressure releases, open the lid. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. Top with all the 3 chutneys as much as you want. Simply defrost overnight or in the microwave before using. Air fried them at 180 C (350 F) for 10 mins. Now back to the Ragda Pattice, to get this going the instant pot helps. Ragda Pattice has been my favorite chaat dish for as long as I can remember. ginger-garlic paste 1 2 tsp. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Reduce flame and cook on . 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. Variations may exist due to the ingredients/brands used. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Curd may or may not be added to the dish. Now add the finely chopped onions, coriander leaves. ? Place two aloo patties in the center. Add. Once thick, add coriander leaves and switch off the flame. The curry should be topped with 2 to 3 potato patties. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. Add potato patties to the pan, do not overcrowd the pan. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. welcome and happy cooking. I also have another chole recipe here which you can serve with these patties the same way. They were crisp and perfectly done. 2. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Open the lid and inspect the potatoes with a knife or fork. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. 8. Rinse the peas under tap water. For the quantities, check my tamarind chutney post. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! Turn the patties around and cook one on each side until they are crisp and golden. If using Instant pot, press saute button and pour oil. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. saute well. The peas will expand and double in size as they take in water. Mix well and check for seasoning and adjust as per liking. Prep Ragda (White Peas Gravy) and Potatoes. Remember to soak the dried white peas for 8 to 9 hours. If they are still al dente then pressure cook for a little longer. While Ragda Pattice may seem scary to prepare, it is really rather simple with enough preparation. 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. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Saute everything for a minute. Making Ragda in stove-top pressure cooker. Mix. While the ragda cooks, also boil 500 grams potatoes and make chutneys. Sprinkle some roasted jeera powder, chaat masala powder. After thirty min, the cooker will make an audible beep. . 16. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. Pressure cook for 30 minutes on high pressure. 22. 4. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Mix well. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. To shallow fry the potato patties, heat oil on a hot griddle. to teaspoon garam masala. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Mash as smooth as possible. Thank you so much. * Percent Daily Values are based on a 2000 calorie diet. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Recommend a restaurant with good Ragda pattice. Using your hands, form the pureed potato mixture into balls of about the same size. Hi Kriti, If you love the recipe, please provide a star rating along with your comments. White peas can be substituted with chickpeas (chana) or even with dried green peas. 19) Mix well and it will come together like a dough. The ragda consistency should be medium to medium-thick and flowing. 10. You are welcome! I made ragda patties following the recipe to the T and turned out amazing. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. They turn out great. Add a cup of water and cook on high for 3-4 mts. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. Complete all other similarly. turmeric 1 tsp. Mash as smooth as possible. If you like a bite to your peas cook for 20 mins. Remember me When ready to plate, chop the onions, green chilies, and cilantro. To make the ragda curry you can use dried green peas. Next, whisk hung curd with a whisker and add into the masala. 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 Take a look at the bottom of the spoon to see whether its golden brown. Cook for another 2-3 minutes at a low flame. However it may vary depending on the size & model of your cooker. They are commonly enjoyed as snacks in Mumbai, but are so delicious, its well worth a bit of effort to make them from scratch at home. We hope you enjoy making this dish with our comprehensive recipe. The nutritional information provided above is approximate. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. 1. Transfer the rinsed peas to a regular pressure cooker, and add salt and enough water to cover the peas. 25. However, Ragda pattice is by far my favorite chaat. Pour 2 ladles of ragda in a serving plate. I like to opt for similar approach when I make it at home. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. 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. When ready to use, drain the peas and rinse them under tap water. Medium-thickness to medium-flowing is the ideal consistency. Saut it. Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Flip when the bottom side is golden brown. When ready to use, heat a pan, add a tsp of oil. The less watery, the better. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. The pressure valve should be in the locking position when the lid is closed. 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. 11. The sev I used readymade sev and the only variety I got near my place was a slight thicker variety than the fine sev used in Mumbai. Adding curd is optional. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Add cooked peas, tamarind extract and jaggery. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. For Ragda 1cup (Dried White Peas), soaked overnight tsp Turmeric tsp Salt a pinch Baking Soda 1 tsp Desi Ghee For Pattice 3nos Potato (boiled & mashed) tsp Salt 1 tsp Black salt tsp Chilli powder 2 nos Bread slices 1 tsp Roasted Cumin Powder tsp Black Pepper powder tsp Garam masala cup Coriander chopped 1 tsp Ginger chopped Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. Peel the boiled potatoes while still hot or warm. But this recipe is simpler and so fast. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. Pour the ragda curry in a shallow bowl or in a plate. So glad it turned out good. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. 14. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Add the onion and fry for 7-8 minutes or until they soften. Open the instant pot. This helps to thicken the ragda. Also if the curry looks to thick, thin it out using cup of water or as needed. Ragda Patties Recipe Step by Step Pictures Start by cooking the peas..Wash it well and soak it over night Drain it and add to a pressure cooker cover with water add salt & turmeric to that cover and cook all cooked Now this is ready for the gravy Ingredients you need for gravy heat oil add cumin ginger garlic paste chillies onions and salt Once the ragda has attained its creamy consistency, take it off the flame. If the consistency looks very thick to you, add a splash of hot water and stir. 4. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Make medium sized balls of the mashed potato mixture. Thank you. Simmer ragda for a few more minutes until it turns thicker. 1. . Mix well. Combine mashed potatoes, softened poha, and spices in a bowl. My aim is to help you cook great Indian food with my time-tested recipes. Taste test and add more salt if needed. Make medium sized balls of the mashed potato mixture. During this while, the peas also double in size. To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles). (You could also use ready made chaat chutneys.). Also add red chilli powder and salt according to taste. Top it with green chutney and tamarind chutney. drain off the water and transfer to the cooker. Mash everything together with a hand masher to make a smooth dough. Grease your hands with oil. If they are undercooked, pressure cook for a little longer. 8. cumin powder Ragda pattice is ready to serve. 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. 5. Here are some pointers on how to properly prepare and preserve. Saute for 1 minute & pour water. Before serving, chill the potatoes to room temperature. The onions and coriander have to be chopped and set aside. Kids-friendly and will please everyones palates! We noticed you're visiting from France. I have not added tomatoes. Wash and soak them over night or for 8-10 hours. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Lower the heat and add the curry leaves, frying for 20 seconds. Check the seasoning and add more salt if required. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. Ascertain that the mash contains no fine potato bits. If you have made the recipe, then you can also give a star rating. Add all of the 3 chutneys, as much as you want. pressure cook for 5 whistles or until peas gets cooked completely. Aim is to help you cook great Indian food with my time-tested recipes patties recipe is a non-fry version the. 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