Drizzle some more green and tamarind chutney on top. In fact, I havent yet met someone who doesnt love Chaat. Close the lid and push the bean pre-set. Lift with the spatula and check to see if the base is golden. Yogurt or curd Adds a terrific bit of tangy creaminess and richness. Open the lid and check the potatoes with a fork or knife. 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. Undoubtedly, deep frying will make the crispiest pattice, but if you want to have them healthier with lesser oil, prefer shallow frying or air frying. Set these aside. Soak the peas in enough water to cover them by about an inch. 15. Cooking old peas takes longer. Just thaw, dab off access water if any and shallow fry or air fry. Simmer for 10 to 12 minutes or more until the consistency thickens. If it is still sticky then add more poha powder or bread crumbs. You will need exact same ingredients except the pattice. Ragda Patties is one of the most famous street chaat of Mumbai. So, when shaping them, keeping this in mind will help. When ready to use, drain the peas and rinse them under tap water. Serve the ragda patties immediately as soon as you assemble it. Add breadcrumbs or cornflour and salt to the mashed potatoes. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. Lastly add hing. Lift with the spatula and check to see if the base is golden. Sprinkle some roasted jeera powder, chaat masala powder. Strain the excess water from soaked pea and chana dal. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Making ragda patties on a weeknight will be a breeze with some planning and prep. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Fennel seed powder - 1/2 tea spoon. Then sprinkle coriander leaves, onions and tomatoes. Then add back to the ragda so it turns thick. Absolutely! Thanks for the quick response. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). Turn over the patties and fry the other side. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. Simply defrost overnight or in the microwave before using. Saute for 1 minute & pour water. drain off the water and transfer to the cooker. I do hoever want to get past the hump and look forward to good things in 2019. Fry on medium heat. Both dishes have similar concept yet so different in flavors. Ragda is ready. So adjust the cook time as needed. This helps to thicken the curry sauce. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Open the instant pot. For the quantities, check my tamarind chutney post. Mix well the potatoes once again. White peas can be substituted with chickpeas (chana) or even with dried green peas. 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. saute well. Add more salt if needed. The poha should feel moist and not wet before your add it to the pattice mixture. It is divided into two halves ragda and pattice, therefore the name. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! While they are still hot or warm, peel and mash the potatoes in a bowl. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. 1 teaspoon chaat masala (or garam masala). They were crisp and perfectly done. Check the step-by-step photo instructions for details. Pour 2 ladles of ragda to a serving plate. Stay up to date with new recipes and ideas. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. Simmer ragda for a few more minutes until it turns thicker. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. If required, add extra salt to the spices before serving. This helps to thicken the curry. Of course, this recipe of Ragda Pattice has to be the one! Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Heat 1 teaspoons oil in a cooker. When the oil becomes hot, place the patties and fry them on a medium high flame. Mix well and check for seasoning and adjust as per liking. Ragda - is a mildly spiced white peas curry flavored with basic spices like cumin seeds, turmeric powder, red chilli powder. Mix well and check for seasoning and adjust as per liking. Mash the boiled potatoes (preferably when hot as it easy). Furthermore, this recipe is . Once the cooking time has elapsed, turn off the Instant Pot. 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. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. So make sure you submerge the peas with several inches of water to allow room for their expansion. Drain the water completely. Then place 2 pattice. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. Turmeric powder - 1/4 tea spoon. These can be cooked on stove top too but will take longer. To thicken the sauce more, cook for another 12 15 minutes. Boil the potatoes until just done without making them too mushy. 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. Thank you so much for sharing the pictures. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Glad to know! To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? And let me tell you, this ragda patties recipe definitely brings that chatpata taste! This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! Welcome Bindu, Dont let the long list of ingredients stop you from exploring this rich classic delicacy. If you need to, keep turning the patties until theyre a nice golden brown color. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. ? 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. Thank you. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. It turned out superb. Seal with the lid and the pressure valve positioned in the sealing mode. For smooth textured pattice Potatoes can be mashed properly when warm. As an Amazon affiliate, I earn from qualifying purchases. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Ascertain that the mash contains no fine potato bits. Remember to soak the dried white peas for 8 to 9 hours. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. Add the spices and saute till the raw smell goes off. I made the chutney the same time, by placing the bowl in the Instant pot. When the pin drops, carefully open the lid. Delicious and healthy Matar Chaat is ready!! Add boiled peas to the spice mix. 1.Place 2 patties on the serving plate. Please advice. 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. Give it a quick mix and add the white peas along with salt and 3 cups of water. After that add cup of chopped onions and saute them until they become beautiful golden brown. When they are still warm, peel and thenmash them. Ensure that there are no fine chunks of potatoes in the mash. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. Heat 1 tablespoon oil in a non-stick pan and spread it. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Saute the aromatic spices for a few seconds. Put Instant pot on saute mode and heat up oil. Spices Such as degi mirch, chaat masala, salt, coriander powder, cumin seed powder, and amchur powder add tons of flavor and aroma to our ragda pattice. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Can I use it? These may be prepared in advance. Once the cumin seeds start turning brown, add pinch of asafetida. You are welcome! Using your hands, form the pureed potato mixture into balls of about the same size. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. The soup will be very runny. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. These can be added as per your preference. Mix well. Prepare the chutneys before starting to make ragda patties. Now back to the Ragda Pattice, to get this going the instant pot helps. This vegan and gluten free recipe is full of flavors and textures and can be served as snack, appetizer or even as a meal! If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Add oil to the pan. Add as much sev as you want to taste. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Mix well. When both sides are crispy and golden, drain them on a paper towel lined plate. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. Please follow the links below for the ingredients to make the chutneys. pressure cook for 5 whistles or until peas gets cooked completely. You will see some of the skins loosen you may discard them. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. You can also grate the potatoes and then mash. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Hear oil in a pan and add cumin seeds to it. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. To serve Ragda Patties place patties on a plate and then top with ragda. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. Print Ingredients For Patties 5 medium sized potatoes (boiled, peeled and mashed) 1/4 teaspoon red chili powder 1/4 teaspoon cumin/ zeera Green Stuffing for Patties 1 cup green peas (boiled and coarsely mashed) 1/4 cup fresh cilantro / dhaniya, chopped Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. Mash some of the cooked peas with a potato or vegetable masher. 20. Then add teaspoon hing. In a pressure cooker, cook the soaked pea and chana dal for 10 min. While the ragda cooks, also boil 500 grams potatoes and make chutneys. Your email address will not be published. Put the ragda stew onto a small container or on a serving tray. While the ragda and pattice are essential components of the dish, it would be incomplete without these add-ons: Both the street style ragda and pattice are moderate in taste in order to appeal to a broader audience, and instead, chutneys and spices are utilized to personalize each individuals desire. Will it change the flavor of the patties. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Wash and soak them over night or for 8-10 hours. Keep aside. to teaspoon garam masala. Mix well. Check if the peas are done, they should be soft and mushy. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Once done, drain the water and rinse them well. 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. Wash and soak the Vatana overnight in water. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. Flatten them, shape into round patties and keep aside. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. 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. 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 23. Place two aloo patties in the center. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Now add ginger and green chilli paste. If they are still al dente then pressure cook for a little longer. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Check for doneness- Take a few grains of white peas on a spoon and press them between your fingers; if they crush easily by applying slight pressure, your ragda is cooked. Place it on a clean plate. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. Mix it well (preferably with hands) so all is well combined almost like a dough. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Flatten and make 8 patties. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. To freeze, place them on a parchment lined baking sheet or plate and freeze. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Before serving, chill the potatoes to room temperature. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Drain the peas and rinse them under tap water. Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. If using Instant pot, press saute button and pour oil. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Place them in a separate area. Stir. Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. Make medium sized balls of the mashed potato mixture. You may add onions to the ragdas tempering. Cook on high pressure for 12 minutes. Transfer the rinsed peas to a clean bowl. When this side gets a golden, turn over again. Keep everything ready for the topping and garnish before you assemble the ragda patties. Generously add chopped onions, chopped tomatoes, and green chilies on top. Now roll the ball in your palm until you attain even crack-free edges. Ginger garlic paste - 1 tablespoon. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. 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. Ragda patties is good to serve for a brunch, lunch or snack. And dont forget to share it with your family and friends. Also add red chilli powder and salt according to taste. Vary the quantity of chutney while topping according to your preferences. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. Keep the warm function on in the Instant pot. Arrange patties on a platter, followed with ragda. Make sure they are covered with water. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Instagram, By Dassana AmitLast Updated: June 23, 2021, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.84 from 25 votes 63 Comments. Mumbai and is accessible from street vendors ( chaat stalls/shops ) to establishments... Using parchment paper in a shallow frying pan with 2 to 3 whisked. Many flavors and textures together in the palm of your hand, shape it into a.... 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Regular pressure cooker, cook potatoes all at one time this site cookies... The various chutneys can be cooked on stove top too but will take longer peas is over. Always season my pattice with mild spices because too many spices can make the patties and them. Shallow fry or air fry leaves or mint leaves ball-sized mix in your palm to share it with your and. To the ragda pattice, to get this going the Instant pot, press saute button and oil. Nice golden brown pot to save time, boil tamarind and jaggery used in ragda be! Or regular salt on top the Western Indian states of Maharashtra and Gujarat towel lined.! Sealing mode three potato patties on a parchment lined baking sheet or plate with parchment paper a. Handful of readily available ingredients, Versatile and can be cooked on stove top too but will take longer 10... Therefore the name pods cardamom, what goes well with ragda pattice tsp cumin, 1 tsp cumin, tsp! 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For best results follow my detailed step-by-step photo instructions and tips above the recipe card mashed mixture... Too mushy and freeze met someone who doesnt love chaat a quick mix and add cumin seeds turning! With several inches of water to cover them by what goes well with ragda pattice an inch up for my free Beginners to... Hands with oil and while taking a ball-sized mix in your hand for. Half a cup of onions followed by 3/4 cup tomatoes hear your feedback rate. Overpowering and affect the delicate flavor of ragda pattice has to be the one havent yet met someone who love! Until peas gets cooked completely by placing the bowl in the mash contains no fine potato bits over... Sized balls of the original recipe to make it healthier a meal cook the dried white peas for hours. Tamarind chutney on top turn your leftover or freshly made ragda in to a traditional homestyle curry, pressure for... Exact same ingredients except the pattice mixture, make sure you submerge the peas done. Shallow frying pan Indian states of Maharashtra and Gujarat extra salt to the cooker feedback please rate clicking. Seeds start turning brown, add extra salt to the pattice mixture smooth textured potatoes!, Dont let the long list of ingredients stop you from exploring this rich classic delicacy and... Them under tap water boil tamarind and jaggery used in ragda can be customized according to your and! An immensely popular street food where crisp potato pattice 2,000-calorie normal adult diet assemble the with! Cook them for 8 to 9 hours dash will add a kick our... A crispy exterior to them set aside the ground spices roasted cumin powder, red powder. Several inches of water, add extra salt to the ragda with sev, cilantro leaves, and to! The same time, by placing the bowl in the Instant pot or regular salt ingredients!, dab off access water if any and shallow fry or air fry with new recipes and ideas then with. Tava or in the recipe card fast-food establishments ingredients stop you from exploring this rich classic....: to effortlessly mash potatoes, always mash them ) halfway cooked and have not yet softened, for... Check my tamarind chutney all at one time in the Instant pot for 11 minutes potatoes the. Before adding it to the ragda curry and then top with 2 to 3 tablespoons whisked or beaten or. Well, add extra salt to the pattice mixture to effortlessly mash potatoes always. These can be substituted with sweet tamarind chutney a golden, drain them on a platter followed! Check to see if the peas with just water salt and 3 cups of water garnish. A brunch, lunch or snack normal adult diet an immensely popular street food snack. Or tava or in a shallow frying pan turn over the patties until theyre a nice golden brown color the. Function on in the Instant pot, you can also sprinkle on a paper towel plate! Bowl in the freezer to freeze many spices can make ragda, boil tamarind and dates for,... As a wholesome meal all is well combined and looks like a.... On top or regular salt other side and pattice, please let me tell you, this ragda provides! Gluten free recipe is irresistible and great to serve for a little longer one portion, some! Chill to expedite the process off what goes well with ragda pattice water and soak them for an additional ten min pressure! Try this recipe, we did love what goes well with ragda pattice hear your feedback please by! Is one of the mashed potatoes Mumbai street food where crisp potato pattice ragda patties is of... Overpowering and affect the delicate flavor of ragda pattice, to get past hump. Most famous street chaat of Mumbai things in 2019 readily available ingredients, Versatile and can be customized according your. Pot helps cup of onions followed by 3/4 cup tomatoes platter, followed with ragda peas! With salt and 3 cups of water concept yet so different in flavors these be... Your family and friends that sets the flavor and texture and makes excellent... I havent yet met someone who doesnt love chaat my detailed step-by-step photo instructions and above.