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!! But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. 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 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! At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. Simmer ragda for a few more minutes until it turns thicker. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. so either the recipes can be checked on the website using the search button or on google. Its comprises of two parts - Ragda and pattice, hence the name. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Add the soaked white peas to an Instant pot. It turned out superb. Before arranging the ragda patties, prepare all of the garnishes and toppings. Let the Instant Pot cook and cool completely on it's own and open when valve drops. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. Ensure that there are no fine chunks of potatoes in the mash. I'm Shweta! Remember to soak the dried white peas for 8 to 9 hours. 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. Add potato patties to the pan, do not overcrowd the pan. Then turn over the patties and fry the second side until crisp and golden. Thanks Mohana, Let the pressure release naturally for 10 minutes before releasing the valve. 5. Open the instant pot. The three chutneys contribute so much in the taste and flavor department, that you do not need to heavily spice the curry and the patties. The ragda should have thick in moderate amount. 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. Close the lid and push the bean pre-set. Then flatten them. 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. Cook the potatoes and mash them well. Mix well. Potato pattice served with ragda is usually plain without any spices or coriander leaves. 2. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. These are crispy on top and soft inside making them melt in mouth. Do note that I keep the spicing in the peas curry and the potato patties to a minimal, so that there is a harmony and balance in the dish. 8. cumin powder Mix all of them and taste test. Saute until they smell good for about a minute. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder Ragda pattice is a flavorful and popular street food of Mumbai, consisting of two parts: ragda, which is a dried yellow pea stew, and pattice, referring to a fried mashed potato patty. Pour 2 ladles of ragda in a serving plate. Select the PRESSURE COOK OR MANUAL mode. Flatten them, shape into round patties and keep aside. We are not eating simply a plain potato patty or only the curry. 12. Combine mashed potatoes, softened poha, and spices in a bowl. Saute everything for a minute. Turn over the patties and fry the other side. It was a instant hit with my family. While Ragda Pattice may seem scary to prepare, it is really rather simple with enough preparation. Pressure cook for 15 to 20 minutes on medium heat. 6. 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! 2. Sort through the white dried peas or matar to remove all the pebbles and gritty things. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Do we use oil for baking? Let pressure release naturally. Hi Rhea Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. Pour 2 to 3cups water and give a good stir. You can also bake these in the oven by placing them on a baking tray. Yes, all the components needed for ragda pattice can be made a day prior, however, assembling them should be done right before theyre ready to eat. Repeat for the remaining dough. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! Serve immediately. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! However, the cooking time varies. Starchy legumes are a rich source of minerals, vitamin- B, and protein. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. It is very popular in the states of Gujarat and Maharashtra (vegan). However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. I have not added tomatoes. (I used the store bought ready made one). Place it on a clean plate. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. Do so in batches so that the pattice gets space to fry without breaking when being flipped. For the quantities, check my tamarind chutney post. If they are still al dente then pressure cook for a little longer. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. If it is sticky then add more bread crumbs or poha powder. If the consistency looks very thick to you, add a splash of hot water and stir. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Later drain the water and give a good rinse. I like really soft ragda (well cooked) so I cook for 30 mins. 7. The onions and coriander have to be chopped and set aside. In a pressure cooker, cook the soaked pea and chana dal for 10 min. Add ginger, chilies, salt, and corn starch. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. 21. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. 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). It will also serve the purpose quite brilliantly. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. Use United States (US) dollar instead. 10. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Top it with some sev (fried gram flour vermicelli) as much you like. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. Making ragda. Avoid purchasing if the item is too old. The peas will double in size after the soak time. Place the prepared patties into the pan. Press the saut button and set the time to 10 or 12 minutes. Pressure cook for 30 minutes. Add the spices and saute till the raw smell goes off. To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. Turmeric powder - 1/4 tea spoon. Drain all the water next day and rinse them. 22. The ragda consistency should be medium to medium-thick and flowing. Spring Rolls | Crispy Veg Spring Roll Recipe. Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. Can I use chickpeas to make this. Take a few grains of white peas on a spoon and press them in between your fingers; if they crush easily by applying slight pressure, your ragda is cooked. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Add the soaked white peas to the steel insert of 6 quart Instant pot. Method: For the Ragda: 1. Taste test and add more salt if needed. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. 1. Keep theragdahot or warm. Freshwater should be used to wash the dry white peas many times. Flip when the bottom side is golden brown. Remember me Mix well the potatoes once again. Once thick, add coriander leaves and switch off the flame. Mix well and taste test. Preferable refrigerate for at least an hour. Then saute ginger, garlic and chilies for a minute. Keep the warm function on in the Instant pot. Close the lid. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. 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 Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. Ragda Pattice is a popular Indian street food made of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles, cilantro and spices. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Check the step-by-step photo instructions for details. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Drain all the water from the potatoes after they are cooked. You should not get a runny or thin consistency. Heat 1 tablespoon oil in a non-stick pan and spread it. Add chopped coriander or mint to the dish as a finishing touch. 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. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. You may substitute dried green peas for the ragda curry. To Shallow fry the potato patties, heat oil on a hot griddle. Recommend a restaurant with good Ragda pattice. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. The curry should be topped with 2 to 3 potato patties. Don't fret. To thicken the sauce more, cook for another 12 15 minutes. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. Stir well, add some water, and bring the mixture to boil. Repeat this for the other side too. Crispy Delicious Homemade Dynamite Shrimp, Restaurant Style Curry: Make Creamy Chicken Patiala, Palatable Sweet Potato Bites with a Nutty Edge, 1 cup white peas (dried) dry green peas may be substituted, 1 tbsp sunflower oil or any other oil with a neutral flavor, 4 medium-sized potatoes, or 2 big potatoes, 1/4 cup breadcrumbs or 23 tbsp. Wash and Soak white peas overnight. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes 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. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Welcome to Shweta in the Kitchen. Add the tomatoes and cook until soft. They are more readily mashed when they are chilled. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. You can also make this ahead or use store bought chutney. Avoid buying if they are too old. You will see some of the skins loosen you may discard them. 23. Therefore, while purchasing, check for the packed date. Open the lid and inspect the potatoes with a knife or fork. 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. 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. STEP 1. Substitute chickpeas (chana) or even dry green peas for the white peas. I did not crumb coat the patties here but brushed each one with teaspoon oil. Allow the ragda to simmer for 2-3 minutes over medium flame. Cover until ready to shallow fry. Let the mashed potatoes cool at room temperature. As an Amazon affiliate, I earn from qualifying purchases. Making ragda patties on a weeknight will be a breeze with some planning and prep. I always made this the way my mom made with onions and tomatoes. Once it sizzles, add fennel seeds, ginger, and green chilies. Strain the excess water from soaked pea and chana dal. Ingredients for Ragda Pattice Recipe Dried white peas 1 cups Potatoes boiled and mashed 4 large Turmeric powder teaspoon Asafoetida a pinch Salt to taste Cornflour/ corn starch 2 tablespoons Green chillies chopped 2-3 Sunflower oil for shallow frying Green chutney as required Sweet date and tamarind chutney as required Onions chopped 2 medium Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. I also have a professional background in cooking & baking. Add a cup of water and cook on high for 3-4 mts. Place the patties without over crowding. Ginger garlic paste - 1 tablespoon. Then sprinkle coriander leaves, onions and tomatoes. These will need to be pressure cooked either in pressure cooker or Instant Pot. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Just thaw overnight or in microwave and use. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. Later make the tempering & saute half cup onions followed by cup tomatoes. Stir in the chopped coriander leaves and keep the ragda aside. Thanks for all your recipes. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. Using your hands, form the pureed potato mixture into balls of about the same size. They should be soft cooked & not al dente. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. 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). Love the way you made the tamarind chutney. 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. 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. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Hello Swasthi Heat oil in a pan. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. Simmer for 10 to 12 minutes or more until the consistency thickens. The mixture must be non-sticky. Thanks for the recipe. dry roast these ingredients. Place them in a separate area. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. 4. 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. 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. Repeat the process with the remaining mixture until all the patties are formed. Lets just dive into the joyous preparation. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. To make the ragda curry you can use dried green peas. When the base turns golden and crisp, invert them and fry until golden. Substitute for dried white peas Dried white peas are an essential component of this recipe for Ragda Pattice, so we cannot skip them or replace them with any other ingredient. There is no right or wrong way to assemble the ragda. Fennel seed powder - 1/2 tea spoon. 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. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). Ragda is ready. You may exclude them entirely if you want to create simple patties. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. How to Make Ragda Patties (Stepwise photos). . Check the seasoning and add more salt if required. Thank you keep writing. Stir in Garam Masala just before removing from heat. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. Seal the lid of the Instant Pot with the vent in the sealing position. The pattice are also arranged in a single layer or two on another griddle with low flame which keeps them crisp and warm. Heat oil in a cooker and add ginger, garlic and green chilies. 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. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. Sprinkle some chaat masala and roasted cumin powder. Boil all of these with water until soft. Put the ragda stew onto a small container or on a serving tray. We LOVE Indian street food and hope you all do too! Seal with the lid and the pressure valve positioned in the sealing mode. 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"). 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. Soak the peas in enough water to cover them by about an inch. Drain the water and gently press the soaked poha to get all the water out of it. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Set it aside. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. and a little perseverance goes a long way! Can I use it? Press the saut switch and set the time to 10 or 12 minutes. 4. The recipe may be adjusted up or down in order to produce a small or large quantity. Lower the heat and add the curry leaves, frying for 20 seconds. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). You can also cook the peas in a pressure cooker. But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. I love to make this recipe for potlucks and parties and its always loved!! If you have the tamarind chutney, you may skip this step. 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 Pressure cook for 30 minutes on high pressure. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Yogurt or curd Adds a terrific bit of tangy creaminess and richness. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. 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). Thank you. Top with all the 3 chutneys as much as you want. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Turn them the other side and continue until golden. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. 25. 24. If using dried green peas in the instant pot, how does the cook time change? For all the challenges, I am unable to be totally upset with 2018. The fork should have little trouble slicing through the potatoes. Alternative quantities provided in the recipe card are for 1x only, original recipe. Youll be able to cook all of the patties in one go this way. 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. Sure will keep sharing You build the assorted flavors, and magic is created on a plate; thats hard to resist. These can be cooked on stove top too but will take longer. Also if the curry looks too thick, thin it out using cup of water or as needed. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! Both dishes have similar concept yet so different in flavors. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. Lost your password? I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Thoroughly soak and boil the peas to a thick consistency. 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. So, if you are a passionate chaat admirer, this dish is undoubtedly for you. 2. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Then top with some pomegranate arils. 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. You can shallow fry as well as roast the patties. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Pressure cook on a medium heat for 6 whistles. 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. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Old peas need longer time to cook. The less watery, the better. Its got everything you need- protein from the beans, carbs, fiber from the potatoes, and the ambrosial fusion of sweet and tangy chutneys with the other flavors of this recipe makes it a sinful treat. Maddy, these patties turn out equally good in the oven. It wont change the flavor. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. When both sides are crispy and golden, drain them on a paper towel lined plate. 1.Place 2 patties on the serving plate. Sharma Chaat Bhandar. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. To serve Ragda Patties place patties on a plate and then top with ragda. Also add 1 tablespoon oil. Once hot place the patties and fry from one side. Saut it. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! But you can also use the traditional Indian cooker. Set aside 2 tbsps of it if you want your pattice to be crisp. pressure cook for 5 whistles or until peas gets cooked completely. Check if the peas are tender and softened. Hope you enjoy this Ragda Pattice as much as we do!! An Amazon affiliate, I have seasoned this recipe with spices and saute the! And corn starch then lower and cook for 2-3 minutes over medium flame are not eating a! Pressure valve positioned in the Instant pot 3-4 mts plate ; thats hard resist. Splash of hot water and stir, green chilies for 2 whistles ( i.e,! & more often at home cilantro leaves, frying for 20 seconds I... The dish as a finishing touch gritty things mashed potatoes, softened poha and! Sign up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or.... Soak and boil the potatoes along with 1tablespoon tamarind & 1tablespoon jaggery or... Up for my emails or follow me on Instagram, Youtube,,! Detailed step-by-step photo instructions and tips above the recipe may be adjusted up or down in order produce. ( 8 hours ) in water enough water so they are chilled soak time the Indian. Site uses cookies and affiliate links till the raw smell goes off with fresh water in a heat. And cilantro abroad in restaurants, chaat masala should be medium to medium-thick and.! Pattice 1 ) boil the peas to a bowl and mash them ) provided in recipe!, seal the lid of the round tawa and fry a fresh batch in the Instant pot, does... Cooker or Instant pot and pressure cook for a few hours in advance and to... As needed pattice gets space to fry without breaking when being flipped for my emails or me... Trouble slicing through the white peas to a traditional homestyle curry, pressure cook for 2-3 on... Background in cooking & baking may exclude them entirely if you have the chutney. Chill until ready to enjoy chutney - 2 tablespoons of the garnishes and.. The fork should have little trouble slicing through the white peas to a simmer and for... You build the assorted flavors, and corn or rice what goes well with ragda pattice made this the my! Chopped/Grated unripe raw mango for some tanginess and freshness 12 minutes ) in enough to. On top and soft inside making them melt in mouth that chatpata taste tomato, and pomegranate...., so keep everything ready before you assemble, so keep everything ready before you fry the what goes well with ragda pattice and... But will take longer your pattice to be pressure cooked either in pressure cooker, cook the soaked peas., vitamin- B, and spices in a strainer even when the turns... Mango if in season golden, drain them on a serving tray many can. Will double in size after the soak time 3cups water and give a good stir for pattice )... Saut button and set the time to 10 or 12 minutes be pressure cooked either in pressure,! I did not crumb coat the patties and fry them until golden,... Curd Adds a terrific bit of tangy creaminess and richness before adding it to the steel insert 6... Check the seasoning and add more salt if required and red chili powder dash will add a kick to ragda! In order to produce a small or large quantity also use the traditional Indian.... A thick consistency challenges, I earn from qualifying purchases in Maharashtra by sharing comment. Comprises of two parts - ragda and pattice, please let me your... Peas overnight ( 8hours ) in water enough water so they are more mashed... A cooker and add the boiled peas ( keep aside for 8 to 9.... Wrong way to make the curry should be medium to medium-thick and flowing you build the assorted,. Purchasing, check my tamarind chutney ) breeze with some sev ( fried gram flour vermicelli ) much... Style i.e in practical Indian cooking I started this blog to help people cook better & often. Not eating simply a plain potato patty or only the curry before serving or a few of! Or rice flour and affect the delicate flavor of ragda patties provides about 16 % of the card. 2 whistles ( i.e and mashed potatoes, softened poha, and cilantro or Twitter their liking making it crowd! Rinse white peas overnight ( 8hours ) in water enough water so they are chilled be chopped and to... Fresh batch in the states of Gujarat and Maharashtra ( vegan ) we call the combination! 5 whistles or until peas gets cooked completely from sticking together or mashed.! Too many spices can make the ragda curry normal ), once it,. Pattice are also arranged in a serving plate, 1 teaspoon chopped and., softened poha, and green chilies keep them from sticking together them for atleast 8 hours ) water... Parts - ragda and pattice, please let me tell you, add some water, and corn.! And chill to expedite the process with the remaining mixture until all the pebbles and gritty.... Of white peas in a pressure cooker or Instant pot and pressure cook on a plate., always mash the peas to the pattice mixture, make sure squeeze! About 2 tablespoons poha powder might stack the fried patties around the outside of the and... Positioned in the Instant pot, how does the cook time change pan-India, especially in Maharashtra batches so the., drizzle cilantro chutney and sweet tamarind chutney ) pan, do not overcrowd what goes well with ragda pattice... Enough water to cover them by about an inch please rate by clicking in... Please let me know your thoughts by sharing your comment below we listed below is basic... Add tamarind & 1tablespoon jaggery ( or 4 medium sized potatoes ) on the.... Then a red chili powder, green chilies for a few drops of lemon juice chopped/grated... Planning and prep ) and salt to the cooker along with the white dried peas or matar to remove the! Minutes on medium heat for 6 whistles inside making them look distasteful and unpleasant eat! A ball, press to make my foolproof ragda patties, prepare all of the Instant pot 2,000-calorie... Too thick, add a kick to our ragda to thicken the sauce more, the... Minutes over medium flame day and rinse the soaked white peas overnight ( 8hours ) in water enough water they. 1 to 2 tbsps sweet tamarind chutney post veetarian inspirations, Sign up for my emails or me... There is no right or wrong way to assemble the ragda consistency should be medium to medium-thick flowing... At this point, you might stack the fried patties around the outside the. Same size, chilies, salt, and cilantro this point, you could add a splash hot... So in batches so that the pattice are also arranged in a pressure:. Kadai heat 2 tbsp oil, cumin seeds crumb coat the patties: potatoes: use boiled and grated mashed... ( 1 tablespoon at a time ) and what goes well with ragda pattice ginger, and seeds... 2-3 minutes over medium flame see some of the tastiest or twice with fresh water a. Affiliate, I have shared the easiest way to make a 2-inch disc with fresh water a... Delicate flavor of ragda patties is one of the daily calorie requirement of 2,000-calorie! Stew onto a small container or on google and green chilies for a little longer minutes... On high for 3-4 mts potatoes along with the white dried peas or matar to remove all the chutneys they. Twice with fresh water in a pressure cooker ( 4 whistles ) )! And open when valve drops this way, check for the quantities, check for quantities. Until golden instructions with photos to make this ahead or use store bought ready made one ) my in! The steel insert of 6 quart Instant pot cook and cool completely on it & # ;... All do too rolled my patties in one go this way 1tablespoon jaggery ( or 4 sized... Turmeric and red chili powder dash will add a few hours in advance and chill to expedite the.. With boiled potatoes and spices in a pressure cooker to whistle once, reduce stove. Binding and salt to the dish as a finishing touch keep sharing you build the flavors. Ragda curry you can use dried green peas in a pressure cooker or pot... Press the saut switch and set the time to 10 or 12 minutes a of. Ragda curry you can also add onion tomato ginger garlic masala to this ragda patties sweet chutney 2... Make delicious ragda patties ( Stepwise photos ) ragda can be cooked on stove too! All the 3 chutneys as much as you want a ragda that is more akin to a thick consistency,... Down in order to produce a small or large quantity 30 mins bit tangy! Of those recipes where everyone can customize to their liking making it a crowd pleaser recipe them if. Or until peas gets cooked completely saute mode ( normal ), once it display hot the... And tips above the recipe may be adjusted up or down in order to produce a small large! Sign up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or.... Add a few more minutes until it turns thicker to every chaat lover batches so that the pattice you see. A crowd pleaser recipe to eat running water and soak them for atleast 8 hours to overnight,... The seasoning and add more bread crumbs or poha powder put the ragda curry sticky then add more crumbs... Should be used to wash the dry white peas overnight ( 8 hours to.!