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. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. Can I use it? Don't fret. Peel the boiled potatoes while still hot or warm. You should not get a runny or thin consistency. The peas will double in size after the soak time. Mix well (preferably with hands) so all is well combined almost like a dough. Drain the peas and rinse them under tap water. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. Whether it be the Mumbai famous Pav-bhaji or Delhis popular street food Matar kulcha, Ram ladoo, or Aloo Tikki, we love them all, andthe new one to join the list is Ragda pattice. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Doesnt this sound really addictive? Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. 8. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. 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). This varies according to the size and type of your stove. Add the tomatoes, turmeric, coriander, garam masala, red chili powder, and salt and stir for 2-3 minutes until the mixture becomes soft and the spices are well incorporated. Ragda Patties have 321 calories per serving. Mash some of the cooked peas with a potato or vegetable masher. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). This curry has a tendency to thicken, so adjust consistency before serving. Once done, remove the patties from the pan and drain them on a kitchen paper towel. and a teaspoon of tamarind paste. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Simmer for 3 to 4 mins to bring out the flavors of garam masala. 6. In my house, we all are chaat lovers! But this recipe is simpler and so fast. I pressure cooked the potatoes too at the same time in the Instant pot. Make all the remaining portions of ragda pattice this way. 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 less watery, the better. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. 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. Once thick, add coriander leaves and switch off the flame. Cumin powder - 1 tea spoon. If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. Will it change the flavor of the patties. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. I doubled the recipe and made in my 8 qt ip. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. Flatten them, shape into round patties and keep aside. Keep everything ready for the topping and garnish before you assemble the ragda patties. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. Then place 2 pattice. Also add 1 tablespoon oil. I love to make this recipe for potlucks and parties and its always loved!! How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Turn off when it is of pouring consistency as it thickens a bit after cooling. Not too thick or thin. Making ragda. Therefore, it is best to assemble the dish when needed. 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. Adding curd is optional and can be skipped. But the cook time changes. By Swasthi on November 11, 2022, Comments, Jump to Recipe. 7. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. If it is still sticky then add more poha powder or bread crumbs. The potatoes can be cooked in a pan or in a stovetop pressure cooker. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! Transfer the soaked peas to the Instant Pot insert and pour in water. Next day the dried green pea should double in size. Next, whisk hung curd with a whisker and add into the masala. 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. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. cumin powder 18) Add salt, sugar, lemon juice, green chilies and cornstarch. These may be prepared in advance. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. When the pressure releases completely, open the lid and check if the peas are done. Set aside 2 tbsps of it if you want your pattice to be crisp. Place it on a clean plate. Thank you. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. You are welcome! At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. This time I have only red poha. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. Garnish with chopped coriander leaves or mint leaves. We thank you for your understanding and patience. Simmer ragda for a few more minutes until it turns thicker. Seal with the lid with the pressure valve positioned in the sealing mode. Make sure to cook the potatoes until fork tender. I'm Shweta! 9. Here I have used a Instant pot. 1.Place 2 patties on the serving plate. Thank you keep writing. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Therefore, prepare the ragda according to the number of people. Heat 1 tablespoon oil in a non-stick pan and spread it. 5. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Set them aside on a plate. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. Peel the potatoes and put in a large mixing bowl. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. 8. So adjust the cook time as needed. Yes Brush or spray oil. Facebook Soak poha in lukewarm water until soft. I used my IP and made the imli chutney too. These can be cooked on stove top too but will take longer. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Add all of the 3 chutneys, as much as you want. Here are some pointers on how to properly prepare and preserve. You can also cook the peas in a pressure cooker. 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. To shallow fry the potato patties, heat oil on a hot griddle. Lift with the spatula and check to see if the base is golden. Hi, I am Dassana. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. Serve hot patties with the peas ragda and green chutney. The consistency should be medium to medium-thick and flowing. 20) Divide the mixture into 6 equal portions and shape into a patty. 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. Peel the potatoes while still hot or warm. Get news and updates from SEEMA first, directly to your inbox. Mix well the potatoes once again. Heat a wide pan on medium heat. Keep the warm function on. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Happy to know your family liked it! In fact, I havent yet met someone who doesnt love Chaat. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. Oil: I used sunflower oil to fry the red chillies until crisp. In the Instant pot, I set the timer for 11 mins (high pressure). I prefer making them in my Instant Pot. 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). I have not added tomatoes. Mix well. 25. How to Make Ragda Patties (Stepwise photos). To make ragda patties recipe Roasted cumin powder (as needed) Red chili powder to sprinkle (as needed) Roasted coriander seeds (crushed as required) Onions (finely chopped, as needed) Tomatoes (finely chopped, as needed) Chaat masala as needed Meethi chutney as needed Green chutney as needed Coriander leaves (finely chopped as needed) The street style ragda and pattice, both are mild in flavor as that way they can cater to a wider crowd and instead the chutneys and spices are used to customize to everyone's preference. Cooking old peas takes longer. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. It is divided into two halves ragda and pattice, therefore the name. Let see step by step of how to make these. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. Make medium sized balls of the mashed potato mixture. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering 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 Delicious and healthy Matar Chaat is ready!! Ragda Patties (also spelled as Ragda Pattice) is a delicious chaat meal where white pea curry is served with crisp potato patties, garnished with sweet spicy & tangy chutneys, sev, onions and tomatoes. We LOVE Indian street food and hope you all do too! Remember me In a pressure cooker, cook for thirty min at high pressure. There is no right or wrong way to assemble the ragda. Prepare the chutneys before starting to make ragda patties. I wont recommend a pan as it will take a very long time to cook these peas. 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"). welcome and happy cooking. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Generously add chopped onions, chopped tomatoes, and green chilies on top. Repeat after turning them to the other side. Allow the pressure to release naturally. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Mix together to make a non-sticky dough. 1. Give it a good stir and close the lid. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. 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. Check the seasonings and add more salt if needed. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Its comprises of two parts - Ragda and pattice, hence the name. Assemble only when you are ready to eat else the patties become soft. 13. The pattice are also arranged in a single layer or two on another griddle with low flame which keeps them crisp and warm. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Mix well and taste test. If you are new to Indian street foods & wondering what is it, here you go! Flip when the bottom side is golden brown. Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. You can also grate the potatoes and then mash. 20. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. I used little tomato paste in my ragda. Your comments and reviews make my day, and they also help others find my recipe online. Appreciate any suggestions. Fry the potato patties in the heated oil in the tava. Hi Maddy, 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 You will need exact same ingredients except the pattice. Open the lid and check the potatoes with a fork or knife. Pattice The patties are made with a combination of potato, poha, and a few basic spices. Here ragda is the name for peas gravy and pattice are the pan fried potato patties. The mixture must be non-sticky. My family loves this ragda patties and I have made it many times earlier. So make sure you submerge the peas with several inches of water to allow room for their expansion. It is topped with chutneys, sev, tomatoes and onions. Turmeric powder - 1/4 tea spoon. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. Simmer for 10 to 12 minutes or more until the consistency thickens. It consists of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles), cilantro and spices. This makes the batter firm and the end result crisp. 4. Place the prepared patties into the pan. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Heat a large non-stick griddle and spread half of the oil on it. Now add the chopped onipn, ginger and garlic and saute well. Ragda Patties is one of the most famous street chaat of Mumbai. Vary the quantity of chutney while topping according to your preferences. Serve the ragda patties as soon as theyre finished being prepared. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. When both sides are crispy and golden, drain them on a paper towel lined plate. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. That goes over top of crispy patties. 11. ginger-garlic paste 1 2 tsp. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. Once done, drain the water and rinse them well. 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). 4.Next, sprinkle finely chopped onion and tomatoes. Heat oil in the pressure cooker on medium high heat. Place them in a separate area. Then add back to the ragda so it turns thick. It wont change the flavor. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. The pressure valve should be in the locking position when the lid is closed. Open the lid and inspect the potatoes with a knife or fork. 5. These numbers should be considered estimates, as they are not calculated by a registered dietician. 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. If using Instant pot, press saute button and pour oil. 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. Pre-made chaat chutneys may also be used.). Select the PRESSURE COOK OR MANUAL mode. 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