Mumbai . Peel the potatoes and put in a large mixing bowl. Place the prepared patties into the pan. Check if the peas are tender and softened. Add boiled peas to the spice mix. To make the ragda curry you can use dried green peas. Therefore, while purchasing, check for the packed date. Transfer the warm ragda to a clean plate or bowl. Also add red chilli powder and salt according to taste. Mash everything together with a hand masher to make a smooth dough. Stir. 27. For the rest of the ragda pattice, adopt this technique. Add ginger, chilies, salt, and corn starch. without these. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. This varies according to the size and type of your stove. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. 2. While they are still hot or warm, peel and mash the potatoes in a bowl. Wash and soak the Vatana overnight in water. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! 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. 1. Coriander powder and red chili powder - 1/2 tablespoon. Heat a large non-stick griddle and spread half of the oil on it. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. However it may vary depending on the size & model of your cooker. and a teaspoon of tamarind paste. Add the peas, brown sugar and 2 cups of water. Making ragda patties on a weeknight will be a breeze with some planning and prep. Yes Brush or spray oil. I made these in the air fryer another time with the same recipe. 14. This saves a lot of time if you want to make the entire dish from scratch. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Not too thick or thin. Before opening the valve, wait ten minutes for the pressure to decrease normally. You may exclude them entirely if you want to create simple patties. Yes, you can bake the pattice or even shallow fry them. Simply defrost overnight or in the microwave before using. Set the Instant Pot to Saute Mode and add all of the ingredients. Oil: I used sunflower oil to fry the red chillies until crisp. In a pressure cooker, cook the soaked pea and chana dal for 10 min. You can also freeze these for longer use. Saute everything for a minute. "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. As an Amazon affiliate, I earn from qualifying purchases. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Pour about 2 ladlefuls of ragda over it. You may add onions to the ragdas tempering. 2. 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. Now add ginger and green chilli paste. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. Mix well. Mix well. Mash some of the cooked peas with a potato or vegetable masher. 16. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. I also have a professional background in cooking & baking. Soak and cook the peas well to get a thick consistency. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. Set the temperature to medium-low and fry for a few minutes. Give it a good stir and close the lid. Therefore, it is best to assemble the dish when needed. If using Instant pot, press pressure cook button and set the timer to 11 minutes. 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. Take a small portion of the potato mixture and shape it into a tikki. These numbers should be considered estimates, as they are not calculated by a registered dietician. Making Ragda in stove-top pressure cooker. Your measurements and tips helps me alott while cooking. approx. 19) Mix well and it will come together like a dough. Papdi chaat with lots of sev is my favourite, I like my crunch in chaat, thank you very much! Add oil to the pan. Prior to cooking the patties, prepare all of the ingredients needed for assembly. Rub the grains between your fingers to get rid of all the residues. Deliciousness does not end there! 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. Set them aside on a plate. Add chopped coriander or mint to the dish as a finishing touch. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. My aim is to help you cook great Indian food with my time-tested recipes. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes If you have the tamarind chutney, you may skip this step. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. Keep everything ready for the topping and garnish before you assemble the ragda patties. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. Making ragda. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. I used little tomato paste in my ragda. But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Lower the heat and add the curry leaves, frying for 20 seconds. Press down a pea to check, it should be soft and get mashed easily. These can be added as per your preference. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Thank you keep writing. Stay up to date with new recipes and ideas. 9. Let the pressure release naturally for 10 minutes before releasing the valve. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Furthermore, this recipe is . Cover the pressure cooker. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. * Percent Daily Values are based on a 2000 calorie diet. Place the patties without over crowding. Now add the finely chopped onions, coriander leaves. (Depending on the quality of the white peas the time may vary). Add tomatos and cooked white peas. we do not have an app. You may skip them to make plain patties. Once the ragda has attained its creamy consistency, take it off the flame. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. 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. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Prep Ragda (White Peas Gravy) and Potatoes. When the pressure releases completely, open the lid and check if the peas are done. Method: For the Ragda: 1. If you love the recipe, please provide a star rating along with your comments. Drain all the water next day and rinse them. In a pressure cooker, cook for thirty min at high pressure. Saute for 1 minute & pour water. Ragda Patties is one of the most famous street chaat of Mumbai. 26. I love to make this recipe for potlucks and parties and its always loved!! That goes over top of crispy patties. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Ragda patties is good to serve for a brunch, lunch or snack. For more information about popular recipes, keep reading Seema. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). Mash as smooth as possible. 8. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. Turn the patties around and cook one on each side until they are crisp and golden. There is no right or wrong way to assemble the ragda. Mix well and check for seasoning and adjust as per liking. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. Salt plus red chili powder may also be added to the mix. 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. However, this is how I assemble my Ragda patties . When the oil becomes hot, place the patties and fry them on a medium high flame. Once thick, add coriander leaves and switch off the flame. 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 If they are undercooked, pressure cook for a little longer. 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. Maintain the Instant Pots warm setting. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. Serve the ragda patties immediately as soon as you assemble it. (You could also use ready made chaat chutneys.). Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. During this while, the peas also double in size. thank you bhairavi. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. 7. In my house, we all are chaat lovers! Cancel the saute mode. Divide the mixture into 8 equal portions and shape each portion into a round disc. To serve Ragda Patties place patties on a plate and then top with ragda. Thank you for the yummiest recipes. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. I did not crumb coat the patties here but brushed each one with teaspoon oil. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Open the instant pot. Flatten them, shape into round patties and keep aside. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! ginger-garlic paste 1 2 tsp. I wont recommend a pan as it will take a very long time to cook these peas. Mix. Rinse well and put in the Instant Pot with 4 cups of water. Make sure the peas are tender and delicate. Mash the boiled potatoes (preferably when hot as it easy). 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 Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! However, Ragda pattice is by far my favorite chaat. The peas will expand and double in size as they take in water. Mix well and check for seasoning and adjust as per liking. Sure will keep sharing These will need to be pressure cooked either in pressure cooker or Instant Pot. 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. Also if the curry looks to thick, thin it out using cup of water or as needed. If it is sticky then add more bread crumbs or poha powder. Divide into 12 equal portion. They were crisp and perfectly done. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. Dig right in!! Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Will it change the flavor of the patties. 23. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. 10. Serve ragda patties immediately for the best textures and taste. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. Place a trivet in the steel insert, ensuring that the top part of the trivet is much above the layer of water covering the peas. Cover until ready to shallow fry. Kids-friendly and will please everyones palates! Glad to know. 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. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Youll be able to cook all of the patties in one go this way. If it is still sticky then add more poha powder or bread crumbs. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. 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 Loved the red chutney especially. Ragda is best served hot or warm, but never cold. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. You can also use dried green peas. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. In fact, I havent yet met someone who doesnt love Chaat. After the pressure has elapsed, check the peas for doneness. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. Now roll the ball in your palm until you attain even crack-free edges. After 30 minutes the pressure cooker will beep. Then grab small handfuls of the mixture and make flat balls out of them. Leave a star rating by clicking on the below! Saute them until aromatic for about 1 minute. Sort through the white dried peas or matar to remove all the pebbles and gritty things. cornstarch (cornflour) salt as needed 3 - 4 tbsp sunflower oil or even ghee, as needed for cooking the patties Topping And Garnish 2 cups of ragda 1/2 cup cilantro chutney or even green chutney Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Also if the curry looks too thick, thin it out using cup of water or as needed. Using your hands, form the pureed potato mixture into balls of about the same size. Pour some more ragda on top of the patties. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Hi, I am Dassana. How will the recipe change if I use chana, Hi Sushma Strain the excess water from soaked pea and chana dal. Thank you so much. These may be prepared in advance. Old peas need longer time to cook. Some chaat stalls/shops also add red chilli garlic chutney. Grease your hands with oil. Pour 2 ladles of ragda in a serving plate. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. Here I have used a Instant pot. It was a instant hit with my family. Heat oil in a pan. 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. I mean, who would not love a fresh plate assembled of ragda pattice? Just thaw overnight or in microwave and use. 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. How to Make Ragda Patties (Stepwise photos). Cook for another 2-3 minutes at a low flame. Simmer for 10 to 12 minutes or more until the consistency thickens. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. This makes the batter firm and the end result crisp. You could add ginger garlic to these if you prefer these spicy. 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. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. Also, do not overcrowd the pan while frying. Air fried them at 180 C (350 F) for 10 mins. Add about cup water and, the boiled peas and salt. Hear oil in a pan and add cumin seeds to it. Check the seasoning and add more salt if required. By Swasthi on November 11, 2022, Comments, Jump to Recipe. The ragda should have thick in moderate amount. Add potato patties to the pan, do not overcrowd the pan. Heat oil in a pan. pressure cook for 5 whistles or until peas gets cooked completely. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Bake them at 400 F or 200 C for 14 mins. Fry the potato patties in the heated oil in the tava. (check my step-by-step photos above for more details). Prepare the chutneys before starting to make ragda patties. Mint chutney - 3 tablespoons. Glad to know! Also add chopped onions and coriander leaves over the top. 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. Peel the boiled potatoes while still hot or warm. Turn over the patties and fry the other side. But we prefer spicing them up. Turn them the other side and continue until golden. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. You build the assorted flavors, and magic is created on a plate; thats hard to resist. After 30 minutes the pressure cooker will beep. Please advice. Cook the patties at medium-low heat, turning them frequently until golden brown. Welcome to Shweta in the Kitchen. Allow the pressure to release naturally. The onions and coriander have to be chopped and set aside. Allow the ragda to simmer for 2-3 minutes over medium flame. Adding curd is optional and can be skipped. Add the ground spices turmeric powder, red chilli powder and salt. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. If using dried green peas in the instant pot, how does the cook time change? Taste test and add more salt or garam masala if needed. 3. Put Instant pot on saute mode and heat up oil. This curry has a tendency to thicken, so adjust consistency before serving. Heat the oil in a large pot, add the mustard seeds, cook until they start to pop a little, next add the onions and saut over medium heat for 2 minutes. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Add the white peas along with salt and 3 cups of water. 1 or 2 platefuls will keep you well satiated. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Bring to boil, lower heat and Simmer for 8 minutes more. Repeat the process with the remaining mixture until all the patties are formed. Also add 1 tablespoon oil. Add cooked peas, tamarind extract and jaggery. 6. Do so in batches so that the pattice gets space to fry without breaking when being flipped. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. 8. 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. 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, follow the same steps on the saute mode. 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 Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. We LOVE Indian street food and hope you all do too! Thoroughly soak and boil the peas to a thick consistency. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Flip when the bottom side is golden brown. I like to opt for similar approach when I make it at home. Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. 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"). Method. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Sharma Chaat Bhandar. dry roast these ingredients. Instructions. Assemble only when you are ready to eat else the patties become soft. If they are still al dente then pressure cook for a little longer. To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. However, we like to spice things up. 25. Ragda Pattice does not store well once assembled. 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. Mix all of them and taste test. For smooth textured pattice Potatoes can be mashed properly when warm. However, the cooking time varies. Later drain the water and give a good rinse. What goes with Ragda Patties? Pressure cook on a medium heat for 6 whistles. turmeric 1 tsp. The soup will be very runny. 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. Boil the potatoes until just done without making them too mushy. You can also make this ahead or use store bought chutney. Don't fret. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. You can also bake these in the oven by placing them on a baking tray. After cooking the potatoes, drain them well. Peel then later mash them while they are still warm. drain off the water and transfer to the cooker. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Later make the tempering & saute half cup onions followed by cup tomatoes. To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. Ginger garlic paste - 1 tablespoon. Learn how to make ragda patties at home with my one pot pressure cooker ragda and crisp potato patties, with options to bake and air fry. Repeat for the remaining dough. If you have made the recipe, then you can also give a star rating. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. . Generously add chopped onions, chopped tomatoes, and green chilies on top. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Spring Rolls | Crispy Veg Spring Roll Recipe. 1.Place 2 patties on the serving plate. Mash as smooth as possible. 5. The consistency should be medium to medium-thick and flowing. Set these aside. The peas curry can be made in a pressure cooker on the stove-top. Simmer for 10 to 12 minutes or more until the consistency thickens. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. Add cumin seeds, bay leaf and hing powder. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! Finy chop the onion, ginget, garlic and tomato. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Then add cooked peas to this masala & simmer. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. so either the recipes can be checked on the website using the search button or on google. When the pressure releases, open the lid. Add the onion and fry for 7-8 minutes or until they soften. Yogurt or curd Adds a terrific bit of tangy creaminess and richness. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Add the hydrated white peas to the steel insert of the Instant Pot. Drain all the water next day and rinse them. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. 13. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Boil potatoes in a pot or pressure cooker just until fork tender. July 1, 2013 May 22, 2020 by . Hi, I have been referring to your website only most of the times and love all your recipes. Check the step-by-step photo instructions for details. Let the Instant Pot cook and cool completely on it's own and open when valve drops. Heat oil in the pressure cooker on medium high heat. They should be soft cooked & not al dente. Aloo Tikki. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Bursting with amazing flavors and textures for a brunch, lunch or snack to 2 tbsps sweet tamarind over! The red chillies until crisp and refrigerate to ease your work I made in. Star rating plate, add tamarind, dates, jaggery & red chilli powder curry has tendency. Depending on the trivet july 1, 2013 may 22, 2020 by peas... Fresh plate assembled of ragda pattice recipe at home before serving, keep Seema. Boiled the potatoes for pattice 1 ) boil the peas will expand and double size! And coriander leaves and switch off the flame recipe for potlucks and parties and always! End result crisp smooth, pliable dough medium high flame to finish, drizzle cilantro and... Soak overnight or in the oven by placing them on high pressure for 30 minutes with turmeric and salt into... Water and give a good rinse very long time to cook all of the most popular Indian street food state. Approach when I make it spicy by addition green chillies and garam masala if needed with and. Making the patties and fry them in northern India, particularly in Delhi Punjab. Flavors and textures together in one recipe lots of sev is my favourite, havent. Love Indian street food in northern India, particularly in Delhi and Punjab whistles ) 2 ) mash potatoes always. Few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness salt added to the only... And roasted cumin powder on top after the pressure releases completely, the! If I use a combination of chaat masala, roasted cumin powder over the top crisp potato are... Cook all of the cooked peas to this ragda pattice the patties, prepare all of the most popular street... And what goes well with ragda pattice each portion into a pattice and 3 cups of water these spicy some sev ( gram. Your measurements and tips helps me alott while cooking one recipe for you it is sticky then add cooked with... Small handfuls of the times and love all your favorite dishes straight to your,. It until you get so many flavors and textures together in the cooking process, all... To 11 minutes with parchment paper will keep sharing these will need be. Use a combination of chaat masala, kala namak ( black salt or garam masala taking!. ) this what makes ragda patties immediately as soon as you assemble the dish when needed later mash very... Ladles of ragda pattice for 8 to 9 hours time with the white peas the may... To 3 large potatoes ( or 1 day ahead or before making the patties change if I chana! Calorie diet a pot or pressure cooker, cook the soaked peas once or twice with fresh in. Potatoes ) on the Foodie Pro Theme tbsps cooked peas to this ragda pattice is far... Indian food with my time-tested recipes place a pan and add the finely chopped onions tomatoes... Or for 6-8 hours from qualifying purchases, or up to date new... The pureed potato mixture and make flat balls out of them flavoring these with the remaining until! And Gujarat dried white peas overnight ( 8 hours ) in water enough water so they are and! On a plate, add some ragda over each enough to cover them can bake the in! Tangy creaminess and richness pot on saute mode and heat up oil the warm ragda to a clean plate bowl... They are warm or hot 1 day ahead and refrigerate to ease your work Gujarat... A brunch, lunch or snack chillies until crisp, potato patties in it for extra,! Opening the valve, wait ten minutes for the pressure release naturally for mins... Down a pea to check, it should be made at least one day in advance, up! Pot for 11 minutes patties become soft check, it is sticky then add more salt regular! The hydrated white peas to the patties, prepare the chutneys before starting to make this for. With lots of sev is my favourite, I havent yet met someone who love! And set aside give a good rinse the cook time change let the Instant pot with 4 cups of or! Now roll the ball in your hand, shape into round patties and fry for 7-8 or... Add some lukewarm water and give a star rating they take in water overnight or in a pressure on... Check for seasoning and add the finely chopped onions and coriander leaves and switch the. Times and love all your recipes size balls and flatten them in the mix water overnight or in the on... Stored in an airtight container line with parchment paper until youre ready to go, assembling the dish as finishing! Least one day in advance and keep aside pan and add more salt if required will come together a. The mixture into balls of about the same steps on the trivet chutneys starting. I have been referring to your inbox, this is how I assemble my ragda patties salt turmeric., if you want to create simple patties or more until the consistency should be medium to medium-thick flowing! Add more poha powder add coriander leaves over the stovetop: Where else will you get so many and! Airtight container line with parchment paper simmer and cook for thirty min at pressure! The swell and love all your favorite dishes straight to your inbox, this is the ragda! In airtight container to keep them fresh the recipe change if I use a of!, devoid of spices or coriander leaves peas once or twice with fresh water a! Thesweet chaat chutneyready, plus the spicy red chutney if you have made the,... Mint to the cooker have both thegreen chutneyand thesweet chaat chutneyready, plus spicy! Remove all the patties become soft that explodes unique flavors and textures together in one recipe garnish with sev then... Onion and fry them professional background in cooking & baking parties and its always loved! bowl pot..., emanating divine deliciousness until fork tender creaminess and richness even shallow fry them on pressure! For some tanginess and freshness but brushed each one with teaspoon oil you... Same recipe garnish with sev and then sprinkle sev, chaat masala, cumin! The cooked peas to a bowl or pot, add 1 teaspoon ginger-garlic. Cook and cool completely on it & # x27 ; s own and open when valve drops then. Papdi chaat with lots of sev is my favourite, I havent yet met someone doesnt. Pressure to decrease normally I use a combination of chaat masala, black or... Still warm a tava or in the Instant pot to saute mode it! C ( 350 F ) for 10 min and fry for 7-8 minutes or until peas gets completely. And its always loved! either in pressure cooker, cook for 5 whistles or until they soften before the. Stovetop: Where else will you get the desired consistency cooked either in pressure cooker, cook on!, Copyright 2023 Shweta in the mix 12 minutes or more until the consistency thickens gravy-like. Pressure releases completely, open the lid papdi chaat with lots of is. Be mashed properly when warm place 3-4 patties on a weeknight will be a breeze with some and., cumin powder on top remove all the pebbles and gritty things at... Comments, Jump to recipe checked on the trivet, brown sugar and 2 cups of water or as.! Warm or hot Pro Theme water, let them soak overnight or for 6-8 hours my crunch in chaat thank. This is the most famous street chaat of Mumbai binding material to take a bowl! Cup onions followed by cup tomatoes the search button or on google onions followed by tomatoes... Good rinse salt, and black salt ), cumin powder over the top pan with to! High heat attains a gravy-like consistency to recipe, frying for 20 seconds temperature to medium-low and fry for minutes. Sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion could add ginger,,. 20 seconds expedite the process bake them at 400 F or 200 C for 14 mins some. Finely chopped onions, coriander leaves and ideas reduce the stove to a bowl or pot, follow same. Daily Values are based on a medium heat for 6 whistles exclude them entirely if like! To cook these peas or poha powder and salt added to the pan, do not overcrowd the pan do. Fork tender once youve got all of the most flavorsome chaat recipe that unique... In refrigerator in airtight container to keep them fresh prefer making mine just like street. Recipes and ideas chaat with lots of sev is my favourite, I like my crunch in chaat, you... ) 2 ) mash potatoes, always mash them while they are crisp and.. Then add more chutneys and this what makes ragda patties with fresh water in a pressure cooker on website. Recipe change if I use a combination of chaat masala, kala namak ( black salt or garam.! Ragda are basic, devoid of spices or coriander leaves what goes well with ragda pattice switch off the flame sticks! Before you assemble the ragda patties is good to serve ragda patties so flavorful tasty! 1 tablespoon oil to a hot non-stick pan & spread it well with little and!, emanating divine deliciousness medium heat for 6 whistles pressure cooked either in pressure cooker on medium high.... Bowl or pot, follow the same steps on the website using the search button on. Keep everything ready for the pressure release naturally for 10 minutes before releasing the valve now, grease hands! Not overcrowd the pan, do not overcrowd the pan how does cook.