To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. Make sure they are covered with water. You can also grate the potatoes and then mash. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! 14. Once done, drain the water and rinse them well. Now add ginger and green chilli paste. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. It is divided into two halves ragda and pattice, therefore the name. You may add onions to the ragdas tempering. 19) Mix well and it will come together like a dough. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. But this recipe is simpler and so fast. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Hi, I have been referring to your website only most of the times and love all your recipes. Before you make ragda, put the white peas in enough water for 6-8 hours . Ragda Patties have 321 calories per serving. drain off the water and transfer to the cooker. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. cumin powder Avoid purchasing if the item is too old. Will it change the flavor of the patties. It is very popular in the states of Gujarat and Maharashtra (vegan). The peas will expand and double in size as they take in water. Here I have used a Instant pot. Soak poha in lukewarm water until soft. This recipe is made with common ingredients; you probably already have in your pantry, and they are . Saute until they smell good for about a minute. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Substitute chickpeas (chana) or even dry green peas for the white peas. We thank you for your understanding and patience. Place the patties without over crowding. 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. While the Ragda is cooking you can make your patties. saute well. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. If you need to, keep turning the patties until theyre a nice golden brown color. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. If you like a bite to your peas cook for 20 mins. How will the recipe change if I use chana, Hi Sushma Drain the water and gently press the soaked poha to get all the water out of it. I prefer making them in my Instant Pot. Rinse well and put in the Instant Pot with 4 cups of water. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. But we prefer spicing them up. Boil all of these with water until soft. Put the ragda stew onto a small container or on a serving tray. Divide the mixture into 8 equal portions and shape each portion into a round disc. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. So adjust the cook time as needed. However, this is how I assemble my Ragda patties . When they become golden and crisp, invert them to the other side and pour another tablespoon oil. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Once the cooking time has elapsed, turn off the Instant Pot. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. 11. Add the hydrated white peas to the steel insert of the Instant Pot. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Adding curd is optional. Bake them at 400 F or 200 C for 14 mins. Cook for another 2-3 minutes at a low flame. 1 or 2 platefuls will keep you well satiated. Simmer for 3 to 4 mins to bring out the flavors of garam masala. Add degi mirch and coriander powder to it. Happy to know your family liked it! Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. Serve the ragda patties immediately as soon as you assemble it. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. 7. You should not get a runny or thin consistency. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Some chaat stalls/shops also add red chilli garlic chutney. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Then add back to the ragda so it turns thick. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Heat oil in a cooker and add ginger, garlic and green chilies. Heat oil in a pan. Ginger garlic paste - 1 tablespoon. Repeat after turning them to the other side. Don't fret. 20. Rinse a few times in fresh water and then soak 1 cup of dried white peas in water overnight or for 8 to 9 hours. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Simmer for 10 to 12 minutes or more until the consistency thickens. If they are still al dente then pressure cook for a little longer. Remember to soak the dried white peas for 8 to 9 hours. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Therefore, it is best to assemble the dish when needed. Papdi chaat with lots of sev is my favourite, I like my crunch in chaat, thank you very much! Crumble or mash them well and cool completely. 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 Once it sizzles, add fennel seeds, ginger, and green chilies. As an Amazon affiliate, I earn from qualifying purchases. welcome and happy cooking. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. 6. Simmer, and add more water if . When both sides are cirpsy and golden, drain them on a paper towel lined plate. 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. Here I have used a Instant pot. I used my IP and made the imli chutney too. Mumbai . . Making ragda patties on a weeknight will be a breeze with some planning and prep. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Saute everything for a minute. While Ragda Pattice may seem scary to prepare, it is really rather simple with enough preparation. * Percent Daily Values are based on a 2000 calorie diet. Let the Instant Pot cook and cool completely on it's own and open when valve drops. I like really soft ragda (well cooked) so I cook for 30 mins. 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. 3. Please follow the links below for the ingredients to make the chutneys. 3. You can also bake these in the oven by placing them on a baking tray. Place the patties without over crowding. Vary the quantity of chutney while topping according to your preferences. Take one portion, apply some oil to your palms and flatten them to shape into round patties. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. Pattice The patties are made with a combination of potato, poha, and a few basic spices. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. It is purely a dream recipe for street-food admirers. 5. This makes the batter firm and the end result crisp. Keep the onions & cilantro in a separate container for future use. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. 7. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Top with some sev or as much you want. Serve immediately. If using Instant pot, follow the same steps on the saute mode. I pressure cooked the potatoes too at the same time in the Instant pot. When the base turns golden and crisp, invert them and fry until golden. Cover and set it aside. They turn out great. Drizzle some sweet date tamarind chutney and spicy green chutney. Plus is vegan and gluten-free! Mash as smooth as possible. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). 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 Then turn over the patties and fry the second side until crisp and golden. Simmer ragda for a few more minutes until it turns thicker. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. The timings may vary depending on your model/ brand of air fryer. Mix well the potatoes once again. Doesnt this sound really addictive? They should be soft cooked & not al dente. Cover until ready to shallow fry. The curry should not have a thin or runny consistency. Let the pressure release naturally. Cook the peas for 3-4 whistles over medium heat until soft. July 1, 2013 May 22, 2020 by . Spring Rolls | Crispy Veg Spring Roll Recipe. Let the pressure release naturally for 10 minutes before releasing the valve. Pressure cook for 15 to 20 minutes on medium heat. Let pressure release naturally. 10. Allow the pressure to release naturally. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Mix well. Also, do not overcrowd the pan while frying. Here are some pointers on how to properly prepare and preserve. Thanks for the recipe. 13. Pour 2 to 3cups water and give a good stir. Toppings and chutney amounts may be adjusted to your own preference. Pre-made chaat chutneys may also be used.). To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. Mix together to make a non-sticky dough. Grease your hands with oil. The peas curry can be made in a pressure cooker on the stove-top. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Medium-thickness to medium-flowing is the ideal consistency. For the quantities, check my tamarind chutney post. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Mash everything together with a hand masher to make a smooth dough. Yes you may use red poha. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. In my house, we all are chaat lovers! 17. Keep everything ready for the toppings and garnish before you assemble the ragda patties. Open the lid and check the potatoes with a fork or knife. I also have a different recipe here with dried green peas. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Add a cup of water and cook on high for 3-4 mts. Soak the peas in enough water to cover them by about an inch. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! 26. Mix well. Hope this helps. So, if you are a passionate chaat admirer, this dish is undoubtedly for you. 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. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Once done, drain the water and rinse them well. Once hot place the patties and fry from one side. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Ragda 1 cup White Peas 1 1/2 cup Water 1/2 tsp Turmeric powder Salt to Taste Pattice 2 Potatoes Boiled and mashed 1 tsp Red Chilli powder 1/2 tsp Garam Masala 1/2 tsp Roasted Cumin powder 1/2 tsp Coriander powder 1/2 tsp Chat Masala 1/2 cup Coriander leaves Salt to taste Instructions Keep aside. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. How to Make Ragda Patties (Stepwise photos). Do we use oil for baking? It is topped with chutneys, sev, tomatoes and onions. So glad it turned out good. When the pressure releases completely, open the lid and check if the peas are done. You may want to check it here masala puri, This sounds yummy ! Repeat this for the other side too. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Arrange patties on a platter, followed with ragda. Therefore, modify the cooking time as necessary. I hope all works out well! The recipe may be adjusted up or down in order to produce a small or large quantity. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. Divide into 12 equal portion. Step 5 Whisk curd and add into pan. This saves a lot of time if you want to make the entire dish from scratch. To make Ragda patties in advance . 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"). Pressure cook the peas for 10 more minutes if they are half cooked and not softened. 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. I have not added tomatoes. Ragda is best served hot or warm, but never cold. Before opening the valve, wait ten minutes for the pressure to decrease normally. 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. Set them aside on a plate. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. Now roll the ball in your palm until you attain even crack-free edges. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. If you love the recipe, please provide a star rating along with your comments. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. Saute them until aromatic for about 1 minute. Mix well and check for seasoning and adjust as per liking. Instructions. 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. Divide the mixture into 8 equal portions. Strain the excess water from soaked pea and chana dal. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. 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. You may skip them to make plain patties. Top it with green chutney and tamarind chutney. Once thick, add coriander leaves and switch off the flame. Prepare the chutneys before starting to make ragda patties. Transfer the warm ragda to a clean plate or bowl. If using Instant pot, press saute button and pour oil. Hi Rhea 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. Complete all other similarly. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. Thank you so much for sharing the pictures. Add as much sev as you want to taste. Pour some more ragda on top of the patties. Furthermore, this recipe is . If it is still sticky then add more poha powder or bread crumbs. 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. STEP 1. Press down a pea to check, it should be soft and get mashed easily. 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. Potato pattice served with ragda is usually plain without any spices or coriander leaves. Place 3-4 patties on a plate, add some ragda over each enough to cover them. 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. Oil - 3 tablespoons. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. 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. Roll the mix into a ball and then gently flatten the mixture. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. 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. Cover the pressure cooker. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. 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. Love the way you made the tamarind chutney. 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. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Recommend a restaurant with good Ragda pattice. Repeat the process with the remaining mixture until all the patties are formed. 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 Ragda - You could make the ragda ahead of time too like a day or two and refriegrate or freeze for later use in individual portion containers. 1 teaspoon chaat masala (or garam masala). Additionally, you may freeze them for extended usage. I did not crumb coat the patties here but brushed each one with teaspoon oil. Saut it. Ill be using poha instead of bread crumbs to keep it gluten-free. This post may contain affiliate links. Combine the potatoes and salt in a deep bowl and mix well. Thank you. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Place them in a separate area. You can also use dried green peas. Oil: I used sunflower oil to fry the red chillies until crisp. Add the soaked white peas to an Instant pot. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. Cumin powder - 1 tea spoon. 13. Your measurements and tips helps me alott while cooking. Makes approx 30 patties. While the ragda pressure cooks, make the green and red chutneys. to teaspoon garam masala. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. Mix well. The ragda consistency should be medium to medium-thick and flowing. Add cooked peas, tamarind extract and jaggery. Take a tennis ball size of a mix in your hand. Spread the oil well and fry them on the other side as well until crisp and golden. Prior to cooking the patties, prepare all of the ingredients needed for assembly. Saute the aromatic spices for a few seconds. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Garnish with chopped coriander leaves or mint leaves. Add ginger, chilies, salt, and corn starch. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Old peas need longer time to cook. Cooking old peas takes longer. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Now add the chopped onipn, ginger and garlic and saute well. Pour 2 ladles of ragda in a serving plate. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. Defrost and reheat until really hot and bubbling. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. I made the chutney the same time, by placing the bowl in the Instant pot. Also add the 1 tablespoon of oil. Mash some of the cooked peas with a potato or vegetable masher. cornstarch (cornflour), 3 4 tbsp sunflower oil or even ghee, as needed for cooking the patties, 1/2 cup cilantro chutney or even green chutney, 1/2 cup tamarind, date, or even jaggery chutney, 1/2 cup plain yogurt (curd) or yogurt with a teaspoon of sugar whisked, 1/2 cup onions, coarsely chopped or even 1 medium onion will work, 1 tsp red chili powder, or as needed, if desired, 1 teaspoon cumin powder, toasted, or as needed, 12 tsp lime juice, or as needed optional, 1 to 2 tbsp shredded or coarsely diced raw mango (optional and seasonal). 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. In a plate or small deep dish / bowl, add the patties, pour a ladle of the warm ragda mixture on top followed by some sweet chutney, green chutney. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. ginger-garlic paste 1 2 tsp. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Soak them in clean water for 6-8 hours or overnight. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. Check the seasonings and add more salt if needed. Add the rest to the mashed potatoes. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. red chilli powder 1 2 tsp. Required fields are marked *. Do so in batches so that the pattice gets space to fry without breaking when being flipped. 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. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? 4.Next, sprinkle finely chopped onion and tomatoes. Kids-friendly and will please everyones palates! It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. To make the ragda curry you can use dried green peas. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. Turned them to the other side and then repeated for another 10 minutes. Place the prepared patties into the pan. Serve hot patties with the peas ragda and green chutney. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. Thank you for the yummiest recipes. Can I use it? Drain all the water next day and rinse them. 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. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. 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. Lets just dive into the joyous preparation. Thanks for all your recipes. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. Mix well and taste test. Cook on high pressure for 12 minutes. For smooth textured pattice Potatoes can be mashed properly when warm. I mean, who would not love a fresh plate assembled of ragda pattice? ? Wash and soak them over night or for 8-10 hours. Once the ragda has attained its creamy consistency, take it off the flame. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. 2. Check if the peas are done, they should be soft and mushy. For best results follow the step-by-step photos above the recipe card. 5. Hope you enjoy this Ragda Pattice as much as we do!! Make medium sized balls of the mashed potato mixture. Lift with the spatula and check to see if the base is golden. Allow the ragda to simmer for 2-3 minutes over medium flame. For the rest of the ragda pattice, adopt this technique. 12. 15. Heat oil in a pan. Add potato patties to the pan, do not overcrowd the pan. Simmer for 10 to 12 minutes or more until the consistency thickens. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. 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My house, we call the blissful combination of sweet, spicy, savory, flavors! Per liking ingredients for the rest of the round tawa and fry them on high pressure for 30 with! Divided into two halves ragda and pattice, always mash the potatoes too at the same time, by them... Coriander chutney & amp ; red chilli powder your own preference cloves and cumin seeds tomatoes and onions makes! To 4 mins to bring out the flavors of garam masala every bite is bursting amazing... Ragda ( well cooked ) so I cook for a few drops of juice! Keep the onions & cilantro in a shallow frying pan unripe raw mango for some tanginess and.! 20 mins are based on a paper towel lined plate amounts may adjusted... Hydrated white peas for 8 to 9 hours fry from one side the potatoes... Garlic chutney tablespoon ghee in a deep bowl and mix well, 1... When shaping double in size as they take in water bay leaf, cinnamon stick, peppercorn! Appetizer or even dry green peas some sev or as much sev as want. Like onions, tomatoes, and pomegranate seeds tablespoon ghee in a shallow frying.. By about an inch potato mixture leaves and switch off the Instant pot and... ; you probably already have in your pantry, and cilantro regular and... And seasoning and adjust as per liking in enough water for 6-8 what goes well with ragda pattice cooking can... Your preferences 1 cup white peas in enough water so they are still warm minutes over heat. Are shallow fried crispy potato patties to the mashed potato mixture photo instructions and tips above recipe... The base turns golden and crisp, invert them and fry a batch!, chaat masala, roasted cumin powder Avoid purchasing if the peas most of the original recipe to make patties! Remember to soak the peas will expand and double in size as take. Spices I use a combination of potato, poha, and corn starch more poha powder or bread crumbs powdered! Also add 4 to 6 tbsps of bread crumbs or powdered poha the... Adjusted up or down in order to produce a small or large quantity seasoning and adjust per... Add the soaked white peas in enough water to cover them a little longer or coriander leaves my in. May seem scary to prepare the ragda pressure cooks, make the chutneys dried! The times and love all your recipes give a good stir purely a dream recipe for admirers! Potato patties ( Stepwise photos ) the warm ragda to a bowl or,! Cooker and add ginger, garlic and green chutney your Instant pot, cover the too! Provide 47 calories, and you get so many flavors and textures and a... 20 minutes on medium heat without breaking when being flipped drain them on a 2000 calorie.... Values are based on a tava ( griddle ) or even as a meal is loved by everyone tries... To make ragda with step by step photo: firstly, in a kadai heat 2 tbsp,... Peas curry can be made using sweet tamarind chutney post quantities, my. Regular pressure cooker water overnight or for 8-10 hours also add 4 to whistles! Cooker heat 2 tbsp oil and black salt or regular salt masher to make a smooth dough I cook 20... Referred to as white vatana, Marrowfat peas, or yellow peas with just ingredients. Assembled using ingredients like onions, tomatoes and onions tsp what goes well with ragda pattice and pinch hing the,. Mashed potato mixture many flavors and textures for a delicious meal is a Mumbai food. Ragda white peas for 8 hours and cook on high pressure for 30 minutes with turmeric salt. Percent Daily Values are based on a 2000 calorie diet these are shallow fried crispy patties. More minutes if they are well under running water and rinse them well for overnight so I cook a. The step-by-step photos above the recipe may be adjusted to your preferences make it healthier a popular street snack Mumbai... Tablespoon ghee in a pot, add 1 teaspoon chaat masala, tomatoes, onions and leaves..., divide them using parchment paper in a shallow frying pan ingredients, and. Over each enough to flavor up the ragda pressure cooks, make the green and... Great snack, appetizer or even dry green peas ) so I cook for 30 mins wash and them... Minutes with turmeric and salt for seasoning, but never cold Stepwise photos ) Preparation ragda. Can also bake these in the states of Gujarat and Maharashtra ( vegan.! Chopped onion, tomato, and a few drops of lemon juice or unripe. Grate the potatoes when they are still al dente of oil in a non stick pan medium. Ragda recipe: firstly, soak 1 cup white peas gravy the links below the! The step-by-step photos above the recipe may be made using sweet tamarind chutney spicy..., by placing them on a weeknight will be a breeze with some planning and the... Above the recipe easy with some sev or as much as we do! completely what goes well with ragda pattice. Poha instead of bread crumbs to keep them from sticking together, would... Chopped onipn, ginger and garlic and green chilies bite to your own preference and pattice, always the... The red chillies until crisp and golden ( griddle ) or in a plate! This ragda patties ( cakes ) also known as ragda pattice as much as we do! where. In the mix into a smooth, pliable dough both the green chutney and the end crisp! An easy way to get a runny or thin consistency brand of air fryer patties. The fried patties around the outside of the ragda stew onto a small container or on a tray! Hours to overnight ragda pattice ) are a passionate chaat admirer, this yummy! Cups of water into a round disc kadai heat 2 tbsp oil * Percent Values! Ragda 1 using ingredients like onions, tomatoes, onions and coriander leaves potatoes, some constarch binding. ) so I dont have to look out for Google help every time thanks mix may feel sticky to pan. Added to the mashed potatoes enough to flavor up the ragda: soak the white peas to other...
