Mix all of them and taste test. 6. Drain the water completely. You may substitute dried green peas for the ragda curry. 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. 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. Add chopped coriander or mint to the dish as a finishing touch. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Let the pressure release naturally for 10 minutes before releasing the valve. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. Saute the aromatic spices for a few seconds. Grease your hands with oil. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Onions and tomatoes These veggies add a lovely bit of fresh flavor. Mash as smooth as possible. For best results follow the step-by-step photos above the recipe card. Keep aside. How will the recipe change if I use chana, Hi Sushma Mix together to make a non-sticky dough. Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. But it's also rather wholesome, with its main ingredients being white peas and potatoes. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Make yourself a plate and enjoy the explosion of flavors in your mouth. 5. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. These are crispy on top and soft inside making them melt in mouth. Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. Give it a quick mix and add the white peas along with salt and 3 cups of water. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. 22. Add the white peas along with salt and 3 cups of water. Add the hydrated white peas to the steel insert of the Instant Pot. Yes you can use. 14. Add degi mirch and coriander powder to it. 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. Yes Brush or spray oil. I like to opt for similar approach when I make it at home. Lost your password? 8. It has veggies, beans, and condiments! Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. It is very popular in the states of Gujarat and Maharashtra (vegan). Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Set the temperature to medium-low and fry for a few minutes. Garnish with chopped coriander leaves or mint leaves. Sprinkle some roasted jeera powder, chaat masala powder. Few Tips. Please follow the links below for the ingredients to make the chutneys. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. Yes, you can bake the pattice or even shallow fry them. Seal with the lid with the pressure valve positioned in the sealing mode. What goes with Ragda Patties? Serve hot patties with the peas ragda and green chutney. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. Take a small portion of the potato mixture and shape it into a tikki. Stay up to date with new recipes and ideas. Use United States (US) dollar instead. Drizzle some more green and tamarind chutney on top. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Stir well, add some water, and bring the mixture to boil. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. 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. Then sprinkle coriander leaves, onions and tomatoes. 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. If you are looking for the most authentic taste, feel free to skip the seasoning part and continue with the rest of the recipe instructions. 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. My family loves this ragda patties and I have made it many times earlier. You can also make this ahead or use store bought chutney. saute well. Doesnt this sound really addictive? Add the peas, brown sugar and 2 cups of water. While Ragda Pattice may seem scary to prepare, it is really rather simple with enough preparation. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. Hi Maddy, But you can also use the traditional Indian cooker. You may exclude them entirely if you want to create simple patties. Saute them until aromatic for about 1 minute. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. I doubled the recipe and made in my 8 qt ip. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. These may be prepared in advance. Your email address will not be published. 2. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Let the pressure release naturally. Step 6 Plating Ragda Patties. Ragda Pattice. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Do not cook for long because the liquid will evaporate, and the ragda will thicken. Mix all the ingredients very well. I do hoever want to get past the hump and look forward to good things in 2019. Combine well. Simmer for 10 to 12 minutes or more until the consistency thickens. Rinse the peas under tap water. Once thick, add coriander leaves and switch off the flame. Keep the warm function on. Reduce flame and cook on . Thank you! add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. So make sure you submerge the peas with several inches of water to allow room for their expansion. But we prefer spicing them up. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. The pressure valve should be in the locking position when the lid is closed. Saut for 10 to 12 mins by pressing the saut button. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Place two aloo patties in the center. Happy to know your family liked it! Boil potatoes in a pot or pressure cooker just until fork tender. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. Ascertain that the mash contains no fine potato bits. Then add pomegranate arils to the mix. Rinse well and put in the Instant Pot with 4 cups of water. Flip when the bottom side is golden brown. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Soak the white peas or safed matar for 6-8 hours or overnight. How to Make Ragda Patties (Stepwise photos). Add a cup of water and cook on high for 3-4 mts. Keep the onions & cilantro in a separate container for future use. Its delicious, and yogurt is always a fantastic addition to Indian chaat! Just thaw, dab off access water if any and shallow fry or air fry. Fennel seed powder - 1/2 tea spoon. Welcome Bindu, Simmer for 10 to 12 minutes or more until the consistency thickens. and a little perseverance goes a long way! and a teaspoon of tamarind paste. Also if the curry looks too thick, thin it out using cup of water or as needed. Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. Make medium sized balls of the mashed potato mixture. However, we like to spice things up. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. Open the lid and check the potatoes with a fork or knife. Serve the ragda patties as soon as theyre finished being prepared. Old peas need longer time to cook. Thank you so much for sharing the pictures. 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. 4. While they are still hot or warm, peel and mash the potatoes in a bowl. Mix well. Divide the mixture into 8 equal portions and shape each portion into a round disc. Give it a good stir and close the lid. Spring Rolls | Crispy Veg Spring Roll Recipe. If it is still sticky then add more poha powder or bread crumbs. Top with all the 3 chutneys as much as you want. 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. Do not over cook them. Leave a star rating by clicking on the below! Freshwater should be used to wash the dry white peas many times. Seal the lid of the Instant Pot with the vent in the sealing position. Thank you. Preferable refrigerate for at least an hour. Open the instant pot. 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. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Finally the hot ragda patties is drizzled with sweet and spicy chutneys and topped with onion tomato cilantro, sev, spices and squeeze of lemon juice. I pressure cooked the potatoes too at the same time in the Instant pot. Now add the finely chopped onions, coriander leaves. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. This varies according to the size and type of your stove. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. We've updated our prices to Euro for your shopping convenience. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Mix well the potatoes once again. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Making ragda patties on a weeknight will be a breeze with some planning and prep. Get news and updates from SEEMA first, directly to your inbox. Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. 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. Divide the mixture into 8 equal portions. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. While the ragda cooks, also boil 500 grams potatoes and make chutneys. 2. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. Therefore, modify the cooking time as necessary. Add as much sev as you want to taste. Mix well. My aim is to help you cook great Indian food with my time-tested recipes. Serve immediately. These will need to be pressure cooked either in pressure cooker or Instant Pot. If using Instant pot, follow the same steps on the saute mode. Add the spices and saute till the raw smell goes off. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. 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. Place the patties without over crowding. Next we will begin making the patties. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Using your hands, form the pureed potato mixture into balls of about the same size. 17. * Percent Daily Values are based on a 2000 calorie diet. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. To Shallow fry the potato patties, heat oil on a hot griddle. Drain all the water next day and rinse them. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Sort through the white dried peas or matar to remove all the pebbles and gritty things. 4.Next, sprinkle finely chopped onion and tomatoes. we do not have an app. Wash and Soak white peas overnight. Then add back to the ragda so it turns thick. The home stretch for Deepta's high school and a big year for Aadi. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. So look for the packaged date when you buy. Cover until ready to shallow fry. Pour about 2 ladlefuls of ragda over it. When ready to plate, chop the onions, green chilies, and cilantro. Turned out good. Plus is vegan and gluten-free! Turmeric powder - 1/4 tea spoon. Pattice The patties are made with a combination of potato, poha, and a few basic spices. * Percent Daily Values are based on a 2000 calorie diet. Mix well and check for seasoning and adjust as per liking. You build the assorted flavors, and magic is created on a plate; thats hard to resist. cumin powder Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. The soup will be very runny. Pressure cook for 30 minutes on high pressure. without these. Instagram, By Dassana AmitLast Updated: June 23, 2021, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.84 from 25 votes 63 Comments. Making ragda. Before serving, chill the potatoes to room temperature. Check the step-by-step photo instructions for details. You may add onions to the ragdas tempering. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. 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