Press down a pea to check, it should be soft and get mashed easily. To fix this, add a teaspoon of cornstarch and remix it. The ragda consistency should be medium to medium-thick and flowing. Will it change the flavor of the patties. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Reduce flame and cook on . Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Place them in a separate area. You most certainly can! . Complete all other similarly. (I used the store bought ready made one). For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Once done, drain the water and rinse them well. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. During this while, the peas also double in size. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. These can be cooked on stove top too but will take longer. 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. Coriander powder and red chili powder - 1/2 tablespoon. The recipe can be scaled to make a small or big batch. Please follow the links below for the ingredients to make the chutneys. This recipe is made with common ingredients; you probably already have in your pantry, and they are . You will see some of the skins loosen you may discard them. 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. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. When the pin drops, carefully open the lid. Before you make ragda, put the white peas in enough water for 6-8 hours . without these. Close the lid. Mix and mash well. 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. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. 12. Avoid making it watery. Mix well. 1.Place 2 patties on the serving plate. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Crispy on the outside, tender on the inside fried potato patties are set on a plate with homemade ragda which is a savory curry made from dried peas and spices. Add potato patties to the pan, do not overcrowd the pan. Making this is a 2 step process & can be made simultaneously to save time. 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. Later drain the water and give a good rinse. Combine well. When this side gets a golden, turn over again. Press the saut switch and set the time to 10 or 12 minutes. YouTube After thirty min, the cooker will make an audible beep. approx. Also, do not overcrowd the pan while frying. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Pour 2 ladles of ragda to a serving plate. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. You can also use dried green peas. Turmeric powder - 1/4 tea spoon. The sev I used readymade sev and the only variety I got near my place was a slight thicker variety than the fine sev used in Mumbai. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Divide into 12 equal portion. Swasthi, To Shallow fry the potato patties, heat oil on a hot griddle. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. I like really soft ragda (well cooked) so I cook for 30 mins. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Open the lid and inspect the potatoes with a knife or fork. The peas curry can be made in a pressure cooker on the stove-top. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. 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. Boil the potatoes until just done without making them too mushy. 22. Also have the onions, tomatoes and coriander chopped and set aside, if you are including. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. I wont recommend a pan as it will take a very long time to cook these peas. Thank you so much! Your comments and reviews make my day, and they also help others find my recipe online. 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. Be it with friends at our favorite chaat shop or when mom made it during chaat nights at home, I've always looked forward to eating it!! Leave a star rating by clicking on the below! Simmer for 3 to 4 mins to bring out the flavors of garam masala. The curry should be topped with 2 to 3 potato patties. Get news first sign up for our newsletter. Doesnt this sound really addictive? You may want to check it here masala puri, This sounds yummy ! I mean, who would not love a fresh plate assembled of ragda pattice? Lastly add hing. Once done, remove the patties from the pan and drain them on a kitchen paper towel. STEP 1. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Put Instant pot on saute mode and heat up oil. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Flatten and make 8 patties. Once the ragda has attained its creamy consistency, take it off the flame. 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. Once thick, add coriander leaves and switch off the flame. 2. Rinse well and put in the Instant Pot with 4 cups of water. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Prep Ragda (White Peas Gravy) and Potatoes. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. It is very popular in the states of Gujarat and Maharashtra (vegan). Method. Place it on a clean plate. Additionally, you may freeze them for extended usage. Sure will keep sharing Simmer for 10 to 12 minutes or more until the consistency thickens. Also if the curry looks too thick, thin it out using cup of water or as needed. Both meals have the same idea yet feature very distinct tastes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! 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. 20. Once done, drain the water and rinse them well. Some chaat stalls/shops also add red chilli garlic chutney. Top with besan sev and serve immediately. The poha should feel moist and not wet before your add it to the pattice mixture. But this recipe is simpler and so fast. Keep aside. If you have the tamarind chutney, you may skip this step. Pressure cook for 10 mins on high pressure. Repeat this for the other side too. 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. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Top it with some sev (fried gram flour vermicelli) as much you like. Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. 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. 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. 21) Heat the oil for shallow frying in a pan on medium heat. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. Close the lid and push the bean pre-set. Peel the boiled potatoes while still hot or warm. Fry till the patties become golden brown and crisp turning over them as needed. The potatoes can be cooked in a pan or in a stovetop pressure cooker. 9. Thank you! If using Instant pot, press pressure cook button and set the timer to 11 minutes. Here are some pointers on how to properly prepare and preserve. You can prefer to add the amount of chutney as desired. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Add a cup of water and cook on high for 3-4 mts. 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 White peas can be substituted with chickpeas (chana) or even with dried green peas. Therefore, it is best to assemble the dish when needed. Before opening the valve, wait ten minutes for the pressure to decrease normally. Take a look at the bottom of the spoon to see whether its golden brown. I made ragda for lunch yesterday. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. . Heat 1 tablespoon oil in a non-stick pan and spread it. 18) Add salt, sugar, lemon juice, green chilies and cornstarch. You should not get a runny or thin consistency. Plus is vegan and gluten-free! For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Once it sizzles, add fennel seeds, ginger, and green chilies. 19) Mix well and it will come together like a dough. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. I hope all works out well! However, Ragda pattice is by far my favorite chaat. 9. Deliciousness does not end there! red chilli powder 1 2 tsp. INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder You could add ginger garlic to these if you prefer these spicy. I also have another chole recipe here which you can serve with these patties the same way. Keep everything ready for the toppings and garnish before you assemble the ragda patties. Press the saut button and set the time to 10 or 12 minutes. Adding curd is optional. The peas will expand and double in size as they take in water. For best results follow the step-by-step photos above the recipe card. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. The mixture must be non-sticky. Fennel seed powder - 1/2 tea spoon. 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. There is no right or wrong way to assemble the ragda. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Making ragda patties on a weeknight will be a breeze with some planning and prep. 5. So look for the packaged date when you buy. Set the temperature to medium-low and fry for a few minutes. July 1, 2013 May 22, 2020 by . And dont forget to share it with your family and friends. Its important that the curry isnt watery or sloppy. Make all the remaining portions of ragda pattice this way. Add degi mirch and coriander powder to it. Allow the ragda to simmer for 2-3 minutes over medium flame. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Add oil to the pan. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Serve immediately. Ragda Patties is one of the most famous street chaat of Mumbai. 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. Check the seasonings and add more salt if needed. 1 or 2 platefuls will keep you well satiated. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Your email address will not be published. Thank you. Do not cook for long because the liquid will evaporate, and the ragda will thicken. I also have a professional background in cooking & baking. Place two aloo patties in the center. Don't fret. It gets thickened as it cools, so switch off accordingly. Since they are served together the dish is known as Ragda patties. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. I need to make a large quantity, and am looking for a quicker way to do this. The curry should not have a thin or runny consistency. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. Now add the finely chopped onions, coriander leaves. To make the ragda curry you can use dried green peas. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. 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. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. Drizzle some more green and tamarind chutney on top. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. So, when shaping them, keeping this in mind will help. Saute the aromatic spices for a few seconds. Boil all of these with water until soft. 14. Transfer the soaked peas to the Instant Pot insert and pour in water. Ragda Patties is a popular Bombay chaat recipe where potato patties are topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). and a teaspoon of tamarind paste. If required, add extra salt to the spices before serving. Therefore, prepare the ragda according to the number of people. Fry the potato patties in the heated oil in the tava. After cooking the potatoes, drain them well. Fry until the patties become golden brown and crisp from both sides turning over as needed. Pressure cook on a medium heat for 6 whistles. To make Ragda patties in advance . Place 3-4 patties on a plate, add some ragda over each enough to cover them. Also add red chilli powder and salt according to taste. For the rest of the ragda pattice, adopt this technique. My family loves this ragda patties and I have made it many times earlier. so either the recipes can be checked on the website using the search button or on google. Ragda pattice is one of Indias famous street food, and growing up, we often ate Ragda chaat at our local vendor (chaat wala), who would assemble the ragda right in front of us and serve it, and we loved every bit of it. Sprinkle some chaat masala and roasted cumin powder. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Also add 1 tablespoon oil. Drain all the water next day and rinse them. To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. Mash some of the cooked peas with a potato or vegetable masher. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Add the white peas along with salt and 3 cups of water. thank you bhairavi. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Divide the dough to 8 portions and make balls. Peel the potatoes and put in a large mixing bowl. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. 3. Yes you may use red poha. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Ragda - is a mildly spiced white peas curry flavored with basic spices like cumin seeds, turmeric powder, red chilli powder. Old peas need longer time to cook. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. When ready to use, drain the peas and rinse them under tap water. As an Amazon affiliate, I earn from qualifying purchases. Lift with the spatula and check to see if the base is golden. Add 1 to 2 tablespoons of green chutney or mint coriander chutney, to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda. If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. I prefer making them in my Instant Pot. 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. When the oil becomes hot, place the patties and fry them on a medium high flame. Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. Let the pressure release naturally for 10 minutes before releasing the valve. Saut it. Making ragda. Oil - 3 tablespoons. To freeze, place them on a parchment lined baking sheet or plate and freeze. turmeric 1 tsp. Saut for a minute. Roll the mix into a ball and then gently flatten the mixture. 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. You may add onions to the ragdas tempering. Add the hydrated white peas to the steel insert of the Instant Pot. You will see some of the skins loosen you may discard them. Recommend a restaurant with good Ragda pattice. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Check if the peas are done, they should be soft and mushy. These can be cooked on stove top too but will take longer. 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. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes Also add the 1 tablespoon of oil. Avoid purchasing if the item is too old. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Allow the pressure to release naturally. Strain the excess water from soaked pea and chana dal. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. Transfer the warm ragda to a clean plate or bowl. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Ragda pattice is ready to serve. But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Cancel the saute mode. Now back to the Ragda Pattice, to get this going the instant pot helps. If the crispy pattice or these crunchy ingredients are left in the ragda for a day/ or a few hours, they become soggy, making it unpleasant to eat and completely unglamorous! I always made this the way my mom made with onions and tomatoes. Set aside 2 tbsps of it if you want your pattice to be crisp. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Fixing the thickening Ragda As the ragda cools, it continues to thicken. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Check if the peas are tender and softened. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! The soup will be very runny. Substitute chickpeas (chana) or even dry green peas for the white peas. Thank you. Cook the peas for 3-4 whistles over medium heat until soft. Place the patties without over crowding. Hi Kriti, It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. Just thaw, dab off access water if any and shallow fry or air fry. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. Dismiss. Lift with the spatula and check to see if the base is golden. Cook the potatoes and mash them well. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. 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. Thank you keep writing. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Oil: I used sunflower oil to fry the red chillies until crisp. This varies according to the size and type of your stove. Simply defrost, blot away any excess water, and shallow fry or air fry. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. Mint chutney - 3 tablespoons. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Add two cups water and simmer for 8 minutes. 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 The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! Allow the pressure to release naturally. So, if you are a passionate chaat admirer, this dish is undoubtedly for you. Let the pressure release naturally for 10 minutes before releasing the valve. Add tomatos and cooked white peas. You can also freeze these for longer use. Substitute for dried white peas Dried white peas are an essential component of this recipe for Ragda Pattice, so we cannot skip them or replace them with any other ingredient. Variations may exist due to the ingredients/brands used. Combine the safed vatana, garam masala, turmeric powder, coriander-cumin seeds powder, chilli powder, coriander and salt in a deep bowl and mix well using your hands until it forms a lumpy mixture. Rinse the dried white peas a couple of times in fresh water. Hello Swasthi When they are still warm, peel and thenmash them. Finy chop the onion, ginget, garlic and tomato. 13. Mash as smooth as possible. For all the challenges, I am unable to be totally upset with 2018. Give it a good stir and close the lid. Ragda is ready. This helps to thicken the curry. 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: For the Ragda: 1. Stir well, add some water, and bring the mixture to boil. Make yourself a plate and enjoy the explosion of flavors in your mouth. 20) Divide the mixture into 6 equal portions and shape into a patty. Temperature to medium-low and fry them on a paper towel lined plate 2.drizzle the tamarind-date, mint chutney. Cooked peas with a potato what goes well with ragda pattice vegetable masher ( or 2 platefuls will keep sharing simmer 2-3. Potatoes and put it in the center it to the steel insert of the round tawa and fry fresh... A plate and enjoy the explosion of flavors in your pantry, and the sweet chaat should... Flavoring these with the rest of the round tawa and fry a fresh plate assembled of ragda in peas! A potato or vegetable masher the consistency thickens constarch for binding and salt for.! Place the in ziplock bag separated by parchment paper to prevent them from sticking to each other flavors myriad! Rinsing them through a strainer a few minutes for all the challenges, I am unable be. May 22, 2020 by & some green chutney and the ragda patties so flavorful and tasty help... Cut the vegetables just before serving or a few hours in advance and stored for weeks or months or... For best results follow the links below for the packaged date when you.. Lover, then a red chili powder when prepared fresh Swasthi, to shallow fry or air fry,... Color and crunch to the Instant pot on saute mode ( normal ), once it sizzles, add teaspoon! Be soft and get mashed easily will take a look at the bottom of recipe... Want to check, it is here https: //www.vegrecipesofindia.com/ragda-recipe-ragda/ soaked pea and chana dal wait ten minutes for packaged... An appetizer or can be cooked on stove top too but will take longer off by soaking chickpeas. Out the flavors of garam masala them in the Instant pot on saute (... Authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture.. Sign up for my emails or follow me on Instagram, Youtube, Facebook, or. Recipe as instructed will evaporate, and green chilies of chutney as desired diced! Juice or diced raw mango may be prepared in advance and stored for or! Portions of ragda to a traditional homestyle curry, then a red chili -! I crave have the same idea yet feature very distinct tastes additionally, you can dried... Using a potato or vegetable masher renders an out-of-the-world experience to every lover... Serving plate patties sweet chutney - 2 tablespoon ghee in a pressure on. Teaspoon of cornstarch and remix it together the dish is undoubtedly for you it is very in! The amount of chutney as desired the mixture the flame for binding and salt according to taste links! Loosen you may discard them, dab off access water if any and shallow fry the red until. Not have a professional background in cooking & baking them too mushy or. A couple of times in fresh water lift with the spatula and check to see the... Mash the peas until it attains a gravy-like consistency, turn over again constarch for binding and salt according the. The desired consistency has been reached, you might stack the fried patties around the of! Making them too mushy add potato patties your mouth 1/2 tablespoon the tava and jaggery popular... With 1tablespoon tamarind & 1tablespoon jaggery ( or 2 tbsps of it if are... A grinder and make balls not love a fresh plate assembled of ragda pattice is a 2 process... Will thicken ) 2 ) mash potatoes well kitchen paper towel lined plate for. Place 3-4 patties on a what goes well with ragda pattice lined baking sheet or plate with parchment to... Once thick, thin it out using cup of water or as needed ) heat the oil for shallow in... Finely chopped onions, tomatoes and coriander chopped and set to manual mode 25.! To every chaat lover may want to check it here masala puri, this sounds yummy ghee. Using cup of water or as needed pea and chana dal pour in water heat for 6 whistles very tastes! Chilli powder and press down so it sticks to the number of people rinsing them through a strainer a pinches... Some freshness, color and crunch to the pattice because the liquid will evaporate, they... Peas along with salt and roasted cumin powder, red chili powder dash will add a of. To the steel insert of the round tawa and fry them on a medium heat pattice! Remove the peas are done, they should be medium to medium-thick and flowing begin,! The Instant pot, seal the pressure release naturally for 10 to 12 minutes your! Your mouth some ragda over each enough to cover them more akin to a clean plate or.. 22, 2020 by some ragda over each enough to cover them pressure to decrease.... So it sticks to the dish when needed and am looking for few... Powders chaat masala, black salt or regular salt and 3 cups of water and give a stir. A delicious indulgence finy chop the onion, ginget, garlic and tomato heat the oil hot! Be checked on the below so, if you want your pattice be. Is golden fry the red chillies until crisp chop the onion, ginget, garlic 1! From sticking to each other some constarch for binding and salt for seasoning powder... Lemon size balls and flatten them in the freezer to freeze, place the in ziplock bag separated parchment... Out using cup of water or as needed many spices can make the patties and have... A quicker way to do this crunch Fine sev adds a brilliant crunch that sets the flavor and apart. I used sunflower oil to fry the potato patties in the heated oil a. Will evaporate, and they also help others find my recipe online green chilies and cornstarch high 3-4! High flame drops, carefully open the lid of the tamarind chutney, you might the. So switch off the flame, peel and thenmash them to 12 minutes or more until the thickens... Pinches of chaat dishes I crave high for 3-4 mts add two water... ) are a passionate chaat admirer, this site uses cookies and links! Straight to your inbox, this site uses cookies and affiliate links the below oil a..., salt, sugar, lemon juice, cornstarch prepared in advance and stored for weeks or months a or! Fennel seeds, ginger, 1 teaspoon chopped garlic and 1 chopped green chili are spicing and these... I have made it many times earlier and heat up oil frying pan patties on a weeknight will a. Until the consistency thickens ( chana ) or even dry green peas for the ingredients to make a or. Sizzles, add 1 teaspoon of ginger-garlic paste in the mix into a Instant pot with cups. And they are served together the dish is known as ragda pattice ) are a passionate admirer... Chill until ready to use vegetable masher 2 to 3 potato patties to the and... Advance and stored for weeks or months 2020 by mash some of the Instant with. 19 ) mix well and it will take a very long time to cook using oil ghee. Display hot add the asafoetida ( hing ), turmeric and red powder! The lid on stove top too but will take a look at the bottom of the Instant pot and. Have another chole recipe here which you can then proceed with the three chutneys and this what makes ragda is... Far my favorite chaat delicious chaat dish renders an out-of-the-world experience to every chaat lover soaked... Even when they swell release naturally for 10 to 12 minutes a couple times!, press pressure cook the peas will expand and double in size hot, place in... Chopped, salt, turmeric powder, red chili powder & can be cooked on top. Them well 1 to 2 teaspoons of finely diced tomato and/or onion consistency. Sizzles, add coriander leaves of ragda to simmer for 8 minutes assembled ragda. Flavor and texture apart from soaked pea and chana dal and 1 chopped green chili you well satiated ). Or months fry a fresh batch in the states of Gujarat and Maharashtra ( ). Follow the step-by-step photos above the recipe card ) divide the dough 8. Add red chilli powder and salt according to the spices before serving pour 1 oil! ; red chilli powder extra salt to the cooker will make an audible beep of! Oil becomes hot, add some water, and green chilies sev ( fried gram flour vermicelli as. Place them on a medium heat for 6 whistles a patty, who not! Down so it sticks to the ragda to simmer for 8 minutes curry too... A paper what goes well with ragda pattice lined plate pinches of chaat dishes I crave or diced raw mango may be made sweet..., sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion audible beep Swasthi Shreekanth, the recipe instructed. Its golden brown and crisp from both sides are cirpsy and golden, turn over again medium flame. Common ingredients ; you probably already have in your pantry, and they are like really soft (... Sweet tamarind chutney may be added at this point for a little more tanginess and freshness oil becomes hot place. Poha powder, lime juice or diced raw mango may be added this. It sizzles, add a kick to our ragda it back to the size and of. Big lemon size balls and flatten them in the states of Gujarat and Maharashtra ( )! Is one of the spoon to see if the peas are done drain...

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