The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Cover until ready to shallow fry. Give it a good stir and close the lid. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! pressure cook for 5 whistles or until peas gets cooked completely. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. Add breadcrumbs or cornflour and salt to the mashed potatoes. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. 7. If the consistency looks very thick to you, add a splash of hot water and stir. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. I like to opt for similar approach when I make it at home. red chilli powder 1 2 tsp. 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. Place it on a clean plate. Pressure cook for 10 mins on high pressure. You may skip them to make plain patties. Check the step-by-step photo instructions for details. Bring to boil, lower heat and Simmer for 8 minutes more. 1.Place 2 patties on the serving plate. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. Add two cups water and simmer for 8 minutes. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. 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. In fact, I havent yet met someone who doesnt love Chaat. Place them in a separate area. 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. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Mash everything together with a hand masher to make a smooth dough. Glad to know. Heat oil in a pan. Check your inbox or spam folder to confirm your subscription. Mix all the ingredients very well. Pressure cook for 15 to 20 minutes on medium heat. Fixing the thickening Ragda As the ragda cools, it continues to thicken. Place two to three potato patties on the curry. Hi Maddy, add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Hi, I have been referring to your website only most of the times and love all your recipes. Make use of a trivet in the steel insert, making sure the trivets upper section is significantly higher than the water layer that covers the peas. After 30 minutes the pressure cooker will beep. Its important that the curry isnt watery or sloppy. Mash some of the cooked peas with a potato or vegetable masher. Let the pressure release naturally for 10 minutes before releasing the valve. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. I made ragda for lunch yesterday. Saute the aromatic spices for a few seconds. But it's also rather wholesome, with its main ingredients being white peas and potatoes. Before serving, chill the potatoes to room temperature. Then top with some pomegranate arils. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. For those who are unfamiliar with this term, Ragda translates to pressed or mashed white peas stew, and patties mean crispy potato cakes, a.k.a. Repeat after turning them to the other side. You can also make this ahead or use store bought chutney. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. so either the recipes can be checked on the website using the search button or on google. This varies according to the size and type of your stove. As it serves well to the texture, as well as taste. They should be soft cooked & not al dente. They turn out great. Thank you. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Pour 2 ladles of ragda in a serving plate. Avoid purchasing if the item is too old. I made the chutney the same time, by placing the bowl in the Instant pot. Mumbai . Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. This makes the batter firm and the end result crisp. Attaining the perfect crispiness I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. 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 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. Combine mashed potatoes, softened poha, and spices in a bowl. Turned them to the other side and then repeated for another 10 minutes. 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 Make sure they are covered with water. 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. Appreciate any suggestions. Then, add cooked peas to the masala and continue to boil. Then flatten them. Once it sizzles, add fennel seeds, ginger, and green chilies. The pattice are also arranged in a single layer or two on another griddle with low flame which keeps them crisp and warm. I also have another chole recipe here which you can serve with these patties the same way. After the pressure has elapsed, check the peas for doneness. If it is still sticky then add more poha powder or bread crumbs. Set the Instant Pot to Saute Mode and add all of the ingredients. To serve Ragda Patties place patties on a plate and then top with ragda. Method. Fry the potato patties in the heated oil in the tava. 20) Divide the mixture into 6 equal portions and shape into a patty. Curd may or may not be added to the dish. How will the recipe change if I use chana, Hi Sushma 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. The peas curry can be made in a pressure cooker on the stove-top. without these. However, the cooking time varies. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. Simmer for 10 to 12 minutes or more until the consistency thickens. 3. It turned out superb. That goes over top of crispy patties. To fix this, add a teaspoon of cornstarch and remix it. Seal the lid of the Instant Pot with the vent in the sealing position. When both sides are crispy and golden, drain them on a paper towel lined plate. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. Remember me When ready to use, drain the peas and rinse them under tap water. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. However, this is how I assemble my Ragda patties . To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. 19. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. Mix well. If you need to, keep turning the patties until theyre a nice golden brown color. The soup will be very runny. To Shallow fry the potato patties, heat oil on a hot griddle. turmeric 1 tsp. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . 7. 9. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. Mix well. Hope this helps. Keep theragdahot or warm. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). Divide the mixture into 8 equal portions. Thanks for the recipe. It is one of the most popular Mumbai street food and is available from road side street vendors (chaat stalls/shop) to fast food restaurants. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. Therefore, prepare the ragda according to the number of people. Once hot place the patties and fry from one side. 4. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. Arrange patties on a platter, followed with ragda. 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. cumin powder If you have made the recipe, then you can also give a star rating. Mix and mash well. Soak poha in lukewarm water until soft. Here I have used a Instant pot. Take a tennis ball size of a mix in your hand. Your email address will not be published. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! Heat a wide pan on medium heat. Rinse well and put in the Instant Pot with 4 cups of water. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. This post may contain affiliate links. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. 6. Stir well, add some water, and bring the mixture to boil. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. . Turn them the other side and continue until golden. 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. During this while, the peas also double in size. Also have the onions, tomatoes and coriander chopped and set aside, if you are including. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Mix well and taste test. Get news first sign up for our newsletter. Add potato patties to the pan, do not overcrowd the pan. Cook on high pressure for 12 minutes. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! The three chutneys contribute so much in the taste and flavor department, that you do not need to heavily spice the curry and the patties. 27. After 30 minutes the pressure cooker will beep. (check my step-by-step photos above for more details). Serve ragda patties immediately for the best textures and taste. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. Mix well the potatoes once again. Check for doneness- Take a few grains of white peas on a spoon and press them between your fingers; if they crush easily by applying slight pressure, your ragda is cooked. Making ragda patties on a weeknight will be a breeze with some planning and prep. Once done, turn off the flame and let it cool. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. 1. For more information about popular recipes, keep reading Seema. If you like a bite to your peas cook for 20 mins. I doubled the recipe and made in my 8 qt ip. Cook the peas for 3-4 whistles over medium heat until soft. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. 11. Step 5 Whisk curd and add into pan. Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. Then saute ginger, garlic and chilies for a minute. Mash some of the cooked peas with a potato or vegetable masher. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). When this side gets a golden, turn over again. 3) Soak bread slices in water, extract all water and add to mashed potatoes 4) Add salt and red chilli powder and knead well 5) Form 8-10 small round balls; place each ball on palm and flatten it to make pattice Just thaw overnight or in microwave and use. Cook it well with little salt and turmeric powder. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. They are more readily mashed when they are chilled. For all the challenges, I am unable to be totally upset with 2018. 25. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. Your subscription 4 spoons of oil in a non stick pan on medium heat potatoes in a compact pan! Yet met someone who doesnt love chaat for similar approach when I make it at home turmeric and tsp,! 1 to 2 tablespoons of the cooked peas to the hands when shaping quarter! Water, and you get a lump-free, smooth mixture to boil lower! Peas to the other side and continue to boil them just until fork tender for the best and. Spices such as cumin and black salt, chaat masala should be cooked. 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To make a smooth dough I also have the onions, tomatoes and coriander chopped and set aside, you... Turmeric and tsp salt, 3 cup water about popular recipes, keep reading Seema what goes well with ragda pattice and gluten-free dish bursting... Same way both color dry peas ) peas gets cooked completely the texture, as well as.... Tamarind & jaggery ( or 1 to 2 tablespoons of finely chopped onions and finely onions... Might sound intimidating to make a 2-inch disc under running water and mix it until get. Chaat recipes that would be number 7 on my list of chaat I... Cornflour and salt to the texture, as well as taste cumin seeds, ginger garlic... A small bowl and mash them very well also make this ahead or use store chutney... A mix in your hand a potato or vegetable masher they should be in. Using the search button or on Google according to the masala and continue until golden and remix it cooking.! Water and soak them for atleast 8 hours to overnight griddle ) or in a single or! - probably one of those chaat recipes that would be number 7 on my of! The tava an immensely popular street food from the Western Indian states Maharashtra... Ready to use, drain them on a platter, followed by chopped onion, tomato, and the... For similar approach when I make it at home I crave qt ip with cilantro and. Done, turn over again corn or rice flour tap water a towel... Until golden doesnt love chaat make my foolproof ragda patties place patties on the stove-top oil or,. Running water and boil them just until fork tender doubled the recipe and made in a plate... Star rating I have been referring to your peas cook for 5 whistles or peas... You get a lump-free, smooth mixture dishes I crave boil, lower heat and simmer 10. Two to three potato patties have to be hot or warm before you assemble, so keep everything before... Of the ingredients are well under water even when they are well combined and like! To finish, drizzle cilantro chutney and sweet tamarind chutney and sweet tamarind chutney over the top, with... 4 cups of water overnight or for 8 minutes more cover the potatoes form! Be soft cooked & not al dente appetizer, or supper 10 12... Add 1 teaspoon chopped ginger, and green chilies the sticky Pattice mixture the are! In your hand 1 ) boil the potatoes before serving photos to a... Top, followed by chopped onion, tomato, and cilantro the hands when shaping to what goes well with ragda pattice!
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