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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. Thank you so much. welcome and happy cooking. 22. Will it change the flavor of the patties. Just thaw, dab off access water if any and shallow fry or air fry. 2. Saut for a minute. Later drain the water and give a good rinse. Here I have used a Instant pot. Appreciate any suggestions. 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 seasoning and add more salt if required. Add the hydrated white peas to the steel insert of the Instant Pot. Saute the aromatic spices for a few seconds. Mix well. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. To make the ragda curry you can use dried green peas. 7. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. Thanks Mohana, Drain the water and gently press the soaked poha to get all the water out of it. Peel then later mash them while they are still warm. Heat a large non-stick griddle and spread half of the oil on it. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. Youll be able to cook all of the patties in one go this way. Hi, I have been referring to your website only most of the times and love all your recipes. Ragda is best served hot or warm, but never cold. YouTube So make sure you submerge the peas with several inches of water to allow room for their expansion. Add the potato patties in the hot oil in the tava for pan-frying. To make the ragda, heat the oil in a heavy-based lidded pan over a medium heat and fry the mustard seeds and asafoetida until the seeds begin to splutter. Also add red chilli powder and salt according to taste. Glad to know. red chilli powder 1 2 tsp. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. Make sure there is not too much moisture in the mixture else they crack on the top. It is purely a dream recipe for street-food admirers. 2. You will see some of the skins loosen you may discard them. 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. Make yourself a plate and enjoy the explosion of flavors in your mouth. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. The less watery, the better. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Divide into 12 equal portion. They are more readily mashed when they are chilled. Next, whisk hung curd with a whisker and add into the masala. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. 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. I used little tomato paste in my ragda. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Heat a wide pan on medium heat. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. 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 Dig right in!! However, Ragda pattice is by far my favorite chaat. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Ascertain that the mash contains no fine potato bits. Place the patties without over crowding. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Also add chaat masala and fresh coriander leaves. Now roll the ball in your palm until you attain even crack-free edges. 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. Oil - 3 tablespoons. Add the white peas along with salt and 3 cups of water. Lift with the spatula and check to see if the base is golden. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Rinse well and put in the Instant Pot with 4 cups of water. Keep everything ready for the topping and garnish before you assemble the ragda patties. 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 Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. 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. 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. Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. Fry until the patties become golden brown and crisp from both sides turning over as needed. Drain all the water next day and rinse them. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). Mix well. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. I made the chutney the same time, by placing the bowl in the Instant pot. Use United States (US) dollar instead. Mash the boiled potatoes (preferably when hot as it easy). In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. When they are still warm, peel and thenmash them. I like really soft ragda (well cooked) so I cook for 30 mins. Flip when the bottom side is golden brown. 11. When the oil becomes hot, place the patties and fry them on a medium high flame. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. saute on low flame until the spices turn aromatic. You can also use dried green peas. Cook the peas for 3-4 whistles over medium heat until soft. (You could also use ready made chaat chutneys.). If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. 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 Copyright 2023, RuchisKitchen. Add oil to the pan. Serve immediately. Top with all the 3 chutneys as much as you want. Drain the peas and rinse them under tap water. Method. 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. Simmer for 10 to 12 minutes or more until the consistency thickens. Later make the tempering & saute half cup onions followed by cup tomatoes. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. 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. It is typically served with various chutneys, then topped with papadi and sev . Turmeric powder - 1/4 tea spoon. It is very popular in the states of Gujarat and Maharashtra (vegan). Complete all other similarly. Put Instant pot on saute mode and heat up oil. Bake them at 400 F or 200 C for 14 mins. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Add. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. I love to make this recipe for potlucks and parties and its always loved!! Prepare the chutneys before starting to make ragda patties. Do not cook for long because the liquid will evaporate, and the ragda will thicken. 15. Hello Swasthi 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. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Chutneys- Both the chutneys, Spicy Green Chutney and Sweet Tamarind Chutney can be made ahead of time like weeks or months in advance and frozen. Then flatten them. Lots of Khatta Mitha Chutneys and garnishes is all that you need. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. So glad it turned out good. 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. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Absolutely! Place them in a separate area. Lastly add hing. Repeat this for the other side too. Alternative quantities provided in the recipe card are for 1x only, original recipe. Cover until ready to shallow fry. Turned them to the other side and then repeated for another 10 minutes. 12. 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 The ragda consistency should be medium to medium-thick and flowing. I need to make a large quantity, and am looking for a quicker way to do this. I always made this the way my mom made with onions and tomatoes. 2. When the pin drops, carefully open the lid. Furthermore, this recipe is . You may either buy a pre-made sev or create one yourself. Mash everything together with a hand masher to make a smooth dough. turmeric 1 tsp. Now add the finely chopped onions, coriander leaves. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. While the ragda pressure cooks, make the green and red chutneys. Let see step by step of how to make these. Sharma Chaat Bhandar. Turned out good. Then add back to the ragda so it turns thick. Defrost and reheat until really hot and bubbling. In a pressure cooker, cook the soaked pea and chana dal for 10 min. This post may contain affiliate links. Flatten them, shape into round patties and set aside. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. Method: For the Ragda: 1. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. If it is sticky then add more bread crumbs or poha powder. Roll the mix into a ball and then gently flatten the mixture. Press the saut switch and set the time to 10 or 12 minutes. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. But if you dont have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. My aim is to help you cook great Indian food with my time-tested recipes. White peas can be substituted with chickpeas (chana) or even with dried green peas. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Remember me add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Learn how to make ragda patties at home with my one pot pressure cooker ragda and crisp potato patties, with options to bake and air fry. Ragda Pattice Ingredients: 3 medium size boiled Potato 1 cup White Peas (soaked overnight) 2 medium size chopped Tomato (deseed) 2 finely chopped Onion Green Chutney Sweet Tamarind Chutney Red. Seal the lid of the Instant Pot with the vent in the sealing position. Please rate the recipe by clicking the stars below. Pressure cook for 30 minutes on high pressure. How to store Ragda Patties? Set the Instant Pot to Saute Mode and add all of the ingredients. You will need exact same ingredients except the pattice. And dont forget to share it with your family and friends. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. Then saute ginger, garlic and chilies for a minute. Heat oil in a cooker and add ginger, garlic and green chilies. This curry has a tendency to thicken, so adjust consistency before serving. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Top it with green chutney and tamarind chutney. Pour 2 ladles of ragda to a serving plate. Pinterest Plus is vegan and gluten-free! 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 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. Using your hands, form the pureed potato mixture into balls of about the same size. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. I share vegetarian recipes from India & around the World. Thank you. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Set the temperature to medium-low and fry for a few minutes. Sometimes you may find that some peas are thoroughly cooked and some are not. Your measurements and tips helps me alott while cooking. Please advice. The home stretch for Deepta's high school and a big year for Aadi. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Although it tastes best when prepared fresh, you may easily make it in an Instant Pot if you soak the peas while preparing the other components. Pour some more ragda on top of the patties. Step 5 Whisk curd and add into pan. Keep the warm function on in the Instant pot. pressure cook for 5 whistles or until peas gets cooked completely. Flatten and make 8 patties. It has veggies, beans, and condiments! Divide the mixture into 8 equal portions. Sprinkle some roasted jeera powder, chaat masala powder. You can also bake these in the oven by placing them on a baking tray. Here I have used a Instant pot. Set aside 2 tbsps of it if you want your pattice to be crisp. Pressure cook for 30 minutes. Soak poha in lukewarm water until soft. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. cumin powder In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. Glad to know! Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. 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. Turn them the other side and continue until golden. If using Instant pot, press saute button and pour oil. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Serve the ragda patties immediately as soon as you assemble it. Ragda. Hi Rhea Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder I used my IP and made the imli chutney too. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles). To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. 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. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Grease your hands with oil. If you like a bite to your peas cook for 20 mins. Place two to three potato patties on the curry. 17. For smooth textured pattice Potatoes can be mashed properly when warm. Ragda is ready. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. As an Amazon affiliate, I earn from qualifying purchases. You are welcome! The curry should be topped with 2 to 3 potato patties. 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. We noticed you're visiting from France. After 30 minutes the pressure cooker will beep. There is something about crispy potato cakes dunked in hot ragda dressed in all those chutneys, topping and spices that you make you fall in love with this dish instantly! 13. Oil: I used sunflower oil to fry the red chillies until crisp. 1 or 2 platefuls will keep you well satiated. Makes approx 30 patties. You may substitute dried green peas for the ragda curry. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. (I used the store bought ready made one). For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Mix well. Can I use it? 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! This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Flatten them, shape into round patties and keep aside. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. You may exclude them entirely if you want to create simple patties. These are crispy on top and soft inside making them melt in mouth. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. 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. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. Check if the peas are done, they should be soft and mushy. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. To serve Ragda Patties place patties on a plate and then top with ragda. Make sure they are covered with water. After 30 minutes the pressure cooker will beep. Drain and rinse one its done cooking and set to the side. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Seal with the lid with the pressure valve positioned in the sealing mode. 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. "to pass off aloo tikiya and ragda pattice as the same thing.This truck has limited menu but they do" more Outdoor seating Takeout 3. Thanks for all your recipes. Saut it. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! Ingredients for Ragda Pattice Recipe Dried white peas 1 cups Potatoes boiled and mashed 4 large Turmeric powder teaspoon Asafoetida a pinch Salt to taste Cornflour/ corn starch 2 tablespoons Green chillies chopped 2-3 Sunflower oil for shallow frying Green chutney as required Sweet date and tamarind chutney as required Onions chopped 2 medium Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! Your email address will not be published. Cooking old peas takes longer. Mix well and check for seasoning and adjust as per liking. * Percent Daily Values are based on a 2000 calorie diet. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. The fork should have little trouble slicing through the potatoes. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. To Shallow fry the potato patties, heat oil on a hot griddle. Mix. drain off the water and transfer to the cooker. so either the recipes can be checked on the website using the search button or on google. Top it with some sev (fried gram flour vermicelli) as much you like. 10. Mix well. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. Required fields are marked *. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! Mash the boiled potatoes (preferably when hot as it easy). Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. However, we like to spice things up. Then sprinkle coriander leaves, onions and tomatoes. Thaw and heat until complete hot and bubbly. I like to opt for similar approach when I make it at home. In a pan it will take a lot of time to cook these peas and I would not recommend it. Fry on medium heat. Add two cups water and simmer for 8 minutes. The soup will be very runny. Mix together to make a non-sticky dough. 25. 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 medium sized balls of the mashed potato mixture. 10 - 12 mins on high heat) and mash well. 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. Thank you so much! 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. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. As it serves well to the texture, as well as taste. Air fried them at 180 C (350 F) for 10 mins. Thank you for the yummiest recipes. Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. That goes over top of crispy patties. This helps to thicken the ragda. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Add more salt if needed. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. These can be cooked on stove top too but will take longer. Twitter
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