If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. 20) Divide the mixture into 6 equal portions and shape into a patty. Press the saut button and set the time to 10 or 12 minutes. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Next we will begin making the patties. Place it on a clean plate. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. To make the ragda curry you can use dried green peas. So adjust the cook time as needed. I need to make a large quantity, and am looking for a quicker way to do this. Then grab small handfuls of the mixture and make flat balls out of them. Thank you for the yummiest recipes. Simply defrost overnight or in the microwave before using. Simmer ragda for a few more minutes until it turns thicker. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Here are some pointers on how to properly prepare and preserve. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. Bake them at 400 F or 200 C for 14 mins. Mix well. But the cook time changes. Therefore, while purchasing, check for the packed date. That's it, delicious ragda pattice is ready!! I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Yes you may use red poha. Potato Patties - You can make these ahead of time. 26. If required, add extra salt to the spices before serving. Drizzle some sweet date tamarind chutney and spicy green chutney. Mix well and saut masala till oil separates from its sides. Mix well and taste test. Mix all the ingredients very well. Add ginger, chilies, salt, and corn starch. If you love the recipe, please provide a star rating along with your comments. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. 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 July 1, 2013 May 22, 2020 by . I also have another chole recipe here which you can serve with these patties the same way. Ragda - is a mildly spiced white peas curry flavored with basic spices like cumin seeds, turmeric powder, red chilli powder. Heat 1 tablespoon oil in a non-stick pan and spread it. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Yogurt or curd Adds a terrific bit of tangy creaminess and richness. Combine well. But you can also use the traditional Indian cooker. Mix and mash well. Can I use it? Saute the aromatic spices for a few seconds. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Here I have used a Instant pot. Keep aside. and a teaspoon of tamarind paste. So look for the packaged date when you buy. Simmer, and add more water if . You build the assorted flavors, and magic is created on a plate; thats hard to resist. Hope this helps. Also add the 1 tablespoon of oil. Instructions. Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. Simmer for 10 to 12 minutes or more until the consistency thickens. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. (check my step-by-step photos above for more details). But if you dont have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. Aloo Tikki. Add the white peas along with salt and 3 cups of water. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. to teaspoon garam masala. Thanks Mohana, Thank you so much. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. 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. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Oil: I used sunflower oil to fry the red chillies until crisp. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Cook the patties at medium-low heat, turning them frequently until golden brown. Keep the warm function on in the Instant pot. Serve immediately. 19) Mix well and it will come together like a dough. Just thaw overnight or in microwave and use. Heat a large non-stick griddle and spread half of the oil on it. Yes Brush or spray oil. 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. 18) Add salt, sugar, lemon juice, green chilies and cornstarch. This saves a lot of time if you want to make the entire dish from scratch. After 30 minutes the pressure cooker will beep. It gets thickened as it cools, so switch off accordingly. Divide the mixture into 8 equal portions. To shallow fry the potato patties, heat oil on a hot griddle. Crumble or mash them well and cool completely. 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. Flatten and make 8 patties. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. While the ragda pressure cooks, make the green and red chutneys. When the base turns golden and crisp, invert them and fry until golden. 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 Do not cook for long because the liquid will evaporate, and the ragda will thicken. How to Make Ragda Patties (Stepwise photos). For all the challenges, I am unable to be totally upset with 2018. Pressure cook for 30 minutes. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. 11. Let pressure release naturally. Hear oil in a pan and add cumin seeds to it. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. The other way of serving this dish would be to follow the same steps except place the patties on top of everything as shown in the pic below. Get news and updates from SEEMA first, directly to your inbox. Peel the boiled potatoes while still hot or warm. When they are still warm, peel and thenmash them. Next day the dried green pea should double in size. 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. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. 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. Mint chutney - 3 tablespoons. You will need exact same ingredients except the pattice. welcome and happy cooking. These will need to be pressure cooked either in pressure cooker or Instant Pot. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. 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. Ill be using poha instead of bread crumbs to keep it gluten-free. Then place 2 pattice. Soak and cook the peas well to get a thick consistency. 1. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Make sure there is not too much moisture in the mixture else they crack on the top. Soak poha in lukewarm water until soft. Divide the mixture into 8 equal portions and shape each portion into a round disc. Soak the peas in enough water to cover them by about an inch. If it is still sticky then add more poha powder or bread crumbs. Allow the pressure to release naturally. Loved the red chutney especially. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Check if the peas are done, they should be soft and mushy. We thank you for your understanding and patience. without these. Air fried them at 180 C (350 F) for 10 mins. Also add red chilli powder and salt according to taste. Peel the potatoes and put in a large mixing bowl. Its comprises of two parts - Ragda and pattice, hence the name. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Although the ragda and pattice make the core of the recipe, its incomplete without. Next, whisk hung curd with a whisker and add into the masala. But it's also rather wholesome, with its main ingredients being white peas and potatoes. Hi Kriti, To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. Onion paste - 1/2 cup. Add more salt if needed. Pour 2 ladles of ragda in a serving plate. Alternative quantities provided in the recipe card are for 1x only, original recipe. Ensure that there are no fine chunks of potatoes in the mash. You most certainly can! I made ragda patties following the recipe to the T and turned out amazing. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. Old peas need longer time to cook. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. Medium-thickness to medium-flowing is the ideal consistency. 8. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. They should be made into patties by flattening them out. This helps to thicken the curry sauce. Preferable refrigerate for at least an hour. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. 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. I always made this the way my mom made with onions and tomatoes. (I used the store bought ready made one). It is purely a dream recipe for street-food admirers. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. Mix well the potatoes once again. Saut for 10 to 12 mins by pressing the saut button. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. You should not get a runny or thin consistency. Making Ragda in stove-top pressure cooker. You may also prepare the ragda ahead of time (a day or two) and chill or freeze it in individual portion containers for later use. To Shallow fry the potato patties, heat oil on a hot griddle. Glad to know. Welcome to Shweta in the Kitchen. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. Mash the boiled potatoes (preferably when hot as it easy). Now add the finely chopped onions, coriander leaves. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). I also have a professional background in cooking & baking. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Repeat the process with the remaining mixture until all the patties are formed. Curd may or may not be added to the dish. These may be prepared in advance. 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. Give it a quick mix and add the white peas along with salt and 3 cups of water. However, this is how I assemble my Ragda patties . 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