To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Both dishes have similar concept yet so different in flavors. 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. I like to opt for similar approach when I make it at home. 2. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Both meals have the same idea yet feature very distinct tastes. 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. Yes you may use red poha. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Your email address will not be published. But this recipe is simpler and so fast. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. 1. Serve hot patties with the peas ragda and green chutney. The curry should not have a thin or runny consistency. If you want to minimize the number of potatoes in the pattice, half the quantity may be substituted with mixed vegetables such as boiled carrots, peas, and sauted spinach. Take a small portion of the potato mixture and shape it into a tikki. If you have the tamarind chutney, you may skip this step. Once done, turn off the flame and let it cool. Press the saut button and set the time to 10 or 12 minutes. We noticed you're visiting from France. Drain all the water from the potatoes after they are cooked. Toppings and chutney amounts may be adjusted to your own preference. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. Pour 2 ladles of ragda to a serving plate. Some chaat stalls/shops also add red chilli garlic chutney. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! cumin powder Check the seasoning and add more salt if required. Swasthi, How to store Ragda Patties? Boil the potatoes until just done without making them too mushy. Crumble or mash them well and cool completely. 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. Ragda Pattice has been my favorite chaat dish for as long as I can remember. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. Welcome to Dassana's Veg Recipes. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Pattice The patties are made with a combination of potato, poha, and a few basic spices. Flatten them, shape into round patties and keep aside. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. 23. 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. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Yes Brush or spray oil. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Close the lid and push the bean pre-set. Avoid making it watery. Drain and rinse one its done cooking and set to the side. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Ragda Pattice. Pour about 2 ladlefuls of ragda over it. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. Mix well. or 2 to 3 tablespoons cornstarch (known as cornflour in India), or ghee for frying the patties, add as required, (curd) plain or in which a bit of sugar is dissolved, whisked, (fine or super fine variety) or as required, Prevent your screen from going dark while making the recipe. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. Now roll the ball in your palm until you attain even crack-free edges. You may add onions to the ragdas tempering. Keep the potato patties on the hot oil in the tava for frying. Press the saut switch and set the time to 10 or 12 minutes. Do so in batches so that the pattice gets space to fry without breaking when being flipped. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. (Depending on the quality of the white peas the time may vary). Cook it well with little salt and turmeric powder. Potato Patties - You can make these ahead of time. 3. Heat oil in a cooker and add ginger, garlic and green chilies. Mix and mash well. Stir. To make ragda patties recipe Roasted cumin powder (as needed) Red chili powder to sprinkle (as needed) Roasted coriander seeds (crushed as required) Onions (finely chopped, as needed) Tomatoes (finely chopped, as needed) Chaat masala as needed Meethi chutney as needed Green chutney as needed Coriander leaves (finely chopped as needed) In a pressure cooker, cook for thirty min at high pressure. Your email address will not be published. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Once done, drain the water and rinse them well. 20) Divide the mixture into 6 equal portions and shape into a patty. Thanks for all your recipes. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. When ready to plate, chop the onions, green chilies, and cilantro. Welcome to Shweta in the Kitchen. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. 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. Place two to three potato patties on the curry. Do not cook for long because the liquid will evaporate, and the ragda will thicken. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. The ragda should have thick in moderate amount. For the quantities, check my tamarind chutney post. 19) Mix well and it will come together like a dough. Allow the pressure to release naturally. Stay up to date with new recipes and ideas. Welcome Bindu, Also if the curry looks too thick, thin it out using cup of water or as needed. Transfer the rinsed peas to a clean bowl. Peel the boiled potatoes while still hot or warm. After the pressure has elapsed, check the peas for doneness. Here I have used a Instant pot. drain off the water and transfer to the cooker. Also add chopped onions and coriander leaves over the top. saute well. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. Top it with some sev (fried gram flour vermicelli) as much you like. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. I love to make this recipe for potlucks and parties and its always loved!! After 30 minutes the pressure cooker will beep. When ready to use, drain the peas and rinse them under tap water. You are welcome! Cumin powder - 1 tea spoon. Cover the pressure cooker. Sprinkle some roasted jeera powder, chaat masala powder. When both sides are cirpsy and golden, drain them on a paper towel lined plate. 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. The soup will be very runny. Just thaw, dab off access water if any and shallow fry or air fry. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. That goes over top of crispy patties. 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. In my house, we all are chaat lovers! Let see step by step of how to make these. 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 dry roast these ingredients. Combine well. Saute the aromatic spices for a few seconds. Add cooked peas, tamarind extract and jaggery. Mash them well and cool completely. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! 1.Place 2 patties on the serving plate. Few Tips. Ascertain that the mash contains no fine potato bits. 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. Soak the white peas or safed matar for 6-8 hours or overnight. You may want to check it here masala puri, This sounds yummy ! Drain the water and gently press the soaked poha to get all the water out of it. Recommend a restaurant with good Ragda pattice. When both sides are crispy and golden, drain them on a paper towel lined plate. These can be cooked on stove top too but will take longer. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. You may exclude them entirely if you want to create simple patties. 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. Hope this helps. Give it a quick mix and add the white peas along with salt and 3 cups of water. Make medium sized balls of the mashed potato mixture. 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. 2. Thank you keep writing. Thoroughly soak and boil the peas to a thick consistency. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. Once the cooking time has elapsed, turn off the Instant Pot. Make sure the peas are tender and delicate. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Assemble only when you are ready to eat else the patties become soft. This curry has a tendency to thicken, so adjust consistency before serving. Add the soaked white peas to the steel insert of 6 quart Instant pot. Ragda pattice is ready to serve. Therefore, prepare the ragda according to the number of people. Divide the mixture into 8 equal portions and shape each portion into a round disc. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Prepare the chutneys before starting to make ragda patties. 10. Adding curd is optional and can be skipped. 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. Its got everything you need- protein from the beans, carbs, fiber from the potatoes, and the ambrosial fusion of sweet and tangy chutneys with the other flavors of this recipe makes it a sinful treat. Your measurements and tips helps me alott while cooking. It wont change the flavor. 9. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. If using dried green peas in the instant pot, how does the cook time change? If they are undercooked, pressure cook for a little longer. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. However, we like to spice things up. Serve immediately. Keep the onions & cilantro in a separate container for future use. But you can also use the traditional Indian cooker. Pressure cook for 15 to 20 minutes on medium heat. 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. To serve Ragda Patties place patties on a plate and then top with ragda. Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. Bring to boil, lower heat and Simmer for 8 minutes more. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. Delicious and healthy Matar Chaat is ready!! The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. Let the pressure release naturally. 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. Yes, all the components needed for ragda pattice can be made a day prior, however, assembling them should be done right before theyre ready to eat. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. 27. Mix it well and adjust the consistency to your liking. Also add chaat masala and fresh coriander leaves. However, Ragda pattice is by far my favorite chaat. The street style ragda and pattice, both are mild in flavor as that way they can cater to a wider crowd and instead the chutneys and spices are used to customize to everyone's preference. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. Loved the red chutney especially. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Remember to soak the dried white peas for 8 to 9 hours. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. Yogurt or curd Adds a terrific bit of tangy creaminess and richness. To thicken the sauce more, cook for another 12 15 minutes. It is topped with chutneys, sev, tomatoes and onions. Pressure cook for 30 minutes on high pressure. Once the cumin seeds start turning brown, add pinch of asafetida. Ragda. Saute until they smell good for about a minute. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. (I used the store bought ready made one). 1. I also have a professional background in cooking & baking. Thaw and heat until complete hot and bubbly. Ragda Patties have 321 calories per serving. Mix well. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Cooking old peas takes longer. This helps to thicken the curry. 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. 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. You may substitute dried green peas for the ragda curry. Flip when the bottom side is golden brown. To Shallow fry the potato patties, heat oil on a hot griddle. 16. Combine the potatoes and salt in a deep bowl and mix well. Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Saute everything for a minute. 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. 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. Repeat after turning them to the other side. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. There is no right or wrong way to assemble the ragda. Ragda patties is good to serve for a brunch, lunch or snack. 20. Mix all of them and taste test. 4.Next, sprinkle finely chopped onion and tomatoes.
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