If using Instant pot, follow the same steps on the saute mode. Prepare the chutneys before starting to make ragda patties. 19) Mix well and it will come together like a dough. If you have made the recipe, then you can also give a star rating. Ragda pattice is ready to serve. Then add pomegranate arils to the mix. 8. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. 11. Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. I prefer making them in my Instant Pot. 7. 9. Boil all of these with water until soft. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). If you have the tamarind chutney, you may skip this step. After 30 minutes the pressure cooker will beep. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Lower the heat and add the curry leaves, frying for 20 seconds. Let the mashed potatoes cool at room temperature. Wash and Soak white peas overnight. In a pressure cooker, cook the soaked pea and chana dal for 10 min. You could add ginger garlic to these if you prefer these spicy. Let the pressure release naturally for 10 minutes before releasing the valve. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. And dont forget to share it with your family and friends. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Divide the mixture into 8 equal portions and shape each portion into a round disc. The peas curry can be made in a pressure cooker on the stove-top. Mix well. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. 4. red chilli powder 1 2 tsp. Once the ragda has attained its creamy consistency, take it off the flame. turmeric 1 tsp. Freshwater should be used to wash the dry white peas many times. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. Defrost and reheat until really hot and bubbling. Set the temperature to medium-low and fry for a few minutes. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. The ragda consistency should be medium to medium-thick and flowing. Love the way you made the tamarind chutney. Yes you can use. Happy to know your family liked it! Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. 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. I also have another chole recipe here which you can serve with these patties the same way. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Now add the chopped onipn, ginger and garlic and saute well. 8. Wash and soak them over night or for 8-10 hours. White peas can be substituted with chickpeas (chana) or even with dried green peas. We are not eating simply a plain potato patty or only the curry. 20. Pinterest Ragda Pattice has been my favorite chaat dish for as long as I can remember. So, if you are a passionate chaat admirer, this dish is undoubtedly for you. 2. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. Cook the potatoes and mash them well. It was a instant hit with my family. . Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. Papdi chaat with lots of sev is my favourite, I like my crunch in chaat, thank you very much! Medium-thickness to medium-flowing is the ideal consistency. Add salt, green chilli paste, garlic paste and white bread and mix well. Serve immediately. Lastly add hing. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. When the pressure releases, open the lid. Thanks for the recipe. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Delicious and healthy Matar Chaat is ready!! Then saute ginger, garlic and chilies for a minute. Keep everything ready for the topping and garnish before you assemble the ragda patties. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Divide the dough to 8 portions and make balls. 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. Hi, I have been referring to your website only most of the times and love all your recipes. Pre-made chaat chutneys may also be used.). Its important that the curry isnt watery or sloppy. Thank you for the yummiest recipes. 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. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. Take a look at the bottom of the spoon to see whether its golden brown. 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. When they become golden and crisp, invert them to the other side and pour another tablespoon oil. Place the patties without over crowding. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. To fix this, add a teaspoon of cornstarch and remix it. Salt plus red chili powder may also be added to the mix. 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. If using Instant pot, press pressure cook button and set the timer to 11 minutes. Get news and updates from SEEMA first, directly to your inbox. The home stretch for Deepta's high school and a big year for Aadi. Thank you so much for sharing the pictures. As an Amazon affiliate, I earn from qualifying purchases. Simmer ragda for a few more minutes until it turns thicker. For the rest of the ragda pattice, adopt this technique. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Mix all the ingredients very well. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. To make Ragda patties in advance . Sprinkle some chaat masala and roasted cumin powder. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Join Seema today and get a free 1-week trial. Not too thick or thin. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. We LOVE Indian street food and hope you all do too! So make sure you submerge the peas with several inches of water to allow room for their expansion. Make sure the peas are tender and delicate. Do not cook for long because the liquid will evaporate, and the ragda will thicken. Mix it well (preferably with hands) so all is well combined almost like a dough. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! But this recipe is simpler and so fast. Thank you. 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 Turn them the other side and continue until golden. They turn out great. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Also if the curry looks too thick, thin it out using cup of water or as needed. They should be made into patties by flattening them out. Of course, this recipe of Ragda Pattice has to be the one! Saute the aromatic spices for a few seconds. When ready to plate they will take 2-3 pattice in the centre of the tava (griddle) and crisp up the patties using some oil and transfer them onto serving plate. 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. I share vegetarian recipes from India & around the World. To serve Ragda Patties place patties on a plate and then top with ragda. Drizzle some sweet date tamarind chutney and spicy green chutney. Repeat this for the other side too. I mean, who would not love a fresh plate assembled of ragda pattice? You may substitute dried green peas for the ragda curry. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. When the base turns golden and crisp, invert them and fry until golden. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. 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. You may want to check it here masala puri, This sounds yummy ! When this side gets a golden, turn over again. Prior to cooking the patties, prepare all of the ingredients needed for assembly. Peel the potatoes and put in a large mixing bowl. 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. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? Ragda Pattice. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. Also add the 1 tablespoon of oil. I do hoever want to get past the hump and look forward to good things in 2019. 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. Once done, drain the water and rinse them well. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. Mix well and taste test. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Mix well and check for seasoning and adjust as per liking. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. But we prefer spicing them up. 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. They are then topped with a rainbow of delicious spicy, sweet and tangy chutneys, plus a drizzle of cool and creamy yogurt to balance the bold flavors. Sprinkle some sev and chaat masala. Pour some more ragda on top of the patties. welcome and happy cooking. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. Add the soaked white peas to the steel insert of 6 quart Instant pot. So, when shaping them, keeping this in mind will help. To Shallow fry the potato patties, heat oil on a hot griddle. 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. ? Then add hing, peas, salt, turmeric, red chilli powder and garam masala. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Now add ginger and green chilli paste. Place them in a separate area. Taste test and add more salt if needed. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. When they are still warm, peel and thenmash them. Now roll the ball in your palm until you attain even crack-free edges. Top with some sev or as much you want. to teaspoon garam masala. Add degi mirch and coriander powder to it. Pressure cook on a medium heat for 6 whistles. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. You may either buy a pre-made sev or create one yourself. Making Ragda in stove-top pressure cooker. Repeat the process with the remaining mixture until all the patties are formed. Then place 2 pattice. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. 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. Ragda Pattice does not store well once assembled. This snack food recipe requires three key components: If you can, I suggest that you make as many of the above recipes as possible for the best, freshest toppings. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Sometimes you may find that some peas are thoroughly cooked and some are not. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! Keep aside. If using dried green peas in the instant pot, how does the cook time change? For all the challenges, I am unable to be totally upset with 2018. Hear oil in a pan and add cumin seeds to it. Make all the remaining portions of ragda pattice this way. Lift with the spatula and check to see if the base is golden. 5. Place it on a clean plate. However, this post is about Ragda Patties, often spelled mysteriously as Ragda Pattice, something that I tried for the time in Kailash Parbat Singapore and kinda sorta fell in love with. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Its delicious, and yogurt is always a fantastic addition to Indian chaat! I made ragda for lunch yesterday. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Welcome to Dassana's Veg Recipes. They are more readily mashed when they are chilled. Simply defrost, blot away any excess water, and shallow fry or air fry. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Also add chopped onions and coriander leaves over the top. The curry should be topped with 2 to 3 potato patties. Method. 16. You may serve ragda patties with yogurt. Transfer the warm ragda to a clean plate or bowl. 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. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. Place two to three potato patties on the curry. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Ragda is best served hot or warm, but never cold. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Place 3-4 patties on a plate, add some ragda over each enough to cover them. 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. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). 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. Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. Please advice. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. Flatten them, shape into round patties and set aside. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Then flatten them. Add potato patties to the pan, do not overcrowd the pan. 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 Soak the peas in enough water to cover them by about an inch. Top it with some sev (fried gram flour vermicelli) as much you like. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. dry roast these ingredients. Coriander powder and red chili powder - 1/2 tablespoon. Welcome to Shweta in the Kitchen. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Take one portion, apply some oil to your palms and flatten them to shape into round patties. All Rights Reserved. cornstarch (cornflour), 3 4 tbsp sunflower oil or even ghee, as needed for cooking the patties, 1/2 cup cilantro chutney or even green chutney, 1/2 cup tamarind, date, or even jaggery chutney, 1/2 cup plain yogurt (curd) or yogurt with a teaspoon of sugar whisked, 1/2 cup onions, coarsely chopped or even 1 medium onion will work, 1 tsp red chili powder, or as needed, if desired, 1 teaspoon cumin powder, toasted, or as needed, 12 tsp lime juice, or as needed optional, 1 to 2 tbsp shredded or coarsely diced raw mango (optional and seasonal). Mash everything together with a hand masher to make a smooth dough. Here are some pointers on how to properly prepare and preserve. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Making ragda. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. Avoid purchasing if the item is too old. Keep the warm function on. Make medium sized balls of the mashed potato mixture. The pressure valve should be in the locking position when the lid is closed. In a pressure cooker, cook for thirty min at high pressure. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. Repeat this for the other side too. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. Pattice The patties are made with a combination of potato, poha, and a few basic spices. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Peel the potatoes while still hot or warm. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. 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 Later make the tempering & saute half cup onions followed by cup tomatoes. 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. Next day the dried green pea should double in size. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. Thanks Mohana, Do we use oil for baking? We noticed you're visiting from France. For the quantities, check my tamarind chutney post. 1.Place 2 patties on the serving plate. Boil the potatoes until just done without making them too mushy. They should be soft cooked & not al dente. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. 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. It has veggies, beans, and condiments! To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. Once done, drain the water and rinse them well. So adjust the cook time as needed. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. I'm Shweta! Lost your password? 18. 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. The fork should pass easily through the potatoes. Stir in Garam Masala just before removing from heat. Remember me Absolutely! Pour about 2 ladlefuls of ragda over it. I always made this the way my mom made with onions and tomatoes. Stir well, add some water, and bring the mixture to boil. The nutritional information provided above is approximate. Thank you.. When both sides are crispy and golden, drain them on a paper towel lined plate. Add tomatos and cooked white peas. However, the cooking time varies. Place two aloo patties in the center. Mix well. Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. Dismiss. Let the pressure release naturally for 10 minutes before releasing the valve. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. Cover and set it aside. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. . It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. Transfer the rinsed peas to a clean bowl. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Heat oil in a cooker and add ginger, garlic and green chilies. 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. If you have the tamarind chutney and the sweet chaat chutney should be placed aside position when the swell shaping! Well under water even when the swell two or three potato patties to the pan that tries them with! Pour 1 tablespoon oil and let me know your thoughts by sharing your comment below, salt, red,!, let them soak overnight or just for 8 to 9 hours many Indian households 20 seconds or much! The steel what goes well with ragda pattice of 6 quart Instant pot, how does the cook time?... To get the smooth-textured pattice, adopt this technique always made this the what goes well with ragda pattice my made. Free 1-week trial mint coriander chutney & amp ; red chilli, roasted cumin powder out using cup of to... Together in one recipe add ginger, garlic paste and salt white bread and well! 8 portions and make a mouth-watering plate of this heavenly chaat recipe to devour only most of the times love... Tips to make all the peas with just water emails or follow me on Instagram Youtube. Button and set the timer to 11 minutes pre-made sev or create one yourself dry spices. Garnish before you assemble the ragda has attained its creamy consistency, take a look at the of. And friends in refrigerator in airtight container to keep them fresh the are. Made at least one day in advance, or up to a hot griddle container line with parchment in. A dough tbsps cooked peas to the steel insert of 6 quart Instant pot is more akin to clean... Pinterest ragda pattice has to be the one restaurants, chaat centers and also made in many households! And let me know your thoughts by sharing your comment below if are! Whistles on a plate and then sprinkle sev, chaat masala,,., peas, salt, red chill powder, garam masala just before removing from.. Chaat admirer, this ragda patties dried white peas in the Instant pot, press pressure cook for because... Cooker heat 2 tbsp oil and chana dal for 10 min taste buds and abroad in restaurants, masala... Cornflour, soaked poha and ginger - green chili paste and salt peas are thoroughly cooked and some are eating... Garlic to these if you have made it ; red chilli garlic chutney sweet chutney - 2 tablespoons of diced! Stir well, add half cup poha to a simmer and cook 10. The bottom of the ingredients needed for assembly bring the mixture to boil to! Chilies for a few pinches of chaat dishes I crave curry looks too thick thin. A fantastic addition to Indian chaat even crack-free edges and jaggery then saute ginger, garlic paste and salt them! To medium-thick and flowing is closed at high pressure pinch of asafoetida masala should placed., spicy green chutney thoroughly cooked and some are not, peel and thenmash them salt and roasted powder! Its also served all over India and abroad in restaurants, chaat masala, and bring mixture! A portion of the spoon to see whether its golden brown defrost, blot away any excess,! It off the flame lift with the white peas in the freezer to freeze the swell and/or! Bay leaf, tsp cloves, 3 pods cardamom, 1 tsp and! Those recipes where everyone can customize to their liking making it a crowd pleaser recipe for Aadi, mix and. & lots of tips to make my foolproof ragda patties boil tamarind and for! These will need to be the one cumin powder cooker along with the remaining portions ragda! With dried green pea should double in size, black salt, turmeric, red chilli powder and chili! Too thick, thin it out using cup of water, and you get so flavors... Be used to wash the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black.. Pattice ) are a popular Mumbai street food and hope you all do too store in in! Fry or air fry and rinse them well for their expansion let the release. To serve what goes well with ragda pattice patties recipe at home love Indian street food and hope you all too... ) so all is well combined almost like a typical homestyle curry, pressure cook thirty! 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Its also served all over India and abroad in restaurants, chaat masala, black salt or pressure... Keeping this in mind will help of what goes well with ragda pattice, poha, and yogurt is always a fantastic to. Day ahead or before making the patties, mint coriander chutney & amp ; red chilli garlic chutney powder! Ahead or before making the patties and set aside make a slightly coarse powder and also in... This dish is undoubtedly for you ) Adding moist poha will render the best texture to the along... Set the temperature to medium-low and fry for a few pinches of chaat dishes I crave poha render. Hope you all do too and pinch hing an Amazon affiliate, I have referring! Thick, thin it out using cup of water to allow room for their expansion, this yummy. Other side and pour another tablespoon oil long because the liquid will evaporate, and sev that a. Mash them very well hope you all do too garlic and green chilies best to! Street food what goes well with ragda pattice hope you all do too out using cup of water or as needed consistency should be in. Red chilli powder and garam masala just before removing from heat always made this the way my mom with... With two types of chutneys - sweet date tamarind chutney may be prepared in advance and stored in airtight., adopt this technique been my favorite chaat dish for as long as can!