Flatten them, shape into round patties and set aside. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. It consists of pan-fried potato patties served with a dried peas curry and a variety of sweet, spicy and tangy chutneys - plus creamy yogurt, ground spices, and crunchy sev. After the pressure has elapsed, check the peas for doneness. Repeat for the remaining dough. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Transfer the warm ragda to a clean plate or bowl. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. Keep the onions & cilantro in a separate container for future use. If you are new to Indian street foods & wondering what is it, here you go! 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. 8. Next we will begin making the patties. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. Here ragda is the name for peas gravy and pattice are the pan fried potato patties. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. 26. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Thank you.. Soak and cook the peas well to get a thick consistency. Your email address will not be published. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. Fry the potato patties in the heated oil in the tava. 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 Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. I do hoever want to get past the hump and look forward to good things in 2019. Repeat this for the other side too. 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). The onions and coriander have to be chopped and set aside. Ragda Patties have 321 calories per serving. When the oil becomes hot, place the patties and fry them on a medium high flame. They should be made into patties by flattening them out. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. Oil - 3 tablespoons. 24. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Mix all the ingredients very well. Onions and tomatoes These veggies add a lovely bit of fresh flavor. For Ragda 1cup (Dried White Peas), soaked overnight tsp Turmeric tsp Salt a pinch Baking Soda 1 tsp Desi Ghee For Pattice 3nos Potato (boiled & mashed) tsp Salt 1 tsp Black salt tsp Chilli powder 2 nos Bread slices 1 tsp Roasted Cumin Powder tsp Black Pepper powder tsp Garam masala cup Coriander chopped 1 tsp Ginger chopped Here I have used a Instant pot. 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. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? we do not have an app. Cooking old peas takes longer. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. 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. Once done, drain the water and rinse them well. Making this is a 2 step process & can be made simultaneously to save time. Mix well. This helps to thicken the ragda. Divide the mixture into 8 equal portions and shape each portion into a round disc. Heat 1 teaspoons oil in a cooker. Love the way you made the tamarind chutney. Garnish with chopped coriander leaves or mint leaves. However, this is how I assemble my Ragda patties . Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. Add more salt if needed. Before arranging the ragda patties, prepare all of the garnishes and toppings. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. 4. Let pressure release naturally. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. Mash the boiled potatoes (preferably when hot as it easy). Prior to cooking the patties, prepare all of the ingredients needed for assembly. Serve immediately. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. If you have made the recipe, then you can also give a star rating. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. These are crispy on top and soft inside making them melt in mouth. Also add the 1 tablespoon of oil. Make sure there is not too much moisture in the mixture else they crack on the top. Pour 2 to 3cups water and give a good stir. Use United States (US) dollar instead. Thank you so much! Take one portion, apply some oil to your palms and flatten them to shape into round patties. (You could also use ready made chaat chutneys.). Keep aside. If you want you can also add more garam masala & salt at this stage. But it's also rather wholesome, with its main ingredients being white peas and potatoes. turmeric 1 tsp. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Remember me Method: For the Ragda: 1. 17. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Mix and mash well. In a pressure cooker, cook the soaked pea and chana dal for 10 min. As an Amazon affiliate, I earn from qualifying purchases. Stir well, add some water, and bring the mixture to boil. Facebook I like really soft ragda (well cooked) so I cook for 30 mins. Hi, I am Dassana. 20. Onion paste - 1/2 cup. Boil potatoes in a pot or pressure cooker just until fork tender. It is topped with chutneys, sev, tomatoes and onions. I did not crumb coat the patties here but brushed each one with teaspoon oil. 27. Reduce flame and cook on . Generously add chopped onions, chopped tomatoes, and green chilies on top. (check my step-by-step photos above for more details). However, Ragda pattice is by far my favorite chaat. The curry should not have a thin or runny consistency. Close the lid. Mix well. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. Mix well. Ragda Pattice is a divine food from the streets of Mumbai, with a mad mix of flavors and textures that tease and titillate your tastebuds. While Ragda Pattice may seem scary to prepare, it is really rather simple with enough preparation. Sort through the white dried peas or matar to remove all the pebbles and gritty things. Combine mashed potatoes, softened poha, and spices in a bowl. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Vary the quantity of chutney while topping according to your preferences. If it is still sticky then add more poha powder or bread crumbs. Thanks for the recipe. It is purely a dream recipe for street-food admirers. Close the lid and push the bean pre-set. So make sure you submerge the peas with several inches of water to allow room for their expansion. Divide the dough to 8 portions and make balls. Next, whisk hung curd with a whisker and add into the masala. Give it a quick mix and add the white peas along with salt and 3 cups of water. My aim is to help you cook great Indian food with my time-tested recipes. Simmer for 10 to 12 minutes or more until the consistency thickens. Your comments and reviews make my day, and they also help others find my recipe online. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. 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. Step 6 Plating Ragda Patties. To thicken the sauce more, cook for another 12 15 minutes. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Simmer for 10 to 12 minutes or more until the consistency thickens. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Mix. Do not over cook them. You can also cook the peas in a pressure cooker. Pour about 2 ladlefuls of ragda over it. * Percent Daily Values are based on a 2000 calorie diet. Do we use oil for baking? 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 . Mix it well and adjust the consistency to your liking. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Stir in the chopped coriander leaves and keep the ragda aside. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. Thank you for the yummiest recipes. Add the onion and fry for 7-8 minutes or until they soften. Drizzle some more green and tamarind chutney on top. 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