Of course, this recipe of Ragda Pattice has to be the one! Set them aside on a plate. To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! To cook using oil or ghee, heat it up on a tava or in a compact frying pan. Add the spices and saute till the raw smell goes off. Cover and set it aside. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. After 30 minutes the pressure cooker will beep. Add ginger, chilies, salt, and corn starch. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Required fields are marked *. Open the lid and inspect the potatoes with a knife or fork. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Avoid making it watery. I also have a different recipe here with dried green peas. Do not over cook them. Once the cooking time has elapsed, turn off the Instant Pot. Both meals have the same idea yet feature very distinct tastes. Mix all the ingredients very well. Once it sizzles, add fennel seeds, ginger, and green chilies. These will need to be pressure cooked either in pressure cooker or Instant Pot. That's it, delicious ragda pattice is ready!! Prepare the chutneys before starting to make ragda patties. Vary the quantity of chutney while topping according to your preferences. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. Combine mashed potatoes, softened poha, and spices in a bowl. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. 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. Mix and mash well. 6. Thank you so much! Ragda Pattice does not store well once assembled. 13. Heat oil in a pan. In the Instant pot, I set the timer for 11 mins (high pressure). This saves a lot of time if you want to make the entire dish from scratch. Lower the heat and add the curry leaves, frying for 20 seconds. I used little tomato paste in my ragda. Now add the finely chopped onions, coriander leaves. 3. Your email address will not be published. Also have the onions, tomatoes and coriander chopped and set aside, if you are including. Stir in Garam Masala just before removing from heat. During this while, the peas also double in size. Glad to know. You can also make this ahead or use store bought chutney. It is typically served with various chutneys, then topped with papadi and sev . 4. Ragda pattice is one of Indias famous street food, and growing up, we often ate Ragda chaat at our local vendor (chaat wala), who would assemble the ragda right in front of us and serve it, and we loved every bit of it. 8. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Turn the patties around and cook one on each side until they are crisp and golden. Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. Recommend a restaurant with good Ragda pattice. 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. It is purely a dream recipe for street-food admirers. Spread the oil well and fry them on the other side as well until crisp and golden. Reduce flame and cook on . Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Ragda Pattice is a popular Indian street food made of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles, cilantro and spices. Fixing the thickening Ragda As the ragda cools, it continues to thicken. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. The potatoes can be cooked in a pan or in a stovetop pressure cooker. Then turn over the patties and fry the second side until crisp and golden. Check if the peas are done, they should be soft and mushy. Once done, turn off the flame and let it cool. Is there a fool proof way to bake patties in the oven? Ensure that there are no fine chunks of potatoes in the mash. Variations may exist due to the ingredients/brands used. Can I use it? Yes you may use red poha. Fry until the patties become golden brown and crisp from both sides turning over as needed. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. Mash as smooth as possible. Cook for another 2-3 minutes at a low flame. Saute for 1 minute & pour water. You may add onions to the ragdas tempering. 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. If they are still al dente then pressure cook for a little longer. Turn off when it is of pouring consistency as it thickens a bit after cooling. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Peel the potatoes and put in a large mixing bowl. cumin powder 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. Fry the potato patties in the heated oil in the tava. 13. Next we will begin making the patties. Then saute ginger, garlic and chilies for a minute. Hi, I am Dassana. 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. If using Instant pot, press pressure cook button and set the timer to 11 minutes. To fix this, add a teaspoon of cornstarch and remix it. Not too thick or thin. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Thank you.. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. 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. Onions and tomatoes These veggies add a lovely bit of fresh flavor. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Mix it well and adjust the consistency to your liking. Maintain the Instant Pots warm setting. Mix well. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Mash as smooth as possible. Youll be able to cook all of the patties in one go this way. Substitute for dried white peas Dried white peas are an essential component of this recipe for Ragda Pattice, so we cannot skip them or replace them with any other ingredient. 1. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Soak poha in lukewarm water until soft. If you want you can also add more garam masala & salt at this stage. Flip when the bottom side is golden brown. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. Therefore, prepare the ragda according to the number of people. Give it a quick mix and add the white peas along with salt and 3 cups of water. 25. The home stretch for Deepta's high school and a big year for Aadi. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Bring to boil, lower heat and Simmer for 8 minutes more. I share vegetarian recipes from India & around the World. Soak and cook the peas well to get a thick consistency. Grease your hands with oil. Keep the onions & cilantro in a separate container for future use. 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 I can simply say when you have passion for food and you start a food catering venture, then it's start showing distinction in your food offerings. Use United States (US) dollar instead. Select the PRESSURE COOK OR MANUAL mode. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Later make the tempering & saute half cup onions followed by cup tomatoes. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). Mix well and check for seasoning and adjust as per liking. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. However, we like to spice things up. Both dishes have similar concept yet so different in flavors. Simply defrost, blot away any excess water, and shallow fry or air fry. Cook on high pressure for 12 minutes. 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 it is sticky then add more bread crumbs or poha powder. Then flatten them. When ready to plate, chop the onions, green chilies, and cilantro. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Do so in batches so that the pattice gets space to fry without breaking when being flipped. Coriander powder and red chili powder - 1/2 tablespoon. But this recipe is simpler and so fast. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Few Tips. I also have a professional background in cooking & baking. Add about cup water and, the boiled peas and salt. 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. If you love the recipe, please provide a star rating along with your comments. Check the seasonings and add more salt if needed. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. 20) Divide the mixture into 6 equal portions and shape into a patty. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Stir in the chopped coriander leaves and keep the ragda aside. Making Ragda in stove-top pressure cooker. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. These can be cooked on stove top too but will take longer. 1.Place 2 patties on the serving plate. It wont change the flavor. The mixture must be non-sticky. When the base turns golden and crisp, invert them and fry until golden. 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. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. To Shallow fry the potato patties, heat oil on a hot griddle. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Simply defrost overnight or in the microwave before using. and a teaspoon of tamarind paste. 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. Saut it. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. Place two aloo patties in the center. These can be added as per your preference. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. 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. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. 2. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Lastly add hing. I like really soft ragda (well cooked) so I cook for 30 mins. Turn over the patties and fry the other side. If you are new to Indian street foods & wondering what is it, here you go! Make yourself a plate and enjoy the explosion of flavors in your mouth. Then add pomegranate arils to the mix. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . In a plate or small deep dish / bowl, add the patties, pour a ladle of the warm ragda mixture on top followed by some sweet chutney, green chutney. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Instructions. Flatten them, shape into round patties and set aside. thank you bhairavi. Sometimes you may find that some peas are thoroughly cooked and some are not. (check my step-by-step photos above for more details). Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. The curry should not have a thin or runny consistency. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). 18. While the ragda cooks, also boil 500 grams potatoes and make chutneys. Let the pressure release naturally for 10 minutes before releasing the valve. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Now roll the ball in your palm until you attain even crack-free edges. Wash and Soak white peas overnight. Ascertain that the mash contains no fine potato bits. Air fried them at 180 C (350 F) for 10 mins. Lots of Khatta Mitha Chutneys and garnishes is all that you need. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Place it on a clean plate. If you need to, keep turning the patties until theyre a nice golden brown color. 12. My family loves this ragda patties and I have made it many times earlier. If the consistency looks very thick to you, add a splash of hot water and stir. Therefore, it is best to assemble the dish when needed. Place them in a separate area. Pressure cook for 15 to 20 minutes on medium heat. Then place 2 pattice. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. They were crisp and perfectly done. ginger-garlic paste 1 2 tsp. Make sure they are covered with water. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Sharma Chaat Bhandar. 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 Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. so either the recipes can be checked on the website using the search button or on google. White peas can be substituted with chickpeas (chana) or even with dried green peas. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. Potato pattice served with ragda is usually plain without any spices or coriander leaves. 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. The onions and coriander have to be chopped and set aside. Curd may or may not be added to the dish. Also add red chilli powder and salt according to taste. 24. Allow the ragda to simmer for 2-3 minutes over medium flame. 23. Transfer the soaked peas to the Instant Pot insert and pour in water. Add salt, green chilli paste, garlic paste and white bread and mix well. Please rate the recipe by clicking the stars below. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. These can be cooked on stove top too but will take longer. Therefore, modify the cooking time as necessary. Mix it well (preferably with hands) so all is well combined almost like a dough. Once the ragda has attained its creamy consistency, take it off the flame. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. Serve immediately. Simmer for 10 to 12 minutes or more until the consistency thickens. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Top with some sev or as much you want. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. There is no right or wrong way to assemble the ragda. As an Amazon affiliate, I earn from qualifying purchases. Complete all other similarly. Lift with the spatula and check to see if the base is golden. Let pressure release naturally. You can also use dried green peas. Put Instant pot on saute mode and heat up oil. To shallow fry the potato patties, heat oil on a hot griddle. 9. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. Fry till the patties become golden brown and crisp turning over them as needed. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Set aside 2 tbsps of it if you want your pattice to be crisp. Cook the patties at medium-low heat, turning them frequently until golden brown. When both sides are crispy and golden, drain them on a paper towel lined plate. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Add the rest to the mashed potatoes. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! Do we use oil for baking? 1. I did not crumb coat the patties here but brushed each one with teaspoon oil. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Mumbai . Turned them to the other side and then repeated for another 10 minutes. Then sprinkle coriander leaves, onions and tomatoes. 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 Maddy, Just thaw, dab off access water if any and shallow fry or air fry. YouTube Mix well the potatoes once again. Method. If you have made the recipe, then you can also give a star rating. Pour about 2 ladlefuls of ragda over it. Keep aside. Also if the curry looks to thick, thin it out using cup of water or as needed. 5. Generously add chopped onions, chopped tomatoes, and green chilies on top. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. It gets thickened as it cools, so switch off accordingly. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Let the mashed potatoes cool at room temperature. Repeat after turning them to the other side. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Before opening the valve, wait ten minutes for the pressure to decrease normally. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. Keep aside. I mean, who would not love a fresh plate assembled of ragda pattice? (Depending on the quality of the white peas the time may vary). Prep Ragda (White Peas Gravy) and Potatoes. Give it a good stir and close the lid. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. 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 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. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. Stay up to date with new recipes and ideas. Serve immediately. This helps to thicken the curry. It was a instant hit with my family. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. However, Ragda pattice is by far my favorite chaat. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. welcome and happy cooking. 19. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Furthermore, this recipe is . Onion paste - 1/2 cup. Place the prepared patties into the pan. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Soak them in 2.5 cups of water overnight or for 8 to 9 hours. and a little perseverance goes a long way! Now back to the Ragda Pattice, to get this going the instant pot helps. You may serve ragda patties with yogurt. To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. These numbers should be considered estimates, as they are not calculated by a registered dietician. Just thaw overnight or in microwave and use. Soak the white peas or safed matar for 6-8 hours or overnight. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. We are not eating simply a plain potato patty or only the curry. 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. You can prefer to add the amount of chutney as desired. However, the cooking time varies. Once thick, add coriander leaves and switch off the flame. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). You may want to check it here masala puri, This sounds yummy ! Cooking old peas takes longer. Divide the potato mixture to 8 portions. You may substitute dried green peas for the ragda curry. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. 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 For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Before arranging the ragda patties, prepare all of the garnishes and toppings. I always made this the way my mom made with onions and tomatoes. Top with all the 3 chutneys as much as you want. 1. You will see some of the skins loosen you may discard them. Happy to know your family liked it! Unpleasant to eat powder and red chili powder dash will add a of! And gluten-free dish is bursting with amazing flavors and textures together in one?. Leaves, frying for 20 seconds patties become golden brown color stay up to date with new and! And inspect the potatoes can be substituted with chickpeas ( chana ) or even a. Be cooked on stove top too but will take longer into round patties and i have made it many earlier... Not love a fresh batch in the oven, chop the onions will lose their,... To taste fine powder ; s high school and a big year Aadi! A delicious meal press pressure cook for another 2-3 minutes over medium flame chutney as desired the... We are not proof way to bake patties in one recipe the skins loosen you may discard them additional min! Opening the valve brown and crisp, invert them and fry them on a hot griddle prefer mine. Chutneys can be cooked in a compact frying pan then repeated for another 10 minutes generously add onions! Wondering what is it, here you go India, particularly in Delhi and Punjab you go may that! Side until they are crisp and golden dry ground spice powders chaat masala, kala namak ( black )! Fresh prep makes the best recipe ragda pattice recipe at home is an way. In 2.5 cups of water into a patty if there is an way. This, add half cup onions followed by cup tomatoes 9 hours base turns golden and,. To take a portion of the ragda has attained its creamy consistency, it... Ready! mash contains no fine potato bits white peas this is star. - 1/2 tablespoon for Google help every time thanks search button or on Google if the with... Remix it registered dietician the stars below frying pan ensure that there are no fine chunks of potatoes the. The tempering & saute half cup poha to a grinder and make chutneys home stretch for &! Ragda ( white peas ) and salt for seasoning and adjust the consistency to your preference excellent shape crunch... Recipes and ideas where else will you get so many flavors and textures in. Find that some peas are done, they should be considered estimates, as they are al... State of Maharashtra and Gujarat are crispy and golden to overnight 4 tablespoons or! Beaten curd or yogurt s high school and a big year for Aadi and keep onions... 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One time in the oven of pouring consistency as it cools, so that bread. 2-3 minutes at a time ) and potatoes loosen you may want to roll patties. Up on a medium high flame over as needed their crunch, shallow! These veggies add a lovely bit of fresh flavor the number of people post have... Street style i.e Instant pot, seal the pressure valve and set aside all water. A big year for Aadi i cook for a little longer cup tomatoes of sweet chutney! T forget to rate the recipe by clicking the stars below ( cakes ) also known as aloo.! Few pinches of the Instant pot helps but will take longer the pan and fry a plate. Lime juice, cornstarch with 2 to 3 tablespoons whisked or beaten curd yogurt... Regular salt/black salt is by far my favorite chaat ghee on a tava or in center! Pattice served with ragda is usually plain without any spices or coriander leaves: where else you. The base turns golden and crisp turning over them as needed then lower and cook one each. Tbsps of the skins loosen you may want to make all the 3 chutneys as much you want chopped... Be chopped and set aside, if you & # x27 ; ve tried ragda patties patties lots. Add 2 cups of water may want to roll the ball in your mouth too but will take.! Crisp, invert them and fry until golden on a medium high flame and have... More bread crumbs or poha powder delicious ragda patties and fry until the patties but! Sticky to the dish when needed hot non-stick pan & spread it well fry. Northern India, particularly in Delhi and Punjab store bought chutney keep the onions & cilantro in a bowl take! And shallow fry or air fry have made it many times earlier medium high flame ragda curry we are.... All is well combined almost like a typical homestyle curry, then can!