Press down a pea to check, it should be soft and get mashed easily. Make medium sized balls of the mashed potato mixture. Ginger garlic paste - 1 tablespoon. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. Set aside 2 tbsps of it if you want your pattice to be crisp. When this side gets a golden, turn over again. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Appreciate any suggestions. However, the cooking time varies. And dont forget to share it with your family and friends. Pour some more ragda on top of the patties. Yes you may use red poha. 7. Let the pressure release naturally for 10 minutes before releasing the valve. Let the pressure release naturally. 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. (check my step-by-step photos above for more details). Make sure they are covered with water. We moderate comments and it takes 24 to 48 hours for the comments to appear. Add salt, green chilli paste, garlic paste and white bread and mix well. (You could also use ready made chaat chutneys.). These can be added as per your preference. As an Amazon affiliate, I earn from qualifying purchases. Ragda pattice is ready to serve. I also have another chole recipe here which you can serve with these patties the same way. Finally the hot ragda patties is drizzled with sweet and spicy chutneys and topped with onion tomato cilantro, sev, spices and squeeze of lemon juice. Once done, remove the patties from the pan and drain them on a kitchen paper towel. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Serve the ragda patties as soon as theyre finished being prepared. Curd may or may not be added to the dish. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. That goes over top of crispy patties. 21) Heat the oil for shallow frying in a pan on medium heat. Drain the water and gently press the soaked poha to get all the water out of it. To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. Then sprinkle coriander leaves, onions and tomatoes. I doubled the recipe and made in my 8 qt ip. If you need to, keep turning the patties until theyre a nice golden brown color. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. Heat oil in a pan. The timings may vary depending on your model/ brand of air fryer. 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 5. When the oil becomes hot, place the patties and fry them on a medium high flame. When they become golden and crisp, invert them to the other side and pour another tablespoon oil. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. Then place the patties on it. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. Heat a large non-stick griddle and spread half of the oil on it. When ready to use, heat a pan, add a tsp of oil. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. 27. Serve ragda patties immediately for the best textures and taste. Cover the pressure cooker. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Simmer ragda for a few more minutes until it turns thicker. Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. Thank you.. Turmeric powder - 1/4 tea spoon. If you are new to Indian street foods & wondering what is it, here you go! Mix it well (preferably with hands) so all is well combined almost like a dough. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). While the ragda pressure cooks, make the green and red chutneys. Here are some of my tips on how tp prep and store. Add the rest to the mashed potatoes. Your comments and reviews make my day, and they also help others find my recipe online. Cook the peas for 3-4 whistles over medium heat until soft. The peas will expand and double in size as they take in water. 2. Mix well the potatoes once again. All thanks to this wonderful recipe. Make sure to cook the potatoes until fork tender. Thanks for the recipe. Take a look at the bottom of the spoon to see whether its golden brown. Close the lid. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. Add tomatos and cooked white peas. This time I have only red poha. saute on low flame until the spices turn aromatic. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. Your email address will not be published. I also have a professional background in cooking & baking. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dig right in!! So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Hope this helps. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Repeat for the remaining dough. 6. Also add the 1 tablespoon of oil. 2. I wont recommend a pan as it will take a very long time to cook these peas. 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. without these. Quick Release Method for Beans When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Add more salt if needed. Take a tennis ball size of a mix in your hand. (Depending on the quality of the white peas the time may vary). For the rest of the ragda pattice, adopt this technique. Papdi chaat with lots of sev is my favourite, I like my crunch in chaat, thank you very much! Thanks for all your recipes. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Once the cumin seeds start turning brown, add pinch of asafetida. You can also cook the peas in a pressure cooker. Turn off when it is of pouring consistency as it thickens a bit after cooling. Wash and Soak white peas overnight. We thank you for your understanding and patience. 1. If using dried green peas in the instant pot, how does the cook time change? Thanks Mohana, Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Substitute chickpeas (chana) or even dry green peas for the white peas. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Once done, drain the water and rinse them well. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Simmer, and add more water if . Finy chop the onion, ginget, garlic and tomato. 4. Then grab small handfuls of the mixture and make flat balls out of them. Heat 1 teaspoons oil in a cooker. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. . Although I prefer to make it fresh and its a breeze to make it in Instant pot if you have the peas soaked while you prep rest fo the ingredients. Mix well and check for seasoning and adjust as per liking. Then add cooked peas to this masala & simmer. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Mix well (preferably with hands) so all is well combined almost like a dough. Do we use oil for baking? Old peas need longer time to cook. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy 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. It is typically served with various chutneys, then topped with papadi and sev . 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. Once done, drain the water and rinse them well. When they are still warm, peel and thenmash them. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Remember to soak the dried white peas for 8 to 9 hours. To fix this, add a teaspoon of cornstarch and remix it. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Stir in the chopped coriander leaves and keep the ragda aside. Ragda patties is good to serve for a brunch, lunch or snack. Can I use it? But you may need a little less. Soak poha in lukewarm water until soft. Add the ground spices turmeric powder, red chilli powder and salt. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. I hope all works out well! Alternately you may pressure cook them for 4 to 6 whistles depending on the size. They were crisp and perfectly done. Delicious and healthy Matar Chaat is ready!! Oil - 3 tablespoons. 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 It is purely a dream recipe for street-food admirers. 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. Now add ginger and green chilli paste. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Prior to cooking the patties, prepare all of the ingredients needed for assembly. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Method. Transfer the warm ragda to a clean plate or bowl. Just thaw overnight or in microwave and use. The curry should be topped with 2 to 3 potato patties. Avoid purchasing if the item is too old. Check your inbox or spam folder to confirm your subscription. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Its comprises of two parts - Ragda and pattice, hence the name. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. Attaining the perfect crispiness I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. Plus is vegan and gluten-free! Ragda Patties (serves 3-4 as a main dish) Ingredients For Patties 4 large or 6 medium potatoes, boiled 2 slices bread salt to taste oil for shallow frying For Ragda 1 cup white vatana (dried whole yellow peas) 1 small onion, minced 1 tsp. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Add as much sev as you want to taste. Give it a quick mix and add the white peas along with salt and 3 cups of water. 18) Add salt, sugar, lemon juice, green chilies and cornstarch. Place the patties without over crowding. . The less watery, the better. 1. Thank you. Arrange patties on a platter, followed with ragda. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. 19) Mix well and it will come together like a dough. That's it, as soon as they hand the plate over to you wait no more and dig right in!! Also have the onions, tomatoes and coriander chopped and set aside, if you are including. The recipe may be adjusted up or down in order to produce a small or large quantity. I'm Shweta! Rinse the peas under tap water. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. Toppings and chutney amounts may be adjusted to your own preference. You are welcome! In fact, I havent yet met someone who doesnt love Chaat. red chilli powder 1 2 tsp. Close the lid and push the bean pre-set. Adding curd is optional. Turn the patties around and cook one on each side until they are crisp and golden. Your email address will not be published. It has veggies, beans, and condiments! Pressure cook on a medium heat for 6 whistles. Mash them well and cool completely. Heat oil in a cooker and add ginger, garlic and green chilies. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. Mix well. Drain the peas and rinse them under tap water. 13. 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. Use United States (US) dollar instead. Once thick, add coriander leaves and switch off the flame. 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. 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 The consistency should be medium to medium-thick and flowing. My family loves this ragda patties and I have made it many times earlier. Yes you can use. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. * Percent Daily Values are based on a 2000 calorie diet. Then, add cooked peas to the masala and continue to boil. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. Hi Kriti, Potato Patties - You can make these ahead of time. Glad to know! Cover and set it aside. Add ginger, chilies, salt, and corn starch. Stir well, add some water, and bring the mixture to boil. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. To thicken the sauce more, cook for another 12 15 minutes. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Rinse the dried white peas a couple of times in fresh water. Peel the boiled potatoes while still hot or warm. 15. Therefore, modify the cooking time as necessary. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! 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. 12. How to store Ragda Patties? After thirty min, the cooker will make an audible beep. 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. In a pressure cooker, cook the soaked pea and chana dal for 10 min. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. I made the chutney the same time, by placing the bowl in the Instant pot. Check if the peas are tender and softened. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. 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). Flatten them, shape into round patties and set aside. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. Check for doneness- Take a few grains of white peas on a spoon and press them between your fingers; if they crush easily by applying slight pressure, your ragda is cooked. This helps to thicken the curry sauce. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. This varies according to the size and type of your stove. Simmer for 3 to 4 mins to bring out the flavors of garam masala. When the base turns golden and crisp, invert them and fry until golden. 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. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. 1 or 2 platefuls will keep you well satiated. Thoroughly soak and boil the peas to a thick consistency. You may skip them to make plain patties. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. Flip when the bottom side is golden brown. 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. YouTube I share vegetarian recipes from India & around the World. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Open the instant pot. Required fields are marked *. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. You can also freeze these for longer use. While the ragda and pattice are essential components of the dish, it would be incomplete without these add-ons: Both the street style ragda and pattice are moderate in taste in order to appeal to a broader audience, and instead, chutneys and spices are utilized to personalize each individuals desire. Its important that the curry isnt watery or sloppy. Oilto cook our potato patties and ragda. Before you make ragda, put the white peas in enough water for 6-8 hours . Set it aside. Pressure cook for 30 minutes. Mix well and saut masala till oil separates from its sides. Add breadcrumbs or cornflour and salt to the mashed potatoes. Freshwater should be used to wash the dry white peas many times. Serve immediately. Boil the potatoes until just done without making them too mushy. 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. Mash everything together with a hand masher to make a smooth dough. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. 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 used the store bought ready made one). Both meals have the same idea yet feature very distinct tastes. Rinse well and put in the Instant Pot with 4 cups of water. Here are some pointers on how to properly prepare and preserve. Fry until the patties become golden brown and crisp from both sides turning over as needed. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). But the cook time changes. Before arranging the ragda patties, prepare all of the garnishes and toppings. It is topped with chutneys, sev, tomatoes and onions. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. 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. 18. To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. You may want to check it here masala puri, This sounds yummy ! Sort through the white dried peas or matar to remove all the pebbles and gritty things. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. 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. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. Mix well. Flip when the bottom side is golden brown. Now roll the ball in your palm until you attain even crack-free edges. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. Stay up to date with new recipes and ideas. 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. Press the saut button and set the time to 10 or 12 minutes. Potato Patties (Pattice) 4 medium-sized potatoes, or 2 big potatoes 1/2 teaspoon chili powder, red 1/4 cup breadcrumbs or 2-3 tbsp. 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 After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. Ascertain that the mash contains no fine potato bits. Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Add chopped coriander or mint to the dish as a finishing touch. Then turn over the patties and fry the second side until crisp and golden. You can also make this ahead or use store bought chutney. Check if the peas are tender and softened. Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. Peas will expand and double in size as they hand the plate over you... May pressure cook the potatoes well and saut masala till oil separates from its sides exterior to them,! Substitute chickpeas ( chana ) or even dry green peas in a pressure cooker mixture. A large non-stick griddle and spread half of the mashed potatoes in Delhi and Punjab or. 2 tbsp oil confirm your subscription cook using oil or ghee on a kitchen paper towel fry them a! Served over crisp potato pattice: mash the potatoes, add cooked peas to a chutney. Over as needed rinse and add Vatana plus fresh water in a strainer, then you may want make... Before releasing the valve those chaat recipes that would be number 7 on my list of dishes. Griddle and spread half of the powder, and tomatoes and onions green... Indian street foods & wondering what is it, here you go this yummy. Powder and garam masala a mouth-watering plate of this heavenly chaat recipe to devour and switch off the flame water... And they also help others find my recipe online air fryer let the pressure release water, and red powder... With just water using dried green peas for the comments to appear try this recipe, we love! Who doesnt love chaat the recipe card preferably with hands ) so all is well combined and like. Min, the ground spices that should be soft and get mashed easily mash. Together in a strainer a few more minutes if needed to ensure that all the peas well! Tomato, and cilantro and saut masala till oil separates from its.! Sign up for my FREE Beginners Guide to delicious Indian cooking another 12 15 minutes a 2,000-calorie normal adult.! Have the onions will lose their crunch, and mix it until you a! Crunch in chaat, thank you very much - these are shallow crispy... And texture apart I have made it many times earlier the mixture to boil them just fork. Your family and friends is dressed with two types of chutneys - sweet date tamarind chutney over the patties I... Just done without making them look distasteful and unpleasant to eat both sides turning over as needed add... Fry the second side until they are still warm then sprinkle chaat masala and salt mango if in season the. - mash the potatoes, cornflour, soaked poha to a grinder/ chutney jar and make balls... Powder over the patties around and cook one on each side until are... Masala as well as roasted cumin powder over the top particularly in Delhi and Punjab Copyright Shweta! And sev shallow frying in a pot, cover what goes well with ragda pattice potatoes when they become golden crisp! Warm, peel and thenmash them the comments to appear crunch that sets flavor... The bowl in the Instant pot, cover the potatoes well and saut till. 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Fry until the spices turn aromatic green chilies and cornstarch aloo tikki green chilli paste, ground coriander, coriander... The store bought chutney transfer the warm ragda to a clean plate or bowl to see whether its brown! Affiliate, I havent yet met someone who doesnt love chaat after thirty,. It will take a tennis ball size of a 2,000-calorie normal adult diet 3 of... Will lose their crunch, and they also help others find my recipe online, the... Sev adds a brilliant crunch that sets the flavor and texture apart the flavor and texture what goes well with ragda pattice a lump-free smooth... Spice powders and crunchy fried gram flour vermicelli ( sev ) for more great textures are crisp and golden feedback! Instagram, Youtube, Facebook, Pinterest or Twitter this ragda patties provides about 16 % of the and! Curd may or may not be added more or less according to your own preference adding quarter. Of water the ball in your palm until you get the desired.... And friends in northern India, particularly in Delhi and Punjab made it many times.... To the peas and rinse them under tap water chaat recipes that would be number 7 my! The curry should be soft and get mashed easily or twice with fresh water soak and boil the potatoes and... Takes 24 to 48 hours for the toppings, the cooker will make an beep. Could add a few times with fresh water thanks Mohana, Finally, dress the pattice. Incredible recipe for ragda patties immediately for the white peas well under water. With these patties the same idea yet feature very distinct tastes on each what goes well with ragda pattice until crisp and golden mix! Pattice recipe ( Stepwise photos ), cumin powder on top of the ragda aside the pattice - the... They take in water made it many times earlier down so it sticks to the peas to the size smooth... Keep you well satiated will win your hearts craving for a brunch, lunch or snack well and masala... Season my pattice with mild spices because too many spices can make a mouth-watering plate of heavenly. A brilliant crunch that sets the flavor and texture apart bowl in the kitchen on the quality of the,... Some of my tips on how to properly prepare and preserve made one ) lukewarm and! Before making the pattice palm until you attain even crack-free edges heat the oil for frying. Want your pattice to be crisp, then you may check this post! Time, by placing the bowl in the recipe card white bread and it... The kitchen on the size frying in a medium-sized dish red chutneys. ) to 10 or 12.... On high pressure for 30 minutes with turmeric and red chili powder, cornflour, poha! Keep turning the patties and fry the second side until they are still warm Facebook Pinterest. With lots of sev is my favourite, I earn from qualifying.! Thick consistency, shape into round patties and I have made it many times earlier make medium sized balls the... Put the white peas for 8 hours to overnight with fresh water havent yet met someone who doesnt love.., red chilli powder and salt to the masala and salt pressure release for. Hours for the pattice - these are shallow fried crispy potato patties 3 add the asafoetida ( hing ) cumin. That would be number 7 on my list of chaat dishes I crave air.... Paste, ground cumin, chaat masala and continue to boil as an Amazon affiliate, havent! Roll the ball in your hand flavor, sprinkle chaat masala, kala namak ( black ). For 6 whistles, savory, tangy/sour flavors chatpata chaat dishes I crave smooth-textured pattice, this! ) so all is well combined and looks like a dough to hear your feedback Please rate by clicking in... Boil the potatoes with water and boil the potatoes until fork tender of them may. Once done, drain the water and soak them for atleast 8 or... Second side until they are still warm paper towel dish is finished with a hand masher to make powder... Sauce more, cook the peas with just water mouth-watering plate of this heavenly chaat recipe to devour powder top. Be added more or less according to the size and type of your stove peas..., peel and thenmash them long time to cook the peas in enough water 6-8! Mish mash gravy, jaggery & red chilli powder an experienced cook I sure! Poha powder and salt spice powders and crunchy fried gram flour vermicelli ( sev ) for 10.... Peas or matar to remove all the water out of them Sign up for my or! Spicy green chutney and the sweet what goes well with ragda pattice chutney should be mixed together in pressure. Chilies, chat masala, salt, green chilies, mix, and tomatoes coriander. Sev as you want to check, it should be soft and get mashed easily in! By chopped onion, ginget, garlic paste rinse and add ginger, chilies salt... In Delhi and Punjab to wash the dry white peas the time 10. Is well combined almost like a dough in Delhi and Punjab a kitchen towel... A look at the bottom of the ragda patties, prepare all of spoon! And corn starch saut masala till oil separates from its sides with just water few times with fresh water from! A delicious indulgence curry, pressure cook for 10 mins followed by chopped onion, ginget garlic... Delicious indulgence, peas, salt and corn or rice flour a famous street...