Glad to know! The peas will expand and double in size as they take in water. This recipe is made with common ingredients; you probably already have in your pantry, and they are . Pour 2 ladles of ragda to a serving plate. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. 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. To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. 3. Add salt, green chilli paste, garlic paste and white bread and mix well. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Making this is a 2 step process & can be made simultaneously to save time. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. This helps to thicken the curry sauce. To make Matar Chaat, simply top your warm ragda with some sweet date tamarind chutney and spicy green chutney followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. As an Amazon affiliate, I earn from qualifying purchases. You are welcome! this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. Hope this helps. Then turn over the patties and fry the second side until crisp and golden. Heat oil in the pressure cooker on medium high heat. Wash and soak the Vatana overnight in water. Place the patties without over crowding. Mix well. If you have made the recipe, then you can also give a star rating. Heat a wide pan on medium heat. Add boiled peas to the spice mix. In a pressure cooker, cook the soaked pea and chana dal for 10 min. Allow the pressure to release naturally. Also if the curry looks too thick, thin it out using cup of water or as needed. Stir in the chopped coriander leaves and keep the ragda aside. The ragda should have thick in moderate amount. If it is still sticky then add more poha powder or bread crumbs. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? While the ragda cooks, also boil 500 grams potatoes and make chutneys. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. If you want you can also add more garam masala & salt at this stage. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Mash everything together with a hand masher to make a smooth dough. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! Not too thick or thin. Remember me 1. Fry until the patties become golden brown and crisp from both sides turning over as needed. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. Then top with some pomegranate arils. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. So make sure you submerge the peas with several inches of water to allow room for their expansion. Simmer for 10 to 12 minutes or more until the consistency thickens. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Onion paste - 1/2 cup. Mix well the potatoes once again. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. 2. 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. Mash them well and cool completely. Starchy legumes are a rich source of minerals, vitamin- B, and protein. 1-2 tablespoons of mint-coriander chutney, 1/21 teaspoon of dried red chile sauce (optional), and 12 teaspoons of sweet tamarind chutney should be spread over the rice before serving. Once the cumin seeds start turning brown, add pinch of asafetida. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. These numbers should be considered estimates, as they are not calculated by a registered dietician. Instructions. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. Fry the potato patties in the heated oil in the tava. 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. Also if the curry looks to thick, thin it out using cup of water or as needed. Saut it. Saute for 1 minute & pour water. Doesnt this sound really addictive? Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Using your hands, form the pureed potato mixture into balls of about the same size. Thank you. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! This helps to thicken the ragda. Prep Ragda (White Peas Gravy) and Potatoes. Ascertain that the mash contains no fine potato bits. To serve Ragda Patties place patties on a plate and then top with ragda. Add about cup water and, the boiled peas and salt. Complete all other similarly. I hope all works out well! We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Also add red chilli powder and salt according to taste. ToppingsThese ragda patties are filled with wholesome flavors, all thanks to the toppings such as onion, tomato, green chili, sweet and tangy green, and tamarind chutney that compliment this chaat recipe pretty well by making it amazingly delicious. pressure cook for 5 whistles or until peas gets cooked completely. . Select the PRESSURE COOK OR MANUAL mode. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. 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. Keep the onions & cilantro in a separate container for future use. Wash and Soak white peas overnight. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Pressure cook for 30 minutes on high pressure. Set aside 2 tbsps of it if you want your pattice to be crisp. They turn out great. It gets thickened as it cools, so switch off accordingly. I do hoever want to get past the hump and look forward to good things in 2019. Heat 1 teaspoons oil in a cooker. 2. Once hot place the patties and fry from one side. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Now roll the ball in your palm until you attain even crack-free edges. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. 5. Drain and rinse one its done cooking and set to the side. 12. 2. Thanks Mohana, It is very popular in the states of Gujarat and Maharashtra (vegan). It was a instant hit with my family. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Pour some more ragda on top of the patties. Mash some of the cooked peas with a potato or vegetable masher. After 30 minutes the pressure cooker will beep. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Divide the mixture into 8 equal portions. Please follow the links below for the ingredients to make the chutneys. Variations may exist due to the ingredients/brands used. 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. dry roast these ingredients. The fork should pass easily through the potatoes. Add potato patties to the pan, do not overcrowd the pan. However, this is how I assemble my Ragda patties . I would really like to know if there is an app so I dont have to look out for Google help every time thanks. Ragda is best served hot or warm, but never cold. Avoid purchasing if the item is too old. Hi Kriti, Drain the peas and rinse them under tap water. This makes the batter firm and the end result crisp. After 30 minutes the pressure cooker will beep. Kids-friendly and will please everyones palates! Check if the peas are tender and softened. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. So glad it turned out good. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Cancel the saute mode. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Print Ingredients For Patties 5 medium sized potatoes (boiled, peeled and mashed) 1/4 teaspoon red chili powder 1/4 teaspoon cumin/ zeera Green Stuffing for Patties 1 cup green peas (boiled and coarsely mashed) 1/4 cup fresh cilantro / dhaniya, chopped 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. A spoonful of oil is also a good addition. Let pressure release naturally. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Step 6 Plating Ragda Patties. 1. Once done, drain the water and rinse them well. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Thanks for all your recipes. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Rinse well and put in the Instant Pot with 4 cups of water. 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