Glad to know! Flip when the bottom side is golden brown. Also, do not overcrowd the pan while frying. Thank you. Cook the potatoes and mash them well. Serve immediately. Making ragda patties on a weeknight will be a breeze with some planning and prep. Soak the white peas or safed matar for 6-8 hours or overnight. Crispy Delicious Homemade Dynamite Shrimp, Restaurant Style Curry: Make Creamy Chicken Patiala, Palatable Sweet Potato Bites with a Nutty Edge, 1 cup white peas (dried) dry green peas may be substituted, 1 tbsp sunflower oil or any other oil with a neutral flavor, 4 medium-sized potatoes, or 2 big potatoes, 1/4 cup breadcrumbs or 23 tbsp. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. 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. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Cover until ready to shallow fry. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Add degi mirch and coriander powder to it. Maddy, these patties turn out equally good in the oven. 21. Mix well and check for seasoning and adjust as per liking. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Pattice The patties are made with a combination of potato, poha, and a few basic spices. * Percent Daily Values are based on a 2000 calorie diet. Recommend a restaurant with good Ragda pattice. Keep aside. Check the seasonings and add more salt if needed. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. 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 a pressure cooker, cook the soaked pea and chana dal for 10 min. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. Get news and updates from SEEMA first, directly to your inbox. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. 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). cumin powder Now add the finely chopped onions, coriander leaves. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. 1. Later drain the water and give a good rinse. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. 22. Add the potato patties in the hot oil in the tava for pan-frying. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. Sure will keep sharing This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. I also have a professional background in cooking & baking. Hear oil in a pan and add cumin seeds to it. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Mix all the ingredients very well. Saut it. Cover the pressure cooker. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Onions and tomatoes These veggies add a lovely bit of fresh flavor. Onion paste - 1/2 cup. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? Rub the grains between your fingers to get rid of all the residues. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. When they are still warm, peel and thenmash them. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. There is something about crispy potato cakes dunked in hot ragda dressed in all those chutneys, topping and spices that you make you fall in love with this dish instantly! They turn out great. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Heat oil in a pan. Cooking old peas takes longer. 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. Stir the ingredients together until well-combined. Divide into 12 equal portion. I did not crumb coat the patties here but brushed each one with teaspoon oil. I love to make this recipe for potlucks and parties and its always loved!! Add the tomatoes and cook until soft. Be it with friends at our favorite chaat shop or when mom made it during chaat nights at home, I've always looked forward to eating it!! I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Serve the ragda patties as soon as theyre finished being prepared. 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 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. Spring Rolls | Crispy Veg Spring Roll Recipe. Let pressure release naturally. This helps to thicken the curry. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. All Rights Reserved. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Drain the water completely. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. When ready to use, heat a pan, add a tsp of oil. Once the cumin seeds start turning brown, add pinch of asafetida. For the quantities, check my tamarind chutney post. 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. Do so in batches so that the pattice gets space to fry without breaking when being flipped. 5. How to Make Ragda Patties (Stepwise photos). Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! Therefore, it is best to assemble the dish when needed. Curd may or may not be added to the dish. Mash as smooth as possible. Now add ginger and green chilli paste. Mix well. This vegan and gluten free recipe is full of flavors and textures and can be served as snack, appetizer or even as a meal! Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Thoroughly soak and boil the peas to a thick consistency. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. Making this is a 2 step process & can be made simultaneously to save time. 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. When both sides are cirpsy and golden, drain them on a paper towel lined plate. 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. Chutneys- Both the chutneys, Spicy Green Chutney and Sweet Tamarind Chutney can be made ahead of time like weeks or months in advance and frozen. Loved the red chutney especially. It is one of the most popular Mumbai street food and is available from road side street vendors (chaat stalls/shop) to fast food restaurants. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Step 5 Whisk curd and add into pan. 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. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Add ginger, chilies, salt, and corn starch. Ragda pattice is ready to serve. Then flatten them. 21) Heat the oil for shallow frying in a pan on medium heat. Thank you so much for sharing the pictures. Sprinkle some roasted jeera powder, chaat masala powder. Garnish with chopped coriander leaves or mint leaves. 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. You can also bake these in the oven by placing them on a baking tray. 3. Facebook They were crisp and perfectly done. 3. Both meals have the same idea yet feature very distinct tastes. 11. Pressure cook for 30 minutes. Top it with green chutney and tamarind chutney. 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. Wash and soak them over night or for 8-10 hours. Then grab small handfuls of the mixture and make flat balls out of them. When the pin drops, carefully open the lid. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Transfer the rinsed peas to a clean bowl. Mash everything together with a hand masher to make a smooth dough. I like to opt for similar approach when I make it at home. Dismiss. Mix well. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Mix all of them and taste test. Here are some of my tips on how tp prep and store. It wont change the flavor. The onions and coriander have to be chopped and set aside. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! . 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. Peel the boiled potatoes while still hot or warm. Doesnt this sound really addictive? The next day and kick start making the patties and set aside an experienced cook am. Heat the oil for shallow frying in a pan, add a crunch to the when! ) makes the tikkies crispy will assist you to enhance your cooking skills adding fine. 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