what goes well with ragda patticewhat goes well with ragda pattice

It is typically served with various chutneys, then topped with papadi and sev . Sharma Chaat Bhandar. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Later drain the water and give a good rinse. I did not crumb coat the patties here but brushed each one with teaspoon oil. Toppings and chutney amounts may be adjusted to your own preference. Your email address will not be published. Add the peas, brown sugar and 2 cups of water. Let the mashed potatoes cool at room temperature. Mix well. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. saute on low flame until the spices turn aromatic. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Kids-friendly and will please everyones palates! It is very popular in the states of Gujarat and Maharashtra (vegan). Top it with some sev (fried gram flour vermicelli) as much you like. Can I use it? YouTube It will also serve the purpose quite brilliantly. Drizzle some more green and tamarind chutney on top. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Potato pattice served with ragda is usually plain without any spices or coriander leaves. Sort through the white dried peas or matar to remove all the pebbles and gritty things. You will need exact same ingredients except the pattice. (Depending on the quality of the white peas the time may vary). Hope you enjoy this Ragda Pattice as much as we do!! Add the ground spices turmeric powder, red chilli powder and salt. Keep the potato patties on the hot oil in the tava for frying. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. Mix together to make a non-sticky dough. I used little tomato paste in my ragda. Medium-thickness to medium-flowing is the ideal consistency. 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. 27. Serve immediately. 2. and a teaspoon of tamarind paste. Repeat this for the other side too. Therefore, while purchasing, check for the packed date. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Do not cook for long because the liquid will evaporate, and the ragda will thicken. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. The nutritional information provided above is approximate. Sprinkle some chaat masala and roasted cumin powder. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. Ill be using poha instead of bread crumbs to keep it gluten-free. Before opening the valve, wait ten minutes for the pressure to decrease normally. So adjust the cook time as needed. Please advice. without these. Pattice The patties are made with a combination of potato, poha, and a few basic spices. Heat a wide pan on medium heat. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Ragda Patties is one of the most famous street chaat of Mumbai. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. To shallow fry the potato patties, heat oil on a hot griddle. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. Dig right in!! Also if the curry looks too thick, thin it out using cup of water or as needed. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. We are not eating simply a plain potato patty or only the curry. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. When ready to use, heat a pan, add a tsp of oil. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. The poha should feel moist and not wet before your add it to the pattice mixture. I made ragda patties following the recipe to the T and turned out amazing. It has veggies, beans, and condiments! Fixing the thickening Ragda As the ragda cools, it continues to thicken. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Also add the 1 tablespoon of oil. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. We thank you for your understanding and patience. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. Thank you. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. Transfer the rinsed peas to a clean bowl. ? Thoroughly soak and boil the peas to a thick consistency. Turn the patties around and cook one on each side until they are crisp and golden. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. When both sides are cirpsy and golden, drain them on a paper towel lined plate. 5. Make medium sized balls of the mashed potato mixture. Ragda. Mix all the ingredients very well. 7. To fix this, add a teaspoon of cornstarch and remix it. Variations may exist due to the ingredients/brands used. Mix and mash well. In my house, we all are chaat lovers! Cover the pressure cooker. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. And dont forget to share it with your family and friends. Mash the boiled potatoes (preferably when hot as it easy). Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. 1. Saute everything for a minute. You may substitute dried green peas for the ragda curry. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. The mixture must be non-sticky. Flatten them, shape into round patties and set aside. 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. Vary the quantity of chutney while topping according to your preferences. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. Transfer the soaked peas to the Instant Pot insert and pour in water. Ragda is ready. Mash as smooth as possible. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. We noticed you're visiting from France. Set these aside. Here are some pointers on how to properly prepare and preserve. Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. Place the patties without over crowding. Cook the peas for 3-4 whistles over medium heat until soft. Turmeric powder - 1/4 tea spoon. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. 2. The recipe can be scaled to make a small or big batch. But the cook time changes. How to Make Ragda Patties (Stepwise photos). When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Put Instant pot on saute mode and heat up oil. Rinse a few times in fresh water and then soak 1 cup of dried white peas in water overnight or for 8 to 9 hours. Mix well (preferably with hands) so all is well combined almost like a dough. Roll the mix into a ball and then gently flatten the mixture. 8. I used my IP and made the imli chutney too. Add as much sev as you want to taste. Serve the ragda patties immediately as soon as you assemble it. Bring to boil, lower heat and Simmer for 8 minutes more. Make yourself a plate and enjoy the explosion of flavors in your mouth. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. Ensure that there are no fine chunks of potatoes in the mash. These can be cooked on stove top too but will take longer. Add 2.5 cups water and mix well. Set the Instant Pot to Saute Mode and add all of the ingredients. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. 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 Peel then later mash them while they are still warm. Thank you for the yummiest recipes. Then add teaspoon hing. Now add ginger and green chilli paste. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes In fact, I havent yet met someone who doesnt love Chaat. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. After thirty min, the cooker will make an audible beep. 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. 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!! Mix well and check for seasoning and adjust as per liking. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Fry until the patties become golden brown and crisp from both sides turning over as needed. 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. Once done, turn off the flame and let it cool. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Is there a fool proof way to bake patties in the oven? Add about cup water and, the boiled peas and salt. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. Here are some of my tips on how tp prep and store. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. Set them aside on a plate. Add the hydrated white peas to the steel insert of the Instant Pot. Hi Maddy, The pressure valve should be in the locking position when the lid is closed. Stir the ingredients together until well-combined. Oilto cook our potato patties and ragda. You may either buy a pre-made sev or create one yourself. The peas will double in size after the soak time. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. Make sure the peas are tender and delicate. Add the onion and fry for 7-8 minutes or until they soften. Ascertain that the mash contains no fine potato bits. But you may need a little less. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. 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. Turned out good. Fennel seed powder - 1/2 tea spoon. Do not over cook them. Pour about 2 ladlefuls of ragda over it. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Thank you. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Drain the peas and rinse them under tap water. Delicious and healthy Matar Chaat is ready!! 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 Wash and Soak white peas overnight. 13. Then add pomegranate arils to the mix. 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. The recipe may be adjusted up or down in order to produce a small or large quantity. Mix well and taste test. Once thick, add coriander leaves and switch off the flame. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. Open the instant pot. If they are still al dente then pressure cook for a little longer. Stir in Garam Masala just before removing from heat. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. approx. Please read my. Both dishes have similar concept yet so different in flavors. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. Open the lid and inspect the potatoes with a knife or fork. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Pressure cook for 30 minutes. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. Welcome to Dassana's Veg Recipes. Twitter 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. Add two cups water and simmer for 8 minutes. There is no right or wrong way to assemble the ragda. Both meals have the same idea yet feature very distinct tastes. Please follow the links below for the ingredients to make the chutneys. Thank you keep writing. (check my step-by-step photos above for more details). Get news first sign up for our newsletter. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. dry roast these ingredients. I also have a different recipe here with dried green peas. Assemble only when you are ready to eat else the patties become soft. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. 7. Thank you so much. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. 2. Prep Ragda (White Peas Gravy) and Potatoes. Since they are served together the dish is known as Ragda patties. After the pressure has elapsed, check the peas for doneness. Soak the peas in enough water to cover them by about an inch. You can also use dried green peas. 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 Quick Release Method for Beans It is divided into two halves ragda and pattice, therefore the name. Preferable refrigerate for at least an hour. Don't fret. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. 4. What goes with Ragda Patties? This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! to teaspoon garam masala. 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. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. They were crisp and perfectly done. 6. Potato Patties - You can make these ahead of time. Add oil to the pan. Rinse the peas under tap water. Let the pressure release naturally for 10 minutes before releasing the valve. Rinse well and put in the Instant Pot with 4 cups of water. Check if the peas are done, they should be soft and mushy. When ready to use, drain the peas and rinse them under tap water. 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 1 cup White Peas 1 1/2 cup Water 1/2 tsp Turmeric powder Salt to Taste Pattice 2 Potatoes Boiled and mashed 1 tsp Red Chilli powder 1/2 tsp Garam Masala 1/2 tsp Roasted Cumin powder 1/2 tsp Coriander powder 1/2 tsp Chat Masala 1/2 cup Coriander leaves Salt to taste Instructions Pressure cook for 30 minutes on high pressure. You can also cook the peas in a pressure cooker. Reduce flame and cook on . The pattice are also arranged in a single layer or two on another griddle with low flame which keeps them crisp and warm. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. Since today's post is inspired by my favorite Mumbai's street food, I thought would give you a run through of how this chaat is usually served (if you are yet to experience it) by the street side vendors (also popularly known as "chaat wale bhaiya"). Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. welcome and happy cooking. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Add the tomatoes, turmeric, coriander, garam masala, red chili powder, and salt and stir for 2-3 minutes until the mixture becomes soft and the spices are well incorporated. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Ingredients for Ragda Pattice Recipe Dried white peas 1 cups Potatoes boiled and mashed 4 large Turmeric powder teaspoon Asafoetida a pinch Salt to taste Cornflour/ corn starch 2 tablespoons Green chillies chopped 2-3 Sunflower oil for shallow frying Green chutney as required Sweet date and tamarind chutney as required Onions chopped 2 medium The other way of serving this dish would be to follow the same steps except place the patties on top of everything as shown in the pic below. Deliciousness does not end there! While they are still hot or warm, peel and mash the potatoes in a bowl. While the ragda cooks, also boil 500 grams potatoes and make chutneys. Spring Rolls | Crispy Veg Spring Roll Recipe. Mix well. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. You will see some of the skins loosen you may discard them. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. When the pressure releases, open the lid. When the oil becomes hot, place the patties and fry them on a medium high flame. You may skip them to make plain patties. Heat 1 teaspoons oil in a cooker. Place the pan-fried patties on kitchen paper towels or in a mesh strainer. Seal with the lid with the pressure valve positioned in the sealing mode. You can also grate the potatoes and then mash. Make sure there is not too much moisture in the mixture else they crack on the top. Then, add cooked peas to the masala and continue to boil. Peel the boiled potatoes while still hot or warm. Soak and cook the peas well to get a thick consistency. You may exclude them entirely if you want to create simple patties. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Allow the ragda to simmer for 2-3 minutes over medium flame. I pressure cooked the potatoes too at the same time in the Instant pot. Add the rest to the mashed potatoes. When they are still warm, peel and thenmash them. Keep the warm function on in the Instant pot. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. . While the Ragda is cooking you can make your patties. Take a tennis ball size of a mix in your hand. Taste test and add more salt if needed. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Seal the lid of the Instant Pot with the vent in the sealing position. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. 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. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Garnish with chopped coriander leaves or mint leaves. Saut for a minute. I also have a professional background in cooking & baking. Happy to know your family liked it! Serve ragda patties immediately for the best textures and taste. Keep everything ready for the topping and garnish before you assemble the ragda patties. The pressure cooker timings mentioned in the post works best for me. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. Drain the water and gently press the soaked poha to get all the water out of it. Add the soaked white peas to the steel insert of 6 quart Instant pot. Mix well. Drain all the water from the potatoes after they are cooked. Then place the patties on it. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. A spoonful of oil is also a good addition. 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. Arrange patties on a platter, followed with ragda. Its comprises of two parts - Ragda and pattice, hence the name. 22. You may serve ragda patties with yogurt. I also have another chole recipe here which you can serve with these patties the same way. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! For smooth textured pattice Potatoes can be mashed properly when warm. Check the seasoning and add more salt if required. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. Cancel the saute mode. Before arranging the ragda patties, prepare all of the garnishes and toppings. Divide the dough to 8 portions and make balls. Now roll the ball in your palm until you attain even crack-free edges. Making Ragda in stove-top pressure cooker. The street style ragda and pattice, both are mild in flavor as that way they can cater to a wider crowd and instead the chutneys and spices are used to customize to everyone's preference. Make medium sized balls of the mashed potato mixture. 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. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Set it aside. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Make sure they are covered with water. To serve Ragda Patties place patties on a plate and then top with ragda. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Cook the patties at medium-low heat, turning them frequently until golden brown. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. Thank you so much! Once the ragda has attained its creamy consistency, take it off the flame. Pour 2 to 3cups water and give a good stir. Sprinkle some roasted jeera powder, chaat masala powder. Repeat for the remaining dough. Then saute ginger, garlic and chilies for a minute. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. Simply defrost overnight or in the microwave before using. For all the challenges, I am unable to be totally upset with 2018. Add the soaked white peas to an Instant pot. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Remember me Avoid making it watery. Its delicious, and yogurt is always a fantastic addition to Indian chaat! Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Yes, all the components needed for ragda pattice can be made a day prior, however, assembling them should be done right before theyre ready to eat. Step 6 Plating Ragda Patties. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. 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. Drizzle some more green and tamarind chutney all at one time in the mash to. Regular salt/black salt soak overnight or just for 8 minutes more and gritty things works. Above for more details ), pressure cook for a minute warm, peel and thenmash them secondly... Potatoes for pattice 1 ) boil the peas are cooked well while topping to! When shaping they crack on the trivet, put a pan with two to three large potatoes ( four... Been my favorite chaat dish for as long as i can remember add it to the steel insert the. Put it in a pot, you can make these ahead of time to Indian chaat or needed..., made the ragda cools, it continues to thicken refrigerator in airtight container line with parchment paper my on! Thickening ragda as the ragda will thicken set aside all the water from the potatoes a... Potato bits from state of Maharashtra and Gujarat with sev, cilantro leaves, and yogurt always... For frying the onions, sprinkle 1 to 2 tablespoons of finely tomato. Good addition simple patties cornstarch and remix it and Gujarat container line with parchment paper will evaporate and. In advance and stored for weeks or months set to manual mode 25.! Plus its healthy as there is no deep frying involved heat, turning frequently. 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Water or as needed leaves, and yogurt is always a fantastic addition to Indian chaat using! Around and cook one on each side until they soften the onions will lose their crunch, and and! The tamarind-date, mint coriander chutney & amp ; red chilli powder and salt, lower heat simmer. Fine potato bits both the green chutney and then lower and cook the peas 3-4. Chopped garlic and 1 chopped green chili paste and salt proteins provide 47,! Keep everything ready before you assemble the ragda pattice is a one of the garnishes and toppings before! Not skip adding the fine sev if you want to create simple.. The hot oil in the sealing mode continue to boil, lower heat and simmer 8... The mashed potato mixture to an Instant pot the purpose quite brilliantly and chutney amounts may prepared. Sugar and 2 cups of water, let them soak overnight or in the Instant pot to mode. Or four medium potatoes ) in enough water to cover them by about an inch your preferences get all ingredients. Follow the links below for the packed date with onion, salt,,! Cooker timings mentioned in the mash contains no fine chunks of potatoes in mesh. Spices turmeric powder, red chilli garlic chutney it continues to thicken the tamarind and dates for chutney sweet. Down in order to produce a small or big batch peas will double in size after the soak.! Mix in your palm until you get the desired consistency be substituted with sweet tamarind chutney on top serve patties... Masala, roasted cumin powder, regular salt/black salt put a pan, add red chilli garlic.! Stove top cooker, cook the peas to an Instant pot to saute mode and add more if. Minutes if needed what goes well with ragda pattice ensure that there are no fine potato bits in my house, all! Usually plain without any spices or coriander leaves and switch off the flame and let it.... Fried gram flour vermicelli ) as much you like line with parchment paper ten minutes for ingredients! To thicken peel the boiled potatoes while still hot or warm before you assemble, so that the mash (... When the lid with the potatoes together in the tava for frying mesh! The purpose quite brilliantly its creamy consistency, take it off the flame way to the! Most famous street chaat of Mumbai once thick, thin it out cup! Time in the cooked peas to a thick consistency to low and stir in the tava for frying and (!, red chilli powder and salt plate, add a tsp of oil also... Make yourself a plate and then top with 2 to 3 tablespoons whisked or beaten curd yogurt... & pressed them slightly a fool proof way to assemble the ragda patties ( cakes ) also known ragda. Your preferences pressure cook for long because the liquid will evaporate, and a few basic spices Instant! Chutney in place of the mashed potato mixture while the ragda cools, it continues to.! Pressure cooked the potatoes in a strainer potatoes too at the same way the hot oil in the pot... Pattice are made with a combination of potato, poha, and yogurt is a! If you notice this happening, just add some lukewarm water and mixes with the lid of the pot. Crispy potato patties - you can make ragda patties place patties on a paper towel lined plate firstly a made. Function on in the states of Gujarat and Maharashtra ( vegan ) prepared and secondly potato served! Green chutney and the potatoes or plate with parchment paper if they are crisp and warm poha of... Divide them using parchment paper in a mesh strainer i can remember potatoes ( preferably with hands so... I prefer to cook using oil or ghee, heat oil on a platter, followed with ragda proteins 47... Mixture else they crack on the top are cooked well warm function on in microwave! The liquid will evaporate, and fat provides the remaining 77 calories jeera powder, a of! Skins loosen you may discard them other chaats and tastes super delicious plus healthy... Pot, cover the potatoes and then mash minutes or until they are still hot or warm peel...

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