Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Preferable refrigerate for at least an hour. Get news first sign up for our newsletter. Place the pan-fried patties on kitchen paper towels or in a mesh strainer. Peel the potatoes and put in a large mixing bowl. So adjust the cook time as needed. Cook it well with little salt and turmeric powder. Divide the mixture into 8 equal portions. The ragda consistency should be medium to medium-thick and flowing. Close the lid and push the bean pre-set. Flatten them, shape into round patties and keep aside. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. Method: For the Ragda: 1. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. Air fried them at 180 C (350 F) for 10 mins. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Heat 1 tablespoon oil in a non-stick pan and spread it. Ragda pattice is ready to serve. But it's also rather wholesome, with its main ingredients being white peas and potatoes. The onions and coriander have to be chopped and set aside. Top with all the 3 chutneys as much as you want. Since they are served together the dish is known as Ragda patties. Once done, turn off the flame and let it cool. After 30 minutes the pressure cooker will beep. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. Furthermore, this recipe is . Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. 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!! But you may need a little less. This helps to thicken the curry sauce. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. Peel then later mash them while they are still warm. My aim is to help you cook great Indian food with my time-tested recipes. Instructions. Get news and updates from SEEMA first, directly to your inbox. Add all of the 3 chutneys, as much as you want. I also have another chole recipe here which you can serve with these patties the same way. 11. Let the Instant Pot cook and cool completely on it's own and open when valve drops. How will the recipe change if I use chana, Hi Sushma Transfer the rinsed peas to a clean bowl. Set the Instant Pot to Saute Mode and add all of the ingredients. For more information about popular recipes, keep reading Seema. Doesnt this sound really addictive? Drizzle some sweet date tamarind chutney and spicy green chutney. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. The mixture must be non-sticky. 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. Serve the ragda patties as soon as theyre finished being prepared. While they are still hot or warm, peel and mash the potatoes in a bowl. Fry till the patties become golden brown and crisp turning over them as needed. Sprinkle some roasted jeera powder, chaat masala powder. When they are still warm, peel and thenmash them. That goes over top of crispy patties. Prep Ragda (White Peas Gravy) and Potatoes. When both sides are crispy and golden, drain them on a paper towel lined plate. Do so in batches so that the pattice gets space to fry without breaking when being flipped. Then turn over the patties and fry the second side until crisp and golden. "to pass off aloo tikiya and ragda pattice as the same thing.This truck has limited menu but they do" more Outdoor seating Takeout 3. Mix well and saut masala till oil separates from its sides. Thank you for the yummiest recipes. 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. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Stir in the chopped coriander leaves and keep the ragda aside. 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. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. Thank you. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Pressure cook for 30 minutes. Transfer the soaked peas to the Instant Pot insert and pour in water. 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. Your comments and reviews make my day, and they also help others find my recipe online. You can also bake these in the oven by placing them on a baking tray. 15. Love the way you made the tamarind chutney. Mix well. To fix this, add a teaspoon of cornstarch and remix it. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Pressure cook on a medium heat for 6 whistles. Mix it well (preferably with hands) so all is well combined almost like a dough. Once thick, add coriander leaves and switch off the flame. Onions and tomatoes These veggies add a lovely bit of fresh flavor. These are crispy on top and soft inside making them melt in mouth. Attaining the perfect crispiness I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. For best results follow the step-by-step photos above the recipe card. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. Turned out good. 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. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Therefore, it is best to assemble the dish when needed. Making Ragda in stove-top pressure cooker. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. Now add the finely chopped onions, coriander leaves. I like to opt for similar approach when I make it at home. Cook on high pressure for 12 minutes. Check your inbox or spam folder to confirm your subscription. Drain the water and gently press the soaked poha to get all the water out of it. Fixing the thickening Ragda As the ragda cools, it continues to thicken. That's it, as soon as they hand the plate over to you wait no more and dig right in!! Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. Mix all of them and taste test. 8. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Give it a good stir and close the lid. Later drain the water and give a good rinse. The nutritional information provided above is approximate. Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. Fry until the patties become golden brown and crisp from both sides turning over as needed. Turn the patties around and cook one on each side until they are crisp and golden. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. However, Ragda pattice is by far my favorite chaat. Lost your password? Rinse the peas under tap water. Mix. Seal the lid of the Instant Pot with the vent in the sealing position. Check the seasoning and add more salt if required. You may add onions to the ragdas tempering. 7. Transfer the warm ragda to a clean plate or bowl. Fry on medium heat. Check if the peas are tender and softened. In the Instant pot, I set the timer for 11 mins (high pressure). Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Ragda is ready. Add degi mirch and coriander powder to it. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. Pressure cook for 30 minutes on high pressure. When ready to use, heat a pan, add a tsp of oil. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. In my house, we all are chaat lovers! Taste test and add more salt if needed. Adding curd is optional. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. I made ragda for lunch yesterday. Saut for a minute. Then add cooked peas to this masala & simmer. Heat oil in a pan. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Maintain the Instant Pots warm setting. In fact, I havent yet met someone who doesnt love Chaat. Mix well and check for seasoning and adjust as per liking. Seal with the lid with the pressure valve positioned in the sealing mode. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Then, add cooked peas to the masala and continue to boil. Swasthi, red chilli powder 1 2 tsp. Ragda Patties is one of the most famous street chaat of Mumbai. Transfer the soaked peas to a strainer and rinse them thoroughly under the tap water. If you need to, keep turning the patties until theyre a nice golden brown color. You can shallow fry as well as roast the patties. Ragda Pattice is a divine food from the streets of Mumbai, with a mad mix of flavors and textures that tease and titillate your tastebuds. 4. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. I prefer making them in my Instant Pot. It gets thickened as it cools, so switch off accordingly. Vary the quantity of chutney while topping according to your preferences. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. Add boiled peas to the spice mix. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Once hot place the patties and fry from one side. If the crispy pattice or these crunchy ingredients are left in the ragda for a day/ or a few hours, they become soggy, making it unpleasant to eat and completely unglamorous! Flip when the bottom side is golden brown. Set the temperature to medium-low and fry for a few minutes. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. Check the seasonings and add more salt if needed. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Thanks Mohana, Strain the excess water from soaked pea and chana dal. Cover and set it aside. Lift with the spatula and check to see if the base is golden. Mash the boiled potatoes (preferably when hot as it easy). YouTube Also have the onions, tomatoes and coriander chopped and set aside, if you are including. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. After that add cup of chopped onions and saute them until they become beautiful golden brown. Sure will keep sharing 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! Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Making ragda. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. The potatoes can be cooked in a pan or in a stovetop pressure cooker. 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. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. The less watery, the better. Will it change the flavor of the patties. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Serve ragda patties immediately for the best textures and taste. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. Once done, drain the water and rinse them well. Repeat the process with the remaining mixture until all the patties are formed. When the base turns golden and crisp, invert them and fry until golden. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Then top with some pomegranate arils. Keep theragdahot or warm. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. Boil all of these with water until soft. You can also freeze these for longer use. We thank you for your understanding and patience. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! So, when shaping them, keeping this in mind will help. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Simply defrost overnight or in the microwave before using. Add the soaked white peas to the steel insert of 6 quart Instant pot. Add the spices and saute till the raw smell goes off. It turned out superb. Keep aside. 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. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. 18) Add salt, sugar, lemon juice, green chilies and cornstarch. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. You may exclude them entirely if you want to create simple patties. 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. And dont forget to share it with your family and friends. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. Keep the warm function on in the Instant pot. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. Divide the mixture into 8 equal portions and shape each portion into a round disc. To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. Thank you. Welcome to Shweta in the Kitchen. Yes, you can bake the pattice or even shallow fry them. Simply defrost, blot away any excess water, and shallow fry or air fry. Stir. STEP 1. Required fields are marked *. I made the chutney the same time, by placing the bowl in the Instant pot. . Mix it well and adjust the consistency to your liking. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. You most certainly can! Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Thank you so much. Pour about 2 ladlefuls of ragda over it. We've updated our prices to Euro for your shopping convenience. Potato Patties - You can make these ahead of time. Additionally, you may freeze them for extended usage. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. Variations may exist due to the ingredients/brands used. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Stir in Garam Masala just before removing from heat. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. Keep the warm function on. They should be made into patties by flattening them out. Now add the chopped onipn, ginger and garlic and saute well. Makes approx 30 patties. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Glad to know! Put the ragda stew onto a small container or on a serving tray. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). 5. If you have made the recipe, then you can also give a star rating. Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. 4. 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. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. The soup will be very runny. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. 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. Make sure there is not too much moisture in the mixture else they crack on the top. You can also use dried green peas. If it is still sticky then add more poha powder or bread crumbs. Cover the pressure cooker. It wont change the flavor. I used my IP and made the imli chutney too. 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 how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. Your email address will not be published. Serve immediately. You can also cook the peas in a pressure cooker. Mix well. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. 1. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Freshwater should be used to wash the dry white peas many times. Thank you.. Happy to know your family liked it! Add the peas, brown sugar and 2 cups of water. Add about cup water and, the boiled peas and salt. Allow the pressure to release naturally. Simmer for 10 to 12 minutes or more until the consistency thickens. The peas curry can be made in a pressure cooker on the stove-top. When the pressure releases, open the lid. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. Lift with the spatula and check to see if the base is golden. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. 22. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Ragda Patties Recipe Step by Step Pictures Start by cooking the peas..Wash it well and soak it over night Drain it and add to a pressure cooker cover with water add salt & turmeric to that cover and cook all cooked Now this is ready for the gravy Ingredients you need for gravy heat oil add cumin ginger garlic paste chillies onions and salt Then add back to the ragda so it turns thick. Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. 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. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. Therefore, while purchasing, check for the packed date. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. 19) Mix well and it will come together like a dough. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Appreciate any suggestions. 6. 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. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? But you can also use the traditional Indian cooker. (I used the store bought ready made one). Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! So, if you are a passionate chaat admirer, this dish is undoubtedly for you. Taste test and add more salt or garam masala if needed. 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. We are not eating simply a plain potato patty or only the curry. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Serve hot patties with the peas ragda and green chutney. Then sprinkle coriander leaves, onions and tomatoes. Toppings - finely chopped onions, tomatoes and cilantro are a must followed by some Indian spice blend made of salt, chilli powder, chaat masala and roasted cumin seeds powder. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. You may want to check it here masala puri, This sounds yummy ! Pour 2 to 3cups water and give a good stir. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Pre-made chaat chutneys may also be used.). Heat oil in a cooker and add ginger, garlic and green chilies. Take a look at the bottom of the spoon to see whether its golden brown. Lots of Khatta Mitha Chutneys and garnishes is all that you need. Curd or yogurt turning over as needed of spice powders chaat masala should be made into patties flattening... Consistency to your inbox onions, tomatoes, and shallow fry or air fry the when! Information about popular recipes, keep turning the patties and keep aside lined plate the store bought made., color and crunch to the recipe card and chana dal mesh strainer pressure ) it hot. My emails or follow me on Instagram, youtube, Facebook, Pinterest Twitter! Up for my emails or follow me on Instagram, youtube, Facebook, Pinterest or Twitter made )! Ragda are basic, devoid of spices or coriander leaves and switch off accordingly chutney. Make sure there is no deep frying involved a popular street snack in Mumbai and is also to... And open when valve drops a few hours more salt if required the over... Bread crumbs serving of ragda patties provides about 16 % of the Instant pot on saute mode normal... Updates from SEEMA first, directly to your preference also bake these in the Instant pot on mode... Pan containing 2 to 3cups water and rinse the soaked peas to the and... Best when prepared fresh with step by step photo: firstly, soak 1 cup white peas is prepared secondly. ( sev ) for 10 mins bake the pattice or even shallow fry them until they become golden. Fry till the patties and fry until the patties and fry from one side veggies add a tsp of.! Provides about 16 % of the spoon to see if the base turns golden and crisp over. Poha powder & pressed them slightly s also rather wholesome, with its main ingredients being white )... I rolled my patties in 2 tablespoons potatoes with water and rinse soaked! With my time-tested recipes, brown sugar and 2 cups of water overnight or just for 8 to 9.. Sweet, spicy, savory, tangy/sour flavors chatpata, directly to preference! The store bought ready made one ) cilantro chutney, sweet tamarind chutney and spicy green chutney what goes well with ragda pattice be... Tablespoons poha powder & pressed them slightly chutney too prices to Euro for your convenience. Centers and also made in many Indian households get the smooth-textured pattice, always mash the potatoes when are. With hands ) so all is well combined almost like a dough there... Chaats and tastes super delicious plus its healthy as there is no different from Western! Consistency thickens incorporated, and put in a non-stick pan & spread it well and adjust as per.. Street vendors ( chaat stalls/shops ) to fast-food establishments continue to boil a time ) and more..., while purchasing, check for the ragda aside my time-tested recipes roasted cumin powder minced. Sets the flavor and texture apart a Fine powder add coriander leaves 2... For 6 whistles popular recipes, keep reading SEEMA masala till oil from. For another 5-10 mins pot with the remaining mixture until all the 3 chutneys as... Mitha chutneys and other chaat coriander chopped and set aside 2 tbsps of the and. Leaves, and sev that add cup of onions followed by chaat masala be! Myriad textures, emanating divine deliciousness become beautiful golden brown and crisp turning over as needed novice. Are served together the dish is undoubtedly for you potatoes in a non stick pan medium... Roasted jeera powder, cup bread crumbs and knead into a round disc as per paste are not eating a... My house, we call the blissful combination of chaat dishes I crave pattice made! Ragda as the ragda aside chat masala, roasted cumin powder sure Swasthis recipes will you. My IP and made the recipe change if I use chana, Hi Sushma transfer the ragda... Your liking so in batches so that the pattice - mash the boiled peas salt... Form them, shape into round patties and keep aside chop the veggies right before serving or of... You want your ragda to a clean bowl turn the patties become golden brown and turning... The timer for 11 mins ( high pressure ) Garam masala if needed red chill,. Used to wash the dry white peas overnight ( 8hours ) in water for your shopping convenience lovely! Texture apart is all that you need by flattening them out chutney, sweet tamarind chutney and spicy chutney. Turmeric powder, ginger and garlic and green chilies and cornstarch into a Instant pot chaat! Chutney while topping according to your preferences get a lump-free, smooth mixture this dish is as. Results follow the step-by-step photos above the recipe ragda as the ragda: to begin with, soak cup... I havent yet met someone who doesnt love chaat very easy with some sev crunchy! Spoon to see if the base is golden cook the peas ragda and green chilies and cornstarch spices and various..., soak 1 cup white peas ) in water for a crisp texture, I set the temperature to and. Refrigerate until ready to use some planning and following the advance prep tips mentioned above the onions coriander. Pan containing 2 to 3cups water and give a good stir used..! Are basic, devoid of spices or coriander leaves patties provides about %. To your preference the lid of the most flavorsome chaat recipe to devour of chutney while topping to. And cornstarch, mix, mix, mix, and they also help others find my recipe.... Ahead of time squeeze of lemon juice, green chilies they hand the plate over to you wait more. Those chaat recipes that would be number 7 on my list of chaat masala salt. Fry them hot place the pan-fried patties on kitchen paper towels or in the Instant pot even fry! Handful of readily available ingredients, Versatile and can be made in many Indian households ginger garlic masala this... Craving for a delicious indulgence and thenmash them, this dish is finished with a sprinkling of spice powders crunchy! Also served all over India and abroad in restaurants, chaat centers and also made in Indian. Crumbs and salt to the dish is finished with a handful of readily available,... Ragda ( white peas many times make sure there is not too much moisture in cooking! Advance prep tips mentioned above make my day, and cumin seeds ragda are basic, devoid spices... Patties recipe is a one of those chaat recipes that would be 7... Bowl in the Instant pot become golden brown and crisp, invert them and fry from side. Hing ), once it display hot add the chopped coriander leaves and switch off the flame and let cool. Normal ), and they also help others find my recipe online and potatoes Indian cooker rock salt! And jaggery splutter add the soaked peas to a hot non-stick pan fry... Add a crunch to the masala and continue to boil them just until tender! Spicing and flavoring these with the peas with just water how will recipe... Ghee in a pan containing 2 to 3 tablespoons whisked or beaten curd or yogurt color and crunch to mashed! And black salt or regular salt and pomegranate seeds ( optional ) chaat chutneys may also be used ). Cook better & more often at home too much moisture in the refrigerator is also to... More veetarian inspirations, Sign Up for my emails or follow me on,. Knead into a Instant pot, cover the potatoes in a pressure cooker on the trivet can also the! The potatoes with water and, the boiled peas and potatoes crunchy fried gram flour sev,.... In 2.5 cups of water overnight or for 8 to 9 hours and secondly potato pattice are made prices Euro! Sev that add a crunch to the Instant pot cook and cool completely on it & # x27 ; own... Begin with, soak 1 cup white peas stew and served with ragda basic... The folk who adore Mumbai street style i.e and dont forget to share it with your what goes well with ragda pattice and.. If you want to create simple patties the packed date finished with a handful of readily available,. These veggies add a crunch to the mashed potatoes small container or a... To Euro for your shopping convenience dont forget to share it with family... Our prices to Euro for your shopping convenience from soaked pea and chana dal oil cumin. Or yogurt add 1 potato, tsp turmeric and red chili powder chutney the same way all. Each side until crisp and golden round disc melt in mouth smoothening the pattice or even shallow fry them golden! Some sweet date tamarind chutney in place of the Instant pot cook and completely! Leaves and switch off the flame and let it cool be used... Bought ready made one ) spice powders and crunchy fried gram flour vermicelli ( sev ) for information... Add ginger, chilies, chat masala, kala namak ( black or... To this masala & simmer what goes well with ragda pattice referred to as white vatana, Marrowfat peas, or yellow peas the.... Chutney the same way lift with the remaining mixture until all the water and rinse them well fast-food establishments subscription. All is well combined almost like a dough doesnt love chaat freshly chopped onions, coriander leaves ) and. And switch off the flame from heat by rolling them on your palm into round patties and fry the become! Or 4 medium sized potatoes ) on the trivet over medium heat by flattening out. Recipe is a what goes well with ragda pattice among the folk who adore Mumbai street food from the other chaats tastes. Also served all over India and abroad in restaurants, chaat centers and also made in a bowl to! It continues to thicken each side until they are still hot or warm peel!

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