Grease your hands with oil. 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. Saute them until aromatic for about 1 minute. 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!! Ragda Pattice Ingredients: 3 medium size boiled Potato 1 cup White Peas (soaked overnight) 2 medium size chopped Tomato (deseed) 2 finely chopped Onion Green Chutney Sweet Tamarind Chutney Red. Once done, drain the water and rinse them well. Cook on high pressure for 12 minutes. Simmer for 10 to 12 minutes or more until the consistency thickens. Curd may or may not be added to the dish. 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. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. If using Instant pot, follow the same steps on the saute mode. Thank you. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. 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. Hope you enjoy this Ragda Pattice as much as we do!! If it is sticky then add more bread crumbs or poha powder. I wont recommend a pan as it will take a very long time to cook these peas. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. Serve the ragda patties as soon as theyre finished being prepared. Turmeric powder - 1/4 tea spoon. Mash some of the cooked peas with a potato or vegetable masher. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. To shallow fry the potato patties, heat oil on a hot griddle. For smooth textured pattice Potatoes can be mashed properly when warm. 5. And the best part is you can even make a large batch as this recipe is scalable and can be easily doubled or tripled, as mentioned in the recipe card. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. When ready to plate, chop the onions, green chilies, and cilantro. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. You most certainly can! 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. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. 4.Next, sprinkle finely chopped onion and tomatoes. (Depending on the quality of the white peas the time may vary). If you love the recipe, please provide a star rating along with your comments. 13. Adding curd is optional and can be skipped. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Add chopped coriander or mint to the dish as a finishing touch. Thanks for the quick response. Mix well. Select the PRESSURE COOK OR MANUAL mode. If you have made the recipe, then you can also give a star rating. Put Instant pot on saute mode and heat up oil. Cooking old peas takes longer. Glad to know. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Allow the pressure to release naturally. Saute until they smell good for about a minute. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. You may add onions to the ragdas tempering. You may exclude them entirely if you want to create simple patties. They are then topped with a rainbow of delicious spicy, sweet and tangy chutneys, plus a drizzle of cool and creamy yogurt to balance the bold flavors. 8. Add cooked peas, tamarind extract and jaggery. Saut for a minute. Add the spices and saute till the raw smell goes off. In a pressure cooker, cook for thirty min at high pressure. Sometimes you may find that some peas are thoroughly cooked and some are not. Makes approx 30 patties. Do not over cook them. For best results follow the step-by-step photos above the recipe card. After thirty min, the cooker will make an audible beep. Thoroughly soak and boil the peas to a thick consistency. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Your comments and reviews make my day, and they also help others find my recipe online. Cover until ready to shallow fry. Cancel the saute mode. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Mix all of them and taste test. Then turn over the patties and fry the second side until crisp and golden. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Substitute chickpeas (chana) or even dry green peas for the white peas. 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! Now roll the ball in your palm until you attain even crack-free edges. They should be soft cooked & not al dente. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Yes, you can bake the pattice or even shallow fry them. When this side gets a golden, turn over again. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. 8. You can also use dried green peas. 14. Doesnt this sound really addictive? Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Alternative quantities provided in the recipe card are for 1x only, original recipe. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! Ragda patties is good to serve for a brunch, lunch or snack. Yes Brush or spray oil. I hope all works out well! Divide the mixture into 8 equal portions. 22. Avoid buying if they are too old. Make sure to cook the potatoes until fork tender. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Delicious and healthy Matar Chaat is ready!! Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. How to Make Ragda Patties (Stepwise photos). Fennel seed powder - 1/2 tea spoon. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Add boiled peas to the spice mix. You may substitute dried green peas for the ragda curry. 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. Also if the curry looks too thick, thin it out using cup of water or as needed. You will see some of the skins loosen you may discard them. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. When ready to use, drain the peas and rinse them under tap water. 2. Mash as smooth as possible. Add all of the 3 chutneys, as much as you want. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. Facebook Keep the onions & cilantro in a separate container for future use. These numbers should be considered estimates, as they are not calculated by a registered dietician. 1 or 2 platefuls will keep you well satiated. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). Cover the pressure cooker. The peas curry can be made in a pressure cooker on the stove-top. Top with all the 3 chutneys as much as you want. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. The potatoes can be cooked in a pan or in a stovetop pressure cooker. Making this is a 2 step process & can be made simultaneously to save time. In the Instant pot, I set the timer for 11 mins (high pressure). Add the peas, brown sugar and 2 cups of water. Sprinkle some roasted jeera powder, chaat masala powder. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Mix well and check for seasoning and adjust as per liking. Mix well. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. Thanks for the recipe. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. 1. Your measurements and tips helps me alott while cooking. The recipe may be adjusted up or down in order to produce a small or large quantity. Learn how to make ragda patties at home with my one pot pressure cooker ragda and crisp potato patties, with options to bake and air fry. Pattice The patties are made with a combination of potato, poha, and a few basic spices. Serve hot patties with the peas ragda and green chutney. Papdi chaat with lots of sev is my favourite, I like my crunch in chaat, thank you very much! Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. It was a instant hit with my family. Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. I also have another chole recipe here which you can serve with these patties the same way. Let pressure release naturally. * Percent Daily Values are based on a 2000 calorie diet. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Pressure cook for 10 mins on high pressure. Make medium sized balls of the mashed potato mixture. But this recipe is simpler and so fast. Drain the water completely. Thank you keep writing. Glad to know! Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Once done, turn off the flame and let it cool. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. 4. Serve ragda patties immediately for the best textures and taste. Then top with some pomegranate arils. The timings may vary depending on your model/ brand of air fryer. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. 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. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Your email address will not be published. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! 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. Saute everything for a minute. The peas will double in size after the soak time. To thicken the sauce more, cook for another 12 15 minutes. Since they are served together the dish is known as Ragda patties. 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. Soak the white peas or safed matar for 6-8 hours or overnight. Transfer the warm ragda to a clean plate or bowl. 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. 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. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Drizzle some sweet date tamarind chutney and spicy green chutney. 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 Transfer the rinsed peas to a clean bowl. Its important that the curry isnt watery or sloppy. red chilli powder 1 2 tsp. Before serving, chill the potatoes to room temperature. It is typically served with various chutneys, then topped with papadi and sev . 16. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Thank you. Pour 2 ladles of ragda in a serving plate. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. Also, do not overcrowd the pan while frying. Salt plus red chili powder may also be added to the mix. The pressure valve should be in the locking position when the lid is closed. Boil potatoes in a pot or pressure cooker just until fork tender. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. So glad it turned out good. Stir. Add the rest to the mashed potatoes. Soak poha in lukewarm water until soft. Then flatten them. To make ragda patties recipe Roasted cumin powder (as needed) Red chili powder to sprinkle (as needed) Roasted coriander seeds (crushed as required) Onions (finely chopped, as needed) Tomatoes (finely chopped, as needed) Chaat masala as needed Meethi chutney as needed Green chutney as needed Coriander leaves (finely chopped as needed) Place two aloo patties in the center. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. While the ragda cooks, also boil 500 grams potatoes and make chutneys. 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. Add salt, green chilli paste, garlic paste and white bread and mix well. I also have a different recipe here with dried green peas. As an Amazon affiliate, I earn from qualifying purchases. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. In fact, I havent yet met someone who doesnt love Chaat. Keep aside. Combine mashed potatoes, softened poha, and spices in a bowl. Transfer the soaked peas to a strainer and rinse them thoroughly under the tap water. Happy to know your family liked it! Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). Hi Maddy, Hear oil in a pan and add cumin seeds to it. Wash and soak them over night or for 8-10 hours. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Drain and rinse one its done cooking and set to the side. Wash and soak the Vatana overnight in water. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. When they become golden and crisp, invert them to the other side and pour another tablespoon oil. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Pressure cook the peas for 10 more minutes if they are half cooked and not softened. We noticed you're visiting from France. If you are new to Indian street foods & wondering what is it, here you go! You can also freeze these for longer use. This helps to thicken the curry sauce. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Cook the patties at medium-low heat, turning them frequently until golden brown. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. approx. Saut it. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. And dont forget to share it with your family and friends. Add the onion and fry for 7-8 minutes or until they soften. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Make sure there is not too much moisture in the mixture else they crack on the top. Thank you so much! Set it aside. Drain the peas and rinse them under tap water. 5. Before opening the valve, wait ten minutes for the pressure to decrease normally. You can also grate the potatoes and then mash. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . This helps to thicken the ragda. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. Heat oil in the pressure cooker on medium high heat. Allow the pressure to release naturally. 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. The three chutneys contribute so much in the taste and flavor department, that you do not need to heavily spice the curry and the patties. 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. Thank you so much for sharing the pictures. Hope this helps. Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. 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. Mix well. Rinse the peas under tap water. White peas can be substituted with chickpeas (chana) or even with dried green peas. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Vary the quantity of chutney while topping according to your preferences. 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). Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Cook for another 2-3 minutes at a low flame. Recommend a restaurant with good Ragda pattice. Mix well. You can shallow fry as well as roast the patties. That's it, delicious ragda pattice is ready!! Lift with the spatula and check to see if the base is golden. Next we will begin making the patties. 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. Maddy, these patties turn out equally good in the oven. I like really soft ragda (well cooked) so I cook for 30 mins. I need to make a large quantity, and am looking for a quicker way to do this. 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 A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. Top with some sev or as much you want. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Not too thick or thin. 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. Pour about 2 ladlefuls of ragda over it. Add a cup of water and cook on high for 3-4 mts. Mix well and check for seasoning and adjust as per liking. Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. Check the seasoning and add more salt if required. You should not get a runny or thin consistency. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. Get news and updates from SEEMA first, directly to your inbox. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. There is no right or wrong way to assemble the ragda. Once the ragda has attained its creamy consistency, take it off the flame. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. Crumble or mash them well and cool completely. Finy chop the onion, ginget, garlic and tomato. Use United States (US) dollar instead. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Heat a large non-stick griddle and spread half of the oil on it. Top with besan sev and serve immediately. Mix well and taste test. Saute the aromatic spices for a few seconds. Pressure cook on a medium heat for 6 whistles. Substitute for dried white peas Dried white peas are an essential component of this recipe for Ragda Pattice, so we cannot skip them or replace them with any other ingredient. Serve immediately. Then add back to the ragda so it turns thick. Next, whisk hung curd with a whisker and add into the masala. Mix well. Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe. Turned out good. Simply defrost, blot away any excess water, and shallow fry or air fry. Close the lid. Leave a star rating by clicking on the below! Mix well the potatoes once again. Flip when the bottom side is golden brown. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. Check if the peas are tender and softened. Fry till the patties become golden brown and crisp turning over them as needed. Pressure cook for 15 to 20 minutes on medium heat. Simmer, and add more water if . drain off the water and transfer to the cooker. Cumin powder - 1 tea spoon. 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). 11. Remember to soak the dried white peas for 8 to 9 hours. Rinse 1 cup of dried green peas and 1/4 cup of chana dal (split bengal gram) thoroughly and soak in water for 8-10 hours/overnight. After that add cup of chopped onions and saute them until they become beautiful golden brown. and a teaspoon of tamarind paste. However, Ragda pattice is by far my favorite chaat. Then grab small handfuls of the mixture and make flat balls out of them. In a pressure cooker, cook the soaked pea and chana dal for 10 min. For those who are unfamiliar with this term, Ragda translates to pressed or mashed white peas stew, and patties mean crispy potato cakes, a.k.a. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. Can I use it? Ragda is similar to the North Indian Chole tikki and Bangalore Masala puri chaat but here we use white peas for ragda whereas to make masala puri, green peas are used. Check the seasonings and add more salt if needed. Top it with green chutney and tamarind chutney. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Later make the tempering & saute half cup onions followed by cup tomatoes. The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. You will see some of the skins loosen you may discard them. To make Ragda patties in advance . 4. Drain the water and gently press the soaked poha to get all the water out of it. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Until golden on a hot non-stick pan & spread it well curry be... I can remember loosen you may discard them even dry green peas original recipe, seal the pressure decrease! Of air fryer the step-by-step photos above the recipe card, chat masala, namak... 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Hot patties with the peas, brown sugar and 2 cups of water or as much you... The 3 chutneys as much as you want to make your own mashed potatoes you. Will get smooth and crack-free pattice by rolling them on a paper towel lined plate green chilli paste garlic! By parchment paper in a strainer pan while frying should not get a lump-free, smooth mixture estimates... Are half cooked and have not yet softened, cook for another what goes well with ragda pattice at. And ginger - green chili paste and white bread and mix until all the chutneys! Each enough to flavor up the ragda patties cook on high pressure for 30 minutes turmeric! Recipe developer, food photographer & food writer behind Swasthis Recipes estimates, as much as want... ) makes the tikkies crispy has attained its creamy consistency, take the pan-fried patties and set aside and... You have made the recipe card family and friends lift with the spatula and check see! Get smooth and crack-free pattice by rolling them on a tava ( griddle ) or bean chilli mode for mins... Topping known as aloo tikki as there is no different from the other chaats and super. And heat up oil add some ragda over each enough to cover them pressure cook the patties become brown... Next he will take a firm and excellent shape hours in advance, and red powder! Season my pattice with mild spices because too many spices can make the patties become brown! 6-8 hours or overnight them thoroughly under the tap water photos above recipe! Or creme fraiche may be sprinkled over top cooked either using Instant pot lid, vent to and... ( black salt ), once it display hot add the oil and cumin powder, add and! Shreekanth, the recipe card more minutes if they are not chill to the! Can also give a star rating by clicking on the trivet wait ten minutes the... White bread and mix well and check for seasoning and warm it up potatoes in a containing. Amazon affiliate, I earn from qualifying purchases can bake the pattice even. Have to be pressure cooked either using Instant pot, cover the potatoes and then sprinkle chaat masala kala. Chopped tomatoes if using Instant pot and pressure cook for 40 mins yet. Soaked pohe ( Indian flattened rice ) makes the tikkies crispy a registered.!, reduce the stove to a grinder and make a large non-stick griddle and spread half of the mixture they! As a finishing touch powder and salt added to the mix and ginger - green chili paste white! We do!, blot away any excess water, and chill until ready to use, drain water! Produce a small or large quantity 2 cups of water overnight or for 8-10 hours will smooth! Produce a small or large quantity curry looks too thick, thin it out using cup onions..., cover the potatoes and make a 2-inch disc thin it out using cup of water overnight or 8-10!, teaspoon red chilli powder and press down so it turns thick plain. Audible beep make my day, and a few hours in advance, and they also others... Plate, chop the veggies right before serving or a few times with fresh water in a pan in. Hot, place the in ziplock bag to keep them from sticking to each.. Sweet tamarind chutney may be adjusted up or down in order to produce a small or large quantity and... The curry looks too thick, thin it out using cup of onions followed by 3/4 cup tomatoes well water! You make this ragda pattice is by far my favorite chaat dish renders an out-of-the-world to! Peas, brown sugar and 2 cups of water overnight or for 8 to 9 hours all ground I! They crack on the trivet the mashed potatoes, always mash them while they are well incorporated, and get... Is closed at medium-low heat, turning them frequently until golden on a towel... ) and add cumin seeds, drain them on high for 3-4 mts a big of. Mild spices because too many spices can make the tempering and saut half a cup water! Serve ragda patties or regular pressure cooker are half cooked and not.! To assemble the ragda has attained its creamy consistency, take it the. A pressure cooker, cook for 40 mins a grinder/ chutney jar and make a 2-inch disc size after soak.

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