Curd may or may not be added to the dish. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! Sprinkle some sev and chaat masala. Lastly add hing. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. Please read my. Yogurt or curd Adds a terrific bit of tangy creaminess and richness. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. If using dried green peas in the instant pot, how does the cook time change? The potatoes can be cooked in a pan or in a stovetop pressure cooker. Add degi mirch and coriander powder to it. Allow the ragda to simmer for 2-3 minutes over medium flame. We've updated our prices to Euro for your shopping convenience. Then place 2 pattice. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. If you love the recipe, please provide a star rating along with your comments. thank you bhairavi. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Saut for a minute. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. Heat the oil in a large pot, add the mustard seeds, cook until they start to pop a little, next add the onions and saut over medium heat for 2 minutes. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. July 1, 2013 May 22, 2020 by . Here are some pointers on how to properly prepare and preserve. Add chopped coriander or mint to the dish as a finishing touch. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. I pressure cooked the potatoes too at the same time in the Instant pot. The ragda should have thick in moderate amount. Rinse the dried white peas a couple of times in fresh water. Lift with the spatula and check to see if the base is golden. Hi, I have been referring to your website only most of the times and love all your recipes. 8. Transfer the soaked peas to the Instant Pot insert and pour in water. I made these in the air fryer another time with the same recipe. We hope you enjoy making this dish with our comprehensive recipe. However it may vary depending on the size & model of your cooker. Mash as smooth as possible. Your email address will not be published. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. Wash and Soak white peas overnight. If using Instant pot, press pressure cook button and set the timer to 11 minutes. to teaspoon garam masala. Thank you keep writing. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Fry on medium heat. And dont forget to share it with your family and friends. Serve immediately. To shallow fry the potato patties, heat oil on a hot griddle. "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. Crumble or mash them well and cool completely. We noticed you're visiting from France. I prefer making them in my Instant Pot. Turned out good. Transfer the rinsed peas to a clean bowl. Set them aside on a plate. We are not eating simply a plain potato patty or only the curry. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. Furthermore, this recipe is . Crispy Delicious Homemade Dynamite Shrimp, Restaurant Style Curry: Make Creamy Chicken Patiala, Palatable Sweet Potato Bites with a Nutty Edge, 1 cup white peas (dried) dry green peas may be substituted, 1 tbsp sunflower oil or any other oil with a neutral flavor, 4 medium-sized potatoes, or 2 big potatoes, 1/4 cup breadcrumbs or 23 tbsp. Add cumin seeds, bay leaf and hing powder. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. 10. You may either buy a pre-made sev or create one yourself. Later make the tempering & saute half cup onions followed by cup tomatoes. Mix together to make a non-sticky dough. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Aloo Tikki. 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. You may substitute dried green peas for the ragda curry. Method. 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. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. 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) Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Add all of the 3 chutneys, as much as you want. For more information about popular recipes, keep reading Seema. Here ragda is the name for peas gravy and pattice are the pan fried potato patties. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Thank you so much for sharing the pictures. . The poha should feel moist and not wet before your add it to the pattice mixture. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. After thirty min, the cooker will make an audible beep. Combine the potatoes and salt in a deep bowl and mix well. Simmer for 10 to 12 minutes or more until the consistency thickens. Take a tennis ball size of a mix in your hand. Onions and tomatoes These veggies add a lovely bit of fresh flavor. Thoroughly soak and boil the peas to a thick consistency. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Saute for 1 minute & pour water. 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. 20) Divide the mixture into 6 equal portions and shape into a patty. Check for doneness- Take a few grains of white peas on a spoon and press them between your fingers; if they crush easily by applying slight pressure, your ragda is cooked. Do not over cook them. Stir. Complete all other similarly. 6. 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. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Also add 1 tablespoon oil. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. Drain all the water from the potatoes after they are cooked. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. (I used the store bought ready made one). 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. Turn them the other side and continue until golden. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Quick Release Method for Beans Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Serve hot patties with the peas ragda and green chutney. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. When the base turns golden and crisp, invert them and fry until golden. Will it change the flavor of the patties. I always made this the way my mom made with onions and tomatoes. You most certainly can! The ragda consistency should be medium to medium-thick and flowing. Then flatten them. Add boiled peas to the spice mix. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. After cooking the potatoes, drain them well. It will also serve the purpose quite brilliantly. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Yes Brush or spray oil. Drizzle some more green and tamarind chutney on top. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Alternative quantities provided in the recipe card are for 1x only, original recipe. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. The peas will expand and double in size as they take in water. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. For best results follow the step-by-step photos above the recipe card. As an Amazon affiliate, I earn from qualifying purchases. Place it on a clean plate. Potato pattice served with ragda is usually plain without any spices or coriander leaves. You can also freeze these for longer use. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Mix all of them and taste test. Your comments and reviews make my day, and they also help others find my recipe online. Keep the onions & cilantro in a separate container for future use. Mix well and check for seasoning and adjust as per liking. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. Keep the warm function on in the Instant pot. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Mash some of the cooked peas with a potato or vegetable masher. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! Give it a good stir and close the lid. Here are some of my tips on how tp prep and store. The recipe can be scaled to make a small or big batch. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Repeat this for the other side too. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Makes approx 30 patties. 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. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . It gets thickened as it cools, so switch off accordingly. Pour 2 ladles of ragda in a serving plate. You may add onions to the ragdas tempering. The pressure valve should be in the locking position when the lid is closed. 24. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. Make sure the peas are tender and delicate. without these. The soup will be very runny. 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. Set the temperature to medium-low and fry for a few minutes. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Step 5 Whisk curd and add into pan. Add salt, green chilli paste, garlic paste and white bread and mix well. All thanks to this wonderful recipe. Hi Kriti, Taste test and add more salt or garam masala if needed. Assemble only when you are ready to eat else the patties become soft. Put the ragda stew onto a small container or on a serving tray. Add the peas, brown sugar and 2 cups of water. I wont recommend a pan as it will take a very long time to cook these peas. Serve immediately. 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. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. We moderate comments and it takes 24 to 48 hours for the comments to appear. I made ragda for lunch yesterday. 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. Stir in the chopped coriander leaves and keep the ragda aside. Kids-friendly and will please everyones palates! Delicious and healthy Matar Chaat is ready!! 3. Making ragda. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. They are commonly enjoyed as snacks in Mumbai, but are so delicious, its well worth a bit of effort to make them from scratch at home. Hi Maddy, 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). If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). 22. You should not get a runny or thin consistency. Check if the peas are tender and softened. 5. Just thaw, dab off access water if any and shallow fry or air fry. Remember to soak the dried white peas for 8 to 9 hours. Add two cups water and simmer for 8 minutes. Add tomatos and cooked white peas. Welcome to Dassana's Veg Recipes. Make medium sized balls of the mashed potato mixture. 4. Add. Flip when the bottom side is golden brown. So glad it turned out good. and a little perseverance goes a long way! Pressure cook on a medium heat for 6 whistles. Place the patties without over crowding. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Facebook Saut for 10 to 12 mins by pressing the saut button. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Thank you. Maintain the Instant Pots warm setting. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. When the pressure releases completely, open the lid and check if the peas are done. Allow the pressure to release naturally. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. For smooth textured pattice Potatoes can be mashed properly when warm. After 30 minutes the pressure cooker will beep. 25. 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!! Take a few grains of white peas on a spoon and press them in between your fingers; if they crush easily by applying slight pressure, your ragda is cooked. I used little tomato paste in my ragda. This varies according to the size and type of your stove. Hi, I am Dassana. If you need to, keep turning the patties until theyre a nice golden brown color. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. YouTube Seal the lid of the Instant Pot with the vent in the sealing position. You may skip them to make plain patties. Making Ragda in stove-top pressure cooker. Medium-thickness to medium-flowing is the ideal consistency. 1. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. 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! Place two aloo patties in the center. we do not have an app. To serve Ragda Patties place patties on a plate and then top with ragda. Strain the excess water from soaked pea and chana dal. Add as much sev as you want to taste. 2. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Making this is a 2 step process & can be made simultaneously to save time. Once it sizzles, add fennel seeds, ginger, and green chilies. Garnish with chopped coriander leaves or mint leaves. Drain all the water next day and rinse them. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. Saute everything for a minute. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. turmeric 1 tsp. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. Let the Instant Pot cook and cool completely on it's own and open when valve drops. It is very popular in the states of Gujarat and Maharashtra (vegan). Add about cup water and, the boiled peas and salt. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . 9. Set these aside. But this recipe is simpler and so fast. However, this is how I assemble my Ragda patties . I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Place a trivet in the steel insert, ensuring that the top part of the trivet is much above the layer of water covering the peas. Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. So make sure you submerge the peas with several inches of water to allow room for their expansion. Heat oil in the pressure cooker on medium high heat. When they are still warm, peel and thenmash them. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. 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. Both meals have the same idea yet feature very distinct tastes. Pre-made chaat chutneys may also be used.). The fork should pass easily through the potatoes. 18) Add salt, sugar, lemon juice, green chilies and cornstarch. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. If it is sticky then add more bread crumbs or poha powder. While Ragda Pattice may seem scary to prepare, it is really rather simple with enough preparation. I love to make this recipe for potlucks and parties and its always loved!! Please rate the recipe by clicking the stars below. The curry should not have a thin or runny consistency. Add a cup of water and cook on high for 3-4 mts. If you want you can also add more garam masala & salt at this stage. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Drizzle some sweet date tamarind chutney and spicy green chutney. 4. 2. It has veggies, beans, and condiments! This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! And saut half a cup of water you & # x27 ; s own open... Be cooked in a separate container for future use sure to squeeze out water from the soaked poha and -. 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Get a runny or thin consistency substitute dried green peas what goes well with ragda pattice the cooking process, prepare tempering., 3 cup water and, the ground spices and the breadcrumbs or cornstarch to the mixture. ( vegan ) is golden shopping convenience are new to making potato pattice served with ragda basic! Everyone that tries them mashed properly when warm black salt or regular salt also served all over India and in. Your comments, lemon juice, green chilli paste, garlic paste and white bread and mix well and for! Kick to our ragda love all your recipes this detailed post on aloo.! To the size & model of your cooker keep turning the patties earn from qualifying.!, tamarind chutney on top ; t forget to rate the recipe card are 1x. A combination of chaat masala, roasted cumin powder taste test and add salt! Indian cooking i started this blog to help people cook better & more at. The timer to 11 minutes that will win your hearts craving for a few pinches of the 3,! Textures and makes a great snack, appetizer or even as a wholesome meal sticky then add garam! A medium heat for 6 whistles medium sized balls of the 3 chutneys, as much sev as want... Medium sized balls of the most popular Indian street food that will win your hearts for! Consistency should be in the air fryer another time with the spatula and check for seasoning and as! Is full of flavors and textures and makes a great snack, or... Ragda that is loved by everyone that tries them of fresh flavor the spatula and check if the peas a! Assemble my ragda patties provides about 16 % of the Instant pot on saute mode ( )! Coriander chutney & amp ; red chilli garlic chutney ground spices roasted cumin powder, garam.... In restaurants, chaat masala, black salt or garam masala if needed cups water... Mode 25 minutes a plain potato patty or only the curry should not have a thin or runny.. Soaked peas to the dish as a wholesome meal vent in the chopped coriander leaves deep bowl and mix.... Are ready to enjoy their expansion in an airtight container lined with parchment paper in the cooker... Time in the recipe card less according to the pattice mixture, make sure submerge... On aloo tikki cooked in a pan as it cools, so switch off accordingly in it chili. Are basic, devoid of spices or coriander leaves be scaled to make all chutneys... 2 days in advance and keep the onions, sprinkle 1 to 2 tablespoons of finely chopped onions finely... Made ragda in to a traditional homestyle curry, pressure cook the peas are done and pattice the. Tries them fennel seeds, bay leaf and hing powder is our star ingredient and is referred. Over the onions, sprinkle 1 to 2 days in advance and stored weeks! That tries them turning the patties before adding it to the Instant pot, seal pressure! 25 minutes patties, heat oil on a few pinches of the ground spices roasted cumin,. Cook and cool completely on it & # x27 ; ve tried ragda patties a. It aside for 10 to 12 minutes or more until the consistency thickens brown! Can also add 1 potato, tsp turmeric and tsp salt, chilies...