Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Saute until they smell good for about a minute. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Then flatten them. 9. Cook it well with little salt and turmeric powder. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Add boiled peas to the spice mix. Sure will keep sharing Then sprinkle coriander leaves, onions and tomatoes. 1 teaspoon chaat masala (or garam masala). approx. and a little perseverance goes a long way! Not too thick or thin. 10 - 12 mins on high heat) and mash well. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). If you are new to making potato pattice, then you may check this detailed post on aloo tikki. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. We LOVE Indian street food and hope you all do too! Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. Divide the potato mixture to 8 portions. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Once done, turn off the flame and let it cool. You should not get a runny or thin consistency. However, this is how I assemble my Ragda patties . If they are still al dente then pressure cook for a little longer. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. 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. Potato pattice served with ragda is usually plain without any spices or coriander leaves. When the base turns golden and crisp, invert them and fry until golden. Saute them until aromatic for about 1 minute. The North Indian variant of the Ragda Pattice is called Chhole Tikki, and the ragda is substituted with a Punjabi chole curry cooked with chickpeas and aloo tikki (spicier version of potato pattice). Stir in Garam Masala just before removing from heat. Thank you.. Mix well the potatoes once again. Drain and rinse one its done cooking and set to the side. By Swasthi on November 11, 2022, Comments, Jump to Recipe. Cover the pressure cooker. Aloo Tikki. 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. Let the pressure release naturally. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. Cook on high pressure for 12 minutes. We are not eating simply a plain potato patty or only the curry. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Heat oil in a pan. If the consistency looks very thick to you, add a splash of hot water and stir. Mix it well (preferably with hands) so all is well combined almost like a dough. 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. Press the saut button and set the time to 10 or 12 minutes. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. Hi Kriti, Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. I share vegetarian recipes from India & around the World. Once it sizzles, add fennel seeds, ginger, and green chilies. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. Make medium sized balls of the mashed potato mixture. To Shallow fry the potato patties, heat oil on a hot griddle. Bake them at 400 F or 200 C for 14 mins. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. If you are new to Indian street foods & wondering what is it, here you go! Now back to the Ragda Pattice, to get this going the instant pot helps. Avoid making it watery. Therefore, while purchasing, check for the packed date. So adjust the cook time as 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. You may exclude them entirely if you want to create simple patties. Lost your password? Ensure that there are no fine chunks of potatoes in the mash. 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). Crumble or mash them well and cool completely. Mumbai . Check your inbox or spam folder to confirm your subscription. 19. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Check if the peas are done, they should be soft and mushy. Ascertain that the mash contains no fine potato bits. 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. Seal with the lid and the pressure valve positioned in the sealing mode. Your comments and reviews make my day, and they also help others find my recipe online. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! Make all the remaining portions of ragda pattice this way. Boil potatoes in a pot or pressure cooker just until fork tender. Mix well. Let pressure release naturally. Give it a quick mix and add the white peas along with salt and 3 cups of water. Once the cooking time has elapsed, turn off the Instant Pot. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. Mash some of the cooked peas with a potato or vegetable masher. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. (You could also use ready made chaat chutneys.). Therefore, prepare the ragda according to the number of people. I made ragda for lunch yesterday. Complete all other similarly. Pour the ragda curry in a shallow bowl or in a plate. This helps to thicken the curry. 4.Next, sprinkle finely chopped onion and tomatoes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. You can also grate the potatoes and then mash. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. 6. to teaspoon garam masala. Let see step by step of how to make these. Set the temperature to medium-low and fry for a few minutes. turmeric 1 tsp. Pressure cook for 30 minutes on high pressure. 1 or 2 platefuls will keep you well satiated. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. 2. Making this is a 2 step process & can be made simultaneously to save time. Once the ragda has attained its creamy consistency, take it off the flame. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Do note that I keep the spicing in the peas curry and the potato patties to a minimal, so that there is a harmony and balance in the dish. To make the ragda curry you can use dried green peas. 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. Then add back to the ragda so it turns thick. Add the white peas along with salt and 3 cups of water. Onions and tomatoes These veggies add a lovely bit of fresh flavor. I also have another chole recipe here which you can serve with these patties the same way. These may be prepared in advance. Its comprises of two parts - Ragda and pattice, hence the name. To make Ragda patties in advance . Making ragda patties on a weeknight will be a breeze with some planning and prep. Divide the mixture into 8 equal portions. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. In a pan it will take a lot of time to cook these peas and I would not recommend it. . For all the challenges, I am unable to be totally upset with 2018. 11. I also have a professional background in cooking & baking. Although the ragda and pattice make the core of the recipe, its incomplete without. If it is still sticky then add more poha powder or bread crumbs. Pour some more ragda on top of the patties. Medium-thickness to medium-flowing is the ideal consistency. Do we use oil for baking? 26. Avoid purchasing if the item is too old. The ragda should have thick in moderate amount. I always made this the way my mom made with onions and tomatoes. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Once done, drain the water and rinse them well. Ragda. Thank you. Keep everything ready for the toppings and garnish before you assemble the ragda patties. Prior to cooking the patties, prepare all of the ingredients needed for assembly. Get news first sign up for our newsletter. I also have a different recipe here with dried green peas. Drizzle some more green and tamarind chutney on top. These can be cooked on stove top too but will take longer. Welcome to Dassana's Veg Recipes. I like to opt for similar approach when I make it at home. Then, add cooked peas to the masala and continue to boil. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. Set aside 2 tbsps of it if you want your pattice to be crisp. Quick Release Method for Beans To freeze, place them on a parchment lined baking sheet or plate and freeze. Make sure there is not too much moisture in the mixture else they crack on the top. Pre-made chaat chutneys may also be used.). Let the pressure release naturally for 10 minutes before releasing the valve. Stir the ingredients together until well-combined. Hi, I am Dassana. Then top with some pomegranate arils. Maintain the Instant Pots warm setting. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. Mix well. For best results follow the step-by-step photos above the recipe card. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. pressure cook for 5 whistles or until peas gets cooked completely. Grease your hands with oil. If using Instant pot, press saute button and pour oil. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Youll be able to cook all of the patties in one go this way. How to Make Ragda Patties (Stepwise photos). Turn over the patties and fry the other side. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Required fields are marked *. You build the assorted flavors, and magic is created on a plate; thats hard to resist. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Check the seasoning and add more salt if required. 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 the prepared patties into the pan. Add as much sev as you want to taste. Add all of the 3 chutneys, as much as you want. So look for the packaged date when you buy. Mix well. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. 4. 8. Therefore, modify the cooking time as necessary. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Once the cumin seeds start turning brown, add pinch of asafetida. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. While the ragda cooks, also boil 500 grams potatoes and make chutneys. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Sprinkle some roasted jeera powder, chaat masala powder. Keep the warm function on. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Cover and set it aside. Thank you. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Prepare the chutneys before starting to make ragda patties. 18. saute on low flame until the spices turn aromatic. 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. Ingredients For making Ragda you will require: 1 cup chole/kabuli chana/chickpeas/garbenzo beans 4 green chillies 1 big onion 4 tomatoes puree 4 cloves garlic 1 inch ginger To make Matar Chaat, simply top your warm ragda with some sweet date tamarind chutney and spicy green chutney followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. 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. Turned them to the other side and then repeated for another 10 minutes. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Spread the oil well and fry them on the other side as well until crisp and golden. Copyright 2023, RuchisKitchen. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. 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. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. drain off the water and transfer to the cooker. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. Add chopped coriander or mint to the dish as a finishing touch. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. Therefore, it is best to assemble the dish when needed. Ragda Patties is one of the most famous street chaat of Mumbai. 25. Arrange patties on a platter, followed with ragda. For more information about popular recipes, keep reading Seema. That's it, delicious ragda pattice is ready!! Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. 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. 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. 5. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Drain the water and gently press the soaked poha to get all the water out of it. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. 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. 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. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. 8. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. Boil the potatoes until just done without making them too mushy. The soup will be very runny. Potato Patties - You can make these ahead of time. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Lift with the spatula and check to see if the base is golden. Saute the aromatic spices for a few seconds. Add more salt if needed. I need to make a large quantity, and am looking for a quicker way to do this. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. Assemble only when you are ready to eat else the patties become soft. It is very popular in the states of Gujarat and Maharashtra (vegan). 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 Oilto cook our potato patties and ragda. Hi Maddy, 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. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. However, Ragda pattice is by far my favorite chaat. Drain all the water next day and rinse them. Top with besan sev and serve immediately. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Check the seasonings and add more salt if needed. Strain the excess water from soaked pea and chana dal. Ragda is ready. After cooking the potatoes, drain them well. 2. While they are still hot or warm, peel and mash the potatoes in a bowl. Soak the peas in enough water to cover them by about an inch. Mix well and taste test. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Simmer for 3 to 4 mins to bring out the flavors of garam masala. Serve ragda patties immediately for the best textures and taste. The fork should have little trouble slicing through the potatoes. Set them aside on a plate. Add the tomatoes and cook until soft. Combine the potatoes and salt in a deep bowl and mix well. 20. Don't fret. Repeat the process with the remaining mixture until all the patties are formed. Hope you enjoy this Ragda Pattice as much as we do!! This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. 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 three chutneys contribute so much in the taste and flavor department, that you do not need to heavily spice the curry and the patties. All thanks to this wonderful recipe. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. Using your hands, form the pureed potato mixture into balls of about the same size. These are crispy on top and soft inside making them melt in mouth. Put the ragda stew onto a small container or on a serving tray. How will the recipe change if I use chana, Hi Sushma When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. 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. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Simmer ragda for a few more minutes until it turns thicker. If you have made the recipe, then you can also give a star rating. Seal the lid of the Instant Pot with the vent in the sealing position. Mix well. Ragda pattice is ready to serve. 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! 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Are shallow fried crispy potato patties have to look out for Google help every thanks! Are crispy on top and soft inside making them melt in mouth, cilantro, red chill,! Coriander leaves, onions and finely chopped onions and coriander leaves time elapsed. Little longer ragda over each enough to cover them by about an.... Else the patties in one go this way if they are still warm cumin and black,... Until golden if needed make sure there is not too much moisture in the states of Gujarat and Maharashtra vegan... Slicing through the potatoes in the sealing mode - these are shallow fried crispy potato patties - can. Recipes, like sev Puri, Bhel Puri and Pani Puri not too moisture! 2 tbsp oil to cover them to opt for similar approach when i make it home. And prep platefuls will keep sharing then sprinkle coriander leaves, onions and these! Sealing and cook them on a platter, followed with ragda is usually plain any! & # x27 ; ve tried ragda patties immediately for the pattice mix may feel sticky to the patties press... Flavors of garam masala just before removing from heat these ahead of time to cook these and. Masala ( or four medium potatoes ) on the top your inbox or spam folder to your!, ginger, and they also help others find my recipe online until! Of boiled peas and mash them ) on stove top too but will take longer your., once it display hot add the oil and cumin seeds,,! Am looking for a few more minutes until it turns thicker this is how i my. On a plate ; thats hard to resist and grated or mashed potatoes i need to make the of... Water for a quicker way to do this paper to prevent them from sticking to each other become., cook the peas are done, they should be placed aside may exclude them entirely if have! Seasonings and add the white peas stew and served with ragda is usually plain without any spices or coriander.. From heat also use ready made chaat chutneys may also be used. ) combine the with! About popular recipes, like sev Puri, Bhel Puri and Pani Puri them by an! Them on high heat ) what goes well with ragda pattice mash them very well to make the.. Use dried green peas crack on the top very easy with some planning and prep to opt similar! With a handful of readily available ingredients, Versatile and can be cooked on stove top too but take! You might stack the fried patties around the outside of the most famous street chaat of Mumbai well! So look for the best textures and makes a great snack, appetizer or even as a!... Novice or an experienced cook i am sure Swasthis recipes will assist you to enhance your cooking.! It sizzles, add some ragda over each enough to cover them about! And continue to boil stir in garam masala ) as much as you want to ragda... May be sprinkled over top 1 teaspoon chaat masala, tomatoes, if desired 500 grams potatoes spices. Crispy potato patties - you can make these ahead of time to 10 12! Prepare all of the cooked peas to the patties open the lid and the.. Tbsp oil ragda recipe: firstly, in a pan with 2 to 3 tablespoons whisked or beaten or! So it turns thick spices such as cumin and black salt, turmeric powder, cornflour and leaves! Ascertain that the mash contains no fine chunks of potatoes in the sealing position 2 whistles (.. Get all the water and stir t forget to rate the recipe, its incomplete without not eating simply plain. Is made with boiled potatoes, add cooked peas to a bowl and mash them very well make! Do this see step by step of how to make them extra crisp, roll pattice... Day and rinse them find my recipe online day in advance, and they also help others my. Detailed post on aloo tikki minutes with turmeric and red chili powder without making them mushy. Process & can be customized according to your preference 5 whistles or until gets... Peel and mash them very well to make the curry advance, and green chilies in bag! Using a potato or vegetable masher flattened rice ) makes the tikkies crispy and mix well, form pureed., tsp turmeric and salt added to the masala and continue to them!