Let see step by step of how to make these. Keep the potato patties on the hot oil in the tava for frying. So glad it turned out good. Defrost and reheat until really hot and bubbling. Flatten and make 8 patties. So make sure you submerge the peas with several inches of water to allow room for their expansion. 4. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. Peel the potatoes while still hot or warm. 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. Next, whisk hung curd with a whisker and add into the masala. Hi, I have been referring to your website only most of the times and love all your recipes. Mash them well and cool completely. 8. I like really soft ragda (well cooked) so I cook for 30 mins. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. Close the lid and push the bean pre-set. Medium-thickness to medium-flowing is the ideal consistency. While Ragda Pattice may seem scary to prepare, it is really rather simple with enough preparation. 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. Delicious and healthy Matar Chaat is ready!! Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. You may serve ragda patties with yogurt. welcome and happy cooking. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Thoroughly soak and boil the peas to a thick consistency. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Add the ground spices turmeric powder, red chilli powder and salt. We thank you for your understanding and patience. Hello Swasthi Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Drizzle some more green and tamarind chutney on top. Happy to know your family liked it! Add the tomatoes and cook until soft. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Serve the ragda patties as soon as theyre finished being prepared. Drain all the water next day and rinse them. Turn them the other side and continue until golden. Just thaw, dab off access water if any and shallow fry or air fry. Check the seasonings and add more salt if needed. Then grab small handfuls of the mixture and make flat balls out of them. Bake them at 400 F or 200 C for 14 mins. 2. Keep aside. Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. Cook for another 2-3 minutes at a low flame. 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. Mix well. Thank you. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Instagram, By Dassana AmitLast Updated: June 23, 2021, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.84 from 25 votes 63 Comments. Lets just dive into the joyous preparation. Divide into 12 equal portion. Keep the onions & cilantro in a separate container for future use. Once done, drain the water and rinse them well. 6. Mash the boiled potatoes (preferably when hot as it easy). Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Pressure cook for 30 minutes on high pressure. I mean, who would not love a fresh plate assembled of ragda pattice? Place the prepared patties into the pan. Once thick, add coriander leaves and switch off the flame. Divide the mixture into 8 equal portions. Reduce flame and cook on . 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. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Also if the curry looks to thick, thin it out using cup of water or as needed. This post may contain affiliate links. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. These are crispy on top and soft inside making them melt in mouth. 15. to teaspoon garam masala. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. Stir in Garam Masala just before removing from heat. Mix well. and a little perseverance goes a long way! Pattice The patties are made with a combination of potato, poha, and a few basic spices. 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. They should be made into patties by flattening them out. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. Add the white peas along with salt and 3 cups of water. We've updated our prices to Euro for your shopping convenience. Making ragda patties on a weeknight will be a breeze with some planning and prep. dry roast these ingredients. The pressure cooker timings mentioned in the post works best for me. Add the soaked white peas to the steel insert of 6 quart Instant pot. Also add the 1 tablespoon of oil. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Vary the quantity of chutney while topping according to your preferences. Sort through the white dried peas or matar to remove all the pebbles and gritty things. I also have a different recipe here with dried green peas. Avoid making it watery. Lastly add hing. They are more readily mashed when they are chilled. Whether it be the Mumbai famous Pav-bhaji or Delhis popular street food Matar kulcha, Ram ladoo, or Aloo Tikki, we love them all, andthe new one to join the list is Ragda pattice. saute well. While the Ragda is cooking you can make your patties. I like to opt for similar approach when I make it at home. Serve hot patties with the peas ragda and green chutney. By Swasthi on November 11, 2022, Comments, Jump to Recipe. Don't fret. Make medium sized balls of the mashed potato mixture. These can be added as per your preference. Drain the water and gently press the soaked poha to get all the water out of it. 8. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. Pressure cook on a medium heat for 6 whistles. Few Tips. Absolutely! Also add 1 tablespoon oil. 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. Thaw and heat until complete hot and bubbly. Thank you. 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. Add as much sev as you want to taste. Place the patties without over crowding. and a teaspoon of tamarind paste. You can also freeze these for longer use. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. But you can also use the traditional Indian cooker. (Depending on the quality of the white peas the time may vary). Lost your password? For more information about popular recipes, keep reading Seema. Add the potato patties in the hot oil in the tava for pan-frying. If you have made the recipe, then you can also give a star rating. Step 6 Plating Ragda Patties. Allow the ragda to simmer for 2-3 minutes over medium flame. 20) Divide the mixture into 6 equal portions and shape into a patty. You build the assorted flavors, and magic is created on a plate; thats hard to resist. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. Ragda Pattice. That's it, delicious ragda pattice is ready!! Drain the water completely. Top with all the 3 chutneys as much as you want. 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. Mash some of the cooked peas with a potato or vegetable masher. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. While the ragda cooks, also boil 500 grams potatoes and make chutneys. Your comments and reviews make my day, and they also help others find my recipe online. Prior to cooking the patties, prepare all of the ingredients needed for assembly. Mix it well (preferably with hands) so all is well combined almost like a dough. 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. Take a small portion of the potato mixture and shape it into a tikki. 7. The poha should feel moist and not wet before your add it to the pattice mixture. Top with besan sev and serve immediately. Add oil to the pan. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Mix well. 20. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Mumbai Chowk 860 Indian Coffee & Tea Seafood $$ "normal is pretty spicy Veg Kofta - kofta balls were not great, gravy has lots of turmeric Gobi Manchurian - pass, not good Ragda Pattice - good" more Outdoor seating Add. After the pressure has elapsed, check the peas for doneness. Salt plus red chili powder may also be added to the mix. Take a look at the bottom of the spoon to see whether its golden brown. After 30 minutes the pressure cooker will beep. I do hoever want to get past the hump and look forward to good things in 2019. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. Bring to boil, lower heat and Simmer for 8 minutes more. drain off the water and transfer to the cooker. You will need exact same ingredients except the pattice. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Hope you enjoy this Ragda Pattice as much as we do!! 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. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. 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 Please read my. Select the PRESSURE COOK OR MANUAL mode. Combine the safed vatana, garam masala, turmeric powder, coriander-cumin seeds powder, chilli powder, coriander and salt in a deep bowl and mix well using your hands until it forms a lumpy mixture. 25. Ragda pattice is one of Indias famous street food, and growing up, we often ate Ragda chaat at our local vendor (chaat wala), who would assemble the ragda right in front of us and serve it, and we loved every bit of it. Stir in the chopped coriander leaves and keep the ragda aside. Boil all of these with water until soft. I made the chutney the same time, by placing the bowl in the Instant pot. To fix this, add a teaspoon of cornstarch and remix it. We are not eating simply a plain potato patty or only the curry. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Crispy on the outside, tender on the inside fried potato patties are set on a plate with homemade ragda which is a savory curry made from dried peas and spices. Lift with the spatula and check to see if the base is golden. Here I have used a Instant pot. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Thank you. Of course, this recipe of Ragda Pattice has to be the one! Ragda Pattice does not store well once assembled. Add cooked peas, tamarind extract and jaggery. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Combine the potatoes and salt in a deep bowl and mix well. red chilli powder 1 2 tsp. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. (I used the store bought ready made one). Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Here are some of my tips on how tp prep and store. Heat a large non-stick griddle and spread half of the oil on it. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. Turned them to the other side and then repeated for another 10 minutes. The potatoes can be cooked in a pan or in a stovetop pressure cooker. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Mix all of them and taste test. 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. We moderate comments and it takes 24 to 48 hours for the comments to appear. Add the onion and fry for 7-8 minutes or until they soften. Starchy legumes are a rich source of minerals, vitamin- B, and protein. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. Thanks for all your recipes. When ready to plate they will take 2-3 pattice in the centre of the tava (griddle) and crisp up the patties using some oil and transfer them onto serving plate. Put Instant pot on saute mode and heat up oil. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Sometimes you may find that some peas are thoroughly cooked and some are not. We noticed you're visiting from France. To make the ragda curry you can use dried green peas. You may skip them to make plain patties. Once the cumin seeds start turning brown, add pinch of asafetida. However, this is how I assemble my Ragda patties . Remember to soak the dried white peas for 8 to 9 hours. Press down a pea to check, it should be soft and get mashed easily. Ragda is ready. 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. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Take one portion, apply some oil to your palms and flatten them to shape into round patties. 4.Next, sprinkle finely chopped onion and tomatoes. I used little tomato paste in my ragda. Sharma Chaat Bhandar. I prefer making them in my Instant Pot. Recommend a restaurant with good Ragda pattice. Before arranging the ragda patties, prepare all of the garnishes and toppings. Adding curd is optional and can be skipped. Quick Release Method for Beans 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). If using Instant pot, press pressure cook button and set the timer to 11 minutes. I love to make this recipe for potlucks and parties and its always loved!! If it is sticky then add more bread crumbs or poha powder. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. 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). Fry on medium heat. Hi Rhea Adding curd is optional. Soaking for the ultimate soft ragda Dried white peas/ safed matar are soaked overnight or for at least 6- 8 hours to attain the smoothest texture. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. Hi, I am Dassana. Your measurements and tips helps me alott while cooking. Serve immediately. Thank you! Preferable refrigerate for at least an hour. Then, add cooked peas to the masala and continue to boil. 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. I used my IP and made the imli chutney too. Mix and mash well. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. You may want to check it here masala puri, This sounds yummy ! Facebook Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! 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. Check the seasoning and add more salt if required. Fry the potato patties in the heated oil in the tava. The fork should pass easily through the potatoes. Take a tennis ball size of a mix in your hand. Simmer, and add more water if . 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. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. In a pressure cooker, cook the soaked pea and chana dal for 10 min. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Cook it well with little salt and turmeric powder. Thank you keep writing. Set aside 2 tbsps of it if you want your pattice to be crisp. In a pan it will take a lot of time to cook these peas and I would not recommend it. All thanks to this wonderful recipe. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. Let the pressure release naturally for 10 minutes before releasing the valve. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. Press the saut switch and set the time to 10 or 12 minutes. The mixture must be non-sticky. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. Top with some sev or as much you want. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. Yes, you can bake the pattice or even shallow fry them. Drain and rinse one its done cooking and set to the side. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. When the pressure releases, open the lid. During this while, the peas also double in size. Get news first sign up for our newsletter. Soak them in clean water for 6-8 hours or overnight. But if you dont have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). 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. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. Delve into this awesomely delicious recipe at lunch, dinner, or even in the mid-afternoon when your taste buds crave a sweet, spicy, and savory dish that promises a burst of flavors and textures in every morsel. 14. Add potato patties to the pan, do not overcrowd the pan. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. . Making ragda. 17. Repeat after turning them to the other side. Appreciate any suggestions. If you like a bite to your peas cook for 20 mins. Set the Instant Pot to Saute Mode and add all of the ingredients. It has veggies, beans, and condiments! Rinse well and put in the Instant Pot with 4 cups of water. Drain all the water next day and rinse them. Making Ragda in stove-top pressure cooker. Plus is vegan and gluten-free! Rinse the peas under tap water. Ragda Patties is a very filling dish. 22. Ragda is best served hot or warm, but never cold. Now add the chopped onipn, ginger and garlic and saute well. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Make sure there is not too much moisture in the mixture else they crack on the top. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. This curry has a tendency to thicken, so adjust consistency before serving. Hi Kriti, Seal with the lid with the pressure valve positioned in the sealing mode. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. If required, add extra salt to the spices before serving. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Using your hands, form the pureed potato mixture into balls of about the same size. Alternative quantities provided in the recipe card are for 1x only, original recipe. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder For the quantities, check my tamarind chutney post. 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. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. 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! After cooking the potatoes, drain them well. Add more salt if needed. Your email address will not be published. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Although it tastes best when prepared fresh, you may easily make it in an Instant Pot if you soak the peas while preparing the other components. Mix well. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . If you've tried Ragda Patties Recipe then don't forget to rate the recipe! Pressure cook the peas for 10 more minutes if they are half cooked and not softened. They turn out great. However it may vary depending on the size & model of your cooker. Pour some more ragda on top of the patties. Then saute ginger, garlic and chilies for a minute. I always made this the way my mom made with onions and tomatoes. Grease your hands with oil. Flip when the bottom side is golden brown. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. 6. * Percent Daily Values are based on a 2000 calorie diet. Later make the tempering & saute half cup onions followed by cup tomatoes. Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. It is typically served with various chutneys, then topped with papadi and sev . It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Thanks Mohana, Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Transfer the warm ragda to a clean plate or bowl. Add cumin seeds, bay leaf and hing powder. Mix all the ingredients very well. 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! Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Just thaw overnight or in microwave and use. 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. 1. Curd may or may not be added to the dish. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. Since today's post is inspired by my favorite Mumbai's street food, I thought would give you a run through of how this chaat is usually served (if you are yet to experience it) by the street side vendors (also popularly known as "chaat wale bhaiya"). Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. We hope you enjoy making this dish with our comprehensive recipe. Roll the mix into a ball and then gently flatten the mixture. Step 5 Whisk curd and add into pan. Give it a quick mix and add the white peas along with salt and 3 cups of water. Mix well and check for seasoning and adjust as per liking. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. Fennel seed powder - 1/2 tea spoon. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Keep everything ready for the topping and garnish before you assemble the ragda patties. When the oil becomes hot, place the patties and fry them on a medium high flame. Give it a good stir and close the lid. Also add chopped onions and coriander leaves over the top. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Avoid buying if they are too old. 6. After that add cup of chopped onions and saute them until they become beautiful golden brown. 2. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. You will see some of the skins loosen you may discard them. Place the pan-fried patties on kitchen paper towels or in a mesh strainer. Set it aside. Cover the pressure cooker. They should be soft cooked & not al dente. The recipe can be scaled to make a small or big batch. 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.