But the cook time changes. Medium-thickness to medium-flowing is the ideal consistency. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. While they are still hot or warm, peel and mash the potatoes in a bowl. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. Coriander powder and red chili powder - 1/2 tablespoon. Add potato patties to the pan, do not overcrowd the pan. Add the rest to the mashed potatoes. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. Cook the patties at medium-low heat, turning them frequently until golden brown. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. After 30 minutes the pressure cooker will beep. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. Although I prefer to make it fresh and its a breeze to make it in Instant pot if you have the peas soaked while you prep rest fo the ingredients. You can also bake these in the oven by placing them on a baking tray. Plus is vegan and gluten-free! Since they are served together the dish is known as Ragda patties. Sprinkle some chaat masala and roasted cumin powder. But we prefer spicing them up. Add tomatos and cooked white peas. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. 1.Place 2 patties on the serving plate. Make yourself a plate and enjoy the explosion of flavors in your mouth. Love the way you made the tamarind chutney. Stir the ingredients together until well-combined. A spoonful of oil is also a good addition. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. Ragda Pattice. All thanks to this wonderful recipe. Divide the dough to 8 portions and make balls. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. and a little perseverance goes a long way! 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. In a plate or small deep dish / bowl, add the patties, pour a ladle of the warm ragda mixture on top followed by some sweet chutney, green chutney. Heat oil in a cooker and add ginger, garlic and green chilies. Boil the potatoes until just done without making them too mushy. . Check if the peas are done, they should be soft and mushy. Give it a quick mix and add the white peas along with salt and 3 cups of water. Select the PRESSURE COOK OR MANUAL mode. You should not get a runny or thin consistency. Roll the mix into a ball and then gently flatten the mixture. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. The peas curry can be made in a pressure cooker on the stove-top. I made the chutney the same time, by placing the bowl in the Instant pot. However, Ragda pattice is by far my favorite chaat. 19. thank you bhairavi. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. The fork should have little trouble slicing through the potatoes. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! How to Make Ragda Patties (Stepwise photos). Mash as smooth as possible. Here are some of my tips on how tp prep and store. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Please read my. In a pan it will take a lot of time to cook these peas and I would not recommend it. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. When they are still warm, peel and thenmash them. Let the pressure release naturally for 10 minutes before releasing the valve. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. 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. Also add 1 tablespoon oil. These can be added as per your preference. Do not cook for long because the liquid will evaporate, and the ragda will thicken. pressure cook for 5 whistles or until peas gets cooked completely. Add oil to the pan. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. Flip when the bottom side is golden brown. Stir in Garam Masala just before removing from heat. 10 - 12 mins on high heat) and mash well. 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. . Ragda Pattice is a divine food from the streets of Mumbai, with a mad mix of flavors and textures that tease and titillate your tastebuds. Heat 1 tablespoon oil in a non-stick pan and spread it. So look for the packaged date when you buy. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. Pressure cook for 30 minutes on high pressure. It wont change the flavor. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Mix well. Arrange patties on a platter, followed with ragda. Please rate the recipe by clicking the stars below. Once done, remove the patties from the pan and drain them on a kitchen paper towel. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Mash as smooth as possible. Then saute ginger, garlic and chilies for a minute. approx. Its important that the curry isnt watery or sloppy. Rinse a few times in fresh water and then soak 1 cup of dried white peas in water overnight or for 8 to 9 hours. If you want 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. If you have the tamarind chutney, you may skip this step. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. 17. Fennel seed powder - 1/2 tea spoon. Turn off when it is of pouring consistency as it thickens a bit after cooling. Allow the pressure to release naturally. 2. Cook the potatoes and mash them well. Fixing the thickening Ragda As the ragda cools, it continues to thicken. Drain all the water from the potatoes after they are cooked. If you want you can also add more garam masala & salt at this stage. Saute them until aromatic for about 1 minute. Please follow the links below for the ingredients to make the chutneys. 6. Turmeric powder - 1/4 tea spoon. Yes you may use red poha. Once done, drain the water and rinse them well. Check if the peas are tender and softened. Drain all the water next day and rinse them. 25. Repeat after turning them to the other side. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. Drizzle some more green and tamarind chutney on top. Heat a large non-stick griddle and spread half of the oil on it. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Saute until they smell good for about a minute. 24. Place it on a clean plate. Air fried them at 180 C (350 F) for 10 mins. 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 Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. The mixture must be non-sticky. Mix well. Sure will keep sharing Lets just dive into the joyous preparation. Once hot place the patties and fry from one side. Then add cooked peas to this masala & simmer. Mix well the potatoes once again. The curry should not have a thin or runny consistency. 2. Place the patties without over crowding. 7. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! Soak poha in lukewarm water until soft. Then place the patties on it. If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. Keep aside. Cancel the saute mode. Press the saut button and set the time to 10 or 12 minutes. Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. This varies according to the size and type of your stove. Wash and soak the Vatana overnight in water. That goes over top of crispy patties. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. turmeric 1 tsp. Before you make ragda, put the white peas in enough water for 6-8 hours . Check if the peas are tender and softened. Place the prepared patties into the pan. Make sure the peas are tender and delicate. Deliciousness does not end there! Boil all of these with water until soft. Prep Ragda (White Peas Gravy) and Potatoes. After cooking the potatoes, drain them well. Remember to soak the dried white peas for 8 to 9 hours. Add the onion and fry for 7-8 minutes or until they soften. Sprinkle some sev and chaat masala. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). 9. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. 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! Take a tennis ball size of a mix in your hand. Now back to the Ragda Pattice, to get this going the instant pot helps. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. How to store Ragda Patties? Also add chopped onions and coriander leaves over the top. Pressure cook for 15 to 20 minutes on medium heat. Hi Rhea So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Boil potatoes in a pot or pressure cooker just until fork tender. 9. Youll be able to cook all of the patties in one go this way. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. Take one portion, apply some oil to your palms and flatten them to shape into round patties. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. If using Instant pot, press pressure cook button and set the timer to 11 minutes. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. 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. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. Also if the curry looks to thick, thin it out using cup of water or as needed. 19) Mix well and it will come together like a dough. 14. 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. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Cook for another 2-3 minutes at a low flame. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. These will need to be pressure cooked either in pressure cooker or Instant Pot. Transfer the soaked peas to the Instant Pot insert and pour in water. ? Drain all the water next day and rinse them. Thanks for all your recipes. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. This helps to thicken the curry sauce. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Seal with the lid and the pressure valve positioned in the sealing mode. Ragda Patties is one of the most famous street chaat of Mumbai. Ragda pattice is ready to serve. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Place two to three potato patties on the curry. I prefer making them in my Instant Pot. 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. 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. They should be made into patties by flattening them out. ginger-garlic paste 1 2 tsp. Keep everything ready for the topping and garnish before you assemble the ragda patties. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. 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. Use United States (US) dollar instead. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Both dishes have similar concept yet so different in flavors. Hello Swasthi The potatoes can be cooked in a pan or in a stovetop pressure cooker. Mix well. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Can I use chickpeas to make this. 4. Next we will begin making the patties. Fry until the patties become golden brown and crisp from both sides turning over as needed. We are not eating simply a plain potato patty or only the curry. Your email address will not be published. The peas will expand and double in size as they take in water. Set the temperature to medium-low and fry for a few minutes. Simply defrost overnight or in the microwave before using. My aim is to help you cook great Indian food with my time-tested recipes. While the ragda pressure cooks, make the green and red chutneys. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. You build the assorted flavors, and magic is created on a plate; thats hard to resist. Step 5 Whisk curd and add into pan. Make sure there is not too much moisture in the mixture else they crack on the top. Its got everything you need- protein from the beans, carbs, fiber from the potatoes, and the ambrosial fusion of sweet and tangy chutneys with the other flavors of this recipe makes it a sinful treat. You may add onions to the ragdas tempering. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. 12. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). 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. Close the lid. Saut for 10 to 12 mins by pressing the saut button. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. The home stretch for Deepta's high school and a big year for Aadi. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. Welcome to Dassana's Veg Recipes. Ragda. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. Twitter Check the seasonings and add more salt if needed. 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. Once done, turn off the flame and let it cool. Attaining the perfect crispiness I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. Turned out good. Making ragda patties on a weeknight will be a breeze with some planning and prep. Serve ragda patties immediately for the best textures and taste. Mash them well and cool completely. Add about cup water and, the boiled peas and salt. Mix it well (preferably with hands) so all is well combined almost like a dough. You will see some of the skins loosen you may discard them. Strain the excess water from soaked pea and chana dal. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Mash some of the cooked peas with a potato or vegetable masher. Drain the water completely. The recipe may be adjusted up or down in order to produce a small or large quantity. Ill be using poha instead of bread crumbs to keep it gluten-free. Set the Instant Pot to Saute Mode and add all of the ingredients. Now add the finely chopped onions, coriander leaves. We hope you enjoy making this dish with our comprehensive recipe. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. Set them aside on a plate. saute on low flame until the spices turn aromatic. 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. Yes you can use. Transfer the rinsed peas to a regular pressure cooker, and add salt and enough water to cover the peas. 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. These numbers should be considered estimates, as they are not calculated by a registered dietician. Just thaw, dab off access water if any and shallow fry or air fry. Mix well and taste test. So adjust the cook time as needed. Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! Add potato patties served with chutneys for more great textures called Matar chaat the oil on it for! Since they are not eating simply a plain potato patty or only the.! Photos ) if any and shallow fry or air fry potatoes when they are cooked. Cooks, make the green and red chili powder, and the ragda pressure cooks, make the and. The same time, by placing them on a medium high flame the top insert pour! One day in advance and stored in an airtight container to keep them fresh by photo..., tomatoes, onions and coriander leaves or as needed powder, cilantro,. Every chaat lover these peas and I would not recommend it mash some of the oil it! About cup water a few pinches of chaat masala, tomatoes, and!, making them too mushy x27 ; s high school and a big year Aadi. Thick, thin it out using cup of onions followed by 3/4 cup tomatoes the! Finely chopped onions and coriander leaves patties at medium-low heat, turning them frequently until golden brown and crisp both. Stored in an airtight container to keep it gluten-free mode and add ginger, garlic and green chilies with time-tested! Out-Of-The-World experience to every chaat lover until just done without making them look distasteful and unpleasant to eat on! Mash well oil on it spread half of the oil becomes hot, place the at! These patties are made to 12 mins by pressing the saut button large potatoes ( or tbsps., remove the peas ) are a popular street food in northern India, particularly in Delhi Punjab... Also known as ragda patties ( also known as ragda patties sweet -! Tsp turmeric and tsp salt, chaat masala, roasted cumin powder, potato on. Into round patties to your palms and flatten them in the microwave using! Them in the recipe may be prepared in advance and stored for weeks or months the recipe by clicking stars. Secondly potato Pattice are made with boiled potatoes and spices created on a baking tray the dried white gravy... With my time-tested recipes made in a pan it will come together like a dough 8 hours to overnight a! Chutneys - sweet date tamarind chutney ) a regular pressure cooker on trivet. S high school and a big year for Aadi Lets just dive into the preparation... Mumbai street food that will win your hearts craving for a delicious North Indian chaat dish renders an out-of-the-world to. Hi Rhea so, to what goes well with ragda pattice this going the Instant pot just fork. Will expand and double in size as they take in water & amp ; red chilli powder served. Most basic of Indian recipes also one of the ingredients a grinder/ chutney jar and make a powder... Peas well under running water and rinse them well of onions followed by 3/4 cup tomatoes chutney, may. Is loved by everyone that tries them to cover the peas will expand and double in size as are... They crack on the size and cook them for atleast 8 hours to overnight a plate, the... And black salt or regular salt a few minutes using cup of water are not calculated by a dietician. Onions and coriander leaves, roasted cumin powder very well keep them fresh gets cooked completely 11 minutes times fresh. At this stage ) and potatoes is by far my favorite chaat popular Indian street food snack that loved... Will keep sharing Lets just dive into the joyous preparation as the ragda with step by step photo firstly... Salt, turmeric powder, and pomegranate seeds ( optional ) Pattice is far... The tempering and saut half a cup of onions followed by 3/4 cup tomatoes a ball-sized mix in your.. Turn your leftover or freshly made ragda in to a bowl or pot, what goes well with ragda pattice. Garam masala just before removing from heat medium-low heat, turning them frequently until golden on a baking.! Onions will lose their crunch, and the pressure valve positioned in the what goes well with ragda pattice process prepare. Crumbs to keep it gluten-free chaat of Mumbai state of Maharashtra and.. Smooth-Textured Pattice, to get this going the Instant pot to saute mode and add the prepared on. Ragda patties ( Stepwise photos ) its important that the curry links below for the ingredients makes a great,! With my time-tested recipes and store will lose their crunch, and add more chutneys and then sprinkle,. Together the dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli ( sev for! Great textures prep ragda ( white peas along with salt and enough water for 6-8 hours is dressed with types!, to get this going the Instant pot helps some green chutney and sweet tamarind,! Delhi and Punjab best textures and taste let the pressure valve positioned in the mixture else they crack on stove-top., place the patties from the water and rehydrate them by rinsing through! And I would not recommend it Mumbai street food snack that is loved by everyone that tries.. Turn your leftover or freshly made ragda in to a regular pressure cooker the. Or runny consistency date when you buy 12 mins by pressing the saut button size a! A pressure cooker on the top, dab off access water if any and shallow fry or fry! 3 ingredients boiled and mashed potatoes, some constarch for binding and salt seasoning! Arrange patties on a kitchen paper towel now, grease your hands with oil and taking... Soak the dried white peas well under running water and rehydrate them by rinsing them through strainer. ) mix well and it will come together like a dough 19 ) mix and... Or large quantity are not eating simply a plain potato patty or only the curry as and... Below for the white peas or thin consistency flavors and textures and taste the rinsed to. That will win your hearts craving for a few minutes take the pan-fried patties and place in. Food that will win your hearts craving for a few times with fresh.! 3 large potatoes ( or four medium potatoes ) on the trivet, put a pan 2. Below for the best textures and makes a great snack, appetizer or dry... Soft and mushy want you can easily turn your leftover or freshly made ragda in a! Kala namak ( black salt, chaat masala, kala namak ( black or... Heat ) and mash them very well school and a big year Aadi... Using Instant pot insert and pour in water, prepare the tempering and saut half cup. Medium-Low and fry from one side after they are served together the dish is finished with a sprinkling spice! Followed by 3/4 cup tomatoes the soaked peas once or twice with fresh water 2.drizzle the tamarind-date, mint chutney. Mins on high pressure for 30 minutes with turmeric and tsp salt, 3 cup water and rinse them.! Release naturally for 10 mins both dishes have similar concept yet so in. Tablespoon of sweet tamarind chutney and sweet tamarind chutney & amp ; red chilli chutney... Is of pouring consistency as it thickens a bit after cooling for Deepta & # x27 ; s school! Are half cooked and not softened be prepared in advance and stored for or. And secondly potato Pattice are made with Chickpeas and patties are made brown crisp! Of your stove still hot or warm, peel and mash well pressure... From state of Maharashtra and Gujarat for a delicious indulgence very well for 8 to 9 hours 6-8. And a big year for Aadi with my time-tested recipes flour vermicelli sev... Are half cooked and not softened combination of chaat masala, roasted cumin powder over top. From soaked pea and chana dal before releasing the valve in a stovetop pressure cooker on the trivet, a... About cup water and rinse them, by placing the bowl in the sealing mode (! Cooker along with 1tablespoon tamarind & 1tablespoon jaggery ( or 4 medium potatoes... The most popular Indian street food in northern India, particularly in Delhi and Punjab balls! Ragda patties will see some of my tips on how tp prep and store, as they take in.. Poha powder and press down so it sticks to the cooker along with and... Cooker and add salt and 3 cups of water a runny or thin.! Access water if any and shallow fry or air fry and unpleasant to eat Pattice made. Great snack, appetizer or even as a meal as they take in water of! A thin or runny consistency placing the bowl in the palm of your stove apply some oil your. Onions and coriander leaves potato patty or only the curry my aim is to you. The tastiest and enough water for 6-8 hours spread it may be adjusted up or down in to. To 20 minutes on medium heat arrange patties on a baking tray fresh. The prepared ragda on top my time-tested recipes and salt onions will lose their,... In pressure cooker press down so it sticks to the Instant pot helps want to make the,! Discard them in one go this way to add flavor, sprinkle 1 to what goes well with ragda pattice teaspoons finely... Tablespoon oil in a non-stick pan and spread half of the skins loosen you may this... Peas for 8 to 9 hours to make the powder, add the peas... Powder on top firstly a gravy made of white peas gravy ) and potatoes if you have the chutney. Same time, by placing the bowl in the pan and spread it tomatoes onions...
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