Ragda Pattice is one of those dishes that definitely don’t need any kinda introductions !! A Classic Street Side Food that’s close to impossible not to try.
Ragda Pattice ….defines its self as one of the most popular street foods found in the streets of India. These are flavorful Potato Patties covered in a superbly delicious Dry White Peas Curry and topped with all of your favorite toppings.
Well, if it doesn’t sound interesting too you yet …then let me tell you how this dish comes together. First, the White Peas Curry (but since I ran out I substituted it for Dry Green Peas) is a spicy, tangy and a bit sweet Curry. Which is accompanied by shallow fried potato patties that are also full of flavors and finally topped with chutneys, sev and some freshness.
Honestly, growing up I wasn’t crazy about this dish …just like other kids out there super spicy dishes just didn’t really appeal too me.
My fond memories remind me of the days when I had tasted this dish for the first time in INDIA. It was on an open crowded street in Mumbai and I was just 5 years old. I was about to have the most fire roasting mouth experience ever !! Well, when I say spicy I mean spicy ….first bit into my Ragda Pattice and my mouth was on fire. But, as my dad would say this is not spicy this is the NORM here in India.
After having Ragda Pattice in India ….I could only think of one word and that’s “CHATPATA” it’s another word for a combination of sweet, spicy and tangy taste in foods. “THE BEST COMBINATION EVER”
Ragda Pattice is made up into two different components – 1) The actual Ragda which is the Dry Peas Curry and 2) Pattice the potato patties. In many traditional recipes people us “DRY WHITE PEAS”, but in my case when I plan to make Ragda Pattice I seem to always run out of them. This has happened to me a few times and every time I ended up using “DRY GREEN PEAS”
But, now I’m hooked on using the dry green peas because every time this recipes taste better and better. I’ve come to love this recipe even more cause it’s an “INSTANT POT RECIPE”. So the actual cooking time in total is 35 minutes and with the Dry Green Peas I find that if I soak the peas for about 5 hours that’s more then enough. Normally, with the white peas it requires overnight soaking of more then 8 hours.
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Ragda Pattice – Instant Pot Ragda
5 hours, 40 minutes
6 hours, 20 minutes
Breakfast, Gujarati, Recipes
For The Ragda:
1 cup – Dry Green Peas
1 Large Onion finely chopped
1 Large Tomato diced into small pieces
2 tbsp – Oil
1/2 tsp – Mustard Seed
1/4 tsp – Hing (Asafetida)
1/4 tsp Turmeric Powder (haldi)
1/2 tsp Kashmiri Red Chili Powder
1/2 tbsp – Cumin Powder
1/2 tbsp – Corriander Powder
1/2 tsp – Garam Masala
1/2 tbsp – Ginger Grated
1/2 tbsp – Garlic Grated
1 tsp – Green Chili Paste
2 tsp – Lime Juice
1 tbsp – Jaggery or Brown Sugar
Salt to Taste
1/4 cup Cilantro for garnishing
2 1/2 cups of Water
Pattice – Potato Patties ( Makes 12 )
4 Large Potatoes
1 1/2 tsp – Ginger Grated
1 tsp – Green Chili Paste
3 tbsp – White Corn Flour
1/4 tsp Turmeric ( haldi)
1/4 cup – Cilantro finely chopped
1/3 cup – Mint finely chopped
Salt to Taste
Oil for Shallow Frying
Toppings for Garnishing
Tamarind Date Chutney
Green Cilantro Chutney
1 Red Onion finely chopped
1 Tomato finely chopped
Cilantro finely chopped
Fine Thin Sev
Ragda Curry – Instant Pot
Turn Instant Pot on to SAUTE Mode. Once it displays HOT, add in Oil and let it heat up for about 30 seconds. Then add in Mustard Seeds and let them crackle.
Add in Hing (asofitida), Onions and cook for 1 minute, then add in Green Chili Paste, Ginger & Garlic and saute for about 2 minutes. Stir in between to avoid burning.
Add in all spices; Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder, Garam Masala, Jaggery or Brown Sugar, Lime Juice and Salt to Taste. Give it a good Mix.
Add in Soaked Dry Green Peas with 2 1/2 cups of Water ; Mix. Close Instant Pot with SEALING the pressure valve. Cancel Saute and Change to MANUAL Mode (Hi) for 35 minutes followed by NPR.
Pattice – Potato Patties
Into a Pressure Cooker add 1 cup water add in Potatoes and cook for 5 whistles. If using IP then add 1 cup water insert trivet and place Potatoes in and close IP sealing the valve and cooking on MANUAL mode for 10 mins followed by NPR.
Peel Potatoes and place into a large mixing bowl or large plate and mash til a smooth dough consistency. Add in Ginger, Green Chili Paste, Corn Flour, Turmeric, Cilantro, Mint and Salt to taste.
Combine everything together until nicely incorporated. ( I like to use my hands to mix everything).
Grease you hands with some oil and take a lemon size ball of the Potato Mixture and form a round 2 inch thick disc. Place into a flat plate and repeat with the remaining dough.
Place in the fridge for about 10 minutes or even longer until ready to shallow fry
Heat a large non-stick fry pan or cast iron pan and spread some oil in it to start shallow frying the Pattice – Potato Patties. (I like to shallow fry only the amount of patties that I’ll be using and keeping the remainder in the fridge. )
Once the pan and oil are hot place the patties in the pan, depending on the size of the pan place only what fits and leaves room for flipping.
Cook both sides until nice and golden brown. Once cooked remove onto plate. Keep aside until ready to assemble.
Ready to Assemble Ragda Pattice
Take a wide plate and add about 1/2 cup of Ragda to the plate then place 2 patties (pattice) into the ragda. Top with more ragda, top with finely red onions, tomatoes, some sweet tamarind chutney, some green cilantro chutney, fresh cilantro and fine sev.
Ready to Eat ! Enjoy
Make sure to soak the Dry Green Peas for at least 5 hours or more.
Placing the Potato Patties in the fridge helps from any moisture releasing and prevents the patties from becoming sticky.
Topping have no limits or measurements; if you like add it more or less.
The Ragda can be made more spicy to you liking by adding more Fresh Green Chilies or Red Chili Powder.
If you don’t have an Instant Pot then Pressure Cook the Dry Green Peas with about 2 1/2 cups of water it will take about 5-6 whistles. Once cooked check and make sure that the the green peas are fully cooked. Then follow the recipe.
Potato Patties – Pattice can have variations; omit mint if you don’t like it, add more green chili and if you want you can also add in fresh grated garlic.