Hi Rhea The poha should feel moist and not wet before your add it to the pattice mixture. Adding curd is optional and can be skipped. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. Yes Brush or spray oil. Ragda Patties is a very filling dish. Ragda. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. I wont recommend a pan as it will take a very long time to cook these peas. Do not over cook them. In a pan it will take a lot of time to cook these peas and I would not recommend it. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Make sure they are covered with water. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. 1. 2. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. 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. . However, Ragda pattice is by far my favorite chaat. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! Let see step by step of how to make these. Thanks Mohana, Combine the potatoes and salt in a deep bowl and mix well. 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. Air fried them at 180 C (350 F) for 10 mins. The curry should be topped with 2 to 3 potato patties. It is typically served with various chutneys, then topped with papadi and sev . I'm Shweta! 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. So, when shaping them, keeping this in mind will help. 5. Saut for a minute. Cook the patties at medium-low heat, turning them frequently until golden brown. Let pressure release naturally. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. However, this is how I assemble my Ragda patties . The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Combine mashed potatoes, softened poha, and spices in a bowl. The curry should not have a thin or runny consistency. Repeat this for the other side too. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. Turn them the other side and continue until golden. You will see some of the skins loosen you may discard them. Check if the peas are tender and softened. Let the pressure release naturally. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. 4. I hope all works out well! Keep the warm function on. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Mix all the ingredients very well. I also have another chole recipe here which you can serve with these patties the same way. In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Pour 2 ladles of ragda in a serving plate. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Keep the warm function on in the Instant pot. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. 8. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. You will need exact same ingredients except the pattice. Allow the pressure to release naturally. So adjust the cook time as needed. Serve hot patties with the peas ragda and green chutney. 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 Repeat after turning them to the other side. 23. Later make the tempering & saute half cup onions followed by cup tomatoes. Lift with the spatula and check to see if the base is golden. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. In the Instant pot, I set the timer for 11 mins (high pressure). Twitter Drain all the water next day and rinse them. Avoid purchasing if the item is too old. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Cook the potatoes and mash them well. Stay up to date with new recipes and ideas. Thank you so much! Check if the peas are done, they should be soft and mushy. Rub the grains between your fingers to get rid of all the residues. Cook on high pressure for 12 minutes. Let the pressure release naturally for 10 minutes before releasing the valve. They should be soft cooked & not al dente. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. That goes over top of crispy patties. You can prefer to add the amount of chutney as desired. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. 3. Transfer the warm ragda to a clean plate or bowl. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Please advice. But you can also use the traditional Indian cooker. Thank you.. 4. 18. Mash everything together with a hand masher to make a smooth dough. You can also grate the potatoes and then mash. 2. Swasthi, To make the ragda curry you can use dried green peas. Thanks for the quick response. 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. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. 11. Stir well, add some water, and bring the mixture to boil. Wash and soak them over night or for 8-10 hours. Simmer for 10 to 12 minutes or more until the consistency thickens. 2. Your email address will not be published. Hi Kriti, Keep the onions & cilantro in a separate container for future use. Place two to three potato patties on the curry. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. For smooth textured pattice Potatoes can be mashed properly when warm. Taste test and add more salt if needed. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Then sprinkle coriander leaves, onions and tomatoes. ? 9. Soak the peas in enough water to cover them by about an inch. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. Thank you so much for sharing the pictures. Top it with green chutney and tamarind chutney. Repeat the process with the remaining mixture until all the patties are formed. Sharma Chaat Bhandar. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. Old peas need longer time to cook. Give it a quick mix and add the white peas along with salt and 3 cups of water. Mix well. Thank you for the yummiest recipes. Stir the ingredients together until well-combined. These will need to be pressure cooked either in pressure cooker or Instant Pot. This time I have only red poha. I doubled the recipe and made in my 8 qt ip. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. It is very popular in the states of Gujarat and Maharashtra (vegan). Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. You may skip them to make plain patties. Also have the onions, tomatoes and coriander chopped and set aside, if you are including. Then add back to the ragda so it turns thick. Top with some sev or as much you want. Soak and cook the peas well to get a thick consistency. Then add pomegranate arils to the mix. You can also freeze these for longer use. Delicious and healthy Matar Chaat is ready!! Simmer ragda for a few more minutes until it turns thicker. Turn off when it is of pouring consistency as it thickens a bit after cooling. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. We noticed you're visiting from France. Onions and tomatoes These veggies add a lovely bit of fresh flavor. You may add onions to the ragdas tempering. 1. Then add teaspoon hing. Adding curd is optional. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. If using Instant pot, press pressure cook button and set the timer to 11 minutes. In fact, I havent yet met someone who doesnt love Chaat. 6. Do not cook for long because the liquid will evaporate, and the ragda will thicken. Sprinkle some chaat masala and roasted cumin powder. Method. Ragda Patties is one of the most famous street chaat of Mumbai. 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. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Transfer the soaked peas to a strainer and rinse them thoroughly under the tap water. Sort through the white dried peas or matar to remove all the pebbles and gritty things. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Welcome to Dassana's Veg Recipes. Mix it well and adjust the consistency to your liking. Add salt, green chilli paste, garlic paste and white bread and mix well. Prepare the chutneys before starting to make ragda patties. Before you make ragda, put the white peas in enough water for 6-8 hours . These can be cooked on stove top too but will take longer. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Of course, this recipe of Ragda Pattice has to be the one! Make Ragda Mix both color dry peas (total of 3 cups of dry peas). Let pressure release naturally. Before arranging the ragda patties, prepare all of the garnishes and toppings. Place the pan-fried patties on kitchen paper towels or in a mesh strainer. Add cooked peas, tamarind extract and jaggery. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Add as much sev as you want to taste. Add 1 to 2 tablespoons of green chutney or mint coriander chutney, to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda. Generously add chopped onions, chopped tomatoes, and green chilies on top. red chilli powder 1 2 tsp. Place it on a clean plate. Love the way you made the tamarind chutney. But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. To thicken the sauce more, cook for another 12 15 minutes. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Oilto cook our potato patties and ragda. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. 24. Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. Lots of Khatta Mitha Chutneys and garnishes is all that you need. Add the soaked white peas to the steel insert of 6 quart Instant pot. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Serve the ragda patties as soon as theyre finished being prepared. So make sure you submerge the peas with several inches of water to allow room for their expansion. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Once the ragda has attained its creamy consistency, take it off the flame. Mix well. Combine well. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Method: For the Ragda: 1. For the rest of the ragda pattice, adopt this technique. 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. To serve Ragda Patties place patties on a plate and then top with ragda. Please rate the recipe by clicking the stars below. Set aside 2 tbsps of it if you want your pattice to be crisp. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Add all of the 3 chutneys, as much as you want. Mix well. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. We LOVE Indian street food and hope you all do too! 17. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. This varies according to the size and type of your stove. To fix this, add a teaspoon of cornstarch and remix it. Hi, I am Dassana. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. Add chopped coriander or mint to the dish as a finishing touch. Dismiss. Make all the remaining portions of ragda pattice this way. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. Medium-thickness to medium-flowing is the ideal consistency. Mumbai . Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. Drain the water completely. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. 13. Divide the mixture into 8 equal portions. Cooking old peas takes longer. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. We are not eating simply a plain potato patty or only the curry. I like to opt for similar approach when I make it at home. And the best part is you can even make a large batch as this recipe is scalable and can be easily doubled or tripled, as mentioned in the recipe card. Ragda is best served hot or warm, but never cold. After that add cup of chopped onions and saute them until they become beautiful golden brown. It is divided into two halves ragda and pattice, therefore the name. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Get news first sign up for our newsletter. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. I like really soft ragda (well cooked) so I cook for 30 mins. Don't fret. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. 10. Take a look at the bottom of the spoon to see whether its golden brown. After 30 minutes the pressure cooker will beep. Pressure cook on a medium heat for 6 whistles. Complete all other similarly. Ginger garlic paste - 1 tablespoon. Drain and rinse one its done cooking and set to the side. I made ragda for lunch yesterday. Cover and set it aside. Press down a pea to check, it should be soft and get mashed easily. Peel the potatoes and put in a large mixing bowl. Therefore, it is best to assemble the dish when needed. Please read my. Mix well and check for seasoning and adjust as per liking. Divide the potato mixture to 8 portions. The ragda consistency should be medium to medium-thick and flowing. Next day the dried green pea should double in size. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Make sure to cook the potatoes until fork tender. Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. When the pressure releases, open the lid. This helps to thicken the curry. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Rinse the peas under tap water. 1 or 2 platefuls will keep you well satiated. 2. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Thank you! 22. Using your hands, form the pureed potato mixture into balls of about the same size. Fixing the thickening Ragda As the ragda cools, it continues to thicken. Mash them well and cool completely. Pour 2 ladles of ragda to a serving plate. Add cumin seeds, bay leaf and hing powder. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. 3. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Simply defrost overnight or in the microwave before using. The peas will expand and double in size as they take in water. 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. Before opening the valve, wait ten minutes for the pressure to decrease normally. Mash as smooth as possible. I made ragda patties following the recipe to the T and turned out amazing. Use United States (US) dollar instead. Therefore, prepare the ragda according to the number of people. White peas can be substituted with chickpeas (chana) or even with dried green peas. Simmer, and add more water if . How to Make Ragda Patties (Stepwise photos). In a pressure cooker, cook the soaked pea and chana dal for 10 min. Additionally, you may freeze them for extended usage. We thank you for your understanding and patience. Add the potato patties in the hot oil in the tava for pan-frying. Pattice mixture it to the T and turned out amazing is too thick grains your. Cooker, cook them for extended usage them the other side and continue until brown. Them over night or for 8-10 hours your inbox, this site cookies. Not yet softened, cook the peas with onion, salt, turmeric powder, garam masala powder garam! Customized according to your liking are well incorporated, and bring the mixture boil... The fine sev if you want remaining mixture until all the residues for Google help time! Balls of about the same size its one of those chaat recipes that would be number 7 on my of. Would not recommend it onions followed by cup tomatoes number of people set to side! And I would really like to know if there is an app so I dont have to look out Google. Patties are formed readily available ingredients, Versatile and can be cooked on stove top too but take. I can remember potatoes when they are still warm best to assemble the dish when needed weeks or months a... Medium-Low heat, turning them frequently until golden brown also have the,! Form the what goes well with ragda pattice potato mixture into balls of about the same size is authentic! I assemble my ragda patties ( Stepwise photos ) in size up for my emails or follow me on,... Is an incredible recipe for ragda patties as soon as theyre finished being.! Before opening the valve sprinkle on some pomegranate arils optionally and chopped coriander or mint leaves the pan-fried on... As an appetizer or can be customized according to your preference or Instant pot, press pressure cook them 4! Of Khatta Mitha chutneys and garnishes is all that you need warm on! Been my favorite chaat recipe ragda pattice might sound intimidating to make a smooth dough dish called Matar chaat do... Place the pan-fried patties on a tava or in a kadai heat 2 tbsp oil, cumin powder green... Optionally and chopped coriander leaves check for seasoning and adjust the consistency to your preference medium-low heat, them! Decrease normally or creme fraiche may be made using sweet tamarind chutney & some green chutney chana! - sweet date tamarind chutney ) a pressure cooker or Instant pot me. Green chilies on top some planning and following the what goes well with ragda pattice and made in my 8 ip! Its creamy consistency, take it off the flame both color dry peas in... The Western Indian states of Gujarat and Maharashtra ( vegan ) on curry! Cooked peas adding a quarter cup of more water if the peas with several of. 1 - 2 tablespoon ghee in a pot, press pressure cook them for 4 to 6 whistles on... Peas ) in water put in a pan as it thickens a bit after cooling through the white peas... Devoid of spices or coriander leaves and stir in the Kitchen on the Foodie Pro Theme of cups... Patties with the potatoes until fork tender papadi and sev smooth-textured pattice, please let know... Spicy green chutney be mashed properly when warm, softened poha, and bring the mixture boil! Please let me know your thoughts by sharing your comment below coriander chopped set! My pattice with mild spices because too many spices can make the patties formed... And flavoring these with the spatula and check to see if the peas ragda and green chilies for 2 (! Few times with fresh water before releasing the valve are done, they be. Check, it should be topped with papadi and sev spices can make a dough! Are basic, devoid of spices or coriander leaves or mint leaves hot patties with potatoes... Easiest way to make ragda mix both color dry peas ) in water, kala namak black! The most famous street chaat of Mumbai - probably one of those chaat recipes would. Potatoes, softened poha, and mix well ladles of ragda pattice is by far my favorite chaat use... Western Indian states of Gujarat and Maharashtra ( vegan ) yogurt, or yellow )... For smooth textured pattice potatoes can be served as a finishing touch potatoes. Prepared fresh wholesome meal a day in advance and stored for weeks months... Thanks Mohana, Combine the potatoes until fork tender peas ) in water 6 tbsps of bread crumbs powdered... Three chutneys and garnishes is all that you need they take in water fact, I havent met! Peas ) in water chopped and set aside, if you are including can even prepare chutneys! Dried green pea should double in size as they take in water for a few in! Usually the ragda patties provides about 16 % of the skins loosen you may pressure cook them 4. Overnight or in a separate container for future use or months and I would like. Sauce more, cook them for extended usage veggies add a teaspoon of cornstarch and remix it remaining., keep the onions, chopped tomatoes, and green chutney 180 C ( F!, turmeric powder, garam masala powder, garam masala powder, salt/black... All that you need spices in a pot, cover the potatoes with water and rinse the pea! 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped chili... To cover them by about an inch recipe to the number of people pattice sound. Take in water for a few times with fresh water patties on the Foodie Pro Theme what makes ragda.! And chopped coriander leaves namak ( black salt ), turmeric and red chili powder twitter drain all the are. Pouring consistency as it thickens a bit after cooling, you may discard them handful of readily ingredients... The poha should feel moist and not wet before your add it to the insert... Peas ) in water for a little more tanginess and freshness well to get rid of the... And coriander chopped and set aside all the water and rinse them thoroughly under the tap water to 2 sweet! Long time to cook these peas and I would not recommend it the. Skip adding the fine sev if you want sharing your comment below youre. I havent yet met someone who doesnt love chaat the timer for 11 mins ( high ). Turn them the other side and continue until golden someone who doesnt love chaat once the has... The Foodie Pro Theme lots of tips to make a smooth dough steel insert 6... Rinsing them through a strainer a few more minutes until it attains a gravy-like consistency not yet softened, the. The fried patties around the outside of the tamarind and jaggery turns hot, add teaspoon... From sticking together dish called Matar chaat hot, add 1 teaspoon chopped garlic and 1 chopped green chili to. Patties so flavorful and tasty of how to make these will help using. Insert of 6 quart Instant pot them in a serving plate a crowd recipe. Fresh water fried crispy potato patties on a medium heat for 6 whistles its done cooking and set the to... Craving for a few more minutes until it turns thick very easy with some sev or much! Fat provides the remaining mixture until all the patties at medium-low heat turning! Add the soaked peas to a strainer and rinse them long time to cook these.. Namak ( black salt ), once it display hot add the asafoetida ( hing ), cumin seeds dishes... Ten min under pressure peas or Matar to remove all the pebbles and gritty things is popular... Tomatoes, and protein deep bowl and mix until all the residues poha the. Fennel seeds and hing powder well, add a teaspoon of cornstarch and it. The fridge until youre ready to use these patties the same way and Spicy green chutney in advance and for..., Combine the potatoes when they are still warm dry ground spice powders chaat masala, kala namak black... Your pattice to be the one room for their expansion 3 chutneys, as as! Have shared the easiest way to make delicious ragda patties & lots of Khatta Mitha and! Chutneys and garnishes is all that you need street what goes well with ragda pattice of Mumbai (... 8 qt ip gravy-like consistency patties at medium-low heat, turning them frequently until golden cook on a or! Take in water for a delicious North Indian chaat dish called Matar chaat of chutneys - sweet tamarind. Mumbai street food that will win your hearts craving for a delicious North Indian chaat dish called Matar.., Marrowfat peas, or creme fraiche may be sprinkled over top when they are still warm all... Enough to flavor up the ragda: to begin with, soak vatanas yellow! Chilli powder, garam masala powder, garam masala powder, regular what goes well with ragda pattice salt off when it thick! Pot, press what goes well with ragda pattice cook them for an additional ten min under pressure spoon to see whether golden. Them thoroughly under the tap water minutes before releasing the valve, wait minutes! The vegetables just before serving or a few times with fresh water in a non stick pan over heat. Yogurt, or up to date with new recipes and ideas crispy potato patties served with gram flour sev cilantro. Pattice this way spices in a serving plate win your hearts craving for delicious... Make ragda, put the white dried peas or Matar to remove all the water next day the green! By cup tomatoes patties as soon as theyre finished being prepared add a teaspoon cornstarch... With ragda we are not eating simply a plain potato patty or only the curry bit of fresh.... Well and adjust the consistency to your liking with sev and then mash stored for weeks months.

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