Ragda Pattice Recipe (Ragda Patties) Instant pot Ragda Recipe
This ragda pattice is the popular Mumabi street food where potato patties are topped with dried green peas gravy, two chutneys (green coriander chutney and tamarind date chutney), onions and sev.
Wash the vatana under running cold water till water runs clear.
Soak the vatana in enough water for at least 8 hours or overnight.
Boil the potatoes in cooker and keep it aside to cool.
Also make both chutneys (coriander chutney and tamarind date chutney) ahead of time and keep in the refrigerator. Or you can make a day before as well.
Making ragda recipe:
After the soaking time, drain and discard the soaking water.
Add vatana to the pressure cooker, add 1 ½ cups of water. Cover with lid, put the weight on. Cook for 6-7 whistles on medium heat. Let the pressure go down by itself then open the lid.
Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
Then add sesame seeds. They will also pop.
Add turmeric powder, boiled vatana, If needed add more water to make gravy consistency and bring it to a simmer.
Add salt, red chili powder, jaggery and lemon juice
Simmer for 2-3 minutes. Keep it aside covered.
Making patties:
Now boiled potatoes are cooled to touch, peel the skin, Mash the potatoes. take into a bowl.
Add rest of the pattice ingredients, mix well and it will come together like a dough.
Divide the mixture into 6 equal portions and shape into a patty.
Heat the oil for shallow frying in a pan on medium heat. Once hot place the patties and fry.
Once golden brown from both the sides, remove it to a paper towel lined plate. Fry rest of the patties.
Making the ragda pattice recipe:
Gather all the ingredients and keep handy on the counter or table. You will need coriander chutney, tamarind date chutney, chopped onions, sev, patties and ragda. Make sure to re-heat the ragda to the warm.
Now pour the ragda into a plate.
Arrange 3 patties per person on the ragda.
Drizzle about 2 tablespoons of green chutney followed by 2 tablespoons of tamarind date chutney.
Sprinkle chopped onions and sev
Serve right away.
Notes
Instant pot Ragda pattice Recipe:
Start the instant pot with sauté mode. Add oil and once it gets hot, add mustard seeds and sesame seeds. Let them splutter.
Now add ½ cup frozen onion tomato masala (if using). You can skip too.
Add soaked, drained vatana, salt, red chili powder, turmeric powder, jaggery, and water. Since I have made a double batch, so I have used 1 cup vatana with 2 ½ cups water.
I have cooked other elements along with ragda using PIP method. For that, place a rack then put a container (which includes the tamarind date chutney ingredients) with lid. On the lid, put potatoes for aloo patties.
Cancel the sauté mode, cover the instant pot with lid. Keep the vent of sealing.
Pressure cook on manual (high pressure) for 12 minutes.
Let it NPR, drizzle lemon juice and sprinkle cilantro leaves.