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Instructions
Soak dried white peas (white matar) overnight in enough water. In the morning, drain the water and transfer the soaked peas to pressure cooker.
Pressure cook with 1 teaspoon salt, 1/2 teaspoon turmeric and 4 cups of water for 2 whistles on high heat. Then lower the heat to medium-low and cook for 4 to 5 minutes more. Let the pressure release on its own. I like the peas to be soft for this recipe. If you want them firm, pressure cook for little less time.
If using an Instant Pot: do high pressure for 20 minutes with natural pressure release.
Once the pressure releases naturally, open the cooker and mash some of the peas with a potato masher or using the back of your spoon. Set it to simmer on low while you make the tempering.
To make the tempering for the ragda, heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add cumin seeds. Let them sizzle for few seconds and then add hing.
Then add the crushed ginger-garlic-green chili. Saute for 1 minutes until it starts changing color.
Then add the coriander powder, cumin powder, red chili powder. Also add 2 tablespoons of water along with so that the spices don't burn. Cook the spices for 30 seconds and then transfer the tempering to the simmering ragda.
Also add the jaggery powder, tamarind paste and 1/2 teaspoon more salt (adjust to taste). Mix and let the ragda (peas curry) come to a slow boil. Turn off the heat.
The curry is now done. Set it aside.
To Make Patties
Soak poha in water for 10 minutes and then drain the water. Also boil the potatoes. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker.
Instant Pot: add 1 cup of water to the pot, then place a trivet inside the pot. Place the potatoes on top of trivet. Close the lid and cook on high pressure for 10 to 12 minutes (time will depend on the size of potatoes) with natural pressure release.
PS: you should boil the potatoes at the same time while boiling the peas.
Once potatoes are boiled, peel the skin and then transfer to a large bowl. Mash the potatoes using a potato masher. Add the soaked & drained poha, cornstarch, grated ginger, green chili and salt to the potatoes.
Mix everything well to form a smooth dough. Make equal sized patties from the potato mixture. I got 10-12 patties of 65-70 grams each.
Heat 3 to 4 tablespoons of oil in a pan on medium-high heat. Once oil is hot, place the prepared patties into the pan. Cook until the patties are golden brown from both sides, 5 to 6 minutes on each side.
To Serve Ragda Patties
To serve Ragda Patties place patties on a plate and then top with ragda. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro.
Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Enjoy warm
Crispy potato patties topped with dried white peas curry, chutney, onion and sev! Ragda Patties is popular Indian street food and is also vegan!
Course Appetizer
Cuisine Indian
Keyword ragda patties
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Soaking Time: 8 hours
Servings: 6
Calories: 421 kcal
Veg Spring Roll
Ingredients
1/4 cup canola oil divided
8 cups napa cabbage sliced thinly
2 cloves garlic minced
2 carrots sliced thinly
8 ounces bamboo shoots sliced thinly
2 tablespoons mirin
1/4 cup low sodium soy sauce
2 teaspoons sesame oil
2 tablespoons cornstarch
24 8" square spring roll wrappers
canola oil for frying
Ingerdients:
1: oil 1/2 cup
2: garlic 1 tsp (crushed)
3: curry leaves 15
4: potatoes 1 kg (boiled)
5: red chilli powder 1 tsp
6: sugar 1 tbsp
7: turmeric 1/2 tsp
8: chaat masala 1 tsp
9: salt 1 tsp
10: cumin seeds 1 & 1/2 tsp (dry roasted & crushed)
11: tamarind pulp 4 to 6 tbsp
12: yogurt 1/2 cup
13: fresh coriander 3 tbsp
14: green chilli 3 (sliced)
Spinach Burrito
260g Roti flour
½ tsp salt
2 tsp oil
50g big handful of spinach
100ml warm milk
Shredded Chicken Chaat
1 tbsp rapeseed oil
1 tsp cumin seeds
1 onion, finely diced
2 cloves garlic
2 green chillies, finely chopped
4-5 tbsp (55ml) tamarind concentrate, or juice from 1 lemon
4 chicken thighs, skinned and trimmed
3cm fresh ginger, shredded
1 tsp salt
1-2 tsp brown sugar
1 tsp red chilli powder
2 tsp mango powder (amchoor)
Handful of fresh coriander, chopped
1 green chilli, chopped (optional)
Yoghurt Rice
4 tbsp cooked rice plain
Greek yoghurt
1/2 tsp kalonji seeds
Fresh, flavorful and (mostly) healthy recipes made for real, actual, everyday life.
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Ingredients
To Pressure Cook
1.5 cups dried white peas , (safed matar), 300 grams, soaked in 4 cups water overnight
1 teaspoon salt
1/2 teaspoon turmeric
4 cups water, 32 oz
Tempering for White Peas Curry (Ragda)
1 tablespoon oil, 15 ml
1/2 teaspoon cumin seeds
1/4 teaspoon hing, asafoetida
4-5 large garlic cloves, crushed using mortar-pestle
1.5 inch ginger, crushed using mortar-pestle
1-2 green chilies, crushed using mortar-pestle
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon red chili powder, or to taste
2 teaspoons jaggery powder
2 teaspoons tamarind paste
1/2 teaspoon salt, or to taste
For the Patties
3-4 medium potatoes, around 650 grams
3/4 cup poha, (flattened rice), soaked for 5-10 minutes
2 tablespoons cornstarch
2 teaspoons grated ginger
1-2 green chili, finely chopped
1/2-3/4 teaspoon salt, adjust to taste
3-4 tablespoons oil, to fry the patties, I used vegetable oil to fry the patties
To serve Ragda Patties
cilantro chutney, to garnish
sweet tamarind chutney, to garnish
chopped onion, to garnish
chopped tomato, to garnish
chopped cilantro, to garnish
nylon sev, to garnish
chaat masala, kala namak (black salt), cumin powder, to sprinkle on top
Instructions
Add half the canola oil to a large heavy skillet on medium high heat and add in the napa cabbage cooking 8-10 minutes while stirring until almost all the liquid it releases has cooked off.
Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil and stirring again then let filling cool completely.
Mix cornstarch with two tablespoons of water.
Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly.
Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes)
Description
Juicy and flavorful grilled chicken kebabs, that are so wasy to make. The chicken breast kebabs are healthy and so tasty with lemon, garlic and herbs.
Ingredients
6 chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 Tablespoon chicken seasoning
1 garlic clove (minced)
1 very small onion (grated)
1 1/2 Tablespoons mayonnaise
1–2 Tablespoons lemon juice
Instructions
Chop the chicken breasts into 1 1/2 -2 inch chunks.
Add the salt, pepper, chicken seasoning, garlic, onion, mayonnaise and lemon juice. Mix until well combined. Marinate for at least half an hour, preferably overnight. If you’re using bamboo skewers, soak them in water for about 20 minutes, so the water soaks into the wood. This will prevent the skewers from burning too quickly.
Thread the meat onto the skewers. You want the meat to be close together, but not smooshed in too tightly.
Preheat the grill to high heat. Soak a paper towel in oil, and holding it with tongs, coat the grill grates well with oil, at least five times.
Place the kebabs on the grill and grill for about 5-8 minutes per side.keeping the heat on medium high, more on the high side. The outside of the meat should be charred but still juicy inside.
Recipe:
1: heat oil add garlic, curry leaves and fry for a few seconds on high flame.
2: add the boiled potatoes, dry spices, tamarind pulp mix well.
3: now add yogurt mix on high flame for 2 minutes.
4:then add green chilli, coriander leaves mix.
5: serve hot with Puri.
Spinach Dough
Heat water in a pan and add spinach. Blanch for a minute then remove and rinse under cold water.
Place the cooked spinach into a blender and add the milk. Blitz to a puree and set to one side.
In a bowl, mix flour, salt and oil together. Pour in the spinach and puree a little at a time and knead to make a soft dough.
Cover the dough with a damp cloth and leave to rest for 20 minutes.
When ready to cook, heat your tava or frying pan to a medium heat.
Roll out the roti and place on the pan to cook. Once it changes colour a little, turn and cook the other side. Place in a tea towel to keep warm.
Spicy Chicken Chaat
Heat the oil in a pan with cumin seeds until fragrant. Then, add the onions and cook gently until browned. Add chopped garlic and ginger, green chilli and salt to taste. Cook for about 2-3 minutes.
Add the chicken and pour in the tamarind water with a little more water to just cover the chicken. Cook for about 20 minutes then remove the chicken.
Add the sugar and bring to the boil so the sauce dissolves and the sauce thickens.
After about 5 minutes, stir in the chilli and mango powders.
Shred the chicken using two forks and add it back into the sauce.
Stir to coat and leave to cook for a few minutes so the sauce coats the chicken.
Remove from the heat and sprinkle with the fresh coriander and green chilli.
Yoghurt rice
Mix the yoghurt with some cooked rice and add a sprinkling of kalonji seeds.
To assemble
Spoon the chicken chaat into the roti.
Add a spoonful of the yoghurt rice.
Add some fresh spinach and roll up the burrito.
Served with
Serve this with a lovely crisp salad or mango kachumber on the side.
Spend less time working in the kitchen and more time relaxing around the dinner table with these quick and delicious meals made in 30 minutes or less.
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