A popular mouth watering spicy white peas curry served over potato patties ( I served it up with Rice patties) garnished with sweet and spicy chutney and a special chaat spice mix. It is one of those dishes that you eat once and you are addicted.
Ragda pattice is part of the street food culture in the Indian states of Maharashtra and Gujarat. It is similar to chhole tikki more popular in North India. This dish is a popular street food offering served both at restaurants that offer Indian fast food and on every street corner – From Wiki
Growing up this was the affordable, fun thing to do on the weekend either with family or friends…. Our regular hang out place was ‘Bhajrag’ near Hanuman Mandir, Jublee Gate, Raisen Road, BHEL, Bhopal and bharkera Vijay market. Those are such sweet memories.
Typically the classic combination of crispy Potato patty and spicy peas gravy just can’t be beat but trust me this rice patty is not too far behind. Every bite offers burst of all the flavors – spicy, sweet and tangy that is a magical to stay the least…. Ufff I am craving for a bite of this as I am typing these words LOL….
So here is how I ended up making my rice patties in place of the potato ones…. I had (tried to make) made cauliflower pulav but git got a bit mushy and did not sell as well it usually does. So I has stashed it up in the fridge. Now I was wondering how do I use this mushy pulav and it struck me that I can make some patties out of it and one thing let to another and I ended up making the Ragda Rice Patties for dinner to end the Labor day long weekend.
Ragada Rice Patties – Instant Pot
For Rice patties
- 4 cups Leftovers rice
- 2 cups Veggie of choice grated/minced
- Green or red chilli to taste
- 1/2 tsp Ginger
- Salt as needed
- 1 tsp Garam masala
- 1 cup Bread crumbs
- Oil to deep fry
- 2 cups White peas – soaked 5-6 hrs
- 2 medium Tomatoes chopped
- 2 tsp Ginger
- 1-2 tsp Black salt-
- 1 tsp Garam masala-
- 1 tbs Coordinate powder
- Chilli powder-to taste
- 1 tsp Anchor powder
- 1/4 cup Green chutney or as needed
- 1/4 cups Sweet chutney or as needed
- 1/4 cup Sev or as needed
- 3 tbs Chopped onion or as needed
- 1/4 cup Chopped tomatoes or as needed
- Chaat masala or as needed
- Coriander leaves opto
For Rice Patties
- Take the any kind of leftover rice and mix the veggies of your choice.
- Mix the rice, veggie, breadcrumbs and grated ginger, green(or red) chili and salt to mash them up nicely.
- You should be able to form a smooth dough.
- Now divide the mix in to small equal size balls are roll it into a patties and set in the fridge for 1 to2 hrs. (This is important)
- Now, heat oil in a pan. Make sure that the oil is nice and hot before frying to avoid it from separating.
- Cook until the patties are golden brown from both sides (3-4 minutes each side).
- Make sure to keep the rest of the patties in the fridge while frying one batch.
For Ragda ( Instant pot – mini)
- Soak the while peas for 4-5 hours.
- Turn on Instant pot to pressure cook mode and cook the peas and chopped tomato for mode for 20 minutes. Let the pressure release naturally.
- Once it cools down, open the pot and add the dry masalas, salt and cook it in saute mode for 10 more minutes
- Add water as needed. Garnish with some coriander.
- In a place add 2 pieces of fried rice patty
- Generously top it with hot ragda. then add the green chutney and the sweet chutney
- The add the chopped onion and tomatoes to your liking
- Then add the sev, chaat masala and coriander leaves. and serve it hot
- I used my left over pulav so it has some added flavor to it.
- Use any veggie of your choice with the rice for more flavor
- You can even add a boil mashed potato to the rice as an alteration.
- You can prepare the rice patties while the Radga is half way done to help save time.
- Also again make sure oil is hot and patties are cold for the best results.
- If you are short on time keep the patties the freezer for 30 mins to speed up the process.