To make the patties, soak the slice of bread in 50ml of water for 1 minute, then squeeze out the water. In a large bowl, mix together the bread with mashed potatoes, ginger, chilli and a pinch …
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To make ragda over the stovetop: Soak the white peas or safed matar for 6-8 hours or overnight. The peas will double in size after the soak time. Drain the peas and rinse them under tap water. Transfer the rinsed peas to a regular pressure cooker, and add salt and enough water to cover the peas. Give it a good stir and close the lid.
To make your very own Ragda Pattice, first, you have to make the potato patties or tikki. For which you need to boil some potatoes, peel them and mash them well. Then put the mashed potatoes in a bowl and put ginger and garlic paste in it. Add cumin powder, coriander powder, salt and some chaat masala. Mix everything together.
To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney.
Ragda or the dry white peas is a light curry that is super easy to make in an Instant Pot or pressure cooker. You will need only 4 ingredients to make Ragda. Safed Matar, turmeric, baking soda & salt. You need to soak the safed matar for atleast 8-9 hours first. I always soak them over night.