Ragda Pattice – Instant Pot

Pan fried potato pattice are topped with flavorful dry peas curry – ragda made in Instant Pot, sweet and tangy red chutney, spicy minty green chutney and garnished with fresh onions, tomatoes, cilantro, thin sev and chaat masala!

One of the very famous Indian street-food is a two-part preparation, Ragda (dry peas curry) and pattice. Ragda is a light stew of rehydrated dried white peas and/or green peas cooked with a variety of spices. Pattice is simple mashed potato cakes flavored with some salt and light garam masala. It is crispy from the outside and soft from the inside! To serve, place two pattice in a bowl or plate, cover with some hot ragda, and garnish with finely chopped onions, tomatoes, cilantro, spicy green chutney, sweet and tangy tamarind-date chutney, and sev (crunchy gram flour noodles) with sprinkle of chaat masala to add that extra kick!

This dish is naturally dairy-free and gluten-free. It is also very high in protein due to having decent amount of dry peas in it. I sometimes just make the ragda and top it with finely chopped onions, tomatoes, cilantro and sev, it still tastes amazing! I like to use Instant Pot to make ragda, although you can use any pressure cooker to make it!

This dish is also very kids friendly. You can spice up or down by controlling spicy chutney amount. My kids absolutely love this dish. It is so healthy and so delicious that you cannot go wrong with it! Hope you and your family like it as much as we do!
Happy and Healthy Eating!

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Ragda Pattice – Instant Pot

Pan fried potato pattice are topped with flavorful dry peas curry, sweet and tangy red chutney, spicy minty green chutney and garnished with fresh onions, tomatoes, cilantro, thin sev and chaat masala!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

Ragda Ingredients

• 1½ cup Dry green peas you can use total 3 cups if using only one kind of dry peas
• 1½ cup Dry while peas you can use total 3 cups if using only one kind of dry peas
• 3 tbsp Peanut Oil
• 4 Cloves
• 5 Whole Peppercorns
• 1 stick Cinnamon Stick
• 1 Bay Leaf
• 1½ tsp Cumin Seeds
• 1½ tsp Mustard Seeds
• ¼ tsp Asafetida
• 1½ cup Finely Chopped Onions
• 1⅓ cup Chopped Tomatoes if not using tomato paste, use 2 cups of chopped tomatoes
• 1 tbsp Tomato Paste skip tomato paste if using ONLY fresh tomatoes as mentioned above
• 1 tbsp Chopped Green Chilis approximately 3 thai green chili
• 1 tbsp Minced Garlic
• 1½ tbsp Grated Ginger
• 2 tsp Kashmiri Red Chili
• 4 tsp Salt
• 1 tsp Turmeric Powder
• 2 tsp Garam Masala use only 1 tsp if your garam masala is very strong
• 2 tbsp Cumin Coriander Powder
• 2 tbsp Jaggery
• 2 tbsp Fresh Lime Juice
• 6 cup Water add an extra cup of water once the ragda if cooked and seems very thick

Potato Pettice (You can simply use Trader Joe's Masala burger instead of making it from scratch)

• 4 Big Russet Potatoes
• 1 tsp Garam Masala
• 1½ tsp Salt
• 4 tbsp Peanut Oil

Garnishing

• 1 cup Finely Chopped Onions
• 1 cup Chopped Tomatoes
• ½ cup Chopped Cilantro
• 1 cup Thin Sev
• ½ cup Spicy Green Chutney https://myvegetarianroots.com/cilantro-mint-chutney/
• ½ cup Sweet Red Chutney sweet chutney is part of my Pani Puri recipe https://myvegetarianroots.com/pani-puri/
• 2 tbsp Chaat Masala
• 2 tbsp Red Chili Powder
• ½ cup Sweet Yogurt Yogurt mixed with sugar, black salt, cumin powder and little water

Instructions

Make Ragda

• Mix both color dry peas (total of 3 cups of dry peas). Wash and soak them over night or for 8-10 hours.
  
• Put Instant pot on saute mode and heat up oil. Add bay leaf, cinnamon stick, whole peppercorn, cloves, mustard seeds & cumin seeds. Once the seeds start to pop and turns brown, add asafetida.
  
• Add chopped onions and saute it until they become translucent.
  
• Add chopped tomatoes, chopped green chilis, minced garlic and grated ginger. Mix well and cook until tomatoes become mushy.
  
• Add tomato paste, kashmiri red chili powder, turmeric powder, garam masala, cumin & coriander powder, salt and mix well. Cook for 3-4 minutes while keeping IP on saute mode.
  
• Add soaked peas to instant pot along with 6 cups of water. Add 2 tbsp of jaggery and bring it to boil while keeping IP on saute mode. Taste for salt and jaggery. Add more if needed.
  
• Once boiling, close the lid and secure the valve. Cook on high pressure for 20 minutes.
  
• After 20 minutes of high pressure cooking, let the pressure release naturally for 20 minutes.
• Open the lid, add fresh lime juice and mix it. The ragda is ready! Let's make potato pettice!

Make Potato Pettice (You can simply use Trader Joe's Masala burger instead)

• Boil 4 russet potatoes.
• Once boiled and cool enough to handle, remove the skin and mash the boiled potatoes.
  
• Add garam masala and salt. Mix well and make small pettice.
• Heat 4 tbsp of oil in a wide shallow pan. Place pettice on the pan and cook on medium heat.
  
• Cook on both side on medium heat until both sides get golden brown.
  

Assembly

• Place couple of potato pettice on a plate or TJ's masala burger if using it. Pore decent amount of ragda on top of the pettice.
• Garnish ragda pettice with chopped onions, tomatoes, cilantro, cilantro mint chutney and sweet chutney, sweet yogurt, thin sev, cilantro, chaat masala and pinch of red chili powder. Serve it immediately!!