Ragda Patties Instant Pot Recipe

I love how this recipe brings together a symphony of flavors and textures, from the earthy ragda spiced with cumin and garam masala to the crispy potato patties adorned with tangy chutneys. Each bite feels like a nostalgic trip back to the vibrant street food stalls of India, a comforting embrace of warmth and spice that dances joyfully on the palate.

Diving into vibrant Indian street food, I capture Ragda Patties in my Instant Pot. I love combining white peas and spices like mustard and cumin for the flavorful filling.

I top it with tamarind chutney and bite into the crunchy nylon sev. I serve it to my family and friends and revel in their delight.

Ragda Patties Instant Pot Recipe Ingredients

• White Peas: Rich in protein and fiber, they form the dish’s base.
• Mustard Seeds: Provide a nutty flavor and aid digestion.
• Cumin Seeds: Add warmth and earthy tones, boost immunity.
• Turmeric Powder: Offers anti-inflammatory benefits and vivid color.
• Garam Masala: A spice blend that adds warmth and depth.
• Boiled Potatoes: High in carbohydrates, contribute creaminess.
• Tamarind Chutney: Imparts tangy and sweet flavors.
• Green Chutney: Adds freshness and a spicy kick.
• Nylon Sev: Offers a crunchy texture and slight saltiness.

Ragda Patties Instant Pot Recipe Ingredient Quantities

• 1 cup dried white peas (soaked overnight)
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 4-5 cups water
• 2-3 boiled potatoes
• 1 cup bread crumbs
• 1 tablespoon cornflour (optional)
• 1/2 teaspoon chaat masala
• 1/2 cup cilantro leaves, chopped
• 1/2 cup tamarind chutney
• 1/2 cup green chutney
• Nylon sev for garnish

How to Make this Ragda Patties Instant Pot Recipe

1. Soak and rinse the white peas that have been dried in water overnight. Use them after draining.

2. Switch on the Instant Pot and select the ‘Sauté’ setting. Pour in the oil, and when it gets hot, introduce the mustard seeds and cumin seeds. Sauté them until they become crackly.

3. Finely chop the onions and sauté them until they are translucent. Add a paste of ginger and garlic and continue to cook for one minute.

4. Introduce the diced tomatoes, along with the turmeric powder, red chili powder, garam masala, and salt. Let them simmer until the tomatoes are reduced to a mushy softness and the oil is parting company with the rest of the ingredients.

5. Soak the split peas for 8 hours and drain them. Place them into the pot along with 4 cups of water. Put the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 15 minutes. Let the pressure release naturally.

6. As the ragda cooks, take the boiled potatoes and mash them in a bowl. Add to the potatoes bread crumbs, cornflour, chaat masala, and salt, and then mix together. Once the mingling is done, form the mixture into patties. These will do.

7. Preheat a skillet on medium. Add a small amount of oil to the skillet. Fry the patties in the oil to a golden brown on both sides.

8. When the ragda is prepared and the pressure has subsided, fold chopped cilantro into the remaining contents.

9. Take a dish and put two patties in it, then drown them in ragda. Drizzle the dish with some tamarind chutney and some green chutney.

10. Add nylon sev, extra chopped cilantro, and serve piping hot.

Ragda Patties Instant Pot Recipe Equipment Needed

1. Instant Pot
2. Skillet
3. Mixing bowl
4. Chopping board
5. Sharp knife
6. Measuring cups and spoons
7. Spatula
8. Ladle
9. Potato masher
10. Plate for serving

FAQ

• Q: How long should I soak the dried white peas?
  A: Soak the dried white peas overnight or for at least 8 hours to ensure they cook properly.
• Q: Can I use canned peas instead of dried peas?
  A: While dried peas offer a more authentic texture and flavor, you can use canned peas in a pinch. Adjust the cooking time as canned peas are pre-cooked.
• Q: Can I make the patties in advance?
  A: Yes, you can prepare the patties and refrigerate them for up to 2 days or freeze them for up to a month. Reheat before serving.
• Q: How spicy is this recipe?
  A: The recipe is moderately spiced, but you can adjust the red chili powder and green chutney to your taste.
• Q: What is the role of cornflour in the patties?
  A: Cornflour helps to bind the potato mixture, making the patties hold their shape better during frying. It is optional.
• Q: Can I cook the ragda without an Instant Pot?
  A: Yes, you can cook the ragda on the stovetop in a traditional pressure cooker. Follow the same steps and adjust the cooking time accordingly.
• Q: What is the best way to serve Ragda Patties?
  A: Serve the patties hot, topped with ragda, tamarind chutney, green chutney, fresh cilantro, and a generous sprinkling of nylon sev for added crunch.

Ragda Patties Instant Pot Recipe Substitutions and Variations

You can substitute dried green peas for the dried white peas.
Curry powder can be used as an alternative for garam masala.
If mustard seeds are not available, substitute with a teaspoon of ground mustard.
You can use either all-purpose flour or rice flour in place of cornflour.
Bread crumbs are an essential ingredient for many dishes that require a crispy exterior. They can be used for both frying and baking. The variety of bread used to make the bread crumbs can affect the flavor of the dish. Whole wheat bread will impart a different flavor than sourdough. If you find yourself without bread crumbs, try one of these substitutes: • Crushed cornflakes • Crushed crackers • Crushed cereal • Panko • Stale bread blended in a food processor

Pro Tips

1. Enhance Flavor with Asafoetida: Add a pinch of asafoetida (hing) when sautéing the mustard and cumin seeds. It can enhance the overall aroma and flavor of the dish.