Ragda Pattice _ Soul Food for the New Year
If I could bottle a New Year’s Day, it would be this one. Depite, not much to anticipate, the year started out with an assortment of everything that I hold dear and precious around me. A houseful of happy well fed people, happy children, warmth and even rain. I love the rain! The musical pitter patter makes my soul happy.
When the weather permits, I love get some raindrops on me. Rainy days, call for something crisp, spicy and savory and today was the turn of Ragda Pattice.
What on earth is ragda patties? A comforting street food from Mumbai in Western India. The radga is soft and comforting stewed dried peas. Essentially the same variety that is split and used for split pea soup. This is topped with the pattice, (yes, a local pronounciation of patties), that are crisp potato cutlets.
Over this basic combination is pretty much anything your heart desires – tangy tamarind chutney, spicy mint chutney, chopped onions, green chilies and sev. Perfect start to a perfect day!
A scene from our gathering at our house, that helped us welcome in the new year. We slept in, and enjoyed lots of family time. Board games, good food and in general a warm and inviting atmosphere.
For all the challenges, I am unable to be totally upset with 2018. I do hoever want to get past the hump and look forward to good things in 2019. The home stretch for Deepta’s high school and a big year for Aadi. I hope all works out well!
Now back to the Ragda Pattice, to get this going the instant pot helps.
Quick Release Method for Beans
I have worked through a method to do a quick soak for beans. Essentially do a 1 minute pressure and allow for a natural release. All of this takes about an hour and works like a charm.
To get the sequence going, I do the quick soak, boil and drain potatoes, cook the peas and make the potato cakes while the peas are cooking and assemble. A perfectly wholesome and affordable option for all.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
A hearty vegan and gluten free creation of carbs and proten balanced to perfection.
Ingredients
- 4 to 6 Yukon Gold potatoes (about 1 and 1/2 pounds)
- 2 teaspoon salt
- 1 teaspoon red cayenne pepper
- 4 to 6 tablespoons rice flour
- Oil for shallow frying
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 3/4 cup whole white split peas, soaked for 6 hours or one hour doing the quick soak
- 1/2 teaspoon turmeric
- 1 teaspoon red cayenne pepper
- 4 tablespoons fresh lime juice (about 1 lime)
- To assemble
- Tamarind chutney
- chopped cilantro
- chopped onions
- sev
Instructions
- Place the potatoes in the instant pot with 2 cups of water. Set on pressure for 4 minutes. Do a steam release after 5 minutes. Set the potatoes to drain.
- Peel and mash the potatoes with the salt, red cayenne pepper and the rice flour.
- Lightly toast the coriander and cumin seeds and grind to a powder.
- Place the dried peas in the instant pot with 3 cups of water. Add in the coriander and cumin seeds, turmeric, red cayenne pepper and set to pressure cook for 18 minutes and allow for a natural release if time permits.
- In the meantime, shape the potatoes into small patties. Heat the oil in a frying pan. Fry the potatoes until crisp and golden on both sides. This takes about 3 minutes on each side.
- Remove the instant pot, and stir the peas well, you should have a thick somewhat soupy (not thin) consistency.
- To assemble place a generous helping of the pease on a plate, top with 2 to 3 of the potato pattice. Top with tamarind chutney, chopped cilantro, onions and sev to taste and enjoy.