Hellow guys, Welcome to my website, and you are watching Ragda Pattice Recipe | Mumbai Street Style Chaat | रगड़ा पेटिस और चाट की चटनी | Chef Sanjyot Keer. and this vIdeo is uploaded by Your Food Lab at 2022-01-09T05:10:57-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Ragda Pattice Recipe | Mumbai Street Style Chaat | रगड़ा पेटिस और चाट की चटनी | Chef Sanjyot Keer |
| Video Uploader | Video From Your Food Lab |
| Upload Date | This Video Uploaded At 09-01-2022 08:10:57 |
| Video Discription | Full written recipe for Ragda pattice Prep time: 20-25 minutes Cooking time: 30-35 minutes Serves: 4-5 people Sweet tamarind chutney Ingredients: ● Tamarind (imli) ½ cup / 75 grams ● Seedless dates (khajoor) 250 gm ● Jaggery 750 gm ● Salt to taste ● Black salt 1 tsp ● Ginger powder ½ tsp ● Kashmiri red chilli powder 1 tbsp ● Jeera powder 1 tbsp ● Black pepper a pinch ● Water 1 litre Methods: ● Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp. ● Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste. ● Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt. ● As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally. ● Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down. ● Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly. Green chutney Ingredients: ● Hara dhaniya (coriander leaves) 1 cup (packed) ● Pudina (fresh mint leaves) ½ cup (packed) ● Adrak (ginger) 1 inch ● Teekhi hari mirchi (spicy green chillies) 2-3 nos. ● Roasted Chana dal 1 tbsp ● Kala namak (black salt) ½ tsp ● Jeera (cumin) powder 1 tsp ● Amchur (dry mango) powder 1 tsp ● Salt to taste ● Ice cubes 2-3 nos. ● Water as required Method: ● Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly. Ragda Ingredients: • Safed matar (Dry White peas) 250 gm • Water as required • Haldi (Turmeric) powder ½ tsp • Jeera (Cumin) powder ½ tsp • Dhaniya (Coriander) powder ½ tsp • Saunf (Fennel) powder ½ tsp • Ginger 1 inch (julinned) • Fresh coriander (chopped) Method: • I've soaked the white peas overnight or minimum 8 hours in water, drain the water and rinse with fresh water. • Set a cooker on medium heat, add the soaked white peas and fill water until its 1 cm above the matar surface. • Further I’ll add powdered spices, salt & stir well, close the lid and pressure cook for 1 whistle on high flame, further reduce the heat and pressure cook for 2 whistles on medium low heat. • After the whistle, switch off the heat & allow the pressure cooker to depressurize naturally, further open the lid and check for its doneness by mashing with hands. • Further we need to make the ragda, for that continue to cook in the pressure cooker without the lid, switch on the flame and bring it to a boil, once it comes to boil, use a potato masher and mash it lightly while keeping few chunks intact. • Cook the starch from the vatana releases and it becomes thick in consistency. • Add ginger julienned and freshly chopped coriander leaves, stir once. The ragda is ready, keep it aside to be used later. For aloo pattice Ingredients: • Oil 1 tbsp • Jeera 1 tsp • Green chillies 1-2 nos. (chopped) • Boiled Potatoes 5-6 medium size • Salt to taste • Fresh coriander a handful • Ginger ½ inch • Oil for cooking the tikki Method: • Set a pan on medium heat, add oil and let the oil heat, further add jeera & green chillies, stir & cook briefly. • Further add boiled potatoes, mash the potatoes while adding, further add salt, fresh coriander & ginger, mix & cook while mashing it potato masher, do not mash it completely. Cook for 2-3 minutes, further transfer in a bowl and cool down to room temperature. • Once the mixture cools down, take spoonful of mixture and shape to make tikki. • Set a pan on medium heat, add enough oil and shallow fry the tikkis on medium heat from both the sides until crisp and golden brown in colour. • Your aloo pattice are ready. Assembly: • Crispy aloo pattice • Ragda • Methi chutney • Green chutney • Chaat masala • Ginger julienned • Chopped onions • sev #YFL #SanjyotKeer #RagdaPattice The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN |
| Category | People & Blogs |
| Tags | Recipes | Comfort food | Street food | Indiancuisine |
