Ragda Pattice, Vegetable Patties With Pea Soup

Ragda Pattice is an Indian Chaat Recipe that includes a Green Pea Spic ed Soup known as “ragda” and flavored mashed potato patties known as “pattice” which is similar to my Aloo Tikki Chaat recipe.

This Indian Instant Pot Soup variation of ragda is easy to make and delicious. If you’ve been looking for a healthy chaat dinner recipe, then this is it!

Crowd Pleaser! Serve it with sweet and spicy chutney variations, crispy sev, and fresh tomato + onions.

• What is Ragda Pattice?
• Ingredients
• Instructions
• Equipment Needed
• Substitutions
• Tips and Tricks
• Love Soup? Give these a try…
• 📖 Recipe
• 💬 Community

What is Ragda Pattice?

A Healthy Indian Chaat recipe which is a combination of whole green pea soup that is made with cumin, garam masala, and turmeric. It is poured over pan-grilled potato patties and then garnished with fresh cilantro, tomato, onions, sev, and chutney variations.

Ingredients

Ingredients for spicy pea soup (ragda)

1. dried peas (vatana), green or white variations
2. jaggery /sugar
3. garam masala
4. turmeric powder
5. salt, oil, water
6. lemon juice
7. ginger
8. garlic
9. red chili powder

Ingredients for the patties

1. boiled and grated potatoes
2. cilantro
3. green chilies
4. ginger
5. garlic
6. salt
7. oil
8. breadcrumbs (optional)

Ingredients for toppings

These are a few of my favorites, load it with all of them or pick your favorites.

1. onions
2. tomatoes
3. green spicy chutney - recipe below
4. tamarind sweet chutney ( made with apple butter for ease ) - recipe below
5. crispy sev (store bought works great)
6. cilantro

Instructions

Soak the dried green peas for 8-10 hours and then cook them per instructions in the recipe card.

Dried Whole Peas (available at Indian Grocery Stores)

Once they are cooked add the spices and ingredients to the soup. Let the soup come to a boil. Tip: Keep the soup a bit watery because once it is served on top of the potato patties, the soup thickens up.

Make the patties by combing the ingredients and pan-frying them to a crispy outer layer.

Pour the spiced pea soup on the patties and then add the toppings.

Equipment Needed

1. Instant Pot or Pressure Cooker
2. Large Bowl for potato mixture
3. Pot to boil potatoes
4. Grater to grate potatoes
5. Gloves (optional)
6. Griddle Pan (I love using Hexclad )
7. Ladle
8. Bowls for chutney
9. Chutney Machine
10. Cutting Board and Knife
11. Measuring Cup and Spoons

Substitutions

• Green Peas (vatana) - Can use dried white peas , green peas , or dried garbanzo beans . Just note that the cooking time may vary. Please refrain from using fresh, frozen, or canned varieties for this recipe.
• Breadcrumbs - This ingredient is optional but can yield crispy patties.

Tips and Tricks

• Time Crunch? Buy vegetable patties or burgers as a replacement for pattice. Try Aloo Tikki from Indian Grocery Stores freezer section or Vegetarian Masala Burgers from Trader Joes freezer section
• Cook Ahead - Make the ragda pea soup and chutney varities ahead of time
• Use extra water - I like to make the soup a bit thin so that it is not too thick when combined with the vegetable patties, but this is a personal preference.

Love Soup? Give these a try…

1. Vegetarian Manchow Soup
2. Easy Vegetarian Chili Recipe
3. Gujarati Daal Dhokri (Dal Dhokli)
4. Butternut Squash Sambar

📖 Recipe

Ragda Pattice, Spiced Pea Soup

Ingredients1x2x3x

RAGDO (PEA SOUP)

• ▢ 1 cup dried, whole green peas (available at Indian grocery stores)
• ▢ 4 cups water (use less for thicker soup)
• ▢ 3 tablespoon apple butter
• ▢ 1 teaspoon jeera (cumin) powder
• ▢ 1 teaspoon garam masala
• ▢ 1 tablespoon ginger
• ▢ 1 tablespoon garlic
• ▢ 2 tablespoon sugar
• ▢ ½ large lemon’s juice
• ▢ 1 teaspoon fresh grated turmeric (or powder)
• ▢ salt
• ▢ oil
• ▢ red chili powder

GARNISHMENTS

• ▢ sev (fried chick-pea flower snack)
• ▢ chopped onion
• ▢ chopped tomato
• ▢ chopped cilantro
• ▢ chopped chili peppers

GREEN CHILI PEPPER CHUTNEY (spicy)

• ▢ 4 tablespoon green chili pepper of choice
• ▢ 1 tablespoon oil
• ▢ ½ tablespoon lemon juice
• ▢ water
• ▢ salt

SWEET CHUTNEY

• ▢ 3 tablespoon apple butter
• ▢ 1 teaspoon jeera (cumin) powder
• ▢ 3 tablespoon water
• ▢ red chili powder

PATTICE (VEGETABLE PATTIES)

• ▢ 4 cups steamed and mashed vegetables of choice (I prefer potatoes)
• ▢ 1 tablespoon garlic (more or less)
• ▢ 1 tablespoon ginger (more or less)
• ▢ 3 sprigs green onions, chopped finely (optional)
• ▢ ¼ cup cilantro, chopped finely (optional)
• ▢ breadcrumbs (optional
• ▢ green chillies, chopped or blended
• ▢ salt

Instructions

RAGDO (PEA SOUP)

• Soak the dried whole green peas for 6-8 hours in cold water. SIDE NOTE: since this is a large bean, it tends to take a while to cook naturally.
• Rinse well and put in the Instant Pot with 4 cups of water. Close the lid and push the bean pre-set. Let the Instant Pot cook and cool completely on it’s own and open when valve drops.
• Set the Instant Pot to Saute Mode and add all of the ingredients. The soup will be very runny. Don’t fret
• Let the mixture boil for about 5 minutes and then remove from heat to cool. NOTE: the soup will thicken as it cools

GREEN CHILI PEPPER CHUTNEY

• Blend chili peppers, oil, and salt together. Add water to reach the consistency you prefer. I prefer a thicker chutney for this dish.

SWEET CHUTNEY

• Whisk the apple butter, water, jeera powder, and red chili powder together.
• Note: there is no salt needed for this chutney.

PATTIES

• Combine all ingredients in a large bowl.
• Form patties using your hands and some oil. Gloves are highly recommended since spices are involved.
• If using breadcrumbs, coat the patties with them after dipping the patty in some water. The water will help the crumbs stick better.
• Heat a skillet on medium high with some oil
• Place patties on the skillet assuring they are not too close to each other. (I have a hard time flipping them when they are too close together, but you might be better at that than me)
• Cook until slightly brown on both sides.
• TIP: Use Hash Brown potato mix for a quicker option. NOTE: If you do not want to make the vegetable patties, then they can be bought at an Indian Grocery Store. Check the frozen section for Aloo Tikki. ALSO: Trader Joes sells broccoli patties which can be substituted for a healthier readily available option.

GARNISHMENT

• Place patties in a soup bowl.
• Cover with ragdo (pea soup).
• Add chutneys, chopped onion, tomatoes, and cilantro.
• Top with sev.
• ENJOY HOT!
• HAPPY EATING FOLKS <3

Notes

Ragda Pattice, Spiced Pea Soup

Ingredients

RAGDO (PEA SOUP)

• 1 cup dried, whole green peas (available at Indian grocery stores)
• 4 cups water (use less for thicker soup)
• 3 tablespoon apple butter
• 1 teaspoon jeera (cumin) powder
• 1 teaspoon garam masala
• 1 tablespoon ginger
• 1 tablespoon garlic
• 2 tablespoon sugar
• ½ large lemon’s juice
• 1 teaspoon fresh grated turmeric (or powder)
• salt
• oil
• red chili powder

GARNISHMENTS

• sev (fried chick-pea flower snack)
• chopped onion
• chopped tomato
• chopped cilantro
• chopped chili peppers

GREEN CHILI PEPPER CHUTNEY (spicy)

• 4 tablespoon green chili pepper of choice
• 1 tablespoon oil
• ½ tablespoon lemon juice
• water
• salt

SWEET CHUTNEY

• 3 tablespoon apple butter
• 1 teaspoon jeera (cumin) powder
• 3 tablespoon water
• red chili powder

PATTICE (VEGETABLE PATTIES)

• 4 cups steamed and mashed vegetables of choice (I prefer potatoes)
• 1 tablespoon garlic (more or less)
• 1 tablespoon ginger (more or less)
• 3 sprigs green onions, chopped finely (optional)
• ¼ cup cilantro, chopped finely (optional)
• breadcrumbs (optional
• green chillies, chopped or blended
• salt

Instructions

RAGDO (PEA SOUP)

• Soak the dried whole green peas for 6-8 hours in cold water. SIDE NOTE: since this is a large bean, it tends to take a while to cook naturally.
• Rinse well and put in the Instant Pot with 4 cups of water. Close the lid and push the bean pre-set. Let the Instant Pot cook and cool completely on it’s own and open when valve drops.
• Set the Instant Pot to Saute Mode and add all of the ingredients. The soup will be very runny. Don’t fret
• Let the mixture boil for about 5 minutes and then remove from heat to cool. NOTE: the soup will thicken as it cools

GREEN CHILI PEPPER CHUTNEY

• Blend chili peppers, oil, and salt together. Add water to reach the consistency you prefer. I prefer a thicker chutney for this dish.

SWEET CHUTNEY

• Whisk the apple butter, water, jeera powder, and red chili powder together.
• Note: there is no salt needed for this chutney.

PATTIES

• Combine all ingredients in a large bowl.
• Form patties using your hands and some oil. Gloves are highly recommended since spices are involved.
• If using breadcrumbs, coat the patties with them after dipping the patty in some water. The water will help the crumbs stick better.
• Heat a skillet on medium high with some oil
• Place patties on the skillet assuring they are not too close to each other. (I have a hard time flipping them when they are too close together, but you might be better at that than me)
• Cook until slightly brown on both sides.
• TIP: Use Hash Brown potato mix for a quicker option. NOTE: If you do not want to make the vegetable patties, then they can be bought at an Indian Grocery Store. Check the frozen section for Aloo Tikki. ALSO: Trader Joes sells broccoli patties which can be substituted for a healthier readily available option.

GARNISHMENT

• Place patties in a soup bowl.
• Cover with ragdo (pea soup).
• Add chutneys, chopped onion, tomatoes, and cilantro.
• Top with sev.
• ENJOY HOT!
• HAPPY EATING FOLKS <3

Notes

Recipe Courtesy of The Curry Mommy

This Instant Pot bone broth porridge recipe is also known as congee . It is a common baby food in East Asia.

This easy-to-make congee is a rice + quinoa recipe for babies which can be made in a matter of minutes using an Instant Pot. It is cooked with bone-in chicken, vegetables, and bone broth of choice.

What is congee? It is a first food offered to kids in East Asia. It was introduced to my South Asian family by a childhood friend and because of that my kids grew up eating it as a baby’s first food.

• Ingredients
• Instructions
• Variations
• Porridge Toppings
• Equipment
• Top Tips
• FAQ
• 📖 Recipe
• 💬 Community

Ingredients

• white rice ( jasmine , basmati, long grain)
• quinoa
• no salt bone broth , chicken or beef
• parsley
• onion , chopped finely (dried or fresh)
• vegetable of choice - (kale, carrots, cabbage, broccoli, etc)
• chicken , drum stick or thigh with skin and bone
• salt (for babies over 12 months)

Instructions

Wash the rice and quinoa (optional) and place them in the Instant Pot with all of the other ingredients.

Cook the porridge for 20 minutes on high pressure with the vent sealed. Allow it to naturally cool down before opening.

Once the Instant Pot finishes cooking, take the bone out of the chicken and cut the chicken using scissors. In my experience scissors work best to cut the chicken and skin finely.

Serve the baby quinoa and rice porridge warm.

Variations

• Vegetarian- give my kichdi a try
• Add turmeric (powder or fresh)
• Finely chopped vegetable options (I’ve tried them all) peas, spinach, kale, carrots, green beans, bell peppers, cabbage, broccoli slaw, sweet potato, butternut squash, acorn squash, zucchini, etc.
• Salt (recommended for 12 months and over)

Porridge Toppings

• soy sauce
• sriracha
• toasted sesame oil
• sesame seeds
• green onions
• dry roasted unsalted peanuts
• chopped chili peppers
• cilantro

Equipment

1. Instant Pot
2. Scissors
3. Spatula to serve
4. Measuring Cup
5. Cutting Board and Knife

Don’t have an Instant Pot? Try making this recipe in a traditional pressure cooker.

Top Tips

• Remove the bone before storing leftovers. This will help prevent the chicken from having a “gamey” flavor.
• Add hot water to the serving bowl in order to reach a consistency your baby prefers
• Make it adult friendly after taking out the baby’s porridge.

Honestly, the whole point behind this dish being nutritious is based on bone broth. Some vegetarians are okay eating broths, and if that is the case then simply skip the chicken and continue on with the recipe.

The name says it all. It is slow simmered water, vegetables, and bones based on the type of bones being used.

For one it has many minerals which are beneficial in a multitude of ways. Bone Broth increases bone strength with magnesium, phosphorous, and of course, there is calcium. Next, there is collagen in Bone Broth which we all know is needed for us aging gems.

Other kid friendly recipes

• Taco Bell Crunchwrap Supreme Recipe (copycat)
• Air Fried Frozen Chicken Nuggets
• Pasta with Broccoli and Garlic Parmesan Sauce
• The Best Spaghetti and Meatball Marinara Recipe

📖 Recipe

Instant Pot Bone Broth Porridge

Equipment

• ▢ Instant Pot
• ▢ Measuring Cup
• ▢ Spatula to Serve
• ▢ Cutting Board and Knife
• ▢ Scissors

Ingredients1x2x3x

• ▢ ⅛ cup rice
• ▢ ⅛ cup quinoa
• ▢ 1 cup bone broth, chicken or beef
• ▢ 1 tablespoon dried parsley
• ▢ 1 tablespoon onions, chopped finely (dried or fresh)
• ▢ ¼ cup vegetable(s), chopped finely (cabbage, broccoli, kale, carrots, spinach, etc)
• ▢ 1 piece chicken, drumstick, wing, or thigh (with the skin-on and bone-in)
• ▢ salt (for babies over 12 months)

Instructions

• Place all ingredients into the instant pot.
• Close the lid and use the pre-set “porridge” button (or 20 minutes normal pressure). Leave the vent to sealing so no air escapes.
• Open once the Instant Pot has completely cooled and the valve has dropped naturally.
• Shred the chicken with a fork as needed and serve hot/warm.
• HAPPY EATING LITTLE ONE! <3

Notes