Instant Pot Ragda Patties(Ragda-Pattice)/Popular Mumbai Street Style Ragda Patties(Pattice) in the Instant Pot

How to Make Popular Mumbai Street Style Ragda Patties(Pattice) in the Instant Pot 

Hello Foodies, 

        Ragda-Patties is a delightful, tongue-tickling experience to taste buds in every spoon/bite. Presenting one more popular Indian street food(savory snack) item and that is Ragda-Patties(White peas stew-Potato Patties). 

Making ragda in the instant pot is super easy and it was hit in our last weekend's potluck. The sweet, spicy, and tangy ragda-patties offers the palate a symphony of exotic flavors and textures. Each component is wonderful in this chaat. If you are planning to have friends over your place then making this recipe in your instant pot and serving it would be a great idea.

Video Recipes:

What is Ragda?

        Ragda is a stew, made with dried white peas, chaat masala, and some Indian spices.  It’s slightly tangy and spicy. White peas taste quite different from the usual chickpeas. 

What is Patties?

        Patties also are known as Aloo Tikki/Potato Patties. These tikkies are India's version of hash browns. They are made with boiled and mashed potatoes and flavored with chaat masala and some spices. Then combined to make a soft dough. Made equal-sized patties from the ball and pan-fried until it becomes brown from both sides. To make them crispy sometimes I add bread crumbs or sometimes soaked poha (flattened rice) to the potatoes.

       So if you are looking for tongue-tickling sweet and spicy Indian chaat to satisfy your cravings then do try this simple and delicious instant pot ragda-patties recipe. 

         Have you guys ever had Indian Chaat dishes? Honestly, all the chaat or snack food are my family's favorite foods to munch on. 

Here are some of my favorite Instant Pot Snacks/Chaat Recipes:

• Instant Pot Kutchi Dabeli
• Instant Pot Ragda and Panipuri
• Instant Pot Hariyali Pav Bhaji 
• Instant Pot Khaman Dhokla 
• Instant Pot Moong Dal Chakli 
• Instant Pot Spinach Cheese Balls
• Instant Pot Kothimbir Vadi/Coriander Fritters  

Preparation Time: 15 Minutes; Cooking Time: 20 Minutes. 

Each Serving of Ragda-Patties/Patice Contains 273 Calories. 

Ingredients:

To make Ragda:

• White peas 1 Cup, soaked in water for 6-7 hours 
• Potato 1, boiled and peeled 
• Ginger Paste 1Tsp
• Red chili powder 1 Tsp 
• Chaat Masala 1 Tbsp 
• Turmeric ½ Tsp 
• Salt 1 Tsp 
• Coriander leaves 2 Tbsp
• Water 2 ½ Cups

To Make Patties:

• Potatoes, 3-4, boiled and peeled and mashed
• Ginger paste 1 Tsp 
• Red Chili powder 1 Tsp 
• Turmeric ½ Tsp 
• Coriander powder 1 Tsp 
• Cumin powder 1 Tsp 
• Chaat Masala 1 Tbsp 
• Salt 1 Tsp 
• Bread crumbs 2 Tbsp 
• Oil 3-4 Tsp

To Serve Ragda-Patties:

• Onion finely chopped(if you are making no onion- no garlic then skip onion)
• Coriander leaves, finely chopped
• Sev
• Papdi
• Tamarind-Date Chutney
• Green Chutney

Instructions:

To Make Ragda in the Instant Pot:

• Wash and soak the dried white peas in water for 6-7 hours. 
• Turn on the Instant Pot and add soaked and drained white peas, red chili powder, turmeric, salt, and chaat masala and water and mix well. 
• Close the lid and place the vent on the sealing position. 
• Cook on manual mode(Hi) for 12 minutes. 
• NPR for 10 minutes and then release the remaining pressure manually. 
• Turn on the saute mode of the instant pot. 
• Open the lid and mix well and add boiled and mashed potatoes. 
• Cook for 2-3 minutes and turn off the instant pot. 
• Perfect and mushy peas stew/ragda is ready. 

To Make Patties/Pattice:

• In a bowl add boiled potatoes and mash them using a masher. 
• Now, add red chili powder, turmeric, cumin-coriander powder, chaat masala, salt, ginger paste, and bread crumbs and mix well. 
• Mix the potatoes and spices mixture well and make a dough of it.
• Divide the dough into equal parts and shape each part into a pattie/tikki and keep them aside.

• Heat oil in a pan and shallow fry the patties from all sides for 4-5 minutes on medium heat or until golden brown color from both sides. 
• Once fried transfer patties into the kitchen napkin. 

To Assemble/Serve the Ragda Patties:

• Pour ragda over a plate and place the hot patties(2-3) on top of the ragda.
• Again pour ragda over the patties. 
• Pour Green Chutney, Tamarind-Date Chutney. 
• Sprinkle chopped onions, coriander leaves, and sev. 
• Serve khatta meetha and yummy chaat ragda-Patties. Enjoy!!! 

My take:

• I have used white vatana, but if you have green vatana, chickpeas in your pantry then you can use that also.
• If you are making no onion - no garlic version then skip the addition of onion while serving ragda patties.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 273 calories, along with 49.6 g carbohydrates, 11.8 dietary fiber, 5.8 g fats, and 11.2 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Ragda-Pattes as a snack.

• If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

Easy to Make Instant Pot Authentic Bisi Bele Bhat/Bhath

How to make Bisi Bele Bath/Bhath in the Instant Pot

Hello Everyone,

         Bisi Bele Bhath is one of the most popular traditional dishes from Karnataka cuisine. Bisi Bele Bath made in the instant pot with veggies, lentils, rice, and aromatic spice blend, bisi bele bath masala powder. This Healthy, comforting, and easy to make rice dish can be enjoyed either for lunch or dinner. Serve this spicy, flavourful sizzling dish with raita or papad for a healthy, satisfying meal. 

          If you’re a fan of rice dishes, you will love this popular one-pot Indian dish. And bonus, thanks to the instant pot, it takes about 20-25 minutes from start to finish! The great thing about bisi bele bath is that it’s easy to adapt, you can make it as spicy or mild as you like. The cilantro and tamarind pulp at the end is a must; it brightens the whole dish. 

Video Recipe:

You can see more Instant Pot Pulao/Rice recipes here:

• Instant Pot Mexican Rice 
• Instant Pot Tomato Pulao 
• Instant Pot Mint Pulao 
• Instant Pot Mango Pulao
• Instant Pot Vegan Spinach/Palak Pulao
• Instant Pot Vangi Bhath/Eggplant Pulao
• Lamb / Mutton Pulao in Instant Pot
• Chicken Keema Pulao in Instant Pot

Preparation Time: 10 Minutes; Cooking Time: 10 Minutes.

Each Serving of Instant Pot Bisi Bele Bhat / Bhath Contains 198 Cal.

Ingredients:

• Rice 1 Cup, washed
• Turdal / Toor dal /Split Pigeon Peas ½ Cup
• Bisi Bele Bhath Masala Powder 2 Tbsp
• Fresh Coconut 3 Tbsp
• Onion 1 small, chopped 
• Green Bell Pepper ¼ Cup, chopped 
• Tomato 1 small, chopped 
• French Beans/Green Beans ¼ Cup
• Carrots ¼ Cup, chopped
• Green Peas ¼ Cup 
• Eggplant/Brinjal ¼ Cup, cubed
• Lima beans ¼ Cup 
• Cumin-mustard seeds 1 Tsp 
• Salt 1 Tsp 
• Tamarind pulp 2 Tbsp 
• Oil 2 Tsp 
• Water 3-4 Cups

Instructions:

To Prepare Bisi Bele Bhat Masala+Coconut Paste:

• In a blender/grinder jar, add fresh coconut, Bisi Bele Bhath Masala Powder, and water 3-4 Tbsp. 
• Blend to make a fine paste and keep it aside. 

To Make Instant Pot Bisi Bele Bhat:

• Turn on the saute mode of the instant pot and heat oil. 
• Splutter cumin-mustard seeds and add the onion. 
• Saute and cook for a minute or two. 
• Now, add green bell pepper, and tomato and mix well. 
• Add green beans, carrots, lima beans, eggplant, green peas, split pigeon peas, rice, prepared coconut+bisi bele bhath masala, and salt and mix all well. 
• Add water 3 Cups and give it a quick stir. 
• Close the lid of the instant pot and place the vent on the sealing position. 
• Now, Pressure Cook on Manual Mode(Hi) for 6 minutes and then NPR for 10 minutes. 
• Open the lid and add tamarind pulp and water to adjust the runny consistency and stir all well. 
• Flavourful and healthy Bisi Bele Bhat is ready to serve. 
• Top the Bisi Bele Bhath with boondi, sev, and lemon juice. Enjoy!!! 

Dietary Comment:

• The calorie count based on a 2000 calorie diet.
• Per serving contains 198 calories, along with 34.11 g Carbohydrates, 4 g fat, and 6.47 g Protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat Bisi Bele Bhath for lunch, brunch, or dinner. 

• If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

Bisi Bele Bhath Masala Powder

How to Make Authentic Bisi Bele Bhath Masala Powder

Hello Foodies, 

          Aromatic, Healthy, and Authentic spice mix, Bisi Bele Bhath Masala Powder for making Traditional Karnataka style Bisi Bele Bhat. Freshly made bisi bele bhath masala is ready in less than 15 minutes. Bisi means Hot, Bele means Lentils and Bath means Rice, So Bisi Bele Bhat means Hot Lentil Rice. Bisi Bele Bath Masala powder is the most important ingredient to make a bisi bele bath. 

          Bisi Bele Bhath Masala Powder is a flavorful spice blend made by oil roasting some Indian spices and grinding them into a fine powder. Byadgi Mirchi/Bedgi chilies used in the preparation of the bisi bele bath Masala are pungent in nature and gives a rich red color and aroma to the spice blend. Whenever I make this spice blend, I make it for at least 4-5 servings. Sometimes I use this spice mix to make other veg and non-veg curries too and it tastes awesome! So making bisi bele Bhath masala powder at home is very easy and will take only a handful of simple ingredients that are available in your kitchen pantry. So let's get started! 

YouTube Video:

Here is some spices/masala powder I have made at home:

• Easy to Make 6 Ingredients Homemade Garam Masala 
• Essential Maharashtrian Goda Masala 
• Vangi Bhat Masala 
• Dabeli Masala
• Metkut 
• Black Sesame Seed Chutney

Preparation and Cooking Time: 10 Minute.

Each Serving of Bisi Bele Bhath Masala(1 Tbsp) Contains 30 Calories.

Ingredients:

• Byadagi Mirchi 6-7
• Kashmiri Red Chillies 6-7
• Chana Dal 2 Tbsp
• Urad Dal 2 Tbsp
• Coriander Seeds 2 Tbsp
• Cumin Seeds 1 Tbsp 
• Mustard Seeds 1 Tsp
• Sesame seeds 1 Tbsp
• Poppy seeds 1 Tsp
• Cloves 3 
• Cinnamon 2 Inch Piece
• Oil 1 Tsp 

Instructions:

• Heat the pan on a medium to low flame.
• Heat oil, then add all the ingredients(Chana dal, urad dal, coriander seeds, cumin seeds, mustard seeds, sesame seeds, poppy seeds, cinnamon sticks, cloves, Kashmiri Red Chilies, and Byadgi Mirchi).
• Oil roast all the whole spices for 4-5 minutes on medium to low flame or roast until aromatic. 
• Turn off the flame and let the roasted spices cool completely before grinding. 

• Once cooled grind to make a fine powder. 
• Here, Fresh, Aromatic and Authentic Mysore Bisi Bele Bath Masala is ready to make Bisi Bele Bhat. Enjoy!!! 

Recipe Notes:

• Always roast the whole spices, because it increases the shelf life of the masala powder. 
• Always make Bisi bele bath masala powder in small batches. 
• If you are planning to make a big batch then sun drying the ingredients is the best option. 

Dietary Comment:

• The calorie count based on a 2000 calorie diet.
• Per serving contains 30 calories, along with 3.42 g Carbohydrates, 1.53 g fat, and 1.2 g Protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

• If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

Instant Pot Creamy Spinach Dip

How to Make Creamy Spinach Dip in Instant Pot

Hello Foodies,

         One more awesomely rich and creamy instant pot spinach dish for spinach lovers. This festive dip is a snap to make, taking only 10 minutes from start to finish. This easy spinach look impressive on a buffet table and taste even better!

The main thing I like this recipe because I can prepare it ahead of time and whenever I need just heat in the oven or the microwave. You cut your cooking time in half by making your dip in the instant pot. There are two ways to make this dip, but the Instant Pot version is the way to go. I love to try new recipes, and this one was a big hit with my family. It's excellent as an appetizer or for a light lunch.

Video Recipe:

       This instant pot version of creamy spinach dip doesn't contain mayo or Worcestershire sauce like most, so it's very cheesy low carb, and very delicious. Prep these hand-held finger food as an easy assortment of appetizers or just a light snack with friends. It's attractive, tasty, and easy-peasy!

        I used cream cheese instead of mayo to add a richer and creamier flavor! Also, I used fresh spinach instead of frozen. If you like more of a cheese dip with some leafy greens use less spinach, if you like more of a green dip with cheese, then use the full 10oz, as I used in this recipe. I made the spinach cheese dip in the instant pot for the first time for Dr.K (my hubby) to take to his office, and everyone loved it! And now, I make it every time I have friends over. I added black pepper for some kick and put extra cheese on top to get a light brown top. In this dip cream cheese melts and thickens the dip, parmesan cheese adds nuttiness, and onions give a mild onion flavor to complement the chopped spinach.

Why We Love this Instant Pot Creamy Spinach Dip?

• It is low in carb, creamy, and cheesy.
• It's super easy to make!
• It is excellent to have with veggies like carrots, cucumbers, red, yellow, and orange bell peppers and celery!
• Also, it's amazing as a bread bowl!
• It tastes so good.
• It is quick to make and taste delicious with french bread.
• This dip is loaded with flavor.
• It is the perfect addition to any party menu.

Serving Options:

• Serve it with toasted pita and pumpernickel bread
• You can also use all sorts of crackers or pretzels for this dip.
• You can use sliced french bread, or Hawaiian and sourdough bread.
• You can serve hot/cold and in a bread bowl.
• You can use veggies as dippers too!

Creamy Spinach Variations:

• You can add other ingredients into the mix to get more flavors
• Mushrooms: Add ½ cup chopped mushrooms with the spinach.
• Chicken: Add ½ cup cooked and shredded.
• Artichokes: Add ½ cup chopped artichoke hearts.
• Tomatoes: Add ¼ cup chopped tomatoes to get an extra tangy dip.

What to do with leftover Spinach dip?

• Spread on sandwiches,
• Add to creamy casseroles
• Use as a pasta sauces

Preparation and Cooking Time: 10 Minute.

Each Serving of Instant Pot Creamy Spinach Contains 201 g Calories.

Ingredients:

• Spinach 10 oz, chopped
• Butter 3 Tbsp
• Garlic 2-3 cloves, finely chopped
• Onion 1 Small, finely chopped
• Milk ½ Cup
• Sour cream ½ Cup
• Cream cheese 8 oz
• Salt ½ Tsp
• Black Pepper ½ Tsp
• Parmesan cheese 1 Cup
• Mozzarella cheese ½ Cup

Instructions:

• Turn on the saute mode of the instant pot and heat butter.
• Now add garlic and onion and saute and cook for a minute or two.
• Add milk, spinach, sour cream, cream cheese, salt, and pepper.
• Close the lid of the instant pot and place the vent on the sealing position.
• Pressure Cook on Manual Mode(Hi) for 3 minutes and followed by the quick release of pressure.
• Open the lid and give it a quick stir.

• Now add parmesan cheese and mozzarella cheese and mix it well.
• You can serve as it is with the chips, tortilla, and bread.
• You can transfer the creamy spinach into the oven-safe pan and bake/broil for 3-4 minutes or until the top becomes light brown as in the picture.
• Serve creamy spinach with your favorite chips, bread, or serve as a side dish. Enjoy!!!

To refrigerate this dip:

• Add spinach dip to an airtight container.
• Secure with the lid and store in the refrigerator for up to 4-5 days.
• When ready to serve, reheat it.

To freeze this dip:

• Add spinach dip to an airtight container.
• Store in the freezer for 2-3 months.
• Before baking/reheating, let dip thaw in the refrigerator overnight.
• When ready to serve, reheat it.

Dietary Comment:

• The calorie count based on a 2000 calorie diet.
• Per serving contains 201 calories, along with 4.5 g Carbohydrates, 18.8 g fat, and 5.4 g Protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

           It is good to eat creamy spinach as an appetizer.

• If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too!
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!

Instant Pot Sabudana Khichdi / Instant Pot Tapioca Pearl Pilaf: Mahashivratri Special

How to make perfect non-sticky Sabudana Khichdi/Tapioca Pearl Pilaf  in the Instant Pot

Hello Foodies,

          If you are searching for easy, and perfectly non-sticky Sabudana Khichdi recipe, then this recipe is for you. I keep experimenting with my instant pot and this one is the best and perfect recipe, I have developed in my instant pot. Follow my tips to make the non-sticky Sabudana Khichdi using an instant pot. 

           Sabudana Khichdi is comfort food that's most commonly eaten all over India during the fast(during Mahashivratri, Navratri, Ekadashi). Well-made, non-sticky khichdi is a very delicious, healthy and nourishing dish to eat during fasting days. I make Sabudana Khichdi once in a week for breakfast or for light lunch. 

Video Recipe:

            ‘Sabudana’ means ‘Tapioca Pearls’ and ‘Khichdi’ means ‘Pilaf’, so here “Sabudana Khichdi” means “Tapioca Pearl Pilaf”. Khichdi is an Indian one-pot tapioca pearl dish that's vegetarian, vegan, gluten-free, and easy to digest. In this soaked tapioca pearls cooked with tempering of cumin, green chilies, potato, peanuts, salt, and lemon juice. Lastly garnished with coriander leaves and served with yogurt. It tastes so good! So, this Mahashivratri try making Traditional Fasting dish Sabudana Khichdi in the Instant Pot.

Mahashivratri Special 24 Fasting Recipes | 24 Upvasache Padarth

We love this Instant Pot Sabudana Khichdi, cause:

• It’s Vegan, Gluten-Free and no garlic-no onion recipe.
• Easy and quick to make 
• Healthy and Tasty
• Use very few ingredients
• It is great for breakfast, lunch or even as an evening snack.
• It is light on the stomach but keeps you full for some time due to its high energy content.

How to soak Sabudana?

• An equal amount of Sabudana + equal amount of Water + Soak it for 3-4 Hours or Overnight = Perfectly soaked Sago/Sabudana/Tapioca Pearls
• Add sabudana in a colander and wash under tap water(cold) until the water runs clear. 
• Add washed and drained sabudana(1 Cup) into the bowl and add water(1 Cup) and cover keep aside for 5-6 hours(If kept uncovered, the upper layer of sabudana becomes hard).
• After 5-6 water you will get a perfectly soaked, and non-sticky tapioca pearls. 

Why does Sabudana Khichdi turn so sticky and lumpy?

• If you soak Sabudana/ Tapioca Pearls in more water than required then it will turn mushy and sticky. 

Here are a few ideas to customize this recipe:

• You could add a variety of vegetables like sweet potato, tomato, green peas, and carrots.

Preparation Time: 10 Minutes; Cooking Time: 20 Minutes.

Soaking Time: 3-4 Hours.

Each Serving of Sabudana Khichdi / Tapioca Pearl Pilaf Contains 273 Cal.

Ingredients:

• Sabudana/Tapioca Pearl 1 Cup
• Peanuts Powder (Dry Roasted Peanuts) ½ Cup
• Potatoes 2, peeled and chopped
• Green Chilies 5-6 strips, finely chopped 
• Salt 1 Tsp 
• Lemon juice 2 tbsp 
• Cumin seeds 1 Tsp 
• Coriander leaves 2 Tbsp 
• Oil/Ghee 2 Tsp
• Water as needed

Instructions:

To Soak the Sabudana/Tapioca Pearl:

• Sabudana 1 Cup + Water 1 Cup + Soak it for 3-4 Hours or Overnight = Perfectly soaked Sago/Sabudana/Tapioca Pearls(for more detail check soaking of sabudana)

To Prepare Tempering:

• In a pan heat oil in a medium flame. 
• Splutter cumin seeds and roasted finely chopped green chilies. 
• Add peeled and chopped potatoes and saute and cook for 3-4 minutes. 

To Cook Tapioca Pearl Pilaf/Sabudana Khichdi in the Instant Pot:

• In a pan add soaked sabudana, peanut powder and salt and mix well. 
• Now add lemon juice and mix well. 
• Transfer the tempering of Cumin seeds, green chilies, and potatoes to the sabudana peanut mixture and mix all well. 

• Add 2 cups of water in the instant pot and place the trivet. 
• Place the sabudana mixture pan and cover the pan with the lid(you can use aluminum foil to cover the pan). 
• Close the lid of the instant pot and steam it for 15 minutes using the steam function of the instant pot. 
• Natural Pressure Release(NPR) for 10 minutes and then release the remaining pressure manually. 
• Open the lid and take the cover of the pan out. 
• Mix it with the spoon and you will get a perfectly smooth and non-sticky sabudana khichdi/tapioca pearl Pilaf. 
• Garnish with the coriander leaves and sabudana khichdi is ready to serve. 
• Serve Sabudana Khichdi/Tapioca Pearl Pilaf with the milk or Homemade Instant Pot Yogurt. Enjoy!!! 

My Take:

• Instead of green chilies, you can use red chili powder or black pepper too.
• Instead of peanuts, you can add cashew nuts or almonds as well.
• Always cover the sabudana bowl with lid. If kept uncovered, the upper layer of sabudana becomes hard.
• Do not use hot water for soaking sabudana. Hot water makes sabudana sticky.
• Quantity of water should be decided according to the quality of Sabudana. Sometimes, sabudana is very crumbly and does not soak much water. In that case, wash the sabudana as per the above method, drain all the water. Cover with the lid and let it sit for 4 hours. Sprinkle little water if requires.

Dietary Comment:

• The calorie count is based on a 2000 calorie diet.
• Per serving contains 273 calories, along with 37.76 g carbohydrates, 3 dietary fiber, 12 g fats, and 6 g protein.
• Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

            It's good to eat Sabudana Khichdi for breakfast, lunch or even as an evening snack.

• If you make this recipe, share your food picture with hashtag #AaichiSavali on Instagram and Facebook so that everyone can enjoy it too! 
• Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.

Eat Healthy, Stay Healthy!!!