Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. It is very popular in the states of Gujarat and Maharashtra (vegan).
Here are some more chaat recipes that you may like – Aloo Tikki Chaat, Halwai Style Punjabi Samosa, Papdi Chaat, Dahi Puri, Matar Kachori, Bhel Puri, and Kutchi Dabeli.
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About This Recipe
Ragda Pattice (Ragda Patties) is a popular street food (chaat) especially in the states of Gujarat and Maharashtra. Sweet, spicy, tangy, and savory, this chaat bursts with delicious flavors in each bite.
It is made up of two components
- Ragda – A spicy curry made using dried white peas.
- Patties – Fried crispy potato patty (aloo tikki).
Potato Patties are shallow fried until golden brown and crispy and then topped with ragda, green chutney, tamarind chutney, chopped onions, and fine sev creating a cacophony of flavors.
The North Indian version of Ragda Pattice is called Chole Tikki. Crispy Aloo Tikki is topped with spicy chickpea curry (chole). The concept of these two dishes is the same but they taste very different from each other.
Serve it for an evening snack, get-togethers, potlucks, or even as a meal. This dish can be customized as per your taste by adjusting the chutneys and spices.
Ingredients
You will get all the ingredients to make Radga Patties recipe in an Indian grocery store near you.
For Aloo Pattice
Crispy from the outside and soft melt-in-your-mouth pattice to make Ragda Pattice are made slightly differently than how they are made for Aloo Tikki Chaat.
You will need boiled potatoes, salt, cornstarch (to bind the potatoes), green chillies, fresh ginger, and chopped cilantro.
It doesn’t have other spices like dry mango powder, red chili powder, etc which are used when making the patties for Aloo Tikki Chaat.
For Ragda
I like to keep my radga very simple. Sometimes less is more and this recipe of mine is a true example. You don’t have to add too many spices while making radga, let the flavor of the peas shine.
You will need dried white peas (white vatana), fresh ginger, turmeric powder, vegetable oil, coriander mint chutney, and tamarind chutney.
Note – Do not confuse white peas with chickpeas. These are two very different ingredients. Although a spicy chickpea curry is served along with many chaat dishes, ragda is specifically made using dried white peas.
Ragda is also served with kulcha (matar kulcha) and this combination is very popular on the streets of Delhi.
Toppings
Ragda and pattice are topped with green chutney, sweet tamarind chutney, chopped green chili peppers, chopped onions, roasted cumin powder, red chilli powder, chaat masala powder, lime juice, chopped cilantro (fresh coriander leaves), and crunchy sev (fried gram flour noodles).
Some people also top their ragda pattice with chopped tomatoes and whisked chilled yogurt. I am personally not a big fan of tomatoes in my chaat hence always avoid adding them.
To make the dish extra spicy, you can add a little red garlic chutney. Add in a few pomegranate arils too, for a delicious bite and pop of color.
Note – Mumbai-style ragda and patties are mild in taste. This way they can be easily customized to individual taste preferences by adjusting chutneys and spices.
How To Make Ragda Pattice
Make The Ragda
Wash 1 cup of dried white peas and soak in 3-4 cups of water for 5-6 hours.
Drain the water and rinse the peas once again.
Add the soaked peas to an instant pot along with 1 cup of water, 1 teaspoon salt, 1 teaspoon grated ginger, 1 teaspoon vegetable oil, and ⅛ teaspoon turmeric powder.
Close the lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 25 minutes on high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.
Stir in 1 teaspoon coriander mint chutney and 1 tablespoon tamarind chutney.
Notes – If the ragda curry is thick, thin it out using some water. The correct consistency should be like that of a thick flowing curry.
I have a detailed post on how to make ragda. It also has the method to cook it in a traditional pressure, so do check it out.
Make The Pattice
Boil 15 oz (400 g) potatoes and refrigerate them for 3-4 hours. This step is important to get crispy patties.
You can boil the potatoes in a traditional pressure cooker or an instant pot.
To boil potatoes in a traditional pressure cooker, add washed potatoes to the cooker along with 2 cups of water. Close the lid and pressure cook on high heat for 5-6 whistles. Remove the cooker from heat and let the pressure release naturally. Open the lid, and drain the potatoes.
To boil the potatoes in an instant pot, add washed potatoes to the instant pot along with 1 cup of water. Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Open the lid, and drain the potatoes.
Once the potatoes are boiled, refrigerate them for 3-4 hours. Refrigeration will dry the potatoes and the patties will turn out crispy.
Peel the potatoes and grate them using the medium hole of a box grater.
In a medium mixing bowl, mix together (preferable using your hands) grated potatoes, 3 tablespoon cornstarch, 2 teaspoon chopped green chilies, 2 teaspoon grated ginger, 1 teaspoon salt, and 2 tablespoon chopped cilantro, and make a dough-like mixture.
Apply little oil to your palms and divide the potato mixture into 8-9 equal portions. Shape each portion into a round flat patty. If the mixture feels sticky, add some more cornstarch to it.
To shallow fry the potato pattice, heat 1 cup of oil in a skillet over medium-high heat. The oil should be enough to cover half of the patties.
When the oil is hot, arrange the patties on the skillet and fry until browned and crisp from the bottom. Flip and fry from the other side as well.
Drain on a plate.
Assemble Ragda Pattice
Add ½ cup of warm ragda to a serving plate.
Keep 2 crispy potato patties on top
Top with green chutney and sweet tamarind chutney.
Sprinkle some roasted cumin powder, red chili powder, and chaat masala powder on top.
Drizzle with some lime juice. Finally top with chopped onions, chopped cilantro (coriander), and sev (fried gram flour noodles). Serve!
Frequently Asked Questions
There are many components to make this dish but once the prep is done, it takes hardly any time to assemble it together. Here are some of the preparations I do whenever I make it.
1. Patties – The patties can be made in advance and frozen. Shape them and line them on a baking tray. Freeze for 3-4 hours. Gather and store in a zip lock bag. When ready to serve, thaw, shallow fry until crispy, and top with ragda.
2. Ragda – Ragda can be made 2-3 days in advance and refrigerated. You can also freeze it for up to a month. Thaw and heat until nicely hot and bubbly. Add some water if it has become too thick.
3. Chutneys – Tamarind chutney stays good in the refrigerator for up to a month and mint coriander chutney for 3-4 days.
4. Toppings – Prep the onions and cilantro a day in advance.
Serving Suggestions
This Mumbai street food dish can be served along with another chaat recipe such as papdi chaat, bhel puri with a side of masala chai, or adrak wali chai for your tea party.
As summers are at their peak, you can also serve chilled Punjabi lassi, mango lassi, strawberry lassi, or rose lassi along with Ragda Pattice.
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Recipe Card
Ragda Pattice Recipe (Ragda Patties)
Ingredients
For Radga
- 1 cup dried white peas
- 1 teaspoon salt
- 1 teaspoon grated ginger
- 2 teaspoons vegetable oil
- ½ teaspoon turmeric powder
- 1 teaspoon coriander mint chutney
- 2 tablespoons tamarind chutney
For Pattice
- 15 ounces boiled potatoes (400 g)
- 3 tablespoons cornstarch
- 2 teaspoons chopped green chili peppers
- 2 teaspoons grated ginger
- 1 teaspoon salt
- 2 tablespoons chopped cilantro (coriander)
- vegetable oil (for shallow frying)
Toppings
- green chutney
- tamarind chutney
- roasted cumin powder
- red chili powder
- chaat masala powder
- lime juice
- chopped onion
- chopped cilantro
- fine sev
Instructions
Make The Ragda
- Wash dried white peas and soak in 3-4 cups of water for 5-6 hours.
- Drain the water and rinse the peas once again.
- Add the soaked peas to an instant pot along with 1 cup of water, salt, ginger, vegetable oil, and turmeric powder.
- Close the lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 25 minutes on high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.
- Stir in coriander mint chutney and tamarind chutney.
- Notes – If the ragda is thick, thin it out using some water. The correct consistency should be like that of a thick flowing curry.
- I have a detailed post on how to make ragda. It also has the method to cook it in a traditional pressure, so do check it out.
Make The Pattice
- Refrigerate the boiled potatoes for 3-4 hours. Refrigeration will dry the potatoes and the patties will turn out crispy.
- Peel the potatoes and grate them using the medium hole of a box grater.
- In a medium mixing bowl, mix together (preferable using your hands) grated potatoes, cornstarch, green chilies, ginger, salt, and cilantro, and make a dough-like mixture.
- Apply little oil to your palms and divide the potato mixture into 8-9 equal portions. Shape each portion into a round flat patty. If the mixture feels sticky, add some more cornstarch to it.
- To shallow fry the patties, heat 1 cup of oil in a skillet over medium-high heat. The oil should be enough to cover half of the patties.
- When the oil is hot, arrange the patties on the skillet and fry until browned and crisp from the bottom. Flip and fry from the other side as well.
- Drain on a plate.
Assemble Ragda Pattice
- Add ½ cup of warm ragda to a serving plate.
- Keep 2 crispy potato patties on top.
- Top with green chutney and tamarind chutney.
- Sprinkle some roasted cumin powder, red chili powder, and chaat masala powder on top.
- Drizzle with some lime juice. Finally top with chopped onions, chopped cilantro (coriander), and sev (fried gram flour noodles). Serve!
Praful P Babu
Perfect for a rainy day