Spicy & Tangy Ragda Patties or Ragda Pattice is a popular street food recipe where crispy fried potato patties are topped with ragda made with dried white chickpeas. It is then topped with chutney, onions, chillies, sev, and spices to get a flavourful dish.
About This Recipe
Ragda Patties is popular Indian street food in which crispy patties are topped with a dried white chickpea curry also called Ragda. The patties are made with potatoes and are fried till it becomes golden brown and crispy.
This crispy from outside and soft from inside patties are topped with a lightly spicy and tangy ragda. Green Chutney and Sweet Tamarind Chutney are poured on the top, which gives a spicy-sweet twist to this dish.
To make it even more delicious and flavourful, this chutney loaded Ragda Pattice is topped with finely chopped onions, green chillies, cumin powder, chaat masala powder, red chilli powder, lemon juice, nylon sev, and fresh coriander.
To make Ragda Patties, you will need :
Aloo Tikki: I have mentioned below how to make these Aloo Tikkis. These are very easy to make and this crispy Tikkis adds a great crunch to the Chaat.
Ragda: The gravy added on the top of crispy Tikkis is called as ragda, and it is made with white dried peas. You can even add your regular Chola Curry on the top of Tikkis. You can even top it with curd, that is optional.
Both of them add a spicy, tangy, and sweet taste to the chaat, making it delectable. If you have Lahsun Chutney at home, you can add that too if you like your Chaats extra spicy.
Sev: To give it that authentic Chaat touch, always use fine sev, but if you don’t have it you can use any sev of your choice, that is easily available to you.
Toppings: This spicy and sweet Chaat is topped with finely chopped onions, green chillies, roasted cumin powder, chaat masala powder, red chilli powder, lemon juice, and finely chopped coriander leaves.
Step By Step Recipe
Break the aloo tikki or patties on the serving using your fingers.
Top with ragda.
Top with all the remaining ingredients. Serve immediately.
Frequently Asked Questions
Here is how to make Aloo Tikki for Ragda Patties recipe. Do check out my detailed to make crispiest Aloo Tikki here:
Boiled Potato – 2 cups (Refrigerated for 4-5 hours)
Poha – 1/4 cup
Coriander – 1 tbsp (Chopped )
Ginger – 1 tsp ( Grated )
Green Chilli – 2 tsp ( Chopped )
Red Chilli Flakes – 1 tsp
Black salt – 1 tsp
Salt to taste
Dry Mango Powder – 1 tsp
Anardana Powder – 1 tsp
Rice Flour – 3 tbsp
Oil for frying
Grate the potatoes in a bowl.
Soak the poha in 2 tbsp water for 10-15 minutes.
Add grated potatoes, soaked poha and all the other tikki ingredients in a bowl and mix well.
Grease your hands with oil and divide the dough into 6 equal parts.
Make each part into a ball and then press gently to make a tikki.
Refrigerate the tikki for 30 minutes.
Heat oil for frying the tikki in a pan.
When the oil is hot, add the tikki and fry on medium heat until tikki are browned and crisp from all the sides.
Remove the tikki for the pan and serve hot with coriander mint chutney.
Making Ragda from white peas is very easy process. It is slightly spicy and tangy and is made with a few set of everyday ingredients. You can find the detailed recipe for the same here – Best Chaat Ragda
You can prepare the round patties and store in the fridge. Fry it crispy the time you want to serve it. Apart from this you can make the chutneys and ragda beforehand and store in the fridge.
Once you want to serve, fry the patties, and top it with hot ragda, chutneys, sev and spices.
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Ragda Patties Recipe
- 2 cups Ragda
- 5-6 Patties
- 1 cup Sweet Tamarind Chutney
- 1 cup Coriander Mint Chutney
- 1 cup Onion (finely chopped)
- 2 tsp Green Chillies (finely chopped)
- 2 tsp Roasted Cumin Powder
- 2 tsp Chaat Masala Powder
- 2 tsp Red Chilli Powder
- 2 tbsp Lemon Juice
- 1/2 cup Nylon Sev
- 1/4 cup Fresh Coriander (finely chopped)
- Break the aloo tikki or patties on the serving using your fingers.
- Top with ragda.
- Top with all the remaining ingredients. Serve immediately.