Mumbai Style Ragda Pattice (Ragda Patties)

5 from 5 votes

Ragda Pattice (Ragda Patties) is a popular Indian street food with crispy potato patties topped with white peas curry, chutneys, onion, and sev. Learn to make Mumbai street-style ragda pattice using my easy recipe (vegan).

Ragda Pattice served in a plate.
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About Ragda Pattice

Ragda Pattice (Ragda Patties) is a popular Indian street food (chaat), sold especially on the streets of Mumbai. It is also popular in the other cities 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

  1. Ragda is a spicy curry made using dried white peas.
  2. 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). These two dishes’ concepts are the same but taste very different.

Serve ragda patties for an evening snack, get-togethers, potlucks, or main course meals. This dish can be customized per your taste by adjusting the chutneys and spices.

This recipe is vegan and can be easily made gluten-free. You can double or triple it as per your requirement.

You can cook the ragda in a traditional stovetop pressure cooker or an instant pot. I use my 3-liter pressure cooker or a 3-quart instant pot. If scaling the recipe, use a bigger pressure cooker or instant pot. The cooking time will remain the same.

Here are some more chaat recipes that you may like

Ingredients

You will get all the ingredients to make Radga Patties recipe in an Indian grocery store.

Aloo pattice ingredients
Ragda pattice topping ingredients.

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 chilies, fresh ginger, and chopped cilantro (fresh coriander leaves).

It doesn’t have other spices like dry mango powder, red chili powder, etc., used when making the patties for Aloo Tikki Chaat.

Use any neutral-flavored cooking oil to fry the pattice. Sunflower oil, rice bran oil, canola oil, etc are some options.

For Ragda

I like to keep my radga very simple. Sometimes, less is more, and this recipe is a true example. You don’t have to add too many spices while making ragda; let the flavor of the peas shine.

You will need dried white peas (white vatana), fresh ginger, turmeric powder, any neutral-flavored oil, Green Chutney, and Tamarind Chutney.

Make the chutneys at home for the best taste, or buy them to save time.

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), which is very popular on the streets of Delhi.

Toppings

Ragda and pattice are topped with Green Chutney, sweet Tamarind Chutney, chopped green chilies, chopped red onions, Roasted Cumin Powder, red chili powder, Chaat Masala Powder, freshly squeezed 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 not a big fan of tomatoes in my chaat; hence, I always avoid adding them.

You can add a little red garlic chutney to make the dish extra spicy. Add a few pomegranate arils 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 oil
  • 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 green chutney and 1 tablespoon tamarind chutney.

Notes – If the ragda curry is thick, thin it with water. The correct consistency should be like that of a thick, flowing curry.

To make the ragda in a pressure cooker, add all the ingredients to a cooker. Cook on medium-low heat for 25 minutes.

I have a detailed post on how to make Ragda. Do check it out.

Steps to make ragda.

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 at high pressure. 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.

Grating the potato in a bowl.
Grated potatoes in the bowl.

In a medium mixing bowl, mix (preferably using your hands)

  • grated potatoes
  • 3 tablespoon cornstarch
  • 2 teaspoon chopped green chilies
  • 2 teaspoon grated ginger
  • 1 teaspoon salt
  • 2 tablespoon chopped cilantro

and make a dough-like mixture.

Cornstarch, chilies, cilantro, ginger, and salt added to the bowl.
Dough like mixture made.

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.

Round pattice kept on a board.

To shallow fry the potato pattice, heat any neutral-flavored 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.

Pattice added to hot oil.

Drain on a plate.

Crispy brown patties.

Assemble Ragda Pattice

Add ½ cup of warm ragda to a serving plate.

Ragda in a serving plate.

Keep 2 crispy potato patties on top.

Potato patties kept over ragda.

Top with 1 teaspoon green chutney and 2 teaspoon tamarind chutney. You can add more or less chutneys as per your taste.

Topped with green chutney and tamarind chutney.

Sprinkle some roasted cumin powder, red chili powder, and chaat masala powder on top.

Drizzle with some freshly squeezed lime juice. Finally, top with chopped red onions, chopped cilantro (fresh coriander leaves), and sev (fried gram flour noodles). Serve!

Ready ragda pattice topped with spices, onions and cilantro.

Frequently Asked Questions

Can I make Ragda Pattice recipe ahead of time?

There are many components to make this popular street food but once the prep is done, it takes hardly any time to assemble it. 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 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.

How to make a gluten-free ragda patties recipe?

All the ingredients except the chutneys in this recipe are gluten-free. Use gluten-free chutneys to make a gluten-free ragda pattice. They can be made by skipping adding asafetida (hing) to them.

Serving Suggestions

This Mumbai street food dish can be served 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 peak, you can also serve chilled Punjabi Lassi, Mango Lassi, Strawberry Lassi, or Rose Lassi along with Ragda Pattice.

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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).
5 from 5 votes

Ragda Pattice Recipe (Ragda Patties)

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.
Prep: 20 minutes
Cook: 30 minutes
Soaking Time: 6 hours
Total: 6 hours 50 minutes
Servings: 4 people

Ingredients 

For Radga

  • 1 cup dried white peas (safed matar)
  • 1 teaspoon salt
  • 1 teaspoon grated ginger
  • 2 teaspoons neutral-flavored oil
  • ½ teaspoon turmeric powder
  • 1 teaspoon green chutney
  • 2 tablespoons tamarind chutney

For Pattice

  • 15 ounces boiled potatoes (400 g)
  • 3 tablespoons cornstarch
  • 2 teaspoons chopped green chilies
  • 2 teaspoons grated ginger
  • 1 teaspoon salt
  • 2 tablespoons chopped cilantro (fresh coriander leaves)
  • neutral-flavored oil (for frying)

Toppings

  • green chutney
  • tamarind chutney
  • roasted cumin powder
  • red chili powder
  • chaat masala powder
  • freshly squeezed lime juice
  • chopped red onion
  • chopped cilantro (fresh coriander leaves)
  • fine sev
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Instructions 

Make The Ragda

  • Wash dried white peas and soak them 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, 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.
  • To make the ragda in a pressure cooker, add all the ingredients to a cooker. Cook on medium-low heat for 25 minutes.

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 (preferably 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 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 1 teaspoon green chutney and 2 teaspoon tamarind chutney. You can add more or less chutneys as per your taste.
  • 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!

Video

YouTube video

Notes

You can adjust the chutneys and spices according to your taste.
You can cook the ragda in a traditional stovetop pressure cooker or in an instant pot. I use my 3-liter pressure cooker or a 3-quart instant pot. If scaling the recipe, use a bigger pressure cooker or instant pot. The cooking time will remain the same.

Nutrition

Calories: 518kcal, Carbohydrates: 105g, Protein: 8g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 1mg, Sodium: 1020mg, Potassium: 521mg, Fiber: 8g, Sugar: 58g, Vitamin A: 2321IU, Vitamin C: 45mg, Calcium: 73mg, Iron: 4mg
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