Ragda Pattice 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 and is vegan and gluten-free too.
If you are trying your hands on more chaat recipes, then here are a few more recipes that you will definitely love – 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 very popular Indian street food (chaat) especially in the states of Gujarat and Maharashtra. Sweet, spicy, tangy, and savory, this chaat bursts of delicious flavors in each bite.
It is made up of two components
- Ragda – It is a spicy curry made using dried white peas.
- Patties – It is a 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.
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 in an Indian grocery store near you.
For Aloo Pattice
These crispy from 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 chili peppers, 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.
Make sure to refrigerate the boiled potatoes for 3-4 hours. They will become dry and the pattice will turn out crispy.
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, 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, tamarind chutney, chopped green chili peppers, chopped onions, roasted cumin powder, red chili powder, chaat masala powder, lime juice, chopped cilantro (coriander), and 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.
Note – 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.
How To Make Ragda Pattice
To Make Ragda
Start by making the ragda. Wash 1 cup dried white peas and soak in 3-4 cups of water for 5-6 hours.
Drain the water and rinse the peas once again. You can now cook them in a traditional pressure cooker or instant pot.
To cook in a traditional pressure cooker, add the soaked peas to a pressure cooker along with 2 cups of water, salt to taste, 1 tsp grated ginger, 1 tsp vegetable oil, and ⅛ tsp turmeric powder.
Pressure cook for 3-4 whistles on high heat. Remove the pressure cooker from heat and let the pressure release naturally.
Open the lid of the cooker and stir in 1 tbsp coriander mint chutney and 2 tbsp tamarind chutney.
To cook in an instant pot, 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 for your liking, thin it out using some water.
To Make 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, 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 sealing. 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, 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 tbsp cornstarch, 2 tsp chopped green chili peppers, 2 tsp grated ginger, salt to taste, and 2 tbsp chopped cilantro and make a dough-like mixture.
Divide the potato mixture into 8 equal portions and shape each portion into a round flat patty. Apply little oil on your palms while shaping the patties. 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 lined with a paper towel.
Assembling Ragda Pattice
Lightly crush 2 patties on the serving plate using your fingers.
Top with ragda.
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!
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 green 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 other chaats 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
Ingredients
For Radga
- 1 cup dried white peas
- salt to taste
- 1 teaspoon grated ginger
- 2 teaspoons vegetable oil
- ½ teaspoon turmeric powder
- 1 tablespoon coriander mint chutney
- 2 tablespoons tamarind chutney
For Pattice
- 15 ounces potatoes (400 g)
- 3 tablespoons cornstarch
- 2 teaspoons chopped green chili peppers
- 2 teaspoons grated ginger
- salt (to taste)
- 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
To Make 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. You can now cook them in a traditional pressure cooker or instant pot.
- To cook in a traditional pressure cooker, add the soaked peas to a pressure cooker along with 2 cups of water, salt, ginger, vegetable oil, and turmeric powder. Pressure cook for 3-4 whistles on high heat. Remove the pressure cooker from heat and let the pressure release naturally. Open the lid of the cooker and stir in coriander mint chutney and tamarind chutney.
- To cook in an instant pot, 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. Open the lid of the cooker and stir in coriander mint chutney and tamarind chutney.
- Notes – If the ragda is thick for your liking, thin it out using some water.
To Make Pattice
- Boil the 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, 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 sealing. 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, 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, cornstarch, green chili peppers, ginger, salt, and cilantro and make a dough-like mixture.
- Divide the potato mixture into 8 equal portions and shape each portion into a round flat patty. Apply some oil to your palms to shape teh patties. Add some more cornstarch if the mixture is sticky and difficult to shape.
- 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 lined with paper towel.
Assembling Ragda Pattice
- Lightly crush 2 patties on the serving plate using your fingers.
- Top with ragda.
- 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. Finaly top with chopped onions, chopped cilantro (coriander), and sev (fried gram flour noodles). Serve!
Praful P Babu
Perfect for a rainy day