Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. Learn to make Mumbai street style ragda pattice using my easy recipe (vegan).
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
- 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 / Cilantro Chutney for Chaat||, Khajur Imli Chutney Or 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 (Chhole Bhature). The concept of these two dishes is the same but they taste very different from each other.
Serve ragda patties 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.
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 in an instant pot. I use my 3-liter pressure cooker and a 6-quart instant pot. If scaling the recipe, use a bigger pressure cooker or instant pot. The time of cooking will remain the same.
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 chat.
You will need boiled potatoes, salt, cornstarch (to bind the potatoes), green chillies, fresh ginger, and chopped cilantro (fresh coriander leaves).
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.
Use any neutral-flavored cooking oil to fry the pattice. Sunflower oil, vegetable oil, canola oil, etc are some examples.
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.
Make the chutneys at home for the best taste or buy them if you have a time crunch.
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.
Ragda and pattice are topped with green chutney, sweet tamarind chutney, chopped green chilies, chopped red onions, roasted cumin powder, red chilli 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 personally not a big fan of tomatoes in my chaat hence always avoid adding them.
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
- 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.
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
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.
In a medium mixing bowl, mix together (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.
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 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.
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.
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!
Frequently Asked Questions
Can you 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 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.
How to make a gluten-free ragda patties recipe?
All the ingredients except the chutneys are gluten-free in this recipe. Use gluten-free chutneys to make a gluten-free ragda pattice. They can be made by skipping adding asafetida (hing) to them.