March 6, 2024

Ragda Pattis In Instant Pot

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.

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.

Ingredients

For Aloo Pattis

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.

You will need boiled potatoes, salt, cornstarch (to bind the potatoes), green chillies, fresh ginger, and chopped cilantro (fresh coriander leaves).

Use any neutral-flavored cooking oil to fry the pattice. Sunflower oil, vegetable oil, canola oil, etc are some examples.

For Ragda

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 if you have a time crunch.

Toppings

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, freshly squeezed lime juice, chopped cilantro (fresh coriander leaves), and crunchy sev (fried gram flour noodles).

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.

For Aloo Patties

How to make Aloo Patties for the ragda, click the link Aloo Tikki.

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.

Ragda Pattis In Instant Pot

5 from 1 vote

Recipe by Shruti Naik Course: MainCuisine: Indian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

333

kcal

Total time

hour

minutes

Ingredients

For Radga
▢1 cup dried white peas (safed matar)
▢1 teaspoon salt
▢1 teaspoon grated ginger
▢ Red chili powder
▢ Cumin Coriander powder
▢2 teaspoons neutral-flavored 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 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

Directions

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, red chili powder and cumin coriander powder.
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 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 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!