Name: Ragda Patties Recipe | Ragda Pattice
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: Ragda Curry (As Required); 2 to 3 Aloo Tikki / Patties; 3 tbsp Green Chutney; 3 tbsp Sweet Chutney; 1 Onion; 1 Tomato (Deseed); Chilli Powder (As Required); Jeera Powder (As Required); 1 tbsp Coriander Leaves; 2 Pinch Chat Masala; Sev (As Needed)

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Ragda Patties Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. Ragda pattice or ragda patties is a tasty Mumbai street food that is equally popular in other parts of North India. It is very simple and easy to make, but don’t get afraid by just peeping into the ingredients list. In this preparation, crispy potato patties are served with ragda aka dried white peas curry, then topped with chat chutneys, sprinkled with spice powders, chopped veggies, and a generous amount of sev. I always prepare the ragda curry in the afternoon, both the green chutney, sweet chutney a day before and refrigerate, also shallow fry the aloo tikki and freeze it. Furthermore, the green chutney can be stored in the refrigerator for 1 week and the sweet chutney for 1 month, also can be used for other chat items. It is a perfect starter or snack for any get-together or small birthday parties, just shallow fry the patties again and top it with ragda, chutneys, and sev. I have shared the recipes for Ragda, Chat Chutney and Aloo Tikki/ Pattice, do read it and then jump into the recipe.

✔ 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.
It’s crispy from the outside and soft from inside patties are topped with a lightly spicy and tangy ragda. Green Chutney and Sweet 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, spice powder, sev, and fresh coriander.
Ragda pattice recipe aka ragda patties recipe is prepared with two primary elements – ragda and aloo pattice.

✔ Ingredients

Ragda Recipe – Dried white peas gravy or curry
Aloo Pattice/Tikki– made with potatoes and are fried till it becomes golden brown and crispy.
Chat Chutney – Green Chutney & Sweet Chutney
Spices – Chilli powder, jeera powder, chat masala are used to make the ragda pattice more delicious.
Veggies: Finely chopped onion, tomato and coriander leaves are added as topping for refreshing flavour and taste.
Sev – It is added as a topping for crunchiness and to enhance the taste of the ragda pattice.

✔ How to make Aloo Tikki

INGREDIENTS

½ Kg Potato
½ tsp Jeera
1 tsp Ginger Garlic Paste
2 Pinch Turmeric Powder
1½ tsp Chilli Powder
½ tsp Amchur Powder
½ tsp Chaat Masala Powder
1 Green Chilli
2 tbsp Coriander Leaves
2-3 tbsp Corn Flour
Salt As Required
Oil For Frying

INSTRUCTIONS

First, measure and keep all the ingredients ready. Then, chop the green chili finely.</span >
Pressure cook the potatoes well for 5 to 6 whistles. Once the pressure subsides, drain the water immediately and ensure there is not much moisture content in the potatoes. Also, you can cook the potatoes 3 to 4 hours prior and refrigerate it. Mash the potatoes well till smooth.
To the potatoes add the jeera, ginger- garlic paste, turmeric powder, chili powder, amchur powder, and chat masala powder. Then add the green chili, coriander leaves, cornflour (always cool the potatoes and add the cornflour, else it turns sticky), and required salt.
Mix everything well. Divide the mixture into equal-sized balls.
Shape-like patties, either small or big, thin or thick as preferred.
I shallow fried the tikki, you can deep fry or even fry it in a tawa. Heat little oil in a pan and place the tikki one by one carefully. Fry it in medium flame, till golden color on both sides. Then drain it in a kitchen towel.

✔ How to make Ragda

INGREDIENTS

1 Cup White Peas
1 Medium Size Potato
2 Pinch Turmeric Powder
Salt As Required
3 Cups Water

To Saute

1 tbsp Oil
1 Onion
1 tsp Ginger Garlic Paste
2 Small Tomato
1 tsp Chilli Powder
1 tsp Coriander Powder
¼ tsp Garam Masala Powder
Salt To Adjust
¼ tsp Jeera Powder
Coriander Leaves For Garnishing

INSTRUCTIONS

Soak the white peas (they are slightly cream or cream-yellow in color), overnight or for a minimum time of 8 hours. The next day, you will see beautiful smooth rounded cream yellow-colored peas almost doubled in size. Peel the skin of the potato, rinse and chop it roughly. Keep the potato immersed in water till use to avoid discoloration. Then, measure the turmeric powder, salt and keep aside.
Rinse the peas well in running water and drain them thoroughly.
To the peas, add the chopped potato, turmeric powder, and required salt.
Pour 3 cups of water and give a quick stir.
First, pressure cook for 5 whistles on a low flame. When the pressure subsides down on its own in the cooker, open the lid and check to see if the peas are cooked. These peas take a long time to cook, in case, if they are not cooked completely, pressure cook again for 2 to 3 whistles (I cooked again). Generally, some peas get cooked, whereas a few remain partially cooked.
Mash the cooked ragda slightly. But don’t overdo it, while mashing, mash it in such a way that there are some whole peas here and there.
Now, chop the onion and tomatoes finely.
Then, measure the ginger-garlic paste, chilli powder, coriander powder, garam masala powder, salt and keep everything by side.
Heat 2 tbsp of oil in a pan, then add the onion and saute till translucent. Now, add the ginger-garlic paste and saute till the raw smell leaves.
Add the tomatoes and saute them again till mushy.
Now, add the chilli powder, coriander powder, garam masala powder, and mix well.
Now, add the mashed peas and mix again.
Add very little salt only, as we have added already while cooking the white peas. Cook for 5 more minutes in low flame. Once the peas have become soft, check for the consistency of the ragda. If it is slightly watery, then evaporate the water by cooking the ragda for another 5 minutes without the lid. The ragda should not be very thick nor watery.
Finally, sprinkle jeera powder and coriander leaves. Switch off the flame, when the gravy is slightly watery itself, as it can easily become thick once it is cooled down.

Check my other Street Food Recipes like

Ragda Pattice

Ragda Patties Recipe | Ragda Pattice

Priya Santhamohan

Ragda Patties Recipe aka Ragda pattice is a tasty Mumbai street food that is equally popular in other parts of North India. In this preparation, crispy potato patties are served with ragda aka dried white peas curry, then topped with chat chutneys, sprinkled with spice powders, chopped veggies, and a generous amount of sev.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Chaat, Street Food

Cuisine Indian

Servings 1 People

Calories 190 kcal

Ingredients

Ragda Curry As Required
2 to 3 Aloo Tikki / Patties
3 tbsp Green Chutney
3 tbsp Sweet Chutney
1 Onion
1 Tomato Deseed
Chilli Powder As Required
Jeera Powder As Required
1 tbsp Coriander Leaves
2 Pinch Chat Masala
Sev As Needed

Instructions

First, arrange the Chaat Chutneys - Green Chutney and Sweet Chutney. There is no specific measurement of ingredients for this recipe, you can increase or decrease the chutneys, spice powders, onion, tomato, and sev as per your wish.
Then, measure the chili powder, jeera powder, and chat masala powder.
Then, chop the onion, tomato (deseeded), and coriander leaves finely. Also, measure the sev and keep aside.
Fry the required numbers of Aloo Tikki, ensure it is hot. It can be deep or shallow fried and can be fried in the air fryer too if you are calorie-conscious.
The Ragda gravy should be warm or hot before assembling.
Note: Both the Aloo Tikki and the Ragda should be hot or warm, so the tikki absorbs the gravy well.

Assembling the Ragda Pattice:

Pour a generous amount of the Ragda Gravy on a plate.
Then, place 2 to 3 Tikki over the Ragda Gravy.
Pour a little more Ragda Gravy over the Tikki.
Top up with Green Chutney.
Immediately, top up with Sweet Chutney.
Sprinkle with 2 pinches of chilli powder and jeera powder.
Add the chopped onions and tomato.
Finally, top it with sev as much you want, garnish with coriander leaves and sprinkle chat masala.
Serve the Ragda Pattice immediately, else it turns soggy.

Notes

1. There is no specific measurement for this recipe, you can increase or decrease the chat chutneys, spice powders, onion, tomato, and sev as per your wish.

2. While preparing the Aloo Tikki, it is very important to add a binding agent into the boiled potatoes like corn flour, all-purpose flour, breadcrumbs, poha or flattened rice, rice flour, etc, to keep it crispy for a long time.

3.Don’t skip the onion, tomato, and spice powders mentioned in the recipe. It makes the ragda patties tastier.

4. Also, de-seed the tomato, remove the pulp inside and then use it, otherwise, the Ragda Pattice turns too soggy.

5.Onions can be skipped and they can be prepared as a no onion recipe.

6.Adjust the Chat Chutneys and spice powders as per spice level preferred.

7. Add both the Green chutney and Sweet Chutney into the ragda pattice. It enhances the flavor of the dish.

8. For a tangy taste, 1 tbsp of grated raw mango or lemon juice can be added at last.

9. If preferred, pomegranate pearls, moong sprouts can also be added.
10. Always serve this Ragda Patties Recipe, immediately after preparation, else it becomes soggy.

11.Finally, ensure both the ragda and pattice are hot, before assembling, so the pattice absorbs the ragda well.

Keyword Ragda Patis, Ragda Pattice, Ragda Patties Recipe

Ragda Pattice Recipe

Method for Ragda Patties Recipe

1. First, arrange the Chaat Chutneys – Green Chutney and Sweet Chutney. There is no specific measurement of ingredients for this recipe, you can increase or decrease the chutneys, spice powders, onion, tomato, and sev as per your wish.

Then, measure the chili powder, jeera powder, and chat masala powder.

2. Then, chop the onion, tomato (deseeded), and coriander leaves finely. Also, measure the sev and keep aside.

3. Fry the required numbers of Aloo Tikki, ensure it is hot. It can be deep or shallow fried and can be fried in the air fryer too if you are calorie-conscious.

4. The Ragda gravy should be warm or hot before assembling.

Note: Both the Aloo Tikki and the Ragda should be hot or warm, so the tikki absorbs the gravy well.

5. Assembling the Ragda Pattice:

Pour a generous amount of the Ragda Gravy on a plate.

6. Then, place 2 to 3 Tikki over the Ragda Gravy.

7. Pour a little more Ragda Gravy over the Tikki.

8. Top up with Green Chutney.

9. Immediately, top up with Sweet Chutney.

10. Sprinkle with 2 pinches of chilli powder and jeera powder.

11. Add the chopped onions and tomato.

12. Finally, top it with sev as much you want, garnish with coriander leaves and sprinkle chat masala.

Serve the Ragda Pattice immediately, else it turns soggy.