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.
- 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|
✔ How to make Ragda
- 1 Cup White Peas
- 1 Medium Size Potato
- 2 Pinch Turmeric Powder
- Salt As Required
- 3 Cups Water
- 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
- 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 Patties Recipe | Ragda Pattice
- 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
- 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.
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.
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.
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