Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. It consists of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles), cilantro and spices.
This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal!
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Ragda Pattice has been my favorite chaat dish for as long as I can remember. Be it with friends at our favorite chaat shop or when mom made it during chaat nights at home, I've always looked forward to eating it!!
There is something about crispy potato cakes dunked in hot ragda dressed in all those chutneys, topping and spices that you make you fall in love with this dish instantly!
I love to make this recipe for potlucks and parties and its always loved!! Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe!
Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. It has veggies, beans, and condiments! Plus is vegan and gluten-free!
What is Ragda Pattice
It is one of the most popular Mumbai street food and is available from road side street vendors (chaat stalls/shop) to fast food restaurants.
Its comprises of two parts - Ragda and pattice, hence the name.
Ragda - is a mildly spiced white peas curry flavored with basic spices like cumin seeds, turmeric powder, red chilli powder. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. without these.
Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. These are crispy on top and soft inside making them melt in mouth. You could add ginger garlic to these if you prefer these spicy.
Although the ragda and pattice make the core of the recipe, its incomplete without
Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. Some chaat stalls/shops also add red chilli garlic chutney. These can be added as per your preference.
Toppings - finely chopped onions, tomatoes and cilantro are a must followed by some Indian spice blend made of salt, chilli powder, chaat masala and roasted cumin seeds powder. Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice.
The street style ragda and pattice, both are mild in flavor as that way they can cater to a wider crowd and instead the chutneys and spices are used to customize to everyone's preference. I like to opt for similar approach when I make it at home.
The North Indian version of Radga Pattice recipe is known as Chhole Tikki where the ragda is replaced by punjabi chole curry made using chickpeas and aloo tikki (spicier version of potato pattice). Both dishes have similar concept yet so different in flavors.
Mumbai Street Style Ragda Pattice
Since today's post is inspired by my favorite Mumbai's street food, I thought would give you a run through of how this chaat is usually served (if you are yet to experience it) by the street side vendors (also popularly known as "chaat wale bhaiya").
The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. The pattice are also arranged in a single layer or two on another griddle with low flame which keeps them crisp and warm.
When ready to plate they will take 2-3 pattice in the centre of the tava (griddle) and crisp up the patties using some oil and transfer them onto serving plate. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. That goes over top of crispy patties.
Finally the hot ragda patties is drizzled with sweet and spicy chutneys and topped with onion tomato cilantro, sev, spices and squeeze of lemon juice. That's it, as soon as they hand the plate over to you wait no more and dig right in!!
Advance Prep and storage.
Ragda Pattice might sound intimidating to make, but is truly easy with some prep. Here are some of my tips on how tp prep and store
Potato Patties - You can make these ahead of time. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. You can also freeze these for longer use.
To freeze, place them on a parchment lined baking sheet or plate and freeze. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Just thaw, dab off access water if any and shallow fry or air fry.
Ragda - You could make the ragda ahead of time too like a day or two and refriegrate or freeze for later use in individual portion containers. Thaw and heat until complete hot and bubbly. Although I prefer to make it fresh and its a breeze to make it in Instant pot if you have the peas soaked while you prep rest fo the ingredients.
Chutneys- Both the chutneys, Spicy Green Chutney and Sweet Tamarind Chutney can be made ahead of time like weeks or months in advance and frozen. Just thaw overnight or in microwave and use.
Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use.
How to make Ragda Patties at home
Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. Let see step by step of how to make these.
To make Ragda
Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Drain all the water next day and rinse them. These will need to be pressure cooked either in pressure cooker or Instant Pot. These can be cooked on stove top too but will take longer. I prefer making them in my Instant Pot.
Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Give it a quick mix and add the white peas along with salt and 3 cups of water. Mix well.
Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. (Depending on the quality of the white peas the time may vary). I like really soft ragda (well cooked) so I cook for 30 mins. If you like a bite to your peas cook for 20 mins. Let the pressure release naturally.
If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Let pressure release naturally.
While the Ragda is cooking you can make your patties.
Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. Mix well and check for seasoning and adjust as per liking. Also if the curry looks too thick, thin it out using ½ cup of water or as needed. This curry has a tendency to thicken, so adjust consistency before serving.
To make the potato patties (pattice)
Mash the boiled potatoes (preferably when hot as it easy). Mash as smooth as possible. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Mix it well (preferably with hands) so all is well combined almost like a dough.
Divide into 12 equal portion. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Not too thick or thin. Keep aside. Complete all other similarly. Cover until ready to shallow fry.
To shallow fry the potato patties, heat oil on a hot griddle. Place the patties without over crowding. Flip when the bottom side is golden brown. Repeat this for the other side too. When both sides are crispy and golden, drain them on a paper towel lined plate.
To serve Ragda Pattice
Place 3-4 patties on a plate, add some ragda over each enough to cover them. Drizzle some sweet date tamarind chutney and spicy green chutney. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice.
The other way of serving this dish would be to follow the same steps except place the patties on top of everything as shown in the pic below.
Matar Chaat
You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. You will need exact same ingredients except the pattice.
To make Matar Chaat, simply top your warm ragda with some sweet date tamarind chutney and spicy green chutney followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Delicious and healthy Matar Chaat is ready!!
More delicious Chaat recipes to try:
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Recipe Card
Ragda Pattice (Ragda Patties)
Equipment
Ingredients
For Pattice:
- 3-4 medium sized potatoes boiled approx. 2 cups mashed
- 2-3 tablespoon cornflour or as needed
- Salt to taste
- 1 tablespoon oil for coating
- Oil for shallow frying as needed
For Ragda
- 1 tablespoon cooking oil
- 1 cup white peas dry
- 1 teaspoon cumin seeds
- ⅛ teaspoon asafoetida hing
- ¼ teaspoon turmeric powder
- ½-1 teaspoon red chilli powder /paprika
- Salt to taste approximately a tsp
- 1 teaspoon coriander powder optional, I skipped this
- ½ teaspoon garam masala optional, I skipped this
To serve Ragda Pattice
- 1 red onion finely chopped
- 1-2 roma tomatoes finely chopped
- ¼ cup cilantro finely chopped
- Sweet Date Tamarind chutney as needed and per taste
- Spicy Green Chutney as needed and per taste
- Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste.
- Sev thin variety, crispy glam flour noodles
- 1 lemon cut
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Instructions
- Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. Drain all the water next day and rinse them. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. These can be cooked on stove top too but will take longer.
To Make Ragda Using Instant Pot
- Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds.
- Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Give it a quick mix and add the white peas along with salt and 3 cups of water. Mix well.
- Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. (Depending on the quality of the white peas the time may vary). I like really soft ragda (well cooked) so I cook for 30 mins. If you like a bite to your peas cook for 20 mins. Let the pressure release naturally.
- Check if the peas are done, they should be soft and mushy. Mix well and check for seasoning and adjust as per liking. Also if the curry looks to thick, thin it out using ½ cup of water or as needed.
To Make Ragda using Pressure Cooker:
- Heat oil in the pressure cooker on medium high heat. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Mix.
- Add the white peas along with salt and 3 cups of water. Mix well. Close the lid.
- Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Let pressure release naturally.
- Check if the peas are done, they should be soft and mushy. Mix well and check for seasoning and adjust as per liking. Also if the curry looks to thick, thin it out using ½ cup of water or as needed.
To make the potato patties (pattice)
- Mash the boiled potatoes (preferably when hot as it easy). Mash as smooth as possible. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Mix well (preferably with hands) so all is well combined almost like a dough.
- Divide into 12 equal portion. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Not too thick or thin. Keep aside. Complete all other similarly. Cover until ready to shallow fry.
- To Shallow fry the potato patties, heat oil on a hot griddle. Place the patties without over crowding. Flip when the bottom side is golden brown. Repeat this for the other side too. When both sides are cirpsy and golden, drain them on a paper towel lined plate.
For Serving Ragda Pattice
- Option 1 : Place 3-4 patties on a plate, add some ragda over each enough to cover them.Drizzle some sweet date tamarind chutney and spicy green chutney (go for a teaspoon each and adjust as per taste) followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together). Squeeze some lemon juice
- Option 2: add some ragda on a plate and drizzle it with some sweet date tamarind chutney and spicy green chutney (go for a teaspoon each and adjust as per taste) followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together). Squeeze some lemon juice. Place the crispy patties on top.
- That's it, delicious ragda pattice is ready!! Dig right in!!
Notes
- Hack for potato patties: Use the hash brown or tater tots you get at grocery stores, Crisp them up and use in place of potato patties.
- I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala.
Happy Cooking!
Shweta
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