Here is an incredible recipe for Ragda Patties – Mumbai street food that will win your heart’s craving for a delicious indulgence! Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev…. this delicious chaat dish renders an out-of-the-world experience to every chaat lover!
It is purely a dream recipe for street-food admirers.
In my house, we all are chaat lovers! We LOVE Indian street food and hope you all do too! In fact, I haven’t yet met someone who doesn’t love Chaat.
This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness!
So, if you are a passionate chaat admirer, this dish is undoubtedly for you.
What is Ragda Patties?
For those who are unfamiliar with this term, Ragda translates to pressed or mashed white peas stew, and patties mean crispy potato cakes, a.k.a. Aloo Tikki.
Collectively it indicates – Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys.
Ragda pattice is one of India’s famous street food, and growing up, we often ate Ragda chaat at our local vendor (chaat wala), who would assemble the ragda right in front of us and serve it, and we loved every bit of it.
I mean, who would not love a fresh plate assembled of ragda pattice?
It’s got everything you need- protein from the beans, carbs, fiber from the potatoes, and the ambrosial fusion of sweet and tangy chutneys with the other flavors of this recipe makes it a sinful treat.
Delve into this awesomely delicious recipe at lunch, dinner, or even in the mid-afternoon when your taste buds crave a sweet, spicy, and savory dish that promises a burst of flavors and textures in every morsel.
Reasons You’ll ♡ Ragda Patties
This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. Furthermore, this recipe is —
- Prepared with a handful of readily available ingredients
- Full of flavors and nutrition
- Versatile and can be customized according to your preference
- Purely vegetarian
- Kids-friendly and will please everyone’s palates!
And the best part is you can even make a large batch as this recipe is scalable and can be easily doubled or tripled, as mentioned in the recipe card.
Ragda Patties Ingredients List
Don’t let the long list of ingredients stop you from exploring this rich classic delicacy. This recipe is made with common ingredients; you probably already have in your pantry, and they are —
Pattice — The patties are made with a combination of potato, poha, and a few basic spices. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda.
Spices — Such as degi mirch, chaat masala, salt, coriander powder, cumin seed powder, and amchur powder add tons of flavor and aroma to our ragda pattice.
White Peas — This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Starchy legumes are a rich source of minerals, vitamin- B, and protein.
Oil — to cook our potato patties and ragda.
Toppings — These ragda patties are filled with wholesome flavors, all thanks to the toppings such as onion, tomato, green chili, sweet and tangy green, and tamarind chutney that compliment this chaat recipe pretty well by making it amazingly delicious.
Garnishes — Ragda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds.
Recipe Tips and variations
For smooth textured pattice — Potatoes can be mashed properly when warm. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm.
Add moist poha (flattened rice) — Adding moist poha will render the best texture to the pattice. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. The poha should feel moist and not wet before your add it to the pattice mixture.
Smoothening the pattice — You will get smooth and crack-free pattice by rolling them on your palm. So, when shaping them, keeping this in mind will help.
Attaining the perfect crispiness — I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. Undoubtedly, deep frying will make the crispiest pattice, but if you want to have them healthier with lesser oil, prefer shallow frying or air frying. Also, do not overcrowd the pan while frying. Do so in batches so that the pattice gets space to fry without breaking when being flipped.
Fixing the thickening Ragda — As the ragda cools, it continues to thicken. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency.
Adding the authentic crunch — Fine sev adds a brilliant crunch that sets the flavor and texture apart. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture.
Substitute of poha — The pattice dough needs some binding material to take a firm and excellent shape. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. But if you don’t have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. It will also serve the purpose quite brilliantly.
Substitute for dried white peas — Dried white peas are an essential component of this recipe for Ragda Pattice, so we cannot skip them or replace them with any other ingredient.
Soaking for the ultimate soft ragda — Dried white peas/ safed matar are soaked overnight or for at least 6- 8 hours to attain the smoothest texture. During this while, the peas also double in size. When ready to use, drain the peas and rinse them under tap water.
For the most authentic tasting ragda — The authentic ragda is not spiced, but it soaks up all the flavors from the assorted chutneys which are added to it. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. If you are looking for the most authentic taste, feel free to skip the seasoning part and continue with the rest of the recipe instructions.
To fix the sticky pattice mixture — The pattice mix may feel sticky to the hands when shaping. To fix this, add a teaspoon of cornstarch and remix it. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice.
Fresh prep makes the best recipe — Ragda pattice tastes best when prepared fresh. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. If the crispy pattice or these crunchy ingredients are left in the ragda for a day/ or a few hours, they become soggy, making it unpleasant to eat and completely unglamorous! Therefore, it is best to assemble the dish when needed.
Can I make Ragda on the stovetop?
You most certainly can! To make ragda over the stovetop:
- Soak the white peas or safed matar for 6-8 hours or overnight. The peas will double in size after the soak time. Drain the peas and rinse them under tap water.
- Transfer the rinsed peas to a regular pressure cooker, and add salt and enough water to cover the peas. Give it a good stir and close the lid.
- Cook the peas for 3-4 whistles over medium heat until soft. Allow the pressure to release naturally.
- After the pressure has elapsed, check the peas for doneness. Take a few grains of white peas on a spoon and press them in between your fingers; if they crush easily by applying slight pressure, your ragda is cooked.
- Mix it well and adjust the consistency to your liking. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed.
Let Me Know What You Think!
Where else will you get so many flavors and textures together in one recipe? Of course, this recipe of Ragda Pattice has to be the one!
So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? Let’s just dive into the joyous preparation.
Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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|This recipe post has been updated from the archives, first published on September 22, 2015|
POTATO PATTICE- MAKES 12
- 1 cup White Peas
- – – Salt to taste
ASSEMBLING RAGDA PATTIES
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 2 medium Green chili chopped
- 1 cup Green Chutney
- 1 cup Tamarind Chutney
- Sort through the white dried peas or matar to remove all the pebbles and gritty things.Rinse the peas under tap water. Rub the grains between your fingers to get rid of all the residues.Transfer the rinsed peas to a clean bowl. Soak the peas in enough water to cover them by about an inch. Soak them in clean water for 6-8 hours or overnight.
- The peas will expand and double in size as they take in water. So make sure you submerge the peas with several inches of water to allow room for their expansion.
- Drain the water completely. Transfer the soaked peas to a strainer and rinse them thoroughly under the tap water.
- Transfer the soaked peas to the Instant Pot insert and pour in water. Make sure they are covered with water. Seal the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 12 minutes.Tip — It will take about 10 minutes for the pressure to build then the actual cooking time will start.
- Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally. When the pin drops, carefully open the lid.Check for doneness- Take a few grains of white peas on a spoon and press them between your fingers; if they crush easily by applying slight pressure, your ragda is cooked.
- Heat oil in a pan. Add degi mirch and coriander powder to it. Saute the aromatic spices for a few seconds.
- Add cumin powder and mix it well.
- Add boiled peas to the spice mix. Using a potato masher, gently mash the peas until it attains a gravy-like consistency.
- Allow the ragda to simmer for 2-3 minutes over medium flame. Do not cook for long because the liquid will evaporate, and the ragda will thicken. Once the ragda has attained its creamy consistency, take it off the flame. Cover and set it aside.
PREPARE THE POTATO PATTIES
- Soak poha in lukewarm water until soft. Drain the water and gently press the soaked poha to get all the water out of it. Set it aside.
- Combine mashed potatoes, softened poha, and spices in a bowl. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. PROTIP – If the patties mix feels sticky, add a teaspoon of cornstarch and mix again.
- Grease your hands with oil. Take a tennis ball size of a mix in your hand.
- Roll the mix into a ball and then gently flatten the mixture.
- Now roll the ball in your palm until you attain even crack-free edges. Place it on a clean plate. Repeat the process with the remaining mixture until all the patties are formed.
- Heat oil in a pan. Add potato patties to the pan, do not overcrowd the pan.
- Cook the patties at medium-low heat, turning them frequently until golden brown. Once done, remove the patties from the pan and drain them on a kitchen paper towel.
ASSEMBLE THE RAGDA PATTIES
- There is no right or wrong way to assemble the ragda. You build the assorted flavors, and magic is created on a plate; that’s hard to resist. However, this is how I assemble my Ragda patties –Transfer the warm ragda to a clean plate or bowl. Top it with green chutney and tamarind chutney.
- Place two aloo patties in the center. Pour some more ragda on top of the patties.
- Generously add chopped onions, chopped tomatoes, and green chilies on top. Sprinkle some chaat masala and roasted cumin powder. If you are a spice lover, then a red chili powder dash will add a kick to our ragda.
- Drizzle some more green and tamarind chutney on top. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Serve immediately.
Frequently Asked QuestionsCan I make Ragda Patties in advance? Absolutely! Making ragda patties on a weeknight will be a breeze with some planning and prep. To make Ragda patties in advance –
- Patties – Prepare the potato patties a day in advance. Store the uncooked potato patties in layers, separated by parchment paper, in an airtight container in the refrigerator. Potato patties will stay good for a day in the fridge; after that, I feel the patties start to lose their original taste and deteriorates.
- Chutneys – Likewise, you can prepare green chutney and tamarind chutney days in advance and store them in the fridge. Both the chutneys freeze beautifully.
- Ragda – Similarly, ragda can be made 4 days in advance and stored in an airtight container.
- When ready to plate, chop the onions, green chilies, and cilantro.
- Make yourself a plate and enjoy the explosion of flavors in your mouth.