Ragda Patties Recipe | Ragda Pattice Recipe | How to make Ragda Patties

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Ragda Patties or Ragda Pattice is a popular bombay chaat recipe.

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Ragda Patties or Ragda Pattice is our favorite chaat recipe. Ragda patties is also a well known Mumbai Street Food snack.

In  Ragda Patties, pan fried or shallow fried potato patties are topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders. So the final dish has various textures, tastes and flavors – spicy, sweet, savory, tangy, crunchy, crispy, soft.

In hindi there is a word to denote the combinations of sweet, spicy and tangy or sour taste in food. This word is called ‘chatpata‘. Most chaat snacks are truly chatpata and so is Ragda Patties.

Ragda patties consists of two main elements:

  • Patties –  in ragda patties, the patties are pan fried or shallow fried potato patties (aloo tikki). They are crisp, lightly spiced and taste so good even when had plain.
  • Ragda  – a curry or gravy preparation of dried white peas is called as ragda.

The other important elements in a ragda patties recipe are:

  • Green chutney made from coriander leaves or both coriander & mint leaves.
  • Red Chilli chutney (optional) made from dry red kashmiri chilies and garlic
  • Sweet Tamarind chutney made from tamarind (imli), jaggery and a few spices.
  • Curd or Yogurt (optional)
  • Onions & Tomatoes (optional)
  • Sev
  • Chaat Masala, Roasted Cumin powder, Red chilli powder (optional) Black Salt (Can use Regular Salt)

Usually both the ragda and potato patties are lightly spiced, so that when the various spicy and sweet chutneys are topped on it, there is a balance of all the tastes in the dish. Lightly spiced aloo patties and ragda with spicy, sweet and tangy chutneys – whats not to love about this chaat snack.

My three favorite chaat recipes at any chaat counter would be of course Ragda Patties and Pani Puri and Sev Puri.

I would gorge on Ragda Patties along with Bombay Mysore Masala Dosa and the tasty Bombay Veg Sandwich quite often as a kid. Now i make all these street food snacks for the family, so that they can also relish these.

ragda patties recipe, ragda patties

if you are looking for more street food recipes then do check misal pav, pav bhaji, bhel puri, aloo tikki chole, veg spring rolls and bhatura recipe.

Ragda Patties Recipe, Ragda Pattice Recipe
4.47 from 15 votes
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Ragda Patties Recipe | Ragda Pattice Recipe

Ragda Patties or Ragda Pattice is a popular bombay chaat recipe.

course snacks
cuisine indian
prep time 30 minutes
cook time 20 minutes
total time 50 minutes
servings 4
author dassana amit

ingredients (1 cup = 250 ml)

For the Potato Patties (Pattice)

  • 4 medium sized potatoes
  • 3 tablespoon cornflour or add as required
  • ¼ or ½ teaspoon red chilli powder (lal mirch powder)
  • salt as required
  • 1 to 2 tablespoons ghee or oil for frying the patties or as required

For Topping the and Garnishing the Ragda Patties

  • 2 cups Ragda
  • ½ cup mint-coriander chutney (green chaat chutney)
  • ½ cup sweet chaat chutney - made from tamarind, jaggery and dates.
  • ¼ cup red chilli chutney - optional
  • ½ cup yogurt (curd or dahi) plain or in which some sugar is dissolved
  • 1 onion, finely chopped
  • ½ cup coriander leaves, finely chopped - (cilantro leaves or dhania patta)
  • 1 tomato, finely chopped (optional)
  • 1 cup fine sev
  • chaat masala as required
  • red chili powder as required
  • black salt as required
  • roasted cumin seeds powder (bhuna jeera powder)
  • lemon Juice as required (optional)
  • grated or finely chopped raw mango (optional and if available in season)

how to make recipe

Making Aloo Patties Mixture

  1. Wash the potatoes and then boil till they are cooked completely.
  2. When the potatoes are still warm, peel them and then Mash the potatoes.

  3.  Add cornflour and salt to the mashed potatoes.

    Tip – To mash the potatoes easily : Always mash the potatoes when they are hot or warm. They get mashed easily than mashing, when they become cool.

  4. Mash the potatoes first and let them cool at room temperature. Then mix the cornflour, red chili powder, and salt well with the mashed potatoes.

  5. Check the seasoning and add more salt if required. If within you, something tells you that the mixture is a little loose and needs more binding, add some more cornflour. Make medium sized balls of the mashed potato mixture. Flatten them, shape into round patties and keep aside.

Frying Aloo Patties

  1. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Keep the potato patties on the hot oil in the tava for frying.

  2. Lift with the spatula and check to see if the base is light browned. Turn over the patties and fry the other side.
  3. When this side gets a little browned, turn over again. Fry till the patties become golden brown and crisp from the first side.
  4. Turn over again to make the second side crisp and golden brown.
  5. Fry all the patties till they are done.
  6. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center.

Assembling Ragda Patties

  1. Keep everything ready for the topping and garnish before you assemble the ragda patties. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties:
  2. The ragda should be hot or warm

  3. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and kept aside. (You could also use ready made chaat chutneys)

  4. The onions and coriander chopped and kept aside

  5. The sev – I used readymade sev and the only variety I got near my place was a slight thicker variety than the fine sev used in Mumbai.

  6. All the dry powders – chaat masala, cumin seed powder, rock salt/black salt kept at your kitchen table where you will assemble the ragda patties.

Making Ragda Patties

  1. Take the two or three patties in a plate.
  2. Top it up with generous amounts of ragda.
  3. Add some chopped onions and sweet chaat chutney on the ragda…
  4. Then add the green mint coriander chutney.
  5. Add some onions again.
  6. Sprinkle the chaat masala, black salt and cumin seeds powder. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango.
  7. Top it with sev as much you want.
  8. Garnish Ragda Patties with coriander leaves…. the last touch.
  9. Serve the Ragda Patties immediately to your loved ones.

In this ragda patties recipe post, i have shared the method of making potato patties (aloo tikki) and the assembling part. You will also need to make the various chutneys and ragda before you start making the patties. You can make these a day ahead and keep in the fridge.

How to make Ragda Patties or Ragda Pattice

  • Boil the potatoes till soft and well cooked. When they are still warm, peel and mash them. Add cornflour (corn starch) and salt to the mashed potatoes.TipTo mash the potatoes easily : Always mash the potatoes when they are hot or warm. They get mashed easily than mashing, when they become cool. Mash the potatoes first and let them cool at room temperature. Then mix the cornflour, red chilli powder and salt well with the mashed potatoes.

making ragda patties recipe

  • Check the seasoning and add more salt if required. If within you, something tells you that the mixture is a little loose and needs more binding, add some more cornflour. Make medium sized balls of the mashed potato mixture. Flatten them, shape into round patties and keep aside.

making ragda patties recipe

  • Heat 1 to 2 tablespoons oil or ghee on a griddle/tava or in a shallow frying pan. Keep the potato patties on the hot oil in the tava for frying.

making ragda patties recipe

  • Lift with the spatula and check to see if the base is light browned. Turn over the patties and fry the other side. When this side gets a little browned, turn over again. Fry till the patties become golden brown and crisp from both sides.

making ragda patties recipe

  • Keep everything ready for the topping and garnish before you assemble the ragda patties. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Keep the ragda hot or warm. Both the green chutney and the sweet chaat chutney ready. The onions, tomatoes and coriander chopped and kept aside. The sev and all the dry spice powders – chaat masala, cumin seed powder, rock salt/black salt also kept ready. You can skip both onions and tomatoes if you want. You can also make red chilli chutney if you want.

ragda patties preparation

  • After all of the above, its time to assemble. This is quick and in a minute you can assemble the Ragda Patties. Take the two or three potato patties in a plate.

ragda patties recipe

ragda patties recipe

  • Top up with the chopped onions, tomatoes and some sweetened yogurt if you are using. I have used cashew curd here. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango.

making ragda patties recipe

  • Top it with sev as much you want and garnish with coriander leaves. Serve Ragda Patties immediately.

ragda patties, ragda patties recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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  1. I made ragda patties yesterday and it turned out good. My hubby and kids liked them. Thanks for the recipes.
    One thing I wanted to ask, I made the patties as required for us and left the remaining potato mixture without making them into patties. Afterwards i found that it had become a little thin and was difficult to shape them into patties, I added 1tbsp cornflour but still it didn’t come out well. I kept the mixture as it is in the fridge, please tell me what I can do with it. The quantity of potatoes mentioned in the recipe was way too much.
    Thanks once again for all your recipes, they’re great.

    • thanks a lot shaheema. when the mixture is cold, then make the patties right away and pan fry them. this way they won’t loose shape. alternatively, if corn flour was not added, you can stuff them in bread and make bread rolls or roll them in besan batter and make batata vada. some more spices can be added if making these. even sandwiches can be made. can also be used as as stuffing for dosa. in fact mixed dal dosa or moong dal dosa can be made and the potato filling can be placed inside the dosa and served with coconut chutney. some onions and pav bhaji masala can be added on the potato stuffing.

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