Ragda Patties | Ragda Pattice

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

In  Ragda Pattice, 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 a 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 consist 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, jaggery and a few spices.
  • Curd or Yogurt (optional)
  • Onions & Tomatoes (optional)
  • Sev
  • Chaat Masala, Roasted Cumin powder, Red chili powder (optional) and 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

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

  • 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 chili 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

  • Top it up with generous amounts of ragda. Add the mint coriander chutney and sweet chaat chutney on the ragda. Sprinkle some black salt, chaat masala, cumin powder and red chili powder.

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

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Ragda Patties Recipe, Ragda Pattice Recipe

Ragda Patties | Ragda Pattice

4.82 from 22 votes
Ragda Patties is a popular Bombay chaat recipe where potato patties are topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders.
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Cuisine Indian
Course: Snacks

Servings 4
Units

Ingredients

for the potato patties (pattice)

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

for topping 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) plain or in which some sugar is dissolved
  • 1 onion, finely chopped
  • ½ cup coriander leaves, finely chopped - (cilantro leaves)
  • 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
  • lemon juice as required (optional)
  • grated or finely chopped raw mango (optional and if available in season)

Instructions

Making Potato Patties Mixture

  • Wash the potatoes and then boil till they are cooked completely.
  • When the potatoes are still warm, peel them and then mash the potatoes.
  •  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.
  • 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.
  • 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 Potato Patties

  • 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.
  • 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 the first side.
  • Turn over again to make the second side crisp and golden brown.
  • Fry all the patties till they are done.
  • 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

  • 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:
  • The ragda should be hot or warm
  • 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)
  • The onions and coriander chopped and kept aside
  • 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.
  • 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

  • Take the two or three patties in a plate.
  • Top it up with generous amounts of ragda.
  • Add some chopped onions and sweet chaat chutney on the ragda…
  • Then add the green mint coriander chutney.
  • Add some onions again.
  • 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.
  • Top it with sev as much you want.
  • Garnish with coriander leaves…. The last touch.
  • Serve the ragda patties immediately to your loved ones.

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Dassana Amit

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