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

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

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

Making Ragda Pattice

  • 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

more street food recipes

Ragda Patties

4.73 from 18 votes
Author:Dassana Amit
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
Course:snacks
Cuisine:indian
Servings (change the number to scale):4
Ragda Patties Recipe, Ragda Pattice Recipe
Ragda Patties or Ragda Pattice is a popular bombay chaat recipe.

INGREDIENTS FOR Ragda Patties

(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 Ragda Patties

Making Aloo 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 Aloo 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 Ragda Patties with coriander leaves…. the last touch.
  • Serve the Ragda Patties immediately to your loved ones.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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61 comments/reviews

  1. Hi, I have been referring to your website only most of the times and love all your recipes. They turn out great. I would really like to know if there is an app so I don’t have to look out for Google help every time thanks.

    • thank you bhairavi. we do not have an app. so either the recipes can be checked on the website using the search button or on google. welcome and happy cooking.

  2. 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.4 stars

    • 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.

  3. Just made this today and it turned out absolutely great! My 2and a half year old son loved it too… Thanks so much

  4. I can only say that you are too good and one finds the answer to the question before asking . Not only for this recipe for any of your blogs5 stars

  5. Thank u Thank u for guiding me how to make authentic ragda pattice.
    I hv one query. What is the difference between rock salt and black salt???

    • welcome veena. rock salt is sendha namak. kala namak is black salt. kala namak comes from volcanic deposits and it has that that peculiar sulphurish aroma and flavor. rock salt comes from salt deposits which are above or under the ground.

  6. Hi Amit!
    I love love love your recipes and I need a bit of your guidance. Can I make these patties the night before if I am planning to invite people for lunch the next day? Any special tips? Things I should keep in mind?
    I will really appreciate your help. Looking forward to your reply.
    Thank you in advance and keep up the amazing work :))4 stars

  7. I am a man who aspires to be a better cook and I have saved many of your recipes. I find they are a great balance of practical knowledge, passion for food, lucid language, and a genuine passion for both food and people (the best thing of all). This recipe has the same good stuff plus a chance for me to learn more about nearly every Indian child’s fascination: Yummy chaat! So i simply had to leave a comment today 🙂 Great work, Dassana, keep it coming and god bless you.5 stars

    • we are very pleased to know this abhimanyu 🙂 thankyou so much for your kind and positive words. glad to know you liked the ragda patties recipe and you god bless you too.

  8. Tried ragada patties..Came out very well!! Thx for the wonderful receive..u r doing a great job5 stars

  9. Superb recipe. I hv tried many of ur recipes . They are very easy to understand nd make. My son like eating chatpata food. So I try different recipes. Ur site helps me in keeping my family happy. Thank you dassana u doing a great job. I tried many of ur recipes like ragda pattice, cheese paratha, ragi dosa, bajra dosa, oats dosa and many more. All the best dassana1 star

  10. I used dried green peas for making ragda. Actually after cooking the skin of peas had split and came out.. what should i do

    • ash, skin will come out. just cook it more so the skin softens more. it should be like a thick mushy consistency and not watery. so cook till you get thick but flowing consistency.

  11. Hi dassana ……one more thing I would love to share ……that the way u explain the recipes with proper images is very innovative …..n it makes so simple to do everything…….I feel so excited to do…. now what is next ………receipe…..thank u …n all the best for ur so good site….5 stars

    • welcome sharvari. you are right. we share step by step photos of recipes so that it is easy to understand and make the recipe. next recipe is rasgulla. thanks for your best wishes.

  12. I have tried many receipes from ur website …….n its fabulous……. Delicious…… I just love it …….all the recipes which I have tried was fantastic …….thank u for ur website…….5 stars

  13. Hey Guys
    I tried this recipe to the T and loved it all..specially the tikki’s were so well formed and the flour really helped in binding it..many thanks..im looking through the site now to pick some veg recipe for a dinner party on this Saturday.

    Thanks again..
    xxx5 stars

  14. Thanks Dassana for this delicious recipe. If I may ask, what is the kind of pan that you are using to fry the patties ? Is it cast iron? What is it called locally? I am trying to find a similar one.

    • yes you can use the regular yogurt, sweetened or unsweetened. if using unsweetened, then add some sweet chutney to the ragda patties.

  15. you forgot to tell me how to make ragda. Soak overnight. Pressure cook soft then ??gravy like chana batura or what? help!! this is the core of the taste. I want to make it yesterday:)
    so when you post it will be late for my diwali party.
    i’ll look someplace but you tell me too. It has to taste like bhaiyya in bombay
    thankyou

    • hi meena, the link for making the ragda is given on the post. i think it it not visible as you are the second person asking for how to make ragda. i will highlight the link.

      you have to soak the yellow peas overnight and then cook them so soft till they get mashed and mashed easily… for a step by step visual recipe to get the idea of the consistency required for ragda, please check this post: https://www.vegrecipesofindia.com/ragda-recipe-ragda/

      this does taste like the ones made by the bombay bhaiyya 🙂

  16. hi it seems very interesting recipe ,but pls tell me wat is ragda,as u have mentioned to use 2 cups of ragda ,pls let me know wat is other name of it or wat it is in english term

  17. Helo how ru? I am bhavisha ravat. muje aapki recipy bahot achhi lagi.mene ragda petis banae thi. achhi bani.

  18. Thanks for the motivation ………and i dont think so i need any cooking classes after going through ur site………i took some print outs and started cooking some simple recipes …………..they were awesome …and guess wat ……….im cooking tomo on MOTHER’S DAY for my MOM………..all excited ….thanks to u ……….and no doubt you have achieved the purpose of online cooking classes……..u might not be aware but you are making cooking simple and interesting for so many people …………i have checked out many cooking websites……but USP of this one is that it makes cooking less complicated bcoz of the pics……step wise explaination………and ur passion and love towards cooking …………

    • thanks once again sarita. it makes me feel good that you don’t need any cooking classes after going through my site.

      its also nice to know that the simple recipes from the website came out awesome. you have really boosted my spirits today with your positive and encouraging comments 🙂

  19. Hi ……..i find the blog very interesting and informative ………..im working 5 days a week and i get time on weekends only …………so there is no chance of cooking ,i was thinking of joining cooking classes before i get married ……..but after going thru ur blog i think ill also start cooking ,the recipes with pics seems very easy and interesting …….now i also think i can cook ……i have gone thru many recipes and all r superb ..keep up the good work ……..for me this blog is like cooking classes online ………..thanks a lot my mom will be very happy to see me cooking LOL……

    • thank you sarita.

      i know when one is working in a full time job one does not get time to cook and one wants to spend the weekends doing nothing 😉 ask me… i would hardly cook on my holidays when i was working except for baking cakes sometimes.

      if u feel the utmost need to join cooking classes, you could do so. at least some basics of cooking they can teach you. yet, however, you could also try recipes at home from my site or the internet and cook.
      yes, everybody can cook and so can you. so, you could pick up any recipe and try.

      be slow and gentle while cooking for the first few times. don’t be in a hurry or impatience. and the photographs will surely help you while cooking. you could just take a print out the of the recipe and start to cook. do let me know how the recipes turns out.

      in fact that was the theme and purpose of this site, when i started out…… to make it like a online virtual visual cooking classes… and i have fairly achieved this purpose.

      and yes… all mothers are happy when they see their daughters cooking 🙂

  20. Wow… your post clearly shows the amount of love you have for cooking and the fondness you have for food…. I’m a food lover too and love to try new dishes (both to eat as well as cook)…. I’m going some of the recipes that you have posted one by one….

    Great blog and great recipes…!!!

    -Ragu

    • thank you ragu. you have correctly mentioned… i do love cooking and trying new recipes and i am fond of eating too.

      do try the recipes and let me know how they turned out. thank you once again.

  21. lovvveeeeeeeeely!!!

    Tempting……!! keep on posting something like this so that i myself will get motivated to cook something! my mom will be much happy

    • Basically I am a Software Engineer by profession. But, every Sat-Sun I am trying your recipes and they are really awesome..!

      Do you have any mobile app of this site? Please send me link on my email.

      Best Luck!
      —————————-
      Shekhar
      Thanks