Make Mumbai's famous fast food called Ragda Patties (pattice) at home by following this easy step-by-step recipe! Homemade ragda (spicy white pea curry) and crispy aloo patties (Potato patty) topped with delicious toppings like chutneys, sev, and onions make this Indian chaat everyone's favorite! It's one of the easiest and tastiest Indian street food recipes! This vegan snack is a crowd-pleaser!
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What is Ragda chaat
A unique dish with a unique name! Ragda Patties or Pattice is one of the most savored street foods of India that originated in the streets of Bombay and Gujarat. This lip-smacking Indian chaat involves preparing two components (ragda, and patties) which are then served together with various toppings to form one wholesome dish. Ragda Patties is a delicious snack recipe that has all the flavors - sweet, spicy, salty, sour, and tangy.
The Patties/Petis/Patties are made from potatoes and spices (similar to aloo tikkis). They are shallow-fried till crisp on the outside. These aloo patties are served on a bed of mildly spiced zesty vatana (white/yellow peas) curry. They're topped with mouth-watering sweet tamarind chutney and spicy green chutney, thin nylon sev, aromatic coriander leaves, and crunchy raw onions. The unique plating style makes this popular Mumbai street food visually appetizing! If you love Indian chaat, then you will love this ragda patties recipe. The best part is, you don't have to step out of the house to enjoy this Indian street food.
My dad's favorite snack besides Masala Corn was Ragda Pattice and he would always order it whenever we had chaat. My mom and brother would order Bhel Puri. I would copy my dad and end up ordering Ragda Pattice and eventually became a fan of this yummy Bombay chaat dish! Making Ragda Patties usually requires some time and effort. There are some variations to the ragda petis recipe but I have kept this recipe very simple and basic.
Why it's called ragda
Ragda means crushed or smashed in Hindi and this chaat gets this name because the white or yellow peas are crushed slightly when making the curry.
Is it healthy
It is also one of the healthiest chaat recipes. The potato patties are fried in just little oil, the peas are rich in protein and cooked in very little oil and the toppings are just chutneys and raw veggies. The only unhealthy ingredient here is the sev which is also used in moderation.
What is chaat
If you are wondering what Indians eat for snacks, then chaat would rank at the top! We love it! Chaat is a street-food-style savory snack that's usually quick and easy to put together. It's a layered dish, has crunch, uses a variety of sweet and spicy chutneys, has basic veggies, and it's a delight to watch it being made on the streets! Every bite is loaded with flavors which is why Indian Chaat has a HUGE cult following. Chaat means lick in Hindi and yes, the dishes that fall under chaat are finger-licking good! For me, Ragda Patties ranks at the top in the chaat category.
If you love chaat, check out Cheeselings Bhel and Chinese Bhel which are an interesting spin-off on the traditional bhel! Mexican Pani Puri is a Western spin on Pani Puri! Onion Pakora, Tawa Chole, Moong Dal Pakoda, Vada Pav, Misal Pav, and Pav Bhaji are authentic street foods of Mumbai that can easily be made at home. If you want to try a different style of street food, then check out this recipe for Mushroom Kalan. It's a very popular dish from Coimbatore (South India)
Why make this
- This Mumbai-style street food is naturally vegan, soy-free, and gluten-free
- All the components can be made ahead of time
- Simple and easy snack recipe
- Extremely delicious to taste
- A crowd-pleaser recipe
- It's one of the healthiest chaat recipes
Ingredients needed 🧾
Potatoes - Use Russet or Gold potatoes in this recipe. Potatoes should have less starch to get the best texture for tikkis.
Peas - You will need rehydrated dried white or yellow peas which are called vatana in Hindi, to make Ragda Pattice chaat recipe in the authentic Mumbai style. You can find these in Indian grocery stores or on Amazon. If you don't find these, you can also use dried, fresh, or frozen green peas or chickpeas. The flavor will differ. I use these white/yellow peas to make Dried Peas curry and Goan Chana Ros.
Vegetables - onions and tomatoes are quintessential ingredients in this ragda pattice recipe. They are added as toppings and give a refreshing flavor and taste.
Spices - cumin seeds, turmeric powder, coriander powder, roasted cumin powder, chaat masala, green chillies, and ginger paste are the basic ingredients needed to make this Mumbai-style street food snack, flavorful.
Other ingredients - chopped coriander leaves or cilantro, sev, sweet tamarind dates chutney which is also called meetha chutney, and spicy green chutney are what you will need. You can either make the 2 types of chutneys at home or use store-bought ones. They can be prepared ahead of time and stored in the fridge or the freezer.
How to make it 🔪
To make the Aloo Patties
- Boil potatoes in water with a little salt. You can also add half a teaspoon of turmeric powder if you want. I peel them first and then transfer the potatoes into a bowl of water along with salt and microwave for 15 minutes. You can also cook them in the pressure cooker, stovetop, or Instant Pot. If cooking in the Instant Pot, cook on Manual mode for 10 mins followed by Natural Pressure Release.
- Mash them with a fork or grate them. Set aside for now.
- Heat oil in a pan, fry cumin seeds.
- Add the green chillies, ginger paste, and cilantro along with turmeric powder.
- Now add the boiled and mashed potatoes along with salt and turmeric powder. Note - If you already added salt when boiling the potatoes, taste and add more if needed.
- Just mix it all together lightly. Cook for 2-3 minutes on medium flame. It should not resemble a paste. When done, take it off the flame and let it cool down.
- Divide into equal portions and shape into patties (round). You can keep them thick and flat or make them thin. I could make 12 tikkis with the ingredient proportions I have mentioned in the recipe card. Keep the patties in the fridge till you are ready to fry them.
- Shallow-fry in hot vegan or regular ghee on medium flame. Use just enough oil to roast the patties. Chef tip - Flip only when one side is done. Turning and tossing them frequently can break them. They should turn crisp and brown on both sides and yet be soft inside. It took me 2-3 minutes to cook each side. If you use a large tava, you can make multiple patties in one go. The Aloo patties are now ready.
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To make the Ragda
- To make this matar chaat, soak the vatana or dried peas overnight or for 8 hours. Soaking is important to ensure the peas are soft when cooked. If you forget to soak them overnight, wash and soak them in hot water for at least an hour or two. This ensures that peas cook nicely and are soft.
- Drain and then transfer to a Pressure Cooker or Instant Pot, add turmeric powder, cumin powder, coriander powder, salt, and water. You can also add jaggery here. Then cook them accordingly - give it 3 whistles in a traditional pressure cooker or in the Instant Pot for 20 minutes on manual mode. Release pressure naturally.
- In a pan, add oil. Fry the ginger paste and onions. Saute till they turn translucent.
- Add the chopped tomatoes along with salt. Cook till the tomatoes turn soft. Chef Tip - Add a tablespoon of tamarind pulp or tamarind chutney and green chutney at this point for enhancing the flavor of the dish even more.
- Transfer the cooked vatana to a pan and bring to a boil. Mash them slightly. Do not mash them all, just some of them. Cook for 5-7 minutes. The ragda will thicken as it cooks. If it becomes too thick, adjust the consistency by adding some hot water. It should be of medium-flowing consistency.
- Garnish with cilantro. Give it a mix. Ragda is ready. Take it off the flame. Side note - This entire section can be skipped if you want to keep the ragda plain. Once the vatana is cooked in the cooker, transfer to a bowl, taste, and add salt if needed and use as ragda.
Plating Ragda Pattice
- Assemble all the ingredients together in different bowls. In a serving dish, add half a cup of ragda first.
- Then add 2-3 patties on top of it, in the center.
- Sprinkle chaat masala and then pour some more ragda on top. Add meetha or sweet tamarind chutney. Then add the green chutney over it.
- Garnish with chopped onions, coriander leaves/cilantro, and sev.
Serving suggestions 🍽
Before serving, you can also add a pinch of kala namak (black salt), red chilly powder, and roasted cumin powder on top. Some also like to drizzle some lemon juice, yogurt/dahi, or some chopped raw mangoes on top. Then devour with gusto! You can serve Ragda Pattice chaat as a snack with chai or coffee. It's so filling that it doubles up as a full meal too. Pair it with soothing drinks like Sweet Lassi, Mango Mastani, Cucumber Lemonade, Rose Lemonade, or Cherry Lemon Iced Tea. Serve it at parties, for potlucks, weekend meals, and brunches, or pack it in lunchboxes.
Plating options
You can assemble the dish in individual bowls and serve Ragda Pattice. But if you are serving Ragda Patties at a party, then set up a chaat bar where you have all the elements in separate bowls. The guests can prepare their own Ragda Patties based on their preference for toppings and tastebuds. If you visit a street food stall in India, you will notice that Ragda Pattice is assembled by the street vendors right in front of the customers and then served immediately.
Top recipe tips 💭
You can mash the potatoes using a potato masher or grate them. Potatoes should have less starch to get the best texture for tikkis. If you feel the potatoes are too starchy, add some rinsed poha, corn flour, rice flour, or moist bread to the potatoes. That will give it a good binding and will make the patties crispier. You can give the tikkis any shape (heart, square, round, oval, or ball). If the patty is a little sticky, grease your hands with oil before beginning to shape.
You can soak dry white peas or vatana the day before, then the next day drain them and freeze them in a Ziploc bag. So that you can make ragda anytime you want. Freeze the soaked peas for up to a month. If you don't like the skin of the peas floating on top once it's boiled, add salt when you are soaking the vatana. It will help keep the skin intact. The aloo patties and the ragda can be made ahead of time. But I would suggest assembling the chaat fresh and serve. If you plate it and keep it for long, it will get soggy.
Recipe FAQs 📖
The tikkis need not be fried for long. They should just be brown and crisp on both sides and soft inside. Flip only when one side is done. Turning and tossing them frequently can break them. They should turn crisp and brown on both sides and yet be soft inside. It took me 2-3 minutes to cook each side. If you use a large tava, you can make multiple patties in one go. The potato patties can be baked in the oven or air fried instead of shallow frying. You can also fry them in oil.
The consistency of ragda should neither be too thick nor too runny. It should be moderate in consistency. If the ragda is too thin, evaporate the excess water by cooking it for a few more minutes. If the ragda is too thick then add some extra hot water to adjust the consistency. Also, remember, the ragda will thicken as it cools.
The uncooked tikkis can be made ahead of time and be kept in the fridge or freezer till it's time to serve. Similarly, you can also make the ragda a day before and store it in the fridge or freezer. If you freeze it, thaw it overnight in the fridge and then reheat the ragda. You may have to add some water to adjust the consistency. Shallow fry the aloo patties just before serving so that they are crisp. If you have the tikkis, ragda, and chutneys ready beforehand, you can put together this snack in 5 minutes!
Leftover ragda can also be served with rice, any flatbread, or alternate cooked grains like quinoa. It tastes amazing. It gives the feel of Chana Ros. The ragda can also be used to make Pani Puri, Ragda Puri, Ragda Kulcha, and Ragda Samosa, and the leftover aloo tikkis can use used as burger patties or stuffed in wraps.
You can use the Instant Pot to cook the potatoes. Place the potatoes on a trivet with 1 cup of water in the bottom of the pot. Cook them on manual mode for 12 minutes and do a natural pressure release.
Similarly, you can also use the Instant Pot to make the ragda. Add the soaked white peas along with water, salt, turmeric powder, coriander powder, and cumin powder to the pot. Cook it for 20 minutes on manual mode and do a natural pressure release. For preparing the tadka for the ragda and for frying the patties, you can switch to the pan.
You can make ragda pattice recipe without potatoes, onions, ginger, and garlic (sometimes even cilantro). To make this ragda pattice Jain, use raw banana instead of potatoes to make the pattice. Boil, peel, and mash the raw bananas and then use them to make the patties. Skip adding onions to the vatana curry and garnish. Instead, add black salt for that flavor. Use mint leaves instead of cilantro. Pomegranate seeds can also be added as a garnish.
Over time, people have come up with easy recipe hacks for making Ragda Patties to save time and satisfy instant cravings. Frozen aloo tikki, chickpea tikki, frozen burger patties, hashbrown patties, or even (frozen) samosas can be used instead of making the aloo patty from scratch. They are great subs if you are pressed for time. Green peas or chickpeas can also be a substitute for white/yellow peas. In fact, you can also use chana masala as ragda.
One popular version of Radga Patties recipe is known as Chole Tikki. Here the ragda is replaced by chana masala and pattice is replaced by spicier aloo tikki. Both dishes are similar yet different in flavors.
More Indian street food recipes
Recipe 📖
Ragda Patties (Ragda Pattice)
Equipment
- 1 pan
Ingredients
To make the Aloo Patties
- 4 potatoes
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 3-4 green chillies
- 2 tablespoon cilantro
- 1 tablespoon ginger paste
- ½ teaspoon turmeric powder
- salt
- 4 tablespoon Vegan or regular ghee.
To make the Ragda
- 1.5 cups dry white or yellow peas/vatana
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 tablespoon oil
- 1 tablespoon ginger paste
- ½ cup finely chopped onions
- 2 tomatoes, chopped
- 3 cups water
Other ingredients
- 4 tablespoon sweet or meetha chutney
- 4 tablespoon green chutney
- 2 teaspoon chaat masala
- ¼ cup chopped onions
- 4 tablespoon sev
- 4 tablespoon chopped cilantro
Instructions
To make the Aloo Patties
- Boil potatoes in water with little salt. You can also add half a teaspoon of turmeric powder if you want.
- Mash them with a fork or grate them. Keep it aside for now.
- Heat oil in a pan, fry cumin seeds.
- Then add the green chillies, ginger paste and cilantro along with turmeric powder.
- Now add the boiled and mashed potatoes along with salt and turmeric powder. Note - If you already added salt when boiling the potatoes, taste and add more if needed.
- Just mix it all together lightly. Cook for 2-3 minutes on medium flame. It should not resemble a paste. When done, take it off the flame and let it cool down.
- Divide into equal portions and shape them into patties (round). Keep it in the fridge till you are ready to fry them.
- Shallow-fry in vegan or regular ghee on medium flame. Flip only when one side is done. They should turn crisp and brown on both sides and yet be soft inside. The Aloo patties are now ready.
To make the Ragda
- Soak the vatana overnight or for 8 hours.
- Then transfer to a Pressure cooker (give it 3 whistles) or Instant Pot (for 20 minutes on manual mode), add turmeric powder, cumin powder, coriander powder, and salt. They should not be overcooked and still hold their shape.
- In a pan, add oil. Fry the ginger paste and onions. Saute till they turn translucent.
- Add the chopped tomatoes along with salt. Cook till the tomatoes turn soft.
- Transfer the cooked vatana to a pan and bring it to a boil. Mash them slightly. Do not mash them all, just some of it. Cook it for 5-7 minutes. The ragda will thicken as it cooks. If it becomes too thick, adjust the consistency by adding some hot water. It should be of medium flowing consistency.
- Garnish with cilantro. Give it a mix. Ragda is ready. Take it off the flame.
To assemble the Ragda Pattice
- In a serving dish, add the ragda first.
- Then add 2-3 patties on top of it, in the center.
- Sprinkle chaat masala and then pour some more ragda on top. Add meetha or sweet chutney. Then add the green chutney on top.
- Garnish with chopped onions, cilantro, and sev. Serve immediately.
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