Ragda Patties (Ragda Pattice)

Ragda Patties served in a small plate with a spoon in it.

Ragda Patties (Ragda Pattice)

Make Mumbai's famous fast food called Ragda Patties (pattice) at home by following this easy step-by-step recipe! Homemade ragda and crispy aloo patties topped with delicious toppings make this Indian chaat everyone's favorite! It's one of the easiest and tastiest street food recipes! This vegan snack is a crowd-pleaser!

Course Snack

Cuisine chaat, Indian, street food

Prep Time 30

Cook Time 30

Soaking time 8

Total Time 9

Servings people

Calories 395.5kcal

Author Priya Lakshminarayan

Equipment

1 pan
1 Pressure cooker

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.

Notes

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.

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