Ragda pattice recipe aka ragda patties recipe is a lip smacking chaat recipe which is crazily popular in the subcontinents of northern and western India, especially in Delhi, Maharashtra and Gujrat. It is spicy, sweet, savoury and tangy. In short, a chatpata snack recipe with different layers of texture and full of refreshing flavours. In this preparation, crispy potato patties are served with ragda aka dried white peas curry and topped with different chutneys for chaat, pinch of spices, chopped veggies and generous amount of sev. The combination of all these ingredients make it a perfectly balanced chaat recipe Indian. This salivating preparation is mostly relished as snack or sometimes as meal.
Table of Contents
About the recipe
Tips and Suggestions
How to make Ragda pattice (step wise photos)
Recipe Card
What is ragda pattice?
Ragda pattice or ragda patties is a beloved Mumbai street food which is equally popular in north India. It is a spicy chatpata street food like any other chaat recipe indian sold by street vendors, restaurants, and hotels.
Ragda pattice recipe aka ragda patties recipe is prepared with two primary components – ragda and aloo pattice.
Ragda: It is a mildly spicy, tangy and flavoured dried white peas curry.
Pattice: In ragda pattice, pattice is a crispy, spicy, flavoured pan-fried aka shallow fried aloo patty which is also known as aloo tikki.
Rest of the elements for the ragda pattice are
Green chutney: It is an essential chutney for chaat prepared with coriander leaves and mint leaves used to flavour up any chaat recipe.
Sweet tamarind chutney: It is another essential chutney for chaat prepared with tamarind, jaggery and different types of spices which adds sweet & tangy touch to the ragda pattice.
Sev: It is added as topping for bite and to enhance the taste of the ragda pattice.
Veggies: Finely chopped onion, tomato and coriander leaves are added as topping for refreshing flavour and taste.
Spices: Chaat masala, roasted cumin powder, black salt and red chilli powder are added to make the ragda pattice more chatpata and delicious.
Indian street food has always been the centre of attraction in Indian cuisine. Especially, recipe for chaat plays a remarkable and unforgettable part in it. Recipes of Chaat is known for its amazing flavours, different layers of texture and combinational taste which tickles all the taste buds of mouth and dominates the senses. All these reasons have been drooling people for chaat recipes since decades. Though it is easily available in every small towns, cities, villages of India but people never feel enough or get bored of it.
Whenever I plan to prepare ragda pattice recipe, first I prepare two different types of chutneys for chaat a day before preparing chaat recipe and refrigerate them. It makes the recipe handy and saves lot of time. I prepare Green Chutney and most essentially Sweet Tamarind Chutney for the recipe. You can refrigerate Green Chutney for 5-7 days and Sweet Tamarind Chutney can be refrigerated for couple of months. You can check my previous posts to know more details about these Chutney recipes.
Ragda pattice recipe aka ragda patties recipe is very simple and easy to make. You just need to soak the dried white peas overnight or at least for 8 hours. For the aloo tikki, you can boil the potatoes and mash them one day before and refrigerate it. Multitasking always help to prepare the dish in minimal time. During the time of pressure cooking the ragda, you can prepare the mixture of aloo tikki and shape them other than chopping the veggies.
Ragda pattice recipe could be a perfect starter or snack for any get together, kitty parties and small birthday parties. If the aloo tikkis are halfway fried and ragda is prepared, then it’s a matter of minutes to make a plate of ragda patties in front of guests. You just need to shallow fry the patties till crispy brown and serve it with ragda, chutneys and the other toppings. To make the chaat recipe handier, you can shape the aloo ki tikki and freeze them for few days before and store them in the freezer.
Ragda pattice recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get the perfect ragda patties which will taste exactly like the ones sold by the street vendors. But before directly jumping into the recipe, let me share few interesting things about the chaat recipe.
Tips to prepare perfect ragda pattice
- To prepare crispy aloo tikki, it is very important to add a binding agent into the boiled potatoes like corn flour, all-purpose flour, breadcrumbs, poha or flattened rice, rice flour etc. any of the one.
- Soak the dried peas in water for overnight or for 8 hours so that it can get cooked properly.
- Add tamarind pulp or tamarind chutney into the ragda for the tangy taste.
- The consistency of ragda recipe is neither too thick nor too runny. It is moderate in consistency. So, if your ragda is too thin then evaporate the excess water. If your ragda is too thick then add some extra water to adjust the consistency.
- Add both tamarind chutney and green chutney into the ragda pattice. It enhances the flavour of the dish.
- Garnish the ragda pattice with generous amount of sev. It gives nice crunch to the chaat.
- Don’t skip veggies and spices mentioned in the recipe. It makes the ragda patties more salivating.
- The best part of plating any chaat recipe is there is not any hard and fast rule. You can adjust the quantity of each element like chutney, spicees, chopped veggies according to your own preferred choice.
How to make ragda pattice?
I have already shared the aloo tikki recipe and ragda recipe in my previous posts but to make the steps easier for you, I am going to mention steps of both the recipes here in the instruction section of ragda pattice recipe. If you want further details of both the recipes, then please feel free to visit my previous posts where I have included all the tips and tricks to prepare perfect crispy aloo ki tikki and flavoured ragda recipe.
To prepare the ragda, first soak the white peas in water for overnight. Next day, drain the water and wash the soaked peas for couple of times. Then transfer the peas in a pressure cooker and add salt, turmeric powder, ginger paste and water into it. Pressure cook it in medium flame for 6-7 whistles. After the pressure gets released, add tamarind pulp, jaggery, chaat masala powder and mix them nicely. Simmer the ragda for some time to get the desired consistency.
On the other hand, prepare a tadka separately with cumin seeds, chopped garlic, green chillies, asafoetida (Hing), red chilli powder and add it into the ragda recipe and mix it nicely.
To prepare the aloo tikki, first I have washed the potatoes and pressure cooked them in enough water till two whistles in medium flame and allowed the pressure to settle down. Then skinned off the potatoes and mashed them till smooth and lumps free.
To get the perfect outer crisp, it is very important to add a binding agent into the boiled potatoes. I personally recommend using rice flour because it gives perfect outer crisp and it remains crispy for a longer time. Add chopped coriander leaves, ginger paste, red chilli powder, chaat masala, rock salt, garam masala powder, black pepper powder for flavouring of aloo tikkis. Then combine all the ingredients nicely and prepare a smooth lumps free dough. After this, I divided them in equal portions and made flat round disc shapes with the help of my palms.
To make the healthier version of aloo ki tikki, I have taken a wide heavy bottom non-stick pan and shallow fried the tikkis over medium flame. In this way, the tikkis absorb less oil without compromising its taste.
To prepare any Chaat recipe, it is very important to assemble all the ingredients before you start plating.
For the ragda pattice recipe, take a plate and pour some ragda into it. Place two pattice aka aloo ki tikki on it. Then pour some more ragda on the pattice.
Then I drizzled some Imli ki chatni and green chatni on the top. I have added some chopped, tomatoes, onions, coriander leaves and sprinkled some chaat masala, black salt and Roasted Cumin Powder on it.
After that, I added lots of sev on the top for perfect crunch and finally sprinkled some red chilli powder over the top for the heaty touch. Now your ragda pattice recipe is ready to serve.
Many chaat recipes have already been shared in my previous posts. You can check few of them like
Bhelpuri
Papdi Chaat
Aloo Chaat
Sev puri
Aloo tikki chaat
..And Many more…
Ingredients:
For the aloo tikki
- 5 Potatoes
- 4-5 tablespoons Coriander, chopped
- 1 teaspoon Ginger paste
- ½ Lemon, squeeze out fresh juice
- 4-5 tablespoons Rice flour
- ½ teaspoon Chilli powder
- ½ teaspoon Chaat masala powder
- ¼ teaspoon Garam masala powder
- ½ teaspoon black Pepper powder
- ½ teaspoon black Salt
- Salt to taste
- 2-3 tablespoons Oil for shallow frying
For the Ragda
- 1 cup dried white or yellow Peas
- 3 cups Water
- 1 teaspoon Ginger paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Tamarind pulp or 1 tablespoon tamarind water
- 1 tablespoon Jaggery, grated
- 1 teaspoon Chaat masala
- Salt to taste
For the tempering of ragda
- 2-3 cloves of Garlic, finely chopped
- 2 green Chillies, slit
- ½ teaspoon Cumin seeds
- ½ teaspoon red Chilli powder
- ¼ teaspoon Asafoetida (Hing)
- ¾ tablespoon Oil
For the ragda pattice (1 Serving)
- 2 Aloo tikkis
- ½ cup Ragda
- 1 tablespoon Sweet Tamarind Chutney or Imli ki Chutney
- 1 tablespoon Green Chutney or Coriander Mint Chutney
- 1 tablespoon Onion, finely chopped
- 1 tablespoon Tomato, finely chopped
- 1-2 tablespoons Coriander leaves, finely chopped
- 1 tablespoon nylon Sev
- ¼ teaspoon Chaat Masala
- ¼ teaspoon roasted Cumin powder
- ¼ teaspoon black Salt, quantity may vary according to preferred taste
- 1 pinch of red Chilli powder
Instructions:
- Wash the potatoes thoroughly and put them in a pressure cooker. Add enough water to pressure cook the potatoes. Close the lid of the cooker and cook it in medium flame till 2 whistles. Allow the pressure cooker to settle the pressure down. The potatoes must be cooked till firm and not soggy.
- Transfer the potatoes on a large plate and wait for them to cool down a bit. Peel off the skin of the potatoes. Mash the potatoes with the help of a potato masher. Make sure there are no lumps. Allow the potatoes to cool down completely.
- Add chopped coriander leaves, ginger paste, red chilli powder, chaat masala, rock salt, garam masala powder, black pepper powder and salt one by one into the mashed potato.
- Squeeze half lemon into the mashed potato.
- Add rice flour into the mixture and knead it properly. Knead it till smooth and non-sticky. Add more flour if needed.
Note: If the mixture is sticky, it would mean that there is more moisture than required and hence more flour would need to be added, or else cracks may occur on the tikkis. - Divide the mixture into 10 equal portions and make balls with them. Flatten them into small discs with the help of your palm. Try to make crack free disc. Don’t make them too thick or else it will take longer to get cooked towards the centre.
- Take a wide heavy bottom non-stick pan on flame and let it become completely dry. Add 2-3 tablespoons oil into the pan and wait until the oil is hot.
- Gently put the potato patty on the pan. Keep distance between the tikkis and don’t overcrowd the pan. Cook it in medium flame for 3-4 minutes till the base side turns golden. Don’t flip the tikkis frequently or else the tikkis may break.
- Flip the tikkis delicately and cook the other side for another 3-4 minutes in medium flame. Cook the tikkis from both the sides till golden brown and crisp. Keep them aside on a tissue lined plate.
- Take the dried peas in a large bowl and soak it with enough water for overnight or at least for 8 hours. The dried peas will increase in size after getting soaked. So, it is important to soak it in larger bowl as compared to the volume of the dried peas. Drain the water and wash the soaked peas nicely and transfer it into a pressure cooker.
- Add 3 cups of water, salt, turmeric powder and ginger paste, one by one into the pressure cooker. Give a stir and close the lid of the pressure cooker.
- Put the pressure cooker on medium flame and cook it till 6-7 whistles. Allow the pressure cooker to stand and release the pressure completely. Check thoroughly whether the peas have got cooked completely or not. Mash the peas partially with the help of a masher to get a thicker consistency.
- Add tamarind pulp or tamarind water, grated jaggery and chaat masala powder one by one into the pressure cooker and give a nice stir.
- Cook the ragda in medium high flame until you get the desired consistency. One thing needs to be taken care of is that the Ragda gets thicker after cooling down. Check the salt and add if required. Then switch off the flame.
- On the other hand, put a tadka pan on flame and ¾ tablespoon of oil in it. Once the oil is hot, put the flame in low and add cumin seeds, chopped garlic into the tadka pan and cook it till garlic is light golden. Then add green chillies, asafoetida (Hing), red chilli powder and switch off the flame. Mix the tadka nicely.
- Immediately pour the tadka over the ragda and give a nice stir.
- Take a plate and add 1/3 cup ragda into it.
- Place 2 pattice aka aloo ki tikki on it.
- Pour 2-3 tablespoons of ragda on the pattice.
- Drizzle 1 tablespoon Imli ki chutney and 1 tablespoon Green chutney one by one on the top.
- Add some 1 tablespoon chopped tomatoes, 1 tablespoon chopped onions and 1 tablespoon chopped coriander leaves, one by one on the top.
- Sprinkle ¼ teaspoon chaat masala, ¼ teaspoon black salt and ¼ teaspoon roasted cumin powder.
- Sprinkle 1 tablespoon nylon sev on the top.
- Finally, sprinkle a pinch of red chilli powder on the top.
- Serve them immediately to enjoy its best taste.
For the aloo tikki aka pattice
For the ragda
To prepare the ragda pattice
Serving Instruction
Serve the ragda pattice recipe immediately to enjoy the perfect crisp of the potato tikkis. Enjoy the salivating Indian vegan snack recipe with your family and friends with lots of gossips.
Ingredients
For the aloo tikki
- 5 Potatoes, boiled and peeled
- 4-5 tablespoons Coriander, chopped
- 1 teaspoon Ginger paste
- ½ Lemon, squeeze out fresh juice
- 4-5 tablespoons Rice flour
- ½ teaspoon Chilli powder
- ½ teaspoon Chaat masala powder
- ¼ teaspoon Garam masala powder
- ½ teaspoon black Pepper powder
- ½ teaspoon black Salt
- Salt to taste
- 2-3 tablespoons Oil for shallow frying
For the Ragda
- 1 cup dried white or yellow Peas
- 3 cups Water
- 1 teaspoon Ginger paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Tamarind pulp or 1 tablespoon tamarind water
- 1 tablespoon Jaggery, grated
- 1 teaspoon Chaat masala
- Salt to taste
For the tempering of ragda
- 2-3 cloves of Garlic, finely chopped
- 2 green Chillies, slit
- ½ teaspoon Cumin seeds
- ½ teaspoon red Chilli powder
- ¼ teaspoon Asafoetida (Hing)
- ¾ tablespoon Oil
For the ragda pattice (1 Serving)
- 2 Aloo tikkis
- ½ cup Ragda
- 1 tablespoon Sweet Tamarind Chutney or Imli ki Chutney
- 1 tablespoon Green Chutney or Coriander Mint Chutney
- 1 tablespoon Onion, finely chopped
- 1 tablespoon Tomato, finely chopped
- 1-2 tablespoons Coriander leaves, finely chopped
- 1 tablespoon nylon Sev
- ¼ teaspoon Chaat Masala
- ¼ teaspoon roasted Cumin powder
- ¼ teaspoon black Salt, quantity may vary according to preferred taste
- 1 pinch of red Chilli powder
Instructions
For the aloo tikki aka pattice
- Wash the potatoes thoroughly and put them in a pressure cooker. Add enough water to pressure cook the potatoes. Close the lid of the cooker and cook it in medium flame till 2 whistles. Allow the pressure cooker to settle the pressure down. The potatoes must be cooked till firm and not soggy.
- Transfer the potatoes on a large plate and wait for them to cool down a bit. Peel off the skin of the potatoes. Mash the potatoes with the help of a potato masher. Make sure there are no lumps. Allow the potatoes to cool down completely.
- Add chopped coriander leaves, ginger paste, red chilli powder, chaat masala, rock salt, garam masala powder, black pepper powder and salt one by one into the mashed potato.
- Squeeze half lemon into the mashed potato.
- Add rice flour into the mixture and knead it properly. Knead it till smooth and non-sticky. Add more flour if needed.
Note: If the mixture is sticky, it would mean that there is more moisture than required and hence more flour would need to be added, or else cracks may occur on the tikkis.
- Divide the mixture into 10 equal portions and make balls with them. Flatten them into small discs with the help of your palm. Try to make crack free disc. Don’t make them too thick or else it will take longer to get cooked towards the centre.
- Take a wide heavy bottom non-stick pan on flame and let it become completely dry. Add 2-3 tablespoons oil into the pan and wait until the oil is hot.
- Gently put the potato patty on the pan. Keep distance between the tikkis and don’t overcrowd the pan. Cook it in medium flame for 3-4 minutes till the base side turns golden. Don’t flip the tikkis frequently or else the tikkis may break.
- Flip the tikkis delicately and cook the other side for another 3-4 minutes in medium flame. Cook the tikkis from both the sides till golden brown and crisp. Keep them aside on a tissue lined plate.
For the ragda
- Take the dried peas in a large bowl and soak it with enough water for overnight or at least for 8 hours. The dried peas will increase in size after getting soaked. So, it is important to soak it in larger bowl as compared to the volume of the dried peas. Drain the water and wash the soaked peas nicely and transfer it into a pressure cooker.
- Add 3 cups of water, salt, turmeric powder and ginger paste, one by one into the pressure cooker. Give a stir and close the lid of the pressure cooker.
- Put the pressure cooker on medium flame and cook it till 6-7 whistles. Allow the pressure cooker to stand and release the pressure completely. Check thoroughly whether the peas have got cooked completely or not. Mash the peas partially with the help of a masher to get a thicker consistency.
- Add tamarind pulp or tamarind water, grated jaggery and chaat masala powder one by one into the pressure cooker and give a nice stir.
- Cook the ragda in medium high flame until you get the desired consistency. One thing needs to be taken care of is that the Ragda gets thicker after cooling down. Check the salt and add if required. Then switch off the flame.
- On the other hand, put a tadka pan on flame and ¾ tablespoon of oil in it. Once the oil is hot, put the flame in low and add cumin seeds, chopped garlic into the tadka pan and cook it till garlic is light golden. Then add green chillies, asafoetida (Hing), red chilli powder and switch off the flame. Mix the tadka nicely.
- Immediately pour the tadka over the ragda and give a nice stir.
To prepare the ragda pattice
- Take a plate and add 1/3 cup ragda into it.
- Place 2 pattice aka aloo ki tikki on it.
- Pour 2-3 tablespoons of ragda on the pattice.
- Drizzle 1 tablespoon Imli ki chutney and 1 tablespoon Green chutney one by one on the top.
- Add some 1 tablespoon chopped tomatoes, 1 tablespoon chopped onions and 1 tablespoon chopped coriander leaves, one by one on the top.
- Sprinkle ¼ teaspoon chaat masala, ¼ teaspoon black salt and ¼ teaspoon roasted cumin powder.
- Sprinkle 1 tablespoon nylon sev on the top.
- Finally, sprinkle a pinch of red chilli powder on the top.
- Serve them immediately to enjoy its best taste.
