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Learn to make the best & authentic Ragda Patties with easy steps & a little bit of planning. This Ragda Pattice recipe tastes just like the ones served by the street food stalls back in Mumbai, India. Potato patties served with a light curried Ragda, perked with crunchy onion, sev, drizzled with mouth watering chutneys. It’s sure to tickle your taste buds. Don’t miss the Video below & the tips.

Ragda Patties Mumbai style on white paper plates — Ragda Patties Mumbai Street Style

How to make Ragda Patties step by step?

How to make Ragda Patties Step by Step

Ragda Patties Recipe Mumbai Style

If you have had Ragda Patties before and in Mumbai you know the authentic taste already.

And if you have never had an authentic Ragda Pattice ever before than this is exactly what it is.

It’s a killer combo of a light white peas curry known as Ragda topped with thick potato patties (aloo tikki) that’s crispy on the outside & tender from the inside.

More Ragda goes on the top of the patties and finally it’s topped with crunchy onions, lots of sev & drizzled with absolutely mouth watering chutneys ( Mint Coriander Chutney & Imli ki Chutney aka Tamarind Chutney).

The result is absolutely irresistible. It’s one of the most popular & intensely loved street foods that’s served on the streets of Mumbai.

The first morsel of Ragda Patties will fill up your mouth with a burst of flavors that’s sweet, tangy and spicy.

The juicy ragda, those mouth full patties, the Khatta mitha, Chat pata Chutneys, the crispy thin sev, that chili kick, fresh coriander leaves, & the crunchy onions combine to create an explosion of flavors.

If you are street food lover do not miss making this Authentic Ragda Pattice recipe.

And never over power the Ragda, it’s never meant to be all spiced up & cooked like a regular curry. NEVER do that.

The ragda is meant to be light, that’s how it soaks up the flavors from the chutneys.

The potato pattice soaks up that light ragda and you get the distinct flavors from each ingredient.

Let’s make Ragda Patties Mumbai Style! Well there’s no other style of making it 😀

Ragda Patties Indian street food close up view — The juicy Ragda, the Chatpata Chutneys, & the mouthful Patties will get you hooked

What is Ragda Patties?

Ragda Patties is a popular Indian street food snack that’s made with thick potato patties, a light white peas gravy, two types of chutneys & garnished with onion, sev, cilantro & green chilies.

An authentic Ragda Patties is assembled by the street vendors right in front of the customers & served immediately.

That’s how you get the best flavors which is so GOOD.

Ragda (in Hindi) = A simple, very light gravy made with dry white peas also known as safed matar in Hindi.

Patties or Pattice (in English) = Aloo Tikki. The patties are made with boiled potatoes that are lightly flavored.

You will never be satisfied with a single plate of Ragda Patties, it’s that good!

It makes a delicious & filling snack anytime.

Ragda Pattice on a plate with spoonful sev by the side — Ragda Pattice – a popular Mumbai Street Food.

Ragda Pattice & it’s 4 different components

The recipe of Ragda Pattice might look complicated but it’s definitely doable and super easy only if you proceed with a little bit of planning.

I will share some basic strategies that will certainly help you plan out the whole recipe without getting completely exhausted in a single day in the kitchen.

I am sure you will love making it as much as you will love eating it 😀

Let’s discuss the different components essential to make this mouth tickling Indian street food.

Rag Pattice is prepared in 4 different stages:

Making the Ragda
Preparing the Patties.
Making the two different Chutneys.
Assembling the Ragda Patties.

The 4th component requires no cooking. But, the other 3 components do require cooking & blending. We will learn the how tos’ step by step.

Let’s browse the planning strategies first.

Mumbai street food Ragda Patties garnished with lots of sev — Ragda Patties with lots of textures & flavors – So YUM!

Planning Strategies to make Ragda Patties a breeze

Make the Ragda before days: Soak the safed matar or dry white peas, cook them & store in the fridge. It keeps good for 4 days.
Prepare the patties a day in advance: I do not prefer to make them days in advance. I feel the taste deteriorates. you can even boil the potatoes & store them in fridge for 3-4 days. Use them to make the patties the day you decide to serve the chaat.
Stock on the Chutneys: You can’t skip the chutneys, they are one of the main components that make this dish lip smacking good. And no store bought chutneys can beat the flavors of home made ones. Make the Mint coriander Chutney & Imli ki Chutney (tamarind chutney) days ahead. You can even freeze them. Grab the recipes from this blog.
Assemble the Chaat on the day craving strikes: With the above smart strategies you’ll have everything ready for assembling the Ragda Pattice. Just chop the onions, cilantro, chilies. Create a mini assembly line and get on with plating the irresistible Ragda Pattice. 😉

How to make the Ragda in Instant Pot?

Ragda or the dry white peas is a light curry that is super easy to make in an Instant Pot or pressure cooker.

You will need only 4 ingredients to make Ragda. Safed Matar, turmeric, baking soda & salt.

Ragda ingredients in bowls on a grey surface — Ragda Ingredients

You need to soak the safed matar for atleast 8-9 hours first. I always soak them over night.

Pressure cook the soaked matar with little water, turmeric powder, baking soda & salt until the matar is well done.

Making the Ragda in Instant Pot step by step pics — How to make the Ragda step by step

I love cooking the Ragda in Instant Pot & it takes me only 9 mins to cook them just right.

Mash the cooked white peas or Vatana with the help of a potato masher until it resembles a gravy like consistency.

The matar should not STAND OUT.

The Ragda for todays Ragda Pattice recipe is very light to the palate. You don’t need tons of ingredients to spice it up. It’s a simple gravy that’s soupy but not runny.

Ragda in a white bowl on a grey cloth — Ragda – Perfect texture, consistency & color

Never spice it up & cook it like a normal curry because that’s not how authentic Ragda is cooked.

Pro Tip: Street Food style Ragda is always kept simple because the Chaat of Ragda Patties is itself a powerhouse of flavors. A spiced up Ragda will not only make the dish over powering but it will also overshadow the taste of the other ingredients.

Keep the Ragda simple & you are guaranteed to hit the jackpot of the best street Ragda Patties flavor.

Making the Patties or Pattice & some tips

Boiled potatoes, soaked Poha (flattened rice), grated or minced ginger & few spices is all that you need for making the pan roasted aloo tikki or patties.

Potato patties ingredients in bowl & plate — Potato Patties Ingredients

Add the soaked Poha, ginger & the spices (red chili powder, turmeric powder, amchur powder, roasted cumin powder & salt) to the boiled potatoes.

Pro Tip: Soak the Poha in water for 10 mins or so once soft drain the water & squeeze them completely. Poha acts as a binder & gives the patty a lovely shape, the aloo tikkis won’t crack. It also makes the outer shell of the Patties crispy. You can easily work with the mashed potato once you add Poha.

Making the potato patties step by step pics — How to make the patties step by step

Mash well with a potato masher or your hand until all the ingredients are well distributed in the mashed potato to form a smooth consistency.

Scoop out about a lemon size ball, smoothen it by rolling within your palm and flatten to form a patty shape.

Fry the patties both sides on a non stick skillet until golden with drizzles of oil over medium flame.

That’s all you need to do.

Absolutely gorgeous, melt in the mouth aloo tikkis are ready with a crispy outer shell. Divine!

Pro Tip: The best time to mash the potatoes is when they are hot. Peel & mash. Cold potatoes are difficult to mash into a smooth consistency, they somehow become starchy. Also, boil the potatoes whole with skin on. This is the best way to keep them nice & taut. The skin will prevent water from entering the potatoes & this in turn will prevent them from becoming gooey.

Golden skillet roasted Potato patties on white plate — Look at the gorgeous crispy outer shell of the soft melt-in-the-mouth patties

How to make Ragda Patties Chutney?

Ragda Patties needs two different varieties of chutneys.

One that looks green & the other one that looks brown.

The green one is the Pudina ki Chutney or Mint Coriander Chutney and the brown one is Imli ki Chutney or Tamarind Chutney.

It’s very easy to make them at home.

Pro Tip: For best flavors always make the chutneys at home. Do not be tempted to buy the preservative laden, adulterated ones from the store. The recipes are very easy, do check them out below.

For the Imli ki Chutney some cooking is involved whereas for the Mint Coriander Chutney you just need to grind things.

I have entirely two different elaborate blog posts ready for the Chutney recipes.

The posts are loaded with extremely handy tips, tricks, how tos’, storing tips & you can find every single answer to all your Chutney queries.

Do not miss the Videos and also the detailed step by step method of making them at home.

Click the links below to find the detailed Chutney recipes for Ragda Pattice.

Mint coriander chutney in a glass jar with aspoon beside — Pudina Ki Chutney

Imli Chatni in a transparent jar with a nameplate — Imli ki chutney

Assembling the Ragda Patties Chaat

Once you are done cooking the Ragda & the patties and prepping the chutneys.

Create a small assembly line. This will help you to keep everything at one place & it will also help you remember what goes first and what goes last 😛

This is how I assemble Ragda Pattice at home:

Take a clean plate.
Place 1 or 2 patties in the center.
Scoop out ladle full ragda and pour all around the patties. Pour some on the top of the tikkis too.
Throw in chopped onions, tomatoes, green chilies & coriander leaves.
Sprinkle roasted cumin powder (bhuna jeera powder), red chili powder, chaat masala.
Drizzle generous amount of both the chutneys.
Finally throw in sev (deep fried gram flour vermicelli)

Serve immediately.

Indian Chaat Ragda Patties on a white plate with sev — Homemade Ragda Patties better than the street food stalls

What goes with Ragda Patties?

Ragda Patties is a very filling dish.

1 or 2 platefuls will keep you well satiated.

Lots of Khatta Mitha Chutneys and garnishes is all that you need.

How to store Ragda Patties?

Ragda Pattice does not store well once assembled.

Once you assemble the Ragda With Pattice and make the chaat you need to serve it immediately.

Keeping it for a long time will make the patties super soggy, the onions will lose crunchiness, the sev will become soggy and whole dish will fall flat.

But, you can store the Ragda and the aloo tikkis or patties separately.

The ragda keeps good for 3-4 days in the fridge. Do store it in a clean, dry, air tight container.

The patties will keep good for 3-4 days in the fridge when you store them in a dry air tight container or keep them individually wrapped in aluminum foil.

You can even freeze the patties for 1 month. Thaw and re-heat before assembling the chaat.

The Chutneys too store very well. Do check out my Chutney recipe posts, you will find all the details.

Pro Tip: Thaw the frozen aloo tikkis or Pattice over night in the fridge & warm them up on a skillet that’s rubbed with few drops of oil over medium heat. This will make their outer shell crispy again.