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.
Table Of Contents
- 1 How to make Ragda Patties step by step?
- 2 Ragda Patties Recipe Mumbai Style
- 3 What is Ragda Patties?
- 4 Ragda Pattice & it’s 4 different components
- 5 Planning Strategies to make Ragda Patties a breeze
- 6 How to make the Ragda in Instant Pot?
- 7 Making the Patties or Pattice & some tips
- 8 How to make Ragda Patties Chutney?
- 9 Assembling the Ragda Patties Chaat
- 10 What goes with Ragda Patties?
- 11 How to store Ragda Patties?
- 12 Is Ragda Pattice healthy?
- 13 Ragda Patties
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 😀
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 & 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.
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.
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.
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.
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.
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.
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.
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.
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)
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.
Is Ragda Pattice healthy?
Homemade Ragda Pattice is certainly a healthy choice.
You know the ingredients, you can pick the best ones, you know what goes in the chutneys. There’s no scope of preservatives or adulteration.
You will only need a few drops of oil to skillet roast the aloo tikkis or patties.
The Ragda has zero oil.
Homemade Ragda Patties is definitely a healthy alternative and makes a satiating snack anytime.
Check out some more recipes from Foodies Terminal.
Ragda PattiesPrint Recipe Pin Rate
Watch Recipe Video
For making the Ragda
For making the potato patties
For Assembling the Ragda Patties
- Sev according to taste
- Imli ki Chutney (according to taste)
- Pudina Ki Chutney (Mint Coriander Chutney according to taste)
- 1/2 cup Finely Chopped Onion
- 1/2 cup finely chopped tomato
- 1/2 cup chopped coriander leaves (cilantroor dhaniya patta)
- Chaat masala according to taste
- Roasted Cumin Powder (bhuna jeera powder)
- red chili powder according to taste
- Chopped green chilies according to taste
How to make Ragda in Instant Pot?
- Begin by soaking the white peas or safed matar or vatana with enough water overnight.
- Pour the soaked white peas in the Instant Pot and add 2.5 cups water, turmeric power, baking soda and salt.
- Close the lid of the pot. Seal the Valve and set it to HIGH PRESSURE for 9 mins.
- After 9 mins when the IP begins to beep do a QPR (Quick pressure release) immediately.
- Mash the cooked white peas or safed matar with a potato masher so that the peas do not stand out. Do not make a paste but just mash about 50% of the peas. Set aside the Ragda.
- How to make Ragda in Pressure Cooker?
- Add the overnight soaked white peas or vatana in the pressure cooker with 2.5 cups water, turmeric powder, baking soda and salt.
- Close the lid of the pressure cooker and cook the Ragda over medium flame until 5 whistles.
- Turn off the heat and immediately release the rest of the pressure from the pressure cooker completely.
- Open the lid of the pressure cooker and mash the cooked safed matar with the help of a potato masher. Just mash about 50% of the peas and do not make a complete paste. The Ragda is ready. Set it aside.
How to make the patties or aloo tikkis for Ragda Patties?
- Boil the potatoes whole with skin on either in a pressure cooker or an Instant Pot. I boiled the potatoes in an instant pot on HIGH PRESSURE for 15 mins. Boiling the potatoes whole will prevent water from entering the potatoes & making the flesh mushy.
- Peel the skin from the cooked potatoes. Add all the ingredients to the boiled potatoes mentioned in the “For making the Patties”. Mash the poatoes well along with the ingredients to a smooth lump free consistency. You may do it with the help of a potato masher or get your hands dirty.
- Scoop out about a lemon size ball ( 50 gms). Roll within your palm into a smooth ball. Flatten it gently to give it a patty shape. Repeat until you are done making all the Patties. You should get 10 patties in total each weight 50 gms.
- Set a non-stick skillet over medium heat. Grease it with oil or just drizzle few teaspoons oil and arrange the patties without over crowding. Cook both sides of the patties until the outer shell becomes golden and crispy. Set aside.
How to assemble the Ragda Patties?
- Create a mini assembly line gather all the ingredients mentioned in the “For Assembling the Ragda Patties” along with the cooked Ragda & the Patties.
- Take a plate. Place two Patties first in the center.
- Take laddle full of Ragda & pour it all around the patties. Pour some on the top. You may even pour the Ragda first on the plate and than place the patties in the centre. Choice is yours.
- Drizzle generous amount of Imli Ki Chutney & Pudina ki Chutney (Mint Coriander Chutney). Throw in the chopped onions, tomatoes, coriander leaves & green chilies.
- Sprinkle the spice powders like Chaat masala, red chili powder & roasted cumin powder or bhuna jeera powder.
- Throw in thin sev (deep fried gram flour vermicelli). You may add more chutney before adding the sev.
- Serve immediately. Enjoy!
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Instant Pot used = 3 quart Luxe for Ragda & 6 quart Duo for cooking the whole potatoes.
- The Patties each weigh 50 gms and I got 10 patties in total.
- Add soaked and well drained Poha to the patties. It acts as an excellent binder and also adds crispiness to the outer shell of the aloo tikkis.
- Mash the potatoes when they are hot. They will be completely lump free. Mashing cold potatoes are time taking and it becomes difficult to completely make them lump free.
- Do not mash the cooked Ragda and make a complete paste. Refer to the pictures shared in todays post for the exact consistency & texture. Just mash about 50% of the cooked matar.
- If you have some boiled potatoes stocked in the fridge. Do warm them in the microwave oven and than peel and mash when the are warm or hot.
- The ingredients like the chutney and the onion, tomato, cilantro, chilies & the sev make the dish of the Ragda Patties complete & delicious. You may add how much you want according to your taste preference. It’s absolutely a personal choice. Add more or add less.
Pin it for Later!