Ragda Pattice (Ragda Patties)

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Ragda pattice is a popular Indian street food snack recipe. This delicious chaat recipe is famous across the streets of Mumbai and Gujarat.

Made with white peas, potato patty along with sweet, spicy, tangy chutneys. Every bite of this Ragda Pattice is a bursting explosion of flavours in your mouth.

About Ragda Pattice

Ragda pattice is a vegan chaat recipe from India where Ragda is made with dried white peas and Pattice is a crispy and flavourful potato patty.

Indian chaat recipes are one of the most popular street foods. Chaat recipes like pani puri, sev puri, bhel puri are most loved by all ages from kids to elders.

The tantalizing flavours of these dishes are highly addictive.

Ragda pattice is one of my most favourite chaat recipes with every bite bursting with sweet, spicy, tangy flavours.

There are three component that goes into making the ragda pattice

The first one is the ragda made with dried white peas and seasoned with turmeric powder and hing (asafoetida). This makes the base for the potato patty.

The second one is the potato pattice itself, made with boiled potatoes that are infused with spices and herbs which are then shallow fried until they turn crispy and golden brown.

The third is the chutneys that go into this ragda pattice which enhances the flavour of this dish. The chutney used here are tangy tamarind chutney and spicy green coriander chutney.

This ragda pattice is topped with crunchy sev and raw onions and then garnished with coriander.

This dish is quite similar to the chole tikki which is popular in Northern India. But instead of white dried peas, chole (chickpeas) are used along with curds, chutney and potato tikkis.

Ragda pattice is mostly served as an evening snack on the streets of Mumbai.

You can also serve this ragda pattice for kid’s birthday parties, get-togethers or family reunions.

The best thing about this dish is that it’s highly customizable and you can play with the flavours and textures by adjusting the ingredients according to your liking.

At home, we often include ragda pattice in our weekend dinner menu. It’s light but quite filling.

Before planning, I make sure to always make the chutneys ahead of time and store them in the refrigerator. This way the process of making this dish doesn’t feel overwhelming.

The green cilantro chutney stays good for about 3-4 days and imli chutney (tamarind) stays good for about two months in the refrigerator.

For the toppings, we use storebought sev. Also, you can add pomegranate or masala boondi to top the ragda pattice for that extra crunch.

Once you are ready with pre-preparation, it becomes so easy to assemble everything and enjoy the flavours bursting in your mouth.

Nowadays, green coriander chutney and tamarind chutney are easily available in the Indian grocery store. You can make use of them too. But homemade chutneys are the best!

lngredients

For Ragda

Dried White Peas (Safed Vatana) – We will require 1 cup of dried white peas that we need to wash and soak in water for 6-7 hours or overnight.

Spices – While cooking the ragda, we will need to add a quarter teaspoon of hing (asafoetida) and half teaspoon of turmeric powder.

Water – We will require 2 cups of water to cook the peas. These dried white peas take a long time to cook. You can use a pressure cooker or instant pot to cook the peas. Cook for 6-7 whistle.

For Potato Pattice

Potatoes – I have used 4 medium-sized potatoes, that I boiled using a pressure cooker. Once cooled down I mashed it using a potato masher.

Spices & Herbs – To give this tikki some flavour, we will require, ginger-green chilli paste, cumin powder, coriander powder, garam masala powder, chaat masala, salt to taste and lots of finely chopped coriander leaves.

Poha (Flattened Rice) – To bind the pattice (tikki) I like to use soaked poha (flattened rice). You can also use breadcrumbs or cornstarch instead.

Oil – We will require oil to shallow fry the pattice.

For Toppings

Green Coriander Chutney – For the spicy chutney I use homemade green coriander chutney for which I have already uploaded the recipe. You can check it out here.

Tamarind Chutney – To give this ragda pattice that tangy and sweet flavour, we will use tamarind chutney. You can check the recipe here.

{Nowadays, green coriander chutney and tamarind chutney are easily available in the Indian grocery store. But homemade chutneys taste best!}

Onions – Finely chopped raw onions are added to the topping.

Spices – Sprinkling of spices like cumin powder, garam masala powder, red chilli powder and chaat masala powder gives this ragda pattice its true flavour.

Sev & Coriander Leaves – Lastly we will need sev (gram flour vermicelli) and a handful of coriander leaves to garnish.

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Step-by-Step Ragda Pattice With Pitcures

How to Make Street Style Ragda Pattice

For Ragda

• Rinse dried white peas and soak them in 4 cups of water for 5-7 hours or overnight.

• Once soaked, drain the water and rinse the peas. The peas will double when soaked.

• Transfer the peas to a pressure cooker bowl.

• Add hing (asafoetida), turmeric powder and salt.

• Place the soaked peas into a pressure cooker.

• Cook peas for 7-8 whistles. These peas take a long time to cook.

• Using the back of the spoon or potato masher, slightly mash the peas.

• Ragda for ragda pattice is ready.

For Pattice

• In a mixing bowl, add mashed potatoes.

• Add ginger-green chilli paste, coriander powder, garam masala powder and cumin powder.

• Add chaat masala and salt.

• Add finely chopped coriander leaves.

• Mix everything well.

• Add soaked poha (flattened rice). You can use cornflour or breadcrumbs instead of poha.

• Mix poha with the potato mixture.

• The mixture for pattice is ready.

• Take a small portion of the potato mixture and shape it into a round flat patty. (If the mixture is sticking to your palms, apply oil to your palms and then shape it)

• Our pattice are ready.

• Shallow fry the pattice till they turn golden brown and crisp from both sides.

• The potato patty for ragda pattice is ready.

Assemble

• Take a deep serving dish and place the warm ragda.

• Keep the pattice.

• Add green spicy coriander chutney and tamarind chutney.

• Sprinkle garam masala powder, cumin powder, chaat masala and red chilli powder.

• Top with finely chopped raw onions, sev, finely chopped coriander leave and crushed poori.

Note:

Adjust the amount of spices and chutneys according to your preference.

I have kept the ragda very simple here, if you want to spice up the ragda then check this matar chole recipe.

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