Ragda Patties is one of Mumbai’s most beloved street food delights, a flavorful and satisfying chaat that combines crispy potato patties with a tangy and spicy white peas curry. Topped with chopped onions, tomatoes, fresh coriander, and a medley of chutneys, this dish delivers a burst of flavors in every bite. While it may seem like a lengthy recipe, it is actually quite simple to prepare, especially if you plan ahead by soaking the dried white peas overnight. Whether enjoyed as a hearty snack or a light meal, Ragda Patties is a must-try for any chaat lover.
The dish consists of two main components: Ragda, a mildly spiced white peas curry, and Patties, golden-fried potato cakes. The white peas are soaked overnight, pressure-cooked, and then simmered with spices to create a thick, flavorful curry. Meanwhile, the patties are made from boiled and mashed potatoes, shaped into discs, and pan-fried until crisp. To serve, the patties are placed on a plate, smothered with hot ragda, and topped with spicy green chutney, sweet tamarind chutney, sev, and chaat masala. Every bite is a delicious combination of soft, crispy, tangy, and spicy flavors that make this chaat a street food favorite.
Not only is Ragda Patties incredibly tasty, but it is also a wholesome dish packed with protein from white peas and energy from potatoes. It’s a perfect comfort food that can be customized with different toppings, making it a versatile option for parties, gatherings, or a simple homemade treat. Try this easy Ragda Patties recipe today and bring the vibrant flavors of Mumbai street food to your kitchen!
Ingredients
For Ragda
• 1 cup Dry White Peas
• 1 Medium Sized Potato
• ½ tsp Turmeric
• ¼ tsp Hing
• Salt
• 1 Chopped Green Chili
Tadka/Tempering For Ragda
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• Pinch Of Hing
• 1 tsp Grated Ginger
• 1 tsp Finely Chopped Green Chili
• 1 tsp Coriander Seeds Powder
• 1 tsp Cumin seeds Powder
• 1 tsp Fennel Seeds Powder
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Black/Pink Salt
• 1 tbsp Green Chutney
• 1-2 tbsp Soaked Tamarind Water
• ¼ cup Chopped Coriander Leaves
For Patties
• 4-5 Medium Sized Potatoes (Boiled, Peeled & Mashed)
• 2 tbsp Corn Flour/Starch
• ½ tsp Turmeric Powder
• 1-2 tsp Green Chili-Ginger Paste
• Salt
• 1-2 tbsp Oil for Shallow Frying
Other ingredients
• ¼ cup Meethi Chutney (Khajur Imli Ki Chutney) (Click here for recipe)
• ¼ cup Green Chutney (Click here for recipe)
• ¼ cup Finely Chopped Onion
• ¼ cup Finely Chopped Tomato
• Chopped Coriander Leaves for Garnishing
• ¼ cup Grated Carrot and Beetroot (optional)
• ½ cup Thin Nylon Sev for Chaat
• Chaat Masala
Method:
For Ragda
1. Wash and soak dry peas for about 5-6 hours in warm water or overnight.
2. Once soaked enough, add them into the pressure cooker. Peel the skin and cube the potato and add it into the dry peas with required water.
3. Add turmeric powder, asafetida (hing), green chilies, and salt, and pressure cook for 3-4 whistles. Once cooked, mash it a little bit with a potato masher and keep it aside.
4. In a deep pan, heat oil, add cumin seeds, hing, ginger, green chilies, cumin-coriander powder, fennel powder, turmeric, and chili powder, and roast for a minute on low flame. Then add 1/2 cup of water, rock salt, and let it boil.
5. Now, add the cooked peas and potato mixture to the boiling water, mix well, add more water if required, and let the curry boil. Then, cook it on low flame for about 5 minutes.
6. Next, add green chutney, tamarind water, and chopped coriander, and mix it well. Keep it aside.
For Patties
1. Add boiled, peeled and mashed potato into the mixing bowl. Add salt, turmeric, green chili-ginger paste and corn flour.
2. Mix all ingredients very well using your hand and make small-small flat-round shaped patties from the mixture. Use same process for remaining mixture, make more patties and keep aside.
3. Heat a griddle, grease the few drops oil on it, place the prepared all patties over it and roast or cook both sides of the patties till golden brown, use few drops of oil for roasting if required.
4. All Patties are ready for serving.
Process for Serving
1. Take a serving plate, place the two patties/tikki into the plate, pour the ¼ cup of prepared ragda over it, then drizzle sweet chutney and green chutney as per your taste.
2. Garnish it with some chopped tomatoes, onions, coriander leaves and then sprinkle some grated carrot, beetroot, sev and chaat masala over it.
3. Ragda Patties is ready, serve fresh and enjoy the lip-smacking chaat.
4. Prepare more Ragda Patties plates out of the remaining mixture.
Tips:
• Garnish the other ingredients always as per your taste and choice.
• You can soak white peas day before, then next day drain it and freeze it into a Ziploc bag. So you can use it for ragda any time instantly. You can store soaked peas up to a month into the freezer.
Ragda Patties
Ingredients
Method
- For Ragda
- Wash and soak dry peas for about 5-6 hours in warm water or overnight.
- Once soaked enough, add them into the pressure cooker. Peel the skin and cube the potato and add it into the dry peas with required water.
- Add turmeric powder, asafetida (hing), green chilies, and salt, and pressure cook for 3-4 whistles. Once cooked, mash it a little bit with a potato masher and keep it aside.
- In a deep pan, heat oil, add cumin seeds, hing, ginger, green chilies, cumin-coriander powder, fennel powder, turmeric, and chili powder, and roast for a minute on low flame. Then add 1/2 cup of water, rock salt, and let it boil.
- Now, add the cooked peas and potato mixture to the boiling water, mix well, add more water if required, and let the curry boil. Then, cook it on low flame for about 5 minutes.
- Next, add green chutney, tamarind water, and chopped coriander, and mix it well. Keep it aside.
- For Patties
- Add boiled, peeled and mashed potato into the mixing bowl. Add salt, turmeric, green chili-ginger paste and corn flour.
- Mix all ingredients very well using your hand and make small-small flat-round shaped patties from the mixture. Use same process for remaining mixture, make more patties and keep aside.
- Heat a griddle, grease the few drops oil on it, place the prepared all patties over it and roast or cook both the sides of patties till golden brown, use few drops of oil for roasting if required.
- All Patties are ready for serving.
- Process for Serving
- Take a serving plate, place the two patties/tikki into the plate, pour the ¼ cup of prepared ragda over it, then drizzle sweet chutney and green chutney as per your taste.
- Garnish it with some chopped tomatoes, onions, coriander leaves and then sprinkle some grated carrot, beetroot, sev and chaat masala over it.
- Ragda Patties is ready, serve fresh and enjoy the lip-smacking chaat.
- Prepare more Ragda Patties plates out of the remaining mixture.
Notes
- Garnish the other ingredients always as per your taste and choice.
- You can soak white peas day before, then next day drain it and freeze it into the Ziploc bag. So you can use it for ragda any time instantly. You can store soaked peas up to a month into the freezer.
Ragda Pattice is my fav chat of the lot.. This looks droolicious.
Thanks Sandhya!
Looks tasty.. I can finish it in no time
Thanks Vidya!
Bravo Binjal!! Beautifully done ?
Thanks dear!
Love the clicks Binjal.. ragda patties looks really delicious
Thanks Jyothi!
Suggestions :- 1 ) You can make ragda from ripe fresh peas without soaking overnight .2) Kabuli chana also can be used as alternative to white mutter . No change in recipe . 3) Use fresh peas as filling in pettis.. stir fry peas add masala salt cool and stuff in meshed potatoes and proceed
Yes! but it’s Mumbai version!
Looks so yummy
Thanks Beena!