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, and potato patty along with sweet, spicy, tangy chutneys.
Every bite of thisย Ragda Patticeย is a bursting explosion of flavours in your mouth.
About Ragda Pattice
Ragda patticeย is aย chaat recipeย from India where Ragda is made with dried white peas and Pattice is a crispy and flavourful potato patty.
Indian chaat recipesย are one of the mostย popular street foods. Chaat recipes like pani puri,ย 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 favourite chaat recipes with every bite bursting with sweet, spicy, tangy flavours.
There are three components 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 areย tangy tamarind chutneyย andย 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 theย chole tikkiย which is popular in Northern India. But instead of white dried peas, chole (chickpeas) are used along with curds, chutney and potato tikki.
Ragda pattice is mostly served as anย evening snackย on the streets of Mumbai.
You can also serve this ragda pattice for kidโs birthday parties, get-togethers or family reunions.
The best thing about this dish is that itโs 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. Itโs 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 doesnโt feel overwhelming.
Theย green cilantro chutneyย stays good for about 3-4 days andย imli chutney (tamarind)ย 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,ย green coriander chutneyย andย tamarind chutneyย are easily available in the Indian grocery store. You can make use of them too. Butย homemade chutneysย are the best!
Recipe Video
ingredients
For Ragda
Dried White Peas (Safed Vatana) โย 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 โย While cooking the ragda, we will need to add a quarter teaspoon of hing (asafoetida) and half a teaspoon of turmeric powder.
Water โย 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 โ I have used 4 medium-sizedย potatoes, that I boiled using a pressure cooker. Once cooled down I mashed it using a potato masher.
Spices & Herbs โย 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) โย To bind the pattice (tikki) I like to use soaked poha (flattened rice). You can also use breadcrumbs or cornstarch instead.
Oil โย We will require oil to shallow fry the pattice.
For Toppings
Green Coriander Chutneyย โ For the spicy chutney I use homemade green coriander chutney for which I have already uploaded the recipe. You canย check it out here.
Tamarind Chutneyย โย To give this ragda pattice that tangy and sweet flavour, we will use tamarind chutney.
{Nowadays,ย green coriander chutneyย andย tamarind chutneyย are easily available in the Indian grocery store. Butย homemade chutneysย taste best!}
Onions โย Finely chopped raw onions are added to the topping.
Spices โย 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 โย Lastly we will need sev (gram flour vermicelli) and a handful of coriander leaves to garnish.
Related Recipes
How to Make Street Style Ragda Pattice
Step-by-Step Ragda Pattice With Pitcures
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, cumin powder, 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 spicyย coriander chutneyย andย 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.
Serve immediately.
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 thisย matar chole recipe.
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Recipe Card
Ragda Pattice (Mumbai Street Style) | Aloo Tikki Chaat
Ingredientsย ย
For Ragda
- 1 cup Dried White Peas (Safed Vatana)
- 1/2 teaspoon Hing (asafoetida)
- 1/2 teaspoon Turmeric Powder
- Salt to taste
For Pattice
- 4 Potatoes (boiled)
- 2 tablespoons Soaked Pohe (Flattened Rice) OR Breadcrumbs Or Cornstarch
- 1 teaspoon Ginger-Green Chilli Paste
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander Powder
- 1 teaspoon Chaat Masala (OR Raw Mango Powder)
- 1 teaspoon Cumin Powder
- 2 tablespoons Coriander Leaves (Cilantro)
- Salt to taste
- Oil (to shallow fry fry )
Chutneys
- As Needed Green Coriander Chutney
- As Needed Tamarind Chutney
Toppings (Quantity as per Preference)
- Onion, finely chopped
- Fine Besan Sev
- Coriander Leaves, finely chopped
- Green Coriander Chutney
- Tamarind Chutney
- Cumin Powder
- Garam Masala Powder
- Red Chilli Powder
- Chaat Masala Powder
Instructionsย
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)
- Pattice are ready.
- Shallow fry the pattice till they turn golden brown and crisp from both sides.
- The pattice 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.
- Serve Immediately.