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Ragda pattice is a popular street food in north India. A mashed potato patty with peas gravy, chutneys and spices makes it a perfect balance of all taste.
Great for a special weekend treat for your family as well as perfect for get together parties.
Check out my other amazing street food, masala puri chaat recipe and my easy pressure cooker chole recipe in this website.
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- About
- Stepwise photos
- Recipe card
When I was browsing my handwritten recipe book that I wrote before marriage, it had this Ragda patties recipe.
When I saw the spelling and ingredient measurements I had written, I can’t stop laughing.
It clearly show how blank I was in cooking and about that specific recipe too.
Then I asked my friend Sangeeta about the recipe. She shared one easy version through which I got an idea and I came up with my own version combining both.
I don’t think I had tasted this chaat before. But I was sure this will be a hit seeing the ingredients and recipe.
And yes, I loved it a lot. I thought I will post this recipe yesterday, but had no time to edit and post. So here’s my version of ragda pattice which I assure will turn out yum and you will love it.
About
Ragda is a gravy (curry) with mild spices making it perfect for the dish. It is perfectly balanced that you can even have it as such.
Dried white peas is used commonly to prepare this gravy.
Pattice which is localized term of a patty made with potato as main ingredient.
Though it is just mashed potato and salt, I made it mildly spiced.
Stepwise photos
- Soak peas overnight. Drain water and pressure cook by adding water just to immerse it, along with turmeric, little salt and a pinch of asafoetida, for 4 whistles.
- Once done, slightly mash it. (Should be half mashed and half seen whole).
3. Heat oil in a kadai, add ginger garlic paste (I used my garlic press to get some fresh ginger garlic).
In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Mix well. Add cooked peas, tamarind extract and jaggery.
4. Mix well. Add two cups water and simmer for 8 minutes. Once thick, add coriander leaves and switch off the flame.
It gets thickened as it cools, so switch off accordingly.
5. For patties, cook quartered potatoes with very little water for 3 whistles. Once done, cool down, peel the skin off.
In a mixing bowl, add coriander leaves, salt, green chilli and bread crumbs.
6. Mix to make dough, make equal sized balls.
7. Make patties out of it. Heat tawa and drizzle oil. Cook the patties both sides until golden.
While cooking, gently press it to ensure even browning.
8. To serve, gather all the ingredients needed, place a couple of patties over the serving plate.
9. Add warm ragda over it generously. Add some green chutney, generous sweet chutney, onion, coriander leaves, chaat masala and sev, Serve.
This is very filling and delicious, with all those chutneys, sev on top of this potato patty and the delicious ragda.
Recipe card
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5 from 1 vote
Ragda pattice recipe
Ragda pattice is a popular street food in north India. A mashed potato patty with peas gravy, chutneys and spices makes it a perfect balance of all taste.
Course Snack
Cuisine Indian
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Soaking time 8 hours hours
Author Raks Anand
Servings 4 people
Cup measurements
Ingredients
For Patties
- 4 Potato
- ¼ cup Bread crumbs
- 1 Green chilli finely chopped
- 1 tablespoon Chopped coriander leaves
- Salt
For ragda
- 1 cup White dried peas
- ¼ cup Tamarind extract
- 1 teaspoon Ginger garlic paste
- 2 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- ⅛ teaspoon Asafoetida
- ¼ teaspoon Turmeric
- 2 tablespoon Chopped coriander leaves
- Salt & water – As needed
To serve as needed
- Red chutney Sweet chutney
- Green chutney
- Plain sev
- Onion Finely chopped
- Chaat masala
Instructions
Ragda Instructions
Wash and soak peas firstly overnight.
Next day, drain water and after that, pressure cook it.
Add water just to immerse it, turmeric, little salt and a pinch of asafoetida and give whistles.
Once done, slightly mash it. (Should be half mashed and half seen whole).
Heat oil in a kadai, add ginger garlic paste (I used my garlic press to get some fresh ginger garlic).
In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Mix well.
Add cooked peas, tamarind extract and jaggery.
Stir well. Add two cups water and simmer furthermore for 8 minutes.
Once thick, add coriander leaves and switch off the flame. It gets thickened as it cools, so switch off accordingly.
Prepare pattice
For patties, cook quartered potatoes with very little water for 3 whistles.
Once done, cool down, peel the skin off.
In a mixing bowl, add coriander leaves, salt, green chilli and bread crumbs.
Mix to make dough, make equal sized balls. Make patties out of it.
Heat tawa and drizzle oil. Cook the patties both sides until golden.
While cooking, gently press it to ensure even browning.
Serving
To serve, gather all the ingredients needed firstly.
Place a couple of patties over the serving plate.
Add warm ragda over it generously.
Drizzle over some green chutney, generous sweet chutney, onion, coriander leaves, chaat masala and sev, Serve.
Video
Notes
- Adjust water quantity in ragda to get the right consistency.
- I used 1 teaspoon tamarind to extract tamarind juice.
- Cook potatoes carefully, if over cooked, it becomes very mushy when we make patty.
- Add bread crumbs generously too, to make it tasty and also it helps in binding the patty stiff.
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