on Jul 01, 2021, Updated Oct 24, 2023
About Ragda Pattice
Ragda Pattice (Ragda Patties) is a popular Indian street food (chaat), sold especially on the streets of Mumbai. It is also popular in the other cities of Gujarat and Maharashtra. Sweet, spicy, tangy, and savory, this chaat bursts with delicious flavors in each bite. It is made up of two components Potato Patties are shallow fried until golden brown and crispy and then topped with ragda, Green Chutney, Tamarind Chutney, chopped onions, and fine sev, creating a cacophony of flavors. The North Indian version of Ragda Pattice is called Chole Tikki. Crispy Aloo Tikki is topped with spicy chickpea curry (Chole). These two dishes’ concepts are the same but taste very different. Serve ragda patties for an evening snack, get-togethers, potlucks, or main course meals. This dish can be customized per your taste by adjusting the chutneys and spices. This recipe is vegan and can be easily made gluten-free. You can double or triple it as per your requirement. You can cook the ragda in a traditional stovetop pressure cooker or an instant pot. I use my 3-liter pressure cooker or a 3-quart instant pot. If scaling the recipe, use a bigger pressure cooker or instant pot. The cooking time will remain the same. Here are some more chaat recipes that you may like
Aloo Tikki Chaat Halwai Style Punjabi Samosa Papdi Chaat Dahi Puri Matar Kachori Bhel Puri Kutchi Dabeli Samosa Chaat
Ingredients
You will get all the ingredients to make Radga Patties recipe in an Indian grocery store.
For Aloo Pattice
Crispy from the outside and soft melt-in-your-mouth pattice to make Ragda Pattice are made slightly differently than how they are made for Aloo Tikki Chaat. You will need boiled potatoes, salt, cornstarch (to bind the potatoes), green chilies, fresh ginger, and chopped cilantro (fresh coriander leaves). It doesn’t have other spices like dry mango powder, red chili powder, etc., used when making the patties for Aloo Tikki Chaat. Use any neutral-flavored cooking oil to fry the pattice. Sunflower oil, rice bran oil, canola oil, etc are some options.
For Ragda
I like to keep my radga very simple. Sometimes, less is more, and this recipe is a true example. You don’t have to add too many spices while making ragda; let the flavor of the peas shine. You will need dried white peas (white vatana), fresh ginger, turmeric powder, any neutral-flavored oil, Green Chutney, and Tamarind Chutney. Make the chutneys at home for the best taste, or buy them to save time. Note – Do not confuse white peas with chickpeas. These are two very different ingredients. Although a spicy chickpea curry is served along with many chaat dishes, ragda is specifically made using dried white peas. Ragda is also served with kulcha (matar kulcha), which is very popular on the streets of Delhi.
Toppings
Ragda and pattice are topped with Green Chutney, sweet Tamarind Chutney, chopped green chilies, chopped red onions, Roasted Cumin Powder, red chili powder, Chaat Masala Powder, freshly squeezed lime juice, chopped cilantro (fresh coriander leaves), and crunchy sev (fried gram flour noodles). Some people also top their ragda pattice with chopped tomatoes and whisked chilled yogurt. I am not a big fan of tomatoes in my chaat; hence, I always avoid adding them. You can add a little red garlic chutney to make the dish extra spicy. Add a few pomegranate arils for a delicious bite and pop of color. Note – Mumbai-style ragda and patties are mild in taste. This way, they can be easily customized to individual taste preferences by adjusting chutneys and spices.
How To Make Ragda Pattice
Make The Ragda
Wash 1 cup of dried white peas and soak in 3-4 cups of water for 5-6 hours. Drain the water and rinse the peas once again. Add the soaked peas to an instant pot along with
1 cup of water 1 teaspoon salt 1 teaspoon grated ginger 1 teaspoon oil ⅛ teaspoon turmeric powder
Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 25 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot. Stir in 1 teaspoon green chutney and 1 tablespoon tamarind chutney. Notes – If the ragda curry is thick, thin it with water. The correct consistency should be like that of a thick, flowing curry. To make the ragda in a pressure cooker, add all the ingredients to a cooker. Cook on medium-low heat for 25 minutes. I have a detailed post on how to make Ragda. Do check it out.
Make The Pattice
Boil 15 oz (400 g) potatoes and refrigerate them for 3-4 hours. This step is important to get crispy patties. You can boil the potatoes in a traditional pressure cooker or an instant pot. To boil potatoes in a traditional pressure cooker, add washed potatoes to the cooker along with 2 cups of water. Close the lid and pressure cook on high heat for 5-6 whistles. Remove the cooker from heat and let the pressure release naturally. Open the lid and drain the potatoes. To boil the potatoes in an instant pot, add washed potatoes to the instant pot along with 1 cup of water. Close the lid and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 6 minutes at high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Open the lid and drain the potatoes. Once the potatoes are boiled, refrigerate them for 3-4 hours. Refrigeration will dry the potatoes and the patties will turn out crispy. Peel the potatoes and grate them using the medium hole of a box grater. In a medium mixing bowl, mix (preferably using your hands)
grated potatoes 3 tablespoon cornstarch 2 teaspoon chopped green chilies 2 teaspoon grated ginger 1 teaspoon salt 2 tablespoon chopped cilantro
and make a dough-like mixture. Apply little oil to your palms and divide the potato mixture into 8-9 equal portions. Shape each portion into a round, flat patty. If the mixture feels sticky, add some more cornstarch to it. To shallow fry the potato pattice, heat any neutral-flavored oil in a skillet over medium-high heat. The oil should be enough to cover half of the patties. When the oil is hot, arrange the patties on the skillet and fry until browned and crisp from the bottom. Flip and fry from the other side as well. Drain on a plate.
Assemble Ragda Pattice
Add ½ cup of warm ragda to a serving plate. Keep 2 crispy potato patties on top. Top with 1 teaspoon green chutney and 2 teaspoon tamarind chutney. You can add more or less chutneys as per your taste. Sprinkle some roasted cumin powder, red chili powder, and chaat masala powder on top. Drizzle with some freshly squeezed lime juice. Finally, top with chopped red onions, chopped cilantro (fresh coriander leaves), and sev (fried gram flour noodles). Serve!
Serving Suggestions
This Mumbai street food dish can be served with another chaat recipe such as Papdi Chaat, Bhel Puri with a side of Masala Chai, or Adrak Wali Chai for your tea party. As summers peak, you can also serve chilled Punjabi Lassi, Mango Lassi, Strawberry Lassi, or Rose Lassi along with Ragda Pattice.
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