Ragda Patties

Learn how to make Ragda Patties at home with my one pot pressure cooker Ragda and crisp potato patties, with options to bake and air fry. If you are new to Indian street foods & wondering what is it, here you go!

About Ragda Patties

Ragda Patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. Here ‘Ragda’ is the name for ‘Peas gravy’ and ‘Pattice’ are the pan fried ‘Potato Patties’. Since they are served together the dish is known as Ragda Patties.

Deliciousness does not end there! This dish is further topped with tri coloured – sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney.

Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. Doesn’t this sound really addictive?

This is no different from the other chaats and tastes super delicious plus it’s healthy as there is no deep frying involved. Ragda is similar to the North Indian Chole tikki and Bangalore Masala Puri Chaat but here we use dried white peas for ragda whereas to make masala puri, green peas are used.

My Recipe

In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. Ragda patties is good to serve for a brunch, lunch or Snack. Making this is a 2 step process & can be made simultaneously to save time. Firstly a gravy made of white peas is prepared and secondly potato pattice are made.

I made the Ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. This saves a lot of time if you want to make the entire dish from scratch.

For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below.

Prepare Chutneys for Ragda Patties

While the ragda pressure cooks, make the green and red chutneys. You can also make this ahead or use store bought chutney. Please follow the links below for the ingredients to make the chutneys.

• Green Chutney or Coriander Chutney: (I used only a little mint so mine is lighter in color here).
• Red Garlic Chutney: This special chutney totally elevates the flavors of ragda patties. It only takes about 10 mins to make this but it does make a real difference to the dish. However you may skip if you don’t prefer.
• Tamarind Chutney: Once the tamarind and dates were soft, I immediately added all of the spice powders to the tamarind pulp and covered it. While frying the potato patties, I mashed it well and passed through a strainer. For detailed steps check the link.

Pro Tips

1. Soak and cook the peas well to get a thick consistency. The pressure cooker timings mentioned in the post works best for me. However it may vary depending on the size & model of your cooker. So adjust the cook time as needed.
2. Old peas need longer time to cook. So look for the packaged date when you buy. Avoid buying if they are too old.
3. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Later make the tempering & saute half cup onions followed by ¾ cup tomatoes. Then add cooked peas to this masala & simmer. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties.
4. Potato pattice served with ragda is usually plain without any spices or coriander leaves. But we prefer spicing them up. You may skip them to make plain patties.