Ragda Patties

Ragda Patties is a flavorful Bombay street food made with crispy Indian potato patties, topped with a spicy white peas curry, green chutney, dates tamarind chutney and sev.

Ragda Patties is an iconic Bombay street food, and this recipe brings the authentic flavors straight to your kitchen. I have enjoyed this dish at my favorite street-side vendor for almost 15 years and there after my mom would make it.

I am sharing the authentic tasting ragda pattice that I have enjoyed for years. So, here's a recipe that stays true to the original, with no unnecessary twists or shortcuts!

What is Ragda Patties?

Ragda Patties is a flavorful Indian chaat made of crispy potato patties (called "patties") topped with a spicy and tangy white peas curry (ragda), along with chutneys and crunchy garnishes. It’s a combination of textures and flavors that hits all the right notes—spicy, tangy, sweet, and savory!

Key Ingredients

• Potatoes for the patties
• Dried white peas for the ragda (soaked and cooked)
• Green chutney and tamarind chutney for that tangy-sweet kick
• Spices like cumin, coriander, and chaat masala
• Garnishes: Onions and tomatoes (optional) and sev

How to Make Ragda Patties

1. Prepare the Ragda
   Soak dried white peas overnight, then cook them until soft and creamy. Add spices like cumin, coriander, and chaat masala for that classic flavor. The ragda should be thick but not too dry.
2. Make the Potato Patties
   Boil and mash the potatoes, mix with spices, and shape into patties. Fry them until golden and crispy.
3. Assemble the Dish
   Place the potato patties on a plate, pour hot ragda over them, and drizzle generously with green coriander mint chutney and tamarind chutney. Top with finely chopped onions, tomatoes, and sev for crunch.
4. Garnish and Serve
   Sprinkle some chaat masala and serve immediately while the ragda is still piping hot.

Top Tips for Perfect Ragda Patties

• Serve it hot! The key to great ragda patties is serving it while the ragda is hot, creating that signature "ssss" sound as it meets the chutneys.
• Ginger-Garlic or Just Ginger? You can add ginger-garlic paste to the ragda, but it adds a strong flavor. Some prefer only ginger for a lighter touch.
• Balance the Potatoes: Since the patties are made from potatoes, I prefer not adding extra potatoes to the ragda to avoid repetition.

Try More Bombay Street Food Recipes

• Dahi Puri
• Sev Puri
• Kala Chana Chaat
• Aloo Tikki

Ragda Patties

5 from 2 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 418kcal

Author: Sandhya Hariharan

Ragda Patties is a popular street food from Mumbai. With layers of potato patties, pea curry, and chutneys, this dish is simply lip-smacking. It makes a fantastic party dish!

Ingredients

For Potato Patties:

• ▢ 1 kg Potatoes
• ▢ To taste Salt
• ▢ 1.5 teaspoon Chili Powder adjust to taste
• ▢ 3-4 tablespoon Corn Flour
• ▢ As needed Oil for shallow frying
• ▢ You can make approximately 8-10 potato patties with this quantity of ingredients depending on the size.

For Ragda (Dried White Peas Curry):

• ▢ 500 g Dried White Peas
• ▢ 1.5 Onion finely chopped
• ▢ 1 sprig Curry Leaves
• ▢ 3-4 Green Chilies slit
• ▢ ½ teaspoon Cinnamon Powder
• ▢ ½ teaspoon Mustard Seeds
• ▢ ½ teaspoon Cumin Seeds
• ▢ 1 teaspoon Turmeric Powder
• ▢ 2 Lemon Wedges small pieces

For Ragda Patties Platter:

• ▢ 2 Potato Patties prepared earlier
• ▢ 2-3 ladles Ragda
• ▢ 2-3 teaspoon Dates tamarind chutney
• ▢ 2-3 teaspoon Green Chutney
• ▢ pinch Cumin Powder
• ▢ pinch Red Chili Powder
• ▢ 2-3 Puri or Sev broken or drizzled
• ▢ 2 teaspoon Coriander Leaves

Instructions

• Prepare the Potatoes: Pressure cook 1 kg of potatoes until tender. Once boiled, peel the skin and mash them while still hot to achieve a smooth texture.
• Mix Ingredients for Patties: Add salt, 1.5 teaspoon chili powder, and 3-4 tablespoon corn flour to the mashed potatoes, mixing well. If the potatoes are gooey, add some potato mash powder to help with binding.
• Shape the Patties: Heat a large non-stick tava (griddle). Shape the potato mixture into round tikki (patties) and place them on the hot tava. Drizzle a few drops of oil around the tikki.
• Cook the Patties: Once the bottom side turns slightly brown, flip the tikki to cook the other side. Drain them onto a kitchen towel to absorb excess oil. Repeat with the remaining mixture, cooking in batches of about four. You can also deep fry them if preferred.
• Prepare the Ragda: Soak 500 g dried white peas overnight in sufficient water with turmeric powder and lemon wedges. The next day, pressure cook the soaked peas until they are well cooked and slightly mushy.
• Make the Curry Base: In a pan, heat oil and add ½ teaspoon mustard seeds and ½ teaspoon cumin seeds. Once they splutter, add 1.5 finely chopped onions and a sprig of curry leaves. Fry until the onions turn slightly discolored, adding a pinch of salt to speed up the process.
• Combine Ragda with Curry Base: Add the cooked ragda along with any remaining stock to the fried onions. If needed, add hot water and stir well. Sprinkle ½ teaspoon cinnamon powder and adjust salt to taste.
• Adjust Consistency: When the ragda thickens, add more water if required to achieve a slightly flowy consistency. Turn off the heat and garnish with chopped green chilies.
• Assemble the Platter: On a plate, place 2 potato patties and pour hot ragda over them, covering the patties completely. Drizzle alternating layers of sweet chutney and green chutney on top.
• Garnish and Serve: Add crushed puris on top, sprinkle with desired powders, and finish with chopped coriander. Serve hot right away for the best flavor!

Notes

• Serve it hot! The key to great ragda patties is serving it while the ragda is hot, creating that signature "ssss" sound as you add the chutneys.
• Ginger-Garlic or Just Ginger? You can add ginger-garlic paste to the ragda, but it has strong flavor. I prefer only ginger for a lighter touch.
• Don't go over board with Potatoes: Since the patties are made from potatoes, I prefer not adding extra potatoes to the ragda to avoid repetition.
• If you find the potato patties are not forming shape, you can add a few teaspoons of potato mash powder (available to buy at super market)

Nutrition

Calories: 418kcal | Carbohydrates: 78g | Protein: 19g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Sodium: 430mg | Potassium: 1560mg | Fiber: 22g | Sugar: 22g | Vitamin A: 642IU | Vitamin C: 38mg | Calcium: 86mg | Iron: 5mg

Course: Appetizer, Dinner

Cuisine: Indian

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