Ragda Patties Recipe

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Ragda Patties Recipe | Ragda Pattice Recipe

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Rachit Sahai

April 11, 2026

Raga pattice, also known as Ragda patties, is a popular Indian street food from Maharashtra. It is made with two main parts, that is a flavourful peas curry and aloo tikki along with some tasty toppings. It is commonly enjoyed as an evening snack, a quick meal or even as a treat during special occasions.

If you love Indian chaats, this easy ragda pattice is a must try recipe. This chaat is truly addictive with its irresistible toppings and bold flavours. With simple steps and basic ingredients, you can make this delicious street style ragda patties at home.

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This ragda is perfect to have with Roti or Phulkas as well. But you could go one step further and transform this wonderful dish to Ragda Pattice. For making ragda pattice you will need some chutneys which you usually have with chats. I have Green Chutney, Tamarind Chutney and Dry Garlic Chutney. And you will need Aloo Tikki for serving along with this.

About Ragda Patties Recipe

Ragda Patties Recipe is a popular street food in mumbai with step by step pictures. Delicious Ragda pattice is a fried aloo patties soaked in a ragda curry topped with onions, tomatoes and coriander leaves.

This ragda pattice is a simple and tasty chaat made with ragda and patties. Ragda is basically a mild spiced curry made with dried white peas, which is cooked until soft and slightly creamy.

Patties are crispy aloo tikkis made with boiled potatoes, shaped and shallow fried until golden on the outside and soft inside.

This dish is full of flavour with a mix of spicy, tangy and slightly sweet taste. It is topped with onions, tomatoes, fresh coriander, chutneys and sev which adds extra crunch. It makes a filling snack or can be enjoyed as a light meal.

Similar Recipes

Ragda is also a versatile dish that can be used in other chaat recipes like samosa chaat and masala puri.

We love chaat and street food, but eating out isn’t always possible, so making them at home is a great option. Many Indian chaats like pani puri, bhel puri and sev puri are easy to prepare if you have a few basics like Green Chutney, Tamarind Chutney and Dry Garlic Chutney and sev. Most of these dishes need very little cooking and are quick to assemble.

This is one of my favourite dish to enjoy, because it is healthy and makes you full for a long time. Yes it is a complete meal all by itself. You can either have it for lunch or dinner, anyway it is perfect.

Traditionally they use dried yellow peas which is called as vatana for this recipe. But I used dried green peas, since I couldn’t get my hands on that. Still it turned out great. You can use any of these to make this. So go ahead and try this soon, because it was delicious.

Ingredients

Dried white peas : This is the main ingredient used for making ragda. Traditionally, white peas are used, but green peas can be used too. They cook soft, slightly mushy and create the cream base.
Onion & Tomato : Onion and tomatoes form the base of the gravy. With its sweet, tangy taste it balances the spices and overall flavour.
Green chilli : Green chilli added for its heat. You can adjust the quantity to make the curry mild or spicy.
Ginger garlic paste : Ginger garlic paste adds a strong aroma to the gravy base and enhances the flavour of ragda. It also aids in digestion.
Spice powder : Turmeric powder, chilli powder, coriander powder, cumin powder and garam masala powder are used. These spices create a flavourful and well balanced gravy.
Chaat masala powder : Chaat masala powder gives the classic street style flavour to the dish.
Cumin seeds : Cumin seeds are used for tempering.
Oil : Oil is used for cooking and it also brings out the flavour of spices. Any cooking oil can be used.
Coriander leaves : Coriander leaves are used for garnishing and it adds fresh taste.
Aloo tikki : Aloo tikki are crispy potato patties. You can use either homemade or store bought patties of your choice.
Tamarind chutney and Green chutney : I have used homemade chutneys to add a mix of sweet, tangy and spicy flavours to the chaat. It gives the classic street style taste.
Onions & tomatoes : Onion and tomatoes are added on top for crunch and it gives a burst of flavour in every bite.
Optional : You can top the ragda pattice with sev, papad or pomegranate for extra crunch.

Step by Step Pictures

1)Soak dried peas or dried vatana over night or upto 8 hours. Drain it and add it to pressure cooker. Add some salt and ½ teaspoon of turmeric powder and pressure cook it for 3 whistles and simmer for 10 mins. Then Switch off the flame and let the steam go all by itself. Now open the pressure cooker and set that aside.

Make Ragda

2)Now for the masala. Heat oil add cumin, ginger garlic paste, green chillies and temper the oil.

3)Add in onions and salt. Cook till onions get golden brown in colour.

4)Let the onions get golden brown before adding other ingredients.

5)Now add chilli powder, coriander, chat masala, cumin, garam masala , turmeric powder and mix well.

6)Let the spices get light golden brown in colour.

7)Add in tomatoes and cook untill it gets mushy. It will take around 5 mins.

8)This is the consistency you are looking for.

9)Now add in the cooked peas along with the water and mix well.

10)Add some water if needed. Let it simmer for 10 mins until all the flavours mingle together.

11)Garnish with coriander leaves and serve with roti or make some ragda pattice.

For Serving

12)Take all ingredients for serving ragda pattice.

12)Take a shallow plate and add 2 aloo tikki over it . You can add as per you requirement. Now pour 1 cup of the prepared ragda all over the sides.

13)Now top with 1 tablespoon tamarind chutney, 1 tablespoon green chutney.

14)Top with ⅛ cup onions, ⅛ cup tomatoes and 1 tablespoon coriander leaves.

15)Serve hot.

Expert Tips

Soaking : Soak the dried peas overnight or for at least 8 hours. This ensures faster cooking and it turns soft and creamy.

Optional : You can slightly mash some of the cooked peas to make the gravy thick and richer.

Time saving : You can prepare the ragda and aloo patties in advance and store them separately for convenience. This makes assembling the dish quick and easy.

Flavour twist : For added flavour, top the ragda pattice with curd or pomegranate seeds for tangy and sweet crunch. You can also squeeze a lemon juice or sprinkle some chaat masala on top for extra zing flavour.

Storage : Don’t store the assembled ragda pattice, as it may turn soggy. Instead, store the ragda, aloo patties and chutneys separately in an airtight container. Reheat them gently and assemble just before serving for best taste.

Serving : Ragda pattice tastes best when served warm. Top it with chopped onions, fresh coriander, Green Chutney, Tamarind Chutney and Dry Garlic Chutney. And you will need Aloo Tikki for serving along with this and sev for the classic street style flavour and crunch.

FAQ

Q. Can I make ragda patties ahead of time ?

Yes, you can prepare both ragda and patties in advance and store them separately. Assemble just before serving for best taste and texture.

Q. What should be the right consistency of ragda ?

The ragda should be slightly thick but still flow easily when poured over the patties. It should not be too dry or too watery.

Q. Can I use different types of patties ?

Absolutely ! You can try variaitons like paneer patties, mix vegetable patties or soya patties. But the texture and taste will differ from the traditional version.

Q. Can I use white peas instead of green peas ?

Definitely ! Traditionally ragda is made with white peas. If it’s not available, you can use green peas. Both work well and give the same taste and texture.

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