Ragda Pattice

Ragda Pattice is a very popular street food (chaat) in India specially in Mumbai. Ragda is the white peas curry and pattice are the potato based cutlets. So the pattice combined along with the ragda, spiced up a little more with chaat masala powders and sev together makes it 'ragda pattice'.
  • Passive
    20 minutes
  • Prep
    30 minutes
  • Cook
    50 minutes
  • Servings
    6 People


For the Pattice:-
  • 4 medium sized Potatoes (boiled, peeled and mashed)
  • 1 tsp Salt
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1/4 tsp Garam masala powder
  • 1 tbsp Coriander (chopped, optional)
  • Oil (for shallow frying pattice)
For the Ragda:-
  • 1/2 cup White peas
  • 2 large Onion (chopped finely)
  • 1 tsp Ginger garlic paste
  • 1 tsp turmeric powder
  • 1 tbsp red chili powder
  • 2 tsp Coriander powder
  • 2 tsp Cumin powder
  • 1 tsp Fennel seeds (roughly crushed)
  • 5 large Tomatoes (pureed or finely chopped)
  • 2 tbsp Mint paste (or mint chutney)
  • 1/2 tsp Garam masala powder
  • 1 tsp Chaat masala
  • 1/2 tsp Dry mango powder (aamchur powder)
For Assembling the Ragda Pattice:-
  • 1 small Onion (finely chopped)
  • Curds (sweet and salty)
  • red chili powder (as required to do a serving)
  • Chaat masala (as required to do a serving)
  • Tamarind chutney (as required to do a serving)
  • amchur powder (as required to do a serving)
  • Mint chutney (as required to do a serving)
  • Sev (as required to do a serving, see recipe notes for recipe)
  • Coriander (finely chopped ,as required to do a serving)


Prepare the Pattice:-
  • 1 In a bowl, add the mashed potatoes,salt and all spices mentioned under 'For the Pattice '.
  • 2 Mix well.
  • 3 Make pattice as shown in the picture. Keep them aside till you are ready to fry them. Next, prepare the Ragda.
Prepare the Ragda:-
  • 4 Soak white peas overnight or for 6 hours.
  • 5 Pressure cook white peas with 2 cups water and 1 tsp salt till nice and soft. Keep them aside.
  • 6 In a vessel, add sufficient oil and fry the onion till soft. Add the ginger garlic paste, fry till raw smell goes away (for about a minute). Add turmeric powder, red chili powder, Coriander powder, Cumin powder, crushed Fennel seeds. Fry for 30 minutes.
  • 7 Now, add the tomato puree. Cook for 10 minutes on medium flame.
  • 8 Add the mint paste and the boiled mashed white peas.
  • 9 Add 1 cup water, cover and cook on low flame for about 20-25 minutes till the ragda is nice and thick.
  • 10 Add the garam masala, chaat powder and aamchur powder .(Do not skip amchur and chaat powders as these will give you the right tangy flavors in the ragda). Cook for another 5 minutes on low flame. Ragda is ready , keep it aside.
  • 11 Prepare sev and keep aside(if making at home). See recipe notes below for Sev recipe link.
Assemble the Ragda Pattice:-
  • 12 In a skillet, shallow fry the pattice.
  • 13 Fry on both sides till golden brown.
  • 14 Take 2 pattice at a time (assuming that one person will be served 2 pattice in one serving). Flatten them slightly.
  • 15 Place the 2 pattice in a plate / bowl.
  • 16 Serve some ragda curry over the pattice. Sprinkle some onion.
  • 17 Top it with the sweet curd, red chili powder, chaat and aamchur powders, mint and tamarind chutneys.
  • 18 Finally, top it with sev and coriander.
  • 19 Enjoy...scooping all the way through the plate!!!

Recipe Notes

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