Ragda Pattice | How to make Ragda Pattice

By dipika chauhan  |  3rd Jul 2016  |  
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  • Ragda Pattice, How to make Ragda Pattice
Ragda Patticeby dipika chauhan
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About Ragda Pattice Recipe

It is favourite chaat among all which is made with dry peas ragda and potato patties .

Ragda Pattice, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Ragda Pattice is just mouth-watering. This amazing recipe is provided by dipika chauhan. Be it kids or adults, no one can resist this delicious dish. How to make Ragda Pattice is a question which arises in people's mind quite often. So, this simple step by step Ragda Pattice recipe by dipika chauhan. Ragda Pattice can even be tried by beginners. A few secret ingredients in Ragda Pattice just makes it the way it is served in restaurants. Ragda Pattice can serve 5 people. So, the next time you have a get together or a party at home, don't forget to check and try out Ragda Pattice.

Ragda Pattice

Ingredients to make Ragda Pattice

  • For The Ragda Filling-
  • 1 cup dried green peas
  • 2 boiled potatoes , cut into small pieces
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp chilli powder
  • 2 tsp ginger-green chilli paste
  • 1/2 tsp garam masala
  • 2 tsp grated jaggery (gur)
  • 1 tbsp tamarind (imli) , soaked
  • salt to taste
  • For The Tempering (for The Ragda)-
  • 1/4 tsp mustard seeds
  • 6 curry leaves
  • A pinch of asafoetida
  • 2 tbsp oil
  • For The Patties-
  • 1 kg potatoes
  • 2 Tbsp cornflour
  • salt to taste
  • 1 cup chopped mint leaves
  • 1/4 cup chopped coriander
  • 1/2 ginger piece
  • 1/2 tbsp lemon juice
  • 1 tsp sugar
  • salt to taste
  • Other ingredients
  • oil for deep-frying
  • To Serve-
  • 1 cup geen chutney
  • 1/2 cup fresh garlic chutney
  • 1/2 cup khajur imli ki chutney
  • Chopped coriander leaves 1 teaspoon
  • 1/2 cup masala peanuts
  • 1/2 cup pomegranate seeds
  • 1 cup sev
  • 1 cup whisked curd

How to make Ragda Pattice

  1. For the ragda-
  2. Soak the dried peas overnight. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
  3. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
  4. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker. Simmer for 10 minutes and keep aside.
  5. For the patties
  6. Boil, peel and grate the potatoes. Add the cornflour and salt and knead to a soft dough. Divide into equal portions and keep aside.
  7. Roll out each portion into medium sized circle. Place a portion of the ground filling mixture on each circle. Bring together the edges in the centre to seal the filling inside the potato. Press lightly on top to make a patty. Repeat to make the remaining patties. Shallow fry on a non-stick pan till the patties are golden brown and crisp.
  8. For serving-
  9. place patties on a plate and pour the ragda over. Top on this pour green chutney ,tamarind chutney ,garlic chutney ,curd.sprinkle pomegranate seeds ,masala peanuts ,Coriander leaves and sev on it.serve immediately.

My Tip:

You can use white peas too for ragda .

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