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Ragda Pattice

dipika chauhan
15 minutes
Prep Time
90 minutes
Cook Time
5 People
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ABOUT Ragda Pattice RECIPE

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

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Shallow fry
  • Snacks

Ingredients Serving: 5

  1. For The Ragda Filling-
  2. 1 cup dried green peas
  3. 2 boiled potatoes , cut into small pieces
  4. 1/4 tsp turmeric powder (haldi)
  5. 1/2 tsp chilli powder
  6. 2 tsp ginger-green chilli paste
  7. 1/2 tsp garam masala
  8. 2 tsp grated jaggery (gur)
  9. 1 tbsp tamarind (imli) , soaked
  10. Salt to taste
  11. For The Tempering (for The Ragda)-
  12. 1/4 tsp mustard seeds
  13. 6 curry leaves
  14. A pinch of asafoetida
  15. 2 tbsp Oil
  16. For The Patties-
  17. 1 kg potatoes
  18. 2 Tbsp Cornflour
  19. Salt to taste
  20. 1 cup chopped mint leaves
  21. 1/4 cup chopped coriander
  22. 1/2 ginger piece
  23. 1/2 tbsp lemon juice
  24. 1 tsp sugar
  25. Salt to taste
  26. Other ingredients
  27. Oil for deep-frying
  28. To Serve-
  29. 1 cup geen chutney
  30. 1/2 cup fresh garlic chutney
  31. 1/2 cup khajur imli ki chutney
  32. Chopped Coriander leaves 1 teaspoon
  33. 1/2 cup masala peanuts
  34. 1/2 cup pomegranate seeds
  35. 1 cup sev
  36. 1 cup whisked curd


  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.

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