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Ragda Patties

Serves 4
60 mins
2712 Kcal
Ragda patties are probably one of the most popular Indian street foods from western states, like Maharashtra and Gujarat. It consists of crispy potato patties covered with a savoury, tart white pea curry called "ragda" and served with numerous chutneys, spices, and garnishes. The crispy patties are enjoyed along with spicy, tangy ragda-a real delight-filled snack. The ragda patties recipe begins with boiling white peas till soft and tender. Then oil is heated in another pan, and cumin seeds, chopped onions, tomatoes, and spices like turmeric, red chilli powder, cumin powder, and garam masala are added. When all ingredients soften the boiled peas are added and left to simmer, and this turns into a thick flavourful curry. The recipe for ragda patties calls for cooking the ragda to a creamy consistency, which forms the bottom layer of the preparation. The patties are boiling and mashed potatoes mixed with some breadcrumbs or cornflour for binding, seasoned with salt and spices, shaped into small patties, and then shallow fried to crispy golden perfection. Served ragda patties place the crispy patties on a plate, laden with generous ragda it, garnished with sweet tamarind chutney, spicy green chutney, finely chopped onions, fresh coriander and sprinkle little sev, and chaat masala. Ragda patties are that alluring snack which no event or party is ever complete without these delightful patties.

Ingredients required for Ragda Patties

  1. Potato
  2. 3 tbsp peas
  3. Cumin powder
  4. Coriander leaves
  5. Cassia bark
  6. Breadcrumbs
  7. 1/2 tsp garam masala
  8. Turmeric powder
  9. Mint leaves
  10. Tamarind chutney
  11. Garlic
  12. Green chilli
  13. Jaggery
  14. Dates
  15. Coconut
  16. Jaggery powder
  17. Ginger
  18. Sooji
  19. Red chilli powder
  20. Salt
  21. Cooking oil

Cooking steps for Ragda Patties

  1. 1
    Ragda Patties is one of the most popular Indian street foods, combining soft crispy potato patties with flavourful white pea curry (ragda) and several tangy chutneys.
  2. 2
    It's a gratifying dish with many textures and flavours that make it the favourite snack or light meal for many.
  3. 3
    Here's how to prepare Ragda Patties at home.
  4. 4
    Begin by washing and pressure-cooking peas in water, ensuring well done. If you do not have a pressure cooker, feel free to boil them in a saucepan until they're tender.
  5. 5
    Cook the peas, then take 3 tablespoons of peas and let them cool, since you'll blend them with a paste for extra flavour.
  6. 6
    In a blender, combine the cooled peas, green chillies, mint, and cilantro.
  7. 7
    Mix them to form a smooth paste, which, when used in the recipe, will add freshness and much-needed pungency to it.
  8. 8
    Heat 1 tablespoon of oil in a pan.
  9. 9
    Add the paste to the pan.
  10. 10
    Fry for a minute, allowing the flavours to bleed into the oil and give the ragda its inimitable tarty-spicy taste.
  11. 11
    Mix in the dry masalas such as red chilli powder, turmeric, cumin powder, and coriander powder, and fry for 2-3 minutes.
  12. 12
    This process roasts the spices well and thus should increase the flavour content of the dish.
  13. 13
    After frying the masala, put the remaining peas and water into the pan.
  14. 14
    Let the mixture boil then reduce the heat and let it simmer for 7-8 minutes.
  15. 15
    This makes sure that the gravy thickens perfectly and the flavours are all set to mingle. Once done, you can keep the ragda aside and start with the preparation of the patties.
  16. 16
    For the patties, boil and mash the potatoes, add salt, a pinch of spice dash of red chilli powder, if you like, or garam masala.
  17. 17
    Mix every single thing with your hands and knead gently so that everything is quite mixed together.
  18. 18
    With greased hands, shape the mixture into 12-14 round, flat patties about 1/2-inch thick and 2 inches wide.
  19. 19
    You may choose to make the others in a mould of different shapes or any other shape you like.
  20. 20
    The round patties are traditional, though.
  21. 21
    Grease a hot griddle and roast a few patties at a time.
  22. 22
    Let them cook for one side till they start browning and crisping up. Flip them over to cook the other side.
  23. 23
    When they are crisp on both sides, remove the patties and set aside.
  24. 24
    These patties will be your base to contrast the softness of this flavourful ragda.
  25. 25
    Now for the chutneys. For the tamarind chutney, wash the tamarind and soak it in a pan with jaggery, sugar, dates, and water.
  26. 26
    Leave it to soak for some minutes, then boil up the mixture for about 7-8 min.
  27. 27
    Cool, grind smooth, strain, and boil until it reaches the thickness of sticking to a spoon.
  28. 28
    This tangy-sweet chutney keeps well in the fridge for a month.
  29. 29
    For the green chutney, grind all the ingredients (mint, cilantro, green chillies, and lemon juice) together with a little water until smooth. This chutney gives a refreshing spicy ting to the dish.
  30. 30
    Place two warmed patties in an individual bowl. Pour a tablespoon or so of hot ragda over the patties.
  31. 31
    Finish it off with 1 teaspoon of tamarind chutney, followed by 1/2 teaspoon of green chutney, and then 1 teaspoon of yoghurt. Now sprinkle some cumin powder to taste and garnish with fresh cilantro and chopped onions on top.
  32. 32
    A classic street food of India, hot and layered rich in flavour, is at its best when served piping hot. With all that crispy patty, spicy ragda, and tangy chutneys combined, Ragda Patties is indeed that fulfilling and tasty treat you would be happy to have at any time!

Shop Ingredients

Red Chilli Powder
600
1
300
1
Garlic
113
1
98
1
135
1
126
1
197
1
132
1
167
1
135
1
131
1
Peas (3 Tbsp)
63
1
60
1
141
1
87
1
116
1
326
1
263
1
Cassia Bark
60
1
Turmeric Powder
62
1
68
1
119
1
225
1
Coriander Leaves
22
1
22
1
53
1
24
1
94
1
170
1
47
1
36
1
Green Chilli
16
1
20
1
27
1
184
1
Potato
57
1
55
1
44
1
81
1
Ginger
25
1
46
1
47
1
109
1
Dates
348
1
175
1
62
1
139
1
79
1
109
1
137
1
389
1
150
1
384
1
Tamarind Chutney
54
1
Sooji
33
1
36
1
59
1
73
1
56
1
29
1
39
1
76
1
64
1
55
1
Cumin Powder
72
1
93
1
90
1
180
1
118
1
76
1
163
1
186
1
Garam Masala (1/2 Tsp)
92
1
79
1
31
1
89
1
74
1
52
1
80
1
107
1
79
1
41
1
Coconut
53
1
48
1
58
1
Mint Leaves
42
1
Cooking Oil
148
1
170
1
138
1
144
1
153
1
278
1
144
1
729
1
236
1
175
1
Jaggery Powder
55
1
104
1
99
1
74
1
105
1
88
1
120
1
135
1
174
1
42
1
Jaggery
55
1
53
1
68
1
104
1
99
1
74
1
105
1
164
1
88
1
62
1
Salt
27
1
21
1
98
1
22
1
50
1
107
1
57
1
105
1
47
1
67
1

FAQs

What are Ragda Patties, and why is it a favourite of street food vendors?

Ragda patties is an Indian street food that is popular in Maharashtra, mainly in Mumbai and Gujarat. Patties are a potato cutlet and ragda is a white peas curry seasoned mildly. It consists of two major parts: the patties and the ragda. The garnish for the dish usually consists of onions, coriander leaves, tamarind chutney, green chutney, and sev, which are crunchy noodles made out of chickpea flour. The crispy patties, along with the tangy, spicy ragda and chutney, make for a really tasty, filling snack or a meal loved for its comforting, vibrant taste.

How can I make perfect Ragda Patties at home?

To prepare ragda patties at home, start making the ragda; it consists of soaked, white peas, for one whole night that has soaked up all water and been boiled with turmeric and spice powders such as cumin, coriander, and garam masala, with a squeeze of lemon juice. For the patties, boiled potatoes are mashed and shaped into flat discs, spiced with green chillies, coriander, and garam masala. Then, these have to be shallow-fried till crispy and golden. The ragda patties recipe simply involves assembly by placing the patties on a plate, and then ladle the ragda over it followed by chutneys, onions, and sev for garnish.

Can I make Ragda Patties in advance?

Yes. Both components of the ragda patties can be prepared ahead. The potato patties can be made up and refrigerated for up to 2 days, while the ragda can be cooked and refrigerated for that time as well. When you serve, just warm up both the patties and ragda and assemble with chutneys and garnishes. That makes ragda patties a perfect food for parties or large gatherings.