Ragda Patties (pronounced as Pattice) are flavorful potato patties smothered with a zesty sauce made with vatana or dried white peas. It is then garnished with sweet and spicy chutneys, sev, onions and fresh cilantro. Ragda Patties, sometimes called Aloo Tikki Chaat, is a street favorite in Mumbai. Try this delicious recipe for a chaat item that doubles as a full meal.
For the Ragda:
White Vatana (Whole Dried White Peas) – 2 cups
Water – 6 cups
Salt to taste
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Crushed Peanuts – 2 tbsp
Sesame Seeds – 1 tbsp
Asafoetida – 1/8 tsp
Turmeric Powder -1/4 tsp
Curry Leaves – few
Ginger – 2 tsp, minced
Garlic – 3 large cloves, minced
Green Chillies – to taste, minced
Onions – 1 cup, finely chopped
Tomato – 1 large, chopped
Rasam Powder – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Lemon Juice – to taste
Cilantro – for garnish
For the Patties:
Potatoes – approx 4 lbs (2 kg), boiled, peeled and mashed
Ginger/Green Chili Paste – 1 Tbsp
Roasted Cumin Powder – 2 tsp
Sugar – 2 tsp
Salt – to taste
Lemon Juice – 3 Tbsp or to taste
Cilantro (Coriander Leaves) – 20 sprigs, finely chopped
Corn Starch – 4 Tbsp
Oil – for pan frying
Makes approx 30 patties
For the Ragda:
1. Wash and soak the Vatana overnight in water.
2. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker.
3. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes.
4. Allow the pressure to go down by itself.
5. Heat Oil in a pan.
6. Add Mustard Seeds and allow them to pop.
7. Add in Cumin Seeds, allow them to turn a little golden.
8. Add in Peanuts and Sesame Seeds and allow the Sesame Seeds to pop.
9. Add Turmeric Powder, Asafoetida and Curry Leaves. Mix.
10. Add Ginger, Garlic, Green Chilies and Onions. Mix. Allow Onions to become translucent.
11. Add Tomatoes and cook for 2 minutes.
12. Add Coriander Powder, Cumin Powder, Rasam Powder and a little salt. Mix.
13. Pour in cooked Vatana and bring to a boil. Additional water may be added to get desired consistency.
14. Garnish with Cilantro (Coriander Leaves) and Lime Juice.
For the Patties:
1. Boil, peel and mash Potatoes.
2. Add next 6 ingredients and mix well with hands.
3. Add Corn Starch and mix well.
4. Take a small portion (as big as you want the patty to be) and form a round and flat patty. Form all patties.
5. Shallow fry patties with a little oil and brown both sides.
To assemble Ragda Patties:
1. Place 1 to 2 patties in a flat bowl or dish.
2. Pour Ragda over patties.
3. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro.
4. Serve immediately. Serves 8 as a full meal
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0 thoughts on “Ragda Patties (Pattice)”
Hi I was wondering where I can get white peas from? I am having a hard time finding white peas even though I live around many indian stores. Is there a subsitute?
White peas are also known as Vatana. If you can’t find them, you could try the green variety.
Hetal & Anuja,
Sorry for the botheration but I’ve another question. I’m organizing a get together for 8 people n have the following menu:
Appetizer- ragda pattice
Main course: dal makhni, paneer makhni & a chicken dish
Dessert: trifle pudding cake
Could you please help me with the quantities? If you tell me the quantity of the main ingredient of all the above dishes, Ill be able to proportion the other ingredients.
Thank a ton.
The Daal Makhani and Butter Paneer recipes will serve 4-6 people so you can double them. You may have some left over but for a party, you should not run out. The Ragda Patties recipe will serve 8 as a full meal. You may want to cut that recipe in half if you are using it as an appetizer. Just a note, it is really filling so you may want to serve just the patties with chutney and not the ragda. The trifle pudding cake will probably not have to be doubled. It will serve 8.
Hi Hetal & Anuja,
Im going to make this for a get together. My Plan is to make the aloo tikkis a day before. Can I heat them in the oven just before serving? If yes, should I broil them?
Since you will make them the day before, the tikkis will be cold. You should bake them so they will heat all the way through. Once hot, you can reduce the temp to about 200F and keep them warm. Broiling them will just brown the tops very fast and not heat them through.
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