Ragda pattice recipe (ragda patties)

Ragda pattice recipe – This is a popular Mumbai street food recipe. This ragda chaat has a combination of sweet, spicy and tangy flavors with a combination of crunchy, crispy, soft textures. After having one plate, I am sure you will ask for more and more.

I am sharing two methods. One is stove top and second is Instant pot ragda recipe.

Easy Ragda Pattice (Patties)

Potato patties are topped with dried green peas gravy, two chutneys (green coriander chutney and tamarind date chutney), onions and sev.

In this recipe, ragda is made from dried peas aka vatana. It is soaked, boiled and simmered with few spices till it gets thick, flowing consistency. The ragda should not be watery at all. It should have thick gravy from some mushy peas.

While the pattice or patties are made from boiled, mashed potatoes. Then formed into patty and then shallow fried. There are no spice powders are added in the potato mixture. For the spice, only green chilies are added. And for the flavors only salt, sugar and lemon juice are added. I have already shared the aloo patties recipe on the blog, this one is much different in terms of taste and texture.

Here ragda and patties both are mild in taste. meaning they have flavors but not spicy. So the spicy taste comes from the green coriander chutney which is drizzled on top.

Recently, I have updated the post to include the process of making ragda pattice in Instant pot.

Check out more Mumbai street food recipes
pani puri   //  vada pav  //  pav bhaji  //  Kachori chaat

How to make Ragda Pattice Recipe (Step by Step Photos):

1) Soaking the vatana: Wash the vatana under running cold water till water runs clear.

2) Soak the vatana in enough water for at least 8 hours or overnight.

3) Preparation: Boil the potatoes and keep it aside to cool. FYI: take potatoes in a pressure cooker, add enough water so potatoes are submerged in the water. Cover with lid, put the weight on. Cook for 2-3 whistles on medium heat. Number of whistles may vary based on the size of the potato.

4) Also make both chutneys (coriander chutney and tamarind date chutney) ahead of time and keep in the refrigerator. Or you can make a day before as well.

5) Making Ragda: After 8 hours of soaking, vatana will increase in size. Discard the soaking water.

6) Add vatana to the pressure cooker, add 1 ½ cups of water. Cover with lid, put the weight on. Cook for 6-7 whistles on medium heat. Let the pressure go down by itself. Then open the lid. Some will be open up and gets mushy while some holds its shape.

7) Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.

8) Then add sesame seeds. They will also pop.

9) Add turmeric powder.

10) Immediately add boiled vatana, If needed add more water to make gravy consistency.

11) Let it come to a boil.

12) Add salt and red chili powder.

13) Mix well.

14) Add jaggery.

15) Also squeeze the lemon juice. Mix well.

16) Simmer for 2-3 minutes. The ragda should be medium consistency. Some vatana will get mushy and helps to thicken the gravy. Keep it aside covered.

17) Making patties: Now boiled potatoes are cooled to touch, peel the skin, Mash the potatoes. take into a bowl.

18) Add salt, sugar, lemon juice, green chilies and cornstarch.

19) Mix well and it will come together like a dough.

20) Divide the mixture into 6 equal portions and shape into a patty.

21) Heat the oil for shallow frying in a pan on medium heat. Once hot place the patties and fry from one side.

22) Once it is crispy and golden brown from the bottom, flip and cook the other side as well.

23) Once golden brown from both the sides, remove it to a paper towel lined plate. Fry rest of the patties.

24) Assembling the ragda pattice: Gather all the ingredients and keep handy on the counter or table. You will need coriander chutney, tamarind date chutney, chopped onions, sev, patties and ragda. Make sure to re-heat the ragda to the warm.

25) Now pour the ragda into a plate.

26) Arrange 3 pattice per person on the ragda.

27) Drizzle about 2 tablespoons of green chutney.

28) Followed by 2 tablespoons of tamarind date chutney.

29) Sprinkle chopped onions.

30) Then lastly sprinkle the sev.

Serve the ragda pattice right away. Otherwise sev will get soggy. Keep in mind that ragda pattice is always served warm. So If ragda is made ahead of time then warm it up on stovetop or microwave. Same goes for the potato patties.

Serving suggestion: Serve it as a snack. I usually make it as a dinner or light meal on weekends.

Note: Here I have used white vatana just like traditionally used. But if you have green vatana in your pantry then you can use that also. Sometimes I am out of white vatana then I make it with the green one. And it tastes good with green vatana too. Just keep in mind that green vatana might take more time to cook than white vatana. So if using green one then increase the cooking time in pressure cooker accordingly.

Instant pot Ragda pattice Recipe:

1. Start the instant pot with sauté mode. Add oil and once it gets hot, add mustard seeds and sesame seeds. Let them splutter.
2. Now add ½ cup frozen onion tomato masala (if using). You can skip too.
3. Add soaked, drained vatana, salt, red chili powder, turmeric powder, jaggery, and water. I have made a double recipe for 4 servings. Meaning I have used 1 cup of vatana and used 2 ½ cups of water.
4. As you can see in the below pic, I have cooked other elements along with ragda using PIP method. For that, place a rack then put a container (which includes the tamarind date chutney ingredients) with lid. On the lid, put potatoes for aloo patties.
5. Cancel the sauté mode, cover the instant pot with lid and vent on sealing position.
6. Pressure cook on manual (high pressure) for 12 minutes.
7. Let it NPR, drizzle lemon juice and sprinkle cilantro leaves.

So you are saving so much time and cooking many things at the same time. You see!! why the instant pot is my best friend?

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