Ragda Patties (Instant Pot Ragda Pattice)

This Instant Pot Ragda Patties recipe is a game-changer! Everything cooks at the same time —ragda at the bottom, tamarind chutney in a stackable insert, and potatoes on top of chutney container for patties. Ready in just 1 hour, it’s the ultimate quick, flavorful, and crowd-pleasing meal!

What Is Ragda Patties?

Ragda Patties (or Ragda Pattice) is a popular Indian street food dish that originates from Maharashtra but is loved across the country. It consists of two main components & toppings:

1. Ragda: A mildly spiced, flavorful curry made from white peas (safed vatana). It has a soft, creamy texture from slightly mushy cooked peas.
2. Patties (Pattice): These are nothing but aloo tikkis. The tikki mixture is made from boiled potatoes and some seasoning. Then shaped into patties and shallow fried until slightly crispy and golden brown. They are soft on the inside.
3. Toppings: The dish is topped with sweet tamarind date chutney, spicy green chutney, finely chopped onions, cilantro, and a sprinkle of sev for crunch. 

It’s a perfect balance of flavors and textures—spicy, tangy, sweet, and savory. Ragda Patties is often served as an evening snack, a quick meal, or a festive treat.

My Version Of Recipe

This ragda pattice recipe was first shared back in 2012, during the early days of my blogging journey. Back then, I followed the traditional method—boiling peas in a stovetop pressure cooker and then tempering them in a pan, just as my mom and grandma did.

Over the years, I’ve simplified the process without compromising on taste. Now, with the help of an Instant Pot, this updated version is quicker and just as flavorful, trust me!

I use the PIP (Pot-in-Pot) method to multitask in the Instant Pot, cooking multiple components at once—ragda, tamarind chutney, and boiled potatoes for the patties. Detailed step-by-step instructions are included below.

Additionally, I always make extra chutney to freeze for later. I also boil extra potatoes and prepare more tikkis to freeze, so I’m ready to whip up chole tikki chaat, dahi aloo tikki chaat, mini aloo tikki burgers, or ragda patties whenever the craving strikes. This method saves time and ensures I always have a flavorful, homemade meal ready!

Ingredient Notes

Here is the a pic of the ingredients you’ll need to make Instant Pot Ragda Recipe, plus toppings for ragda patties.

Toppings:

Here is a pic of the ingredients you’ll need to make patties (tikkis).

Step By Step Photo Instructions (With Tips)

Instant Pot Ragda (With Chutney & Potatoes)

1. Rinse & Soak Dried Peas:

• Rinse: Take safed vatana (dried white peas) in a bowl and wash them thoroughly. Rinse 2-3 times while gently massaging with your fingers until the water runs clear and is no longer cloudy.
• Soak: Cover with plenty of water (about 2-3 inches above the peas). Let them soak for at least 8 hours or overnight.
• Discard Soaking Water: Drain and discard the soaking water before proceeding to cook.

1. Tempering Ragda:

• Turn on the Instant Pot and set it to sauté mode. Once hot, add oil. Add mustard seeds and sesame seeds and let them splutter.
• Add hing and turmeric powder.
• Immediately add drained vatana, salt, red chili powder, and jaggery.
• Add fresh water and stir. 

1. Stacking Chutney Container & Potatoes:

• Place a rack in the center.
• Add Chutney Container: Place the tamarind date chutney container on the rack and cover it with a lid.
• Add Potatoes: Arrange large potatoes on top of the chutney container’s lid.

1. Pressure Cook:

• Pressure Cook: Cover the Instant Pot with the lid, ensuring the valve is in the sealing position. Cook on manual (high pressure) for 12 minutes. Let the pressure release naturally.
• Once the pin drops, open the lid carefully. Remove the potatoes and chutney container. 

1. Finish Making Ragda:

• Stir the ragda and check if the vatana is fully cooked.
• Squeeze lime juice into the ragda, taste, and adjust the salt if necessary. Garnish with cilantro.

Make Aloo Patties:

1. Make Patties Mixture: 

• Let the potatoes cool to the touch. Then peel off the skin and mash them.
• Add soaked poha, crushed ginger-chilies, chopped cilantro, lime juice, salt and spices (red chili powder, cumin-coriander powder, chaat masala, garam masala) to the mashed potatoes.
• Mix well until it comes together like a dough. The mixture should be firm, not soft or sticky.

1. Shape & Shallow Fry:

• Grease your palms with oil with little oil. Take around 3 tablespoons size portion and shape into round flat tikkis. Repeat until you shape all of them.
• Heat 2-3 tablespoons of oil in a small pan over medium heat. Once the oil is hot, place the shaped tikkis in the pan. Fry each side until golden brown and lightly crisp, flipping gently as needed.
• Remove the tikkis to a plate.

Assemble Ragda Patties Plate:

• Place two patties on a plate. Spoon a generous amount of cooked ragda over the patties.
• Drizzle both green chutney and tamarind date chutney.
• Sprinkle chopped onion, and cilantro.
• Lastly, sprinkle some sev and serve ragda patties right away.

Storage & Freezing Instructions

Ragda Patties Recipe (Instant Pot Ragda Pattice)

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This Instant Pot Ragda Patties recipe is a game-changer! Everything cooks at the same time —ragda at the bottom, tamarind chutney in a stackable insert, and potatoes on top of chutney container for patties. Ready in just 1 hour, it’s the ultimate quick, flavorful, and crowd-pleasing meal!

Kanan

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Soaking Time 8 hours hrs

Total Time 9 hours hrs

Serving Size 6 servings

US measuring cups are used (1 cup = 240 ml)

Ingredients

For Ragda:

• 1 cup Safed Vatana (Dried White Peas)
• 2 tablespoons Oil
• ½ teaspoon Mustard seeds
• 1 teaspoon Sesame seeds
• ½ teaspoon Hing (Asafoetida)
• 1 teaspoon Turmeric powder
• 1 ½ teaspoons Red chili powder
• Salt, to taste
• 1 tablespoon Jaggery (Gur)
• 2 ½ cups Water, for pressure cooking
• 2 teaspoons Lemon juice or Lime juice
• 2 tablespoons Cilantro or coriander leaves, for garnishing

For Patties:

• 2 large Potatoes, ~ 2 cups boiled, mashed
• ½ cup Thick Poha (beaten rice), soaked in ½ cup water for 15 mins
• 2 Green chilies
• ½ inch Ginger, Crush ginger and green chilies together
• 2 tablespoons Cilantro or coriander leaves, finely chopped
• Salt, to taste
• ½ teaspoon Red chili powder
• 1 teaspoon Cumin-coriander powder
• ½ teaspoon Chaat masala
• ¼ teaspoon Garam masala
• 2 teaspoons Lemon juice or Lime juice

Toppings:

• ¾ cup Green chutney
• ¾ cup Meethi chutney (Tamarind date chutney)
• ½ cup Red onion, finely chopped
• 1 cup Nylon sev, or thin sev

Cook ModePrevent your screen from going dark

Instructions

Make Instant Pot Ragda:

• Wash & Soak: Rinse vatana 2-3 times or until water is not cloudy anymore. Cover with plenty of water (about 2-3 inches above the peas). Let them soak for at least 8 hours or overnight.
• Tempering: Turn on the Instant Pot and set it to sauté mode. Once hot, add oil. Add mustard seeds and sesame seeds and let them splutter.
• Add hing and turmeric powder.
• Immediately add drained vatana, salt, red chili powder, and jaggery. Add fresh water and stir.
• Stack Chutney & Potatoes: Place a rack in the center. Place the tamarind date chutney container on the rack and cover it with a lid. Arrange large potatoes on top of the chutney container’s lid.
• Pressure Cook: Cover the Instant Pot with the lid, ensuring the valve is in the sealing position. Cook on manual (high pressure) for 12 minutes. Let the pressure release naturally.
• Once the pin drops, open the lid carefully. Remove the potatoes and chutney container.
• Finish Ragda: Stir the ragda and check if the vatana is fully cooked. Squeeze lime juice into the ragda, taste, and adjust salt if necessary. Garnish with cilantro.

Make Aloo Patties:

• Let the potatoes cool to the touch. Then peel off the skin and mash them.
• Add soaked poha, crushed ginger-chilies, chopped cilantro, lime juice, salt and spices (red chili powder, cumin-coriander powder, chaat masala, garam masala) to the mashed potatoes.
• Mix well until it comes together like a dough. The mixture should be firm, not soft or sticky.
• Grease your palms with oil with little oil. Take around 3 tablespoons size portion and shape into round flat tikkis. Repeat until you shape all of them.
• Heat 2-3 tablespoons of oil in a small pan over medium heat. Once the oil is hot, place the shaped tikkis in the pan. Fry each side until golden brown and lightly crisp, flipping gently as needed.
• Remove the tikkis to a plate.

Assemble Ragda Patties Plate:

• Place two patties on a plate. Spoon a generous amount of cooked ragda over the patties.
• Drizzle both green chutney and tamarind date chutney.
• Sprinkle chopped onion, and cilantro.
• Lastly, sprinkle some sev and serve ragda patties right away.

Notes

• If the pattice mixture feels too soft or sticky to shape into tikkis, add breadcrumbs or crushed poha. This will help absorb excess moisture.
• Use large potatoes to ensure they cook evenly with the vatana. Small potatoes may overcook, absorb excess moisture, and result in a loose and soft tikki mixture.

Nutrition

Calories: 502kcal (25%) | Carbohydrates: 58.9g (20%) | Protein: 5.3g (11%) | Fat: 30.1g (46%) | Saturated Fat: 3.5g (18%) | Cholesterol: 0mg | Sodium: 1321mg (55%) | Potassium: 376mg (11%) | Fiber: 6.3g (25%) | Sugar: 13.7g (15%)

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