Ragda Patties Recipe (Instant Pot Ragda Pattice)

A plate of ragda patties chaat with a spoon, a bowl of sev, onion and chutney in the back.

Ragda Patties Recipe (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!

Course Appetizer, Snack

Cuisine Indian, Mumbai street food

Prep Time 30

Cook Time 30

Soaking Time 8

Total Time 9

Servings servings

Calories 502kcal

Author Kanan

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

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.

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