Ragada Pattice | Ragada Patties

Super delicious ragada pattice recipe with detailed step by step pictures. Ragada pattice video recipe, how to make ragada patties – street food special chaat recipe! Best homemade chaat recipe with ragada and patties!

Ragada Pattice is a delicious street food, a chaat recipe that is popular in North India. Like many other chaat recipes, there are different components that are put together to make this ragada patties recipe. And the recipe slightly varies from one region to another, like Mumbai Style ragada pattice is popular & unique to that region.

Jump to:

• Ragada – White Peas Curry
• Pattice – Aloo Tikki
• Ingredients
• Step by Step Instructions
• Recipe Notes
• Video Recipe
• Top Tip
• Substitutions & Variations
• Storing & Serving Suggestions
• More Chaat Recipes
• 📖 Recipe
• 💬 Comments

There are two main components to this recipe – Ragada and Patties (also called as pattice). Ragada is a mildly spiced curry made from dried white peas and the Pattice is a cutlet or croquette made from mashed potatoes, generally shallow fried to a golden crisp. It is then assembled together with spicy green chutney, sweet tamarind chutney and traditional chaat spices. It is served hot and is so delicious!

Ragada – White Peas Curry

Whole Dried White/Yellow Peas, known as Safed Matar is used for making the ragada. The curry is mildly spiced and the flavor comes from the soft cooked peas, lightly mashed and cooked to a thick consistency. I add very little quantity of spices to make my ragada recipe and but also add some garlic & ginger for extra flavor.

Ragada is usually made in bulk and is simmered for a long time until it is creamy and luscious. It forms the base of this chaat recipe, so it needs to be thick. As there are a number of toppings that go on top of the ragada patties, it is not very spicy. But if you prefer a spicy version of the ragada, you can always adjust the quantity of spices added.

Pattice – Aloo Tikki

Patties, also spelled as Pattice is made from soft boiled potatoes, grated and mashed to form a gelatinous dough which is then shaped into patties. The potatoes should be boiled without much water and should be dealt with when they are still warm to make crack-free pattice easily.

I keep the patties very mild, with not many spices added into it. The boiled potatoes are grated & mashed with some ginger garlic paste, finely chopped cilantro and then mixed with roughly torn bread slices to bind everything together. Traditionally, pattice is shallow-fried in a heavy pan with just enough oil slowly over a long time until it is crisp and golden brown. Trust me, this mild version of aloo tikki is just delicious on its own!

Ingredients

Dry White Peas – we soak them for 8hrs or overnight before pressure cooking until soft.

Boiled Potatoes – we should remove the skin & grate them when they are still warm, so that the patties can be easily made.

Garlic & Ginger – we use ginger garlic paste for making patties dough and use them finely chopped for making the ragada.

Chaat Spices like Kashmiri Red Chilli Powder, Roasted Cumin Powder, Coriander Powder, Chaat Masala Powder, Black Salt are used to flavor the ragada and also while assembling the chaat together.

Green Chutney – we will make a slightly spicier chutney using fresh cilantro, mint leaves, green chillies, ginger and garlic along with lemon juice and black salt.

Sweet Tamarind Chutney – we will make a not so thick sweet chutney with fresh tamarind extract, soaked dates and jaggery.

Toppings like Finely Chopped Onions, Finely Chopped Tomatoes, Finely Chopped Cilantro are sprinkled while making the ragada patties.

Sev, usually nylon sev is sprinkled on top of the prepared chaat adding a much-needed texture.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

Making Ragada

First soak ¾ cup dry white peas in enough water overnight or for 8hrs. Drain off the water.

Cook the peas in a pressure cooker for 4-5 whistles on medium flame. Let the pressure drop before opening the lid. The peas should be soft and easily mashed when pressed.

In a heavy pan heat 2 teaspoon oil. Add ½ teaspoon cumin seeds followed by 4-5 garlic cloves finely chopped & 2” ginger finely chopped. As they are cooked, add ¼ teaspoon red chilli powder, ¼ teaspoon turmeric powder and ½ teaspoon coriander powder. Cook for a few seconds.

Add the pressure-cooked peas and mix well. Keep cooking on low flame covered for 7-9 minutes.

Ragada should be boiling, add salt as needed and continue to cook. If it too thick, add some water as needed.

Now mash the peas carefully using a masher, as the flame is set on low.

Ragada should start to look thick and creamy. Add 2-3 tablespoon finely chopped cilantro and continue to cook on low flame for 5-6 minutes.

As the ragada looks thick, remove from heat and set aside. It can be re-heated with some water before assembling the chaat.

Making Pattice

Pressure cook 4 medium potatoes for 2-3 whistles on medium low flame. Let the pressure drop before opening the lid.

Peel off the skin from the potatoes when they are warm. Grate them into a mixing bowl.

Next add salt as needed and 2 tablespoon finely chopped cilantro.

Mix well until the mixture looks soft. Add ½ teaspoon ginger garlic paste. Beat the mixture vigorously using your fingers and make sure there are no lumps and the potatoes look creamy.

Next add 2 small bread slices roughly torn and mix them in.

Pattice dough should be soft but easy to roll.

Make a small ball from the pattice dough and shape into a cutlet or tikki that is about 1 inch thick. Make 4-5 pattice at once. The dough should not be sticky, but if it is grease your palms with a few drops of oil.

Meanwhile heat a cast iron skillet and add 2 tablespoon of oil. Place the prepared pattice and set the flame on low. Do not disturb them for 2-3 minutes.

Gently flip them over and the bottom should have cooked to a golden color. Continue to cook the other side for 2-3 minutes.

As both the sides are golden and crispy, remove from heat and set aside.

Assembling Ragada Pattice

Get all the ingredients ready for assembling the chat when you are ready to serve it – ragada as needed, pattice as needed, green chutney as needed, sweet tamarind chutney as needed, 1 onion finely chopped, 1 tomato finely chopped (pulp & seeds removed), ¼ cup finely chopped cilantro, ¼ cup sev, chaat spices – 1 teaspoon Kashmiri red chilli powder, 1 teaspoon roasted cumin powder, 1 teaspoon coriander powder, 1 teaspoon chaat masala powder.

In the serving plate, first add 2-3 ladles of hot ragada and gently spread it.

Next place 2-3 pattice on the serving plate.

Drizzle 1-2 teaspoon green chutney on top of the pattice.

Next drizzle 1-2 teaspoon sweet tamarind chutney followed by the spice powders as needed (just 1-2 large pinches) Kashmiri red chilli powder, roasted cumin powder, coriander powder, chaat masala powder.

Now add finely chopped onions, tomatoes and cilantro as needed on top.

Finally sprinkle a generous serving of nylon sev or regular sev on top.

Serve hot immediately!

Recipe Notes

• Refer to the Green Chutney and Sweet Tamarind Chutney recipes.
• Adjust the spices as per preferences.
• All the individual components can be prepared ahead and stored in fridge for easily making the chaat whenever needed.

Video Recipe

Top Tip

White peas do not take long to soak, but in case if you are in a time crunch you can always soak them in a hotpack with boiling water and let them soak for just 2 hours. This method works perfect for both peas and kabuli chana.

Cook the peas and potatoes together in two separate bowls placed on a trivet in a pressure cooker, to save time and also to cook both the ingredients to perfection.

Working with boiled potatoes when they are still warm, to be grated and mashed is best for this recipe. The potatoes made this way are not too moist but at the same not too dry either.

Use a thick and heavy flat pan like cast iron skillet to cook the pattice. It regulates the heat and yields consistently golden, crispy patties without absorbing much oil.

To keep the green chutney vibrant and bright, use lemon juice and ice cubes while grinding it. To make it slightly thicker, add 1 teaspoon roasted gram dal.

Make sure all the ingredients are in place before assembling the ragada pattice for serving. This way it doesn’t take a lot of time and can be served hot, as it should be!

Substitutions & Variations

Ragada recipe is mildly spiced, as we prefer it that way but you can certainly increase the quantity of the spices or add additional ingredients onions, tomatoes roasted along with the spice powders too.

Pattice recipe is also mildly spiced without any onions or spice powders, both of which can be added as desired.

I have used bread slices torn roughly to bind my pattice dough together. You can prefer to use bread crumbs too. Bread makes it easier to roll the pattice while keeping them crisp and golden on cooking. Other binding ingredients like dry roasted powdered oats, dry roasted powdered poha/rice flakes can also be added.

The choice of toppings and how much to be added is totally dependent on individual preferences. Apart from onions, tomatoes, cilantro, you can also add whisked curd/dahi, pomegranate arils, finely chopped green chillies, finely julienned ginger, beetroot or carrots too!

Storing & Serving Suggestions

Ragada Pattice is served hot, immediately after assembling all the individual components together on the serving plate. The different components that constitute the chaat can be prepared ahead of time, stored in the fridge for upto 2-3 days. Pattice can be shaped and frozen in ziplock pouches for a month or more. Once the chaat is assembled, it is best to consume it immediately or else the pattice can get soggy.

More Chaat Recipes

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