Ragda Patties is an all time favorite Mumbai street food comprising golden crispy potato patties topped with creamy yellow peas curry , garnished with sweet, spicy chutneys, crunchy onions, fine sev and tomatoes. It offers a perfect balance of irresistible flavors and texture in every bite!
This recipe is naturally vegan and gluten free. The recipe can be broken down in 3 parts and much of it can be prepared ahead
Things we need :
1. Ragda: Its a mildly spiced white peas curry infused with basic spices.
2. Pattice: Shallow fried crispy potato patties also known as aloo tikki.
3. Toppings : Green chutney and tamarind chutney which can be prepared ahead and stored in refrigerator or bought from the market. Finely chopped onions and tomatoes, thin sev and fresh coriander to enhance the taste and flavor. Finally a sprinkling of red chilli powder, roasted cumin powder, chaat masala, and black salt .
Tips to prep ahead:
- Ragda can be made a day or two before and stored in refrigerator. They gravy can get thick while sitting so adjust the consistency by adding warm water. The peas need to be soaked overnight for making ragda.
- Patties can also be made ahead and stored in refrigerator. Just reheat them before making. I always just shape the patties and freeze them before frying. That ways I always have patties in my freezer for aloo tikki burger, aloo tikki chat or ragda patties. Just thaw for some time and shallow fry when you want to use them.
- Chutneys can also be made 2-3 days ahead.

Ragda Pattice
Ingredients
For Ragda
- 1 cup dried white peas (soaked overnight)
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tbsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- ½ tsp baking soda
- 2 tbsp fresh coriander chopped
For Potato patties:
- 500 gms boiled potatoes
- 1 tsp roasted cumin powder
- 1 tsp dried mango powder
- ⅓ cup soaked and drained poha
- Salt to taste
- 2 tbsp fresh coriander chopped
Toppings
- Sev according to taste
- sweet tamarind chutney according to taste
- green chutney according to taste
- 1 red onion finely chopped
- 1 tomato finely chopped
- Chaat masala
- Red chilli powder
- Black salt
- Fresh coriander finely chopped
Instructions
To make Ragda in Instant pot/Pressure cooker
- Switch on the Instant pot to saute mode . Add oil. Once the oil is hot add cumin seeds and allow them to splutter.
- Add dry spices and ginger garlic paste. You can add a splash of water to avoid masala burning.
- Add soaked peas ans stir everything together. Next, add 2½ cups of water. Add salt and baking soda.
- Close instant pot with pressure valve to sealing. Cancel saute mode and pressure cook for 20 mins followed by natural pressure release.
- If making in pressure cooker , follow the same steps and pressure cook for 4-5 whistles.
- Once the pressure is released check if the peas are done. They should be soft and mushy. Mix well and adjust the seasoning and consistency.
To make Potato patties:
- Peel the boiled potatoes. Add all the ingredients mentioned above for making patties. Mash the potatoes with other ingredients as smooth as possible to make a lump free dough.
- Take about 2 tbsp of dough and roll to make a ball. Gently flatten to give it a patty shape and smoothen the edges. Repeat to make remaining patties.
- To shallow fry the patties: heat a non stick griddle , drizzle some oil and arrange the patties without overcrowding. Cook until both sides are crispy and golden brown. Add more oil if required. Repeat for all the patties.
- If you don't want to use all the patties , just freeze them, before frying, in a freezer safe box ,separated by parchment paper.
- Keep the shallow fried patties aside.
Assembly of Ragda pattice.
- Place 2-3 patties on a serving plate. Take a ladle full of ragda and pour it around the patties. Pour some over the patties.
- Drizzle green chutney and sweet tamarind chutney generously. Top with chopped onions, tomato and thin sev. Sprinkle chaat masala, red chilli powder, black salt and roasted cumin powder Squeeze some lime juice and garnish with chopped coriander.
- Enjoy!