Ragda patties are the most popular street food in India. It is made of spicy ragda served with chatpata patties and topped with tangy chaat chutneys, sev, onion and tomatoes. It tastes sweet, sour and spicy and loves by all kinds of age groups. Ragda is a gravy base and can be used for different types of chaat recipes including ragda pani puri, samosa chaat and many more. I also share different types of chaat chutney recipes.Do try this!
The key to making tasty ragda patties at home are
- Firstly, the white peas have to be soaked overnight for a minimum of 5 plus hours in slightly hot water. You can use dry green peas or fresh green peas instead of it.
- The consistency of ragda should be slightly liquid, so it will easily spread on patties.
- Patties or aloo tikki need to be crispy from the out and soft from the inside. I add poha to give perfect binding to tikki, you can add bread crumbs or cornflour instead of it.
- I made green chutney and khatti-meethi chutney for ragda patties. these chutneys can be easily stored and preserved in a jar and can be used whenever required.
- Lastly, ragda pattice recipe tastes great when served hot.
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Recipe video
Ragda patties recipe | how to make ragda patties | street style ragda patties
Ingredients
For boiling peas
- 1 cup soaked white peas
- 2.5 cup water
- Salt to taste
- ½ tsp turmeric powder
For ragda
- 2 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 1 tsp fennel seeds
- 1 tsp green chilli paste
- ½ tsp ginger paste
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- Boiled white peas
- 1 tsp chaat masala
- ½ tsp garam masala
- 1 tbsp jaggery
- 1 tbsp tamarind pulp
- 1.5 cup water or as required for ragda consistency
- 1 medium size boiled potatoes
- Salt to taste
- Some coriander leaves
For patties or aloo tikki
- 4 medium size boiled potatoes
- ¾ cup soaked poha
- 1 tsp green chilli paste
- ½ tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp chaat masala
- ½ tsp garam masala
- Salt to taste
- Some coriander leaves
For green chutney
- 1 cup fresh coriander leaves
- ¼ cup mint leaves
- 1 inch ginger
- 2 green chilli
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp chaat masala
- 2 tbsp lemon juice
- ½ tsp sugar
- 1 tbsp roasted chana dal
- Salt to taste
- ¼ cup cold water
For date-tamarind chutney
- ½ cup dates
- ½ cup tamarind
- ½ cup jaggery
- 3 cup water
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp kashmiri red chilli powder
- ½ tsp dry ginger powder
- Pinch of salt
For assembling ragda patties
- Ragda
- Patties or aloo tikki
- Data-tamarind chutney
- Green chutney
- Chopped onion
- Chopped tomatoes
- Chaat masala
- Sev
- Coriander leaves
Instructions
Pressure cook white peas
- In a pressure cooker, add soaked white peas, turmeric powder, salt and water. mix well.
- Cover and Pressure cook 5 whistles on medium flame or until peas get cooked completely.
- Mashed boiled peas slightly with a masher. Keep it aside.
Making ragda
- In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Sauté for a minute.
- Now add ginger and green chilli paste. Sauté it.
- Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Mix well and sauté masala till oil separates from its sides.
- Add boiled peas mixture and mix well.
- Now add chaat masala, garam masala, jaggery and tamarind pulp. mix well.
- Then add 1.5 cup water and mix well.
- Now add salt and grate 1 medium size boiled potato into the gravy. mix well.
- Cook ragda for 5 minutes on low flame.
- Garnish with some coriander leaves. Ragda is ready.
Making patties
- In a bowl, mash 4 medium size boiled potatoes.
- Then add green chilli paste, ginger paste, turmeric powder, red chilli powder, coriander powder, cumin powder, chaat masala, garam masala, salt, soaked poha and some coriander leaves.
- mix well making sure everything is well combined.
- grease hands with oil and prepares a small pattice.
- shallow fry patties on medium flame.
- fry on both sides until it turns golden and crisp.
- Patties or aloo tikki is ready. keep it aside.
Making green chutney
- In a mixing jar, add green coriander leaves, mint leaves, green chilli, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt and cold water.
- grind it into a smooth paste.
- Green chutney is ready.
Making tamarind date chutney
- In a pan, add date and tamarind pulp and jaggery. Mix well
- Cook it for10-15 minutes on medium flame.
- Then add cumin powder, dry ginger powder, red chilli powder, saunf powder, and coriander powder. Mix well.
- Switch off the gas and sieve the chutney mixture.
- Tamarind-date chutney is ready.
Making ragda patties chaat
- On a plate, spread some ragda. Then place a pattice on it.
- further, pour a ladleful of prepared ragda over it.
- top with green chutney and tamarind chutney.
- garnish with chopped onions, tomatoes, chaat masala and sev.
- enjoy ragda pattice.
Notes
For Ragda
- turmeric gives color and salt increases the cooking process while boiling white peas.
- pressure cook white peas on medium heat so they will be properly cooked.
- mash some peas with masher so gravy becomes thick
- grated boiled potatoes give thickness to ragda gravy.
- cook ragda on low flame so all spices absorb in it.
- cool down boiled potatoes completely.
- poha absorbs all water content from the mixture and easily binds the roll together.
- shallow fry patties on medium flame.
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