Ragda patties

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                                                     Ready to serve Ragada patties

Number of servings: 5-7

How long it takes: 1.5 hours, everything from scratch

Ragda patties is the most popular street food/chat of Bombay and other parts of North india. I wanted  to put up this recipe on my blog, but because of the lengthy write up of text and also the multiple images to be clicked it took me forever to get this done.

Hot Alu tikkis are covered with piping hot Ragda, drenched with green chutney, sweet-sour chutney,sprinkled with generous quantity of Sev, garnished with chopped onions, cilantro and tomato to make the dish tastier and yummmmmmmmmm!

Ingredients of Ragda:

1. White peas – 1 cup and a tea bag (Dipping sachet to add to the peas while cooking)

2. Cumin seeds – 1/2 teaspoon

3. Green chili -2

4. Ginger garlic paste – 1 teaspoon

5. Curry leaves – 2 sprigs

6. Red chili powder – 1 teaspoon

7. Turmeric powder – 1 teaspoon

8. Garam masala powder – 3/4 teaspoon

9. Roasted cumin powder – 1 teaspoon

10. Asafoetida powder – 1 teaspoon

11. Sat – as per taste

12. Black salt – 1/2 teaspoon

13. Tamarind pulp – 2 teaspoons

14. Cooking oil – 2 teaspoons


                                                                       Ingredients of Ragada


                                                            Other ingredients of the dish

What you do with what you have:

1. Soak peas in water for about 6 hours.  Cook it as usual in the cooker till done adding a pinch of turmeric powder and the tea sachet. Let it be a little over cooked.  This will turn the dish tastier!!!  On cooking do remember to remove the tea sachet!!!


                                                                           Cooked white peas

2. Place a skillet with 2 teaspoons of cooking oil in it on medium flame.  When heated add Ginger-garlic paste and fry it.  When done add chopped green chili and curry leaves and fry till done.


                                                                              Seasoning in progress

3. Add all the  powders in a row  to it and immediately add cooked peas to it and give a stir to it.


                                                  All the powders being added to the seasoning

4. Now add cooked peas to it and also add tamarind juice and powdered black salt to it. Check for salt and add required quantity of salt to it.  Also add some more water  and keep it boiling as when it is boiled it thickens on its own. Hence one can keep the ragda consistency little watery.


                                                                        Cooked peas being added

5. Once it is done it is as shown in the image below. Garmish with cilantro and chopped onions.


                                                                      Ready to serve Ragda dish

By  now we should keep the patties ready.

Ingredients of patties:

1. Potatoes -3 big

2. Bread slices – 3-4

3. Red chili powder – 1 teaspoon

4. Turmeric powder – 1/2 teaspoon

5. Garam masala powder – 1/2 teaspoon(home made)

6. Chopped cilantro – 2 tablespoons

7. Salt – as needed

8. Cooking oil – as required for shallow frying


                                                                         Ingredients of patties

What you do with what you have:

1. Wash, peal and cook potatoes in the cooker till soft.  On cooling just grate it and keep it aside. Just chop of the corners of the bread slices and drench it in water and mix it to the grated potato along with chili powder, salt, turmeric powder, garam masala powder and salt. Add chopped cilantro and few drops of lemon juice as well and make small patties and flatten with your palm


                                                                         Ready to fry patties

2. Place a dosa skillet with 2-3 teaspoons of cooking oil in it on low/medium flame.  When starts heating place these patties on it and shallow fry them till done. By flipping fry them on both the sides. Repeat the same process with the left over more too!                                                                           KONICA MINOLTA DIGITAL CAMERA

                                                             Alu patties being shallow fried

KONICA MINOLTA DIGITAL CAMERA                                                     Alu patties being flipped and shallow fried

Ingredients of Tamarind chutney(sweet & sour chutney):

1. Tamarind – 1/4 cup

2. Seedless dates – 8-10

3. Grated jaggery – Little more than 1/4 cup

4. Black salt – approx 1 teaspoon

5. Roasted cumin powder – 1/2 teaspoon

6. Red chili powder – 1 teaspoon

7. Salt – to adjust and add


                                                            Ingredients of Sweet & sour chutney

What you do with what you have:

1. Soak  tamarind, dates, jaggery in a cup of water  for about 15 minutes. Bring it to boil adding little more water if needed.  Cool it and grind it into a fine paste in the mixer.


                                                     Boiled mix of tamarind, jaggery & dates

3. Add a little water if needed and add roasted cumin powder, chili powder and salt to adjust the taste of the tamarind chutney. ( I have shown the images of  both the chutneys further down) 

Ingredients of Green chutney :

1. Chopped cilantro – 1 cup

2. Chopped mint leaves – 1/2 cup

3. Green chili – 2-3

4. Ginger 1 piece -1/2 ”

5. Lemon juice – 2 teaspoons

6. Onion  -1 (small)

7. Garlic pods – 1-2

8. Roasted cumin powder – 1/2 Teaspoon

9. Sugar – to taste

10. Salt – as per taste


                                                             Ingredients of green chutney

What you do with what you have:

1. Wash and chop cilantro, mint, ginger, green chili, onion, garlic pods, sugar , roasted  cumin powder , salt  and grind all of them in the mixer adding a little water to a fine consistency.  Squeeze lemon juice as well to it.

2. Store the left over chutney in the refrigerator.


                                                                            Grind green chutney


                                                     Ready to serve both Tamarind & green chutney

How to arrange:  


                                                   All the prepared items in a plate to be arranged

Ingredients to garnish:

1. Chopped onions – 1 cup

2. Chopped tomatoes – 1 cup

3. Chopped cilantro – 1/2 cup

4. Bhujia sev –  around 1 and 1/2 cup(s needed)

What you do with what you have:

1. Beat curd in the mixer along with little sugar till soft. (purely optional)

2. Place one or two patties in a plate and pour hot ragda over it.

3. Garnish with chopped onions, tomato, and cilantro.

4. Splash both tamarind and green chutney and sprinkle roasted cumin powder over it.

5. Finally sprinkle bhujia  Sev over it and add whatever required as per taste.

KONICA MINOLTA DIGITAL CAMERAReady to serve ragda patties

1. Cook white peas till soft for extra flavor.

2. Onions in seasoning is optional, so is curd.

3. I normally use home made sev but here it is Haldirams!!!


5 thoughts on “Ragda patties

    Mala said:
    December 20, 2013 at 4:10 am

    This is so awesome.looking at it i am already in heaven!Your step by step pictures give such clear direction and clarity.Thank you so much,i am truly motivated .I am a great fan of your blog site. Namaskara from cold Canada!!

      prathibalrao responded:
      December 20, 2013 at 10:58 am

      Hi Mala,

      Thanx a lot for your sweet and encouraging words. Do pass on the link of this blog among your friends community.

    shruti said:
    December 21, 2013 at 6:04 pm

    what a mouth watering dish n presentation..i dont add curd and sweet chutney..but sweet chutney is a must in this dish…yummy pratibakka!

    My 3 Words # 13 | emilykarn said:
    December 26, 2013 at 12:48 am

    […] Ragda patties (cuisineindia.wordpress.com) […]

    Mexican Macaroni Casserole | RecipeReminiscing said:
    January 1, 2014 at 7:42 am

    […] Ragda patties (cuisineindia.wordpress.com) […]

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