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      Ragda Pattice

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      Time45 Min
      DifficultyIntermediate
      Serves1

      Ragda pattice, is one of the most famous Mumbai street snacks that is a delightful combination of various strong flavours! Ragda pattice is a typical Indian dish that consists of two main parts ‘ragda’ and ‘pattice.’ Ragda stands for dried peas curry and pattice is the name for crispy pan-fried potato tikkis! The pattice is topped with ragda and a variety of chutneys, sev and spice mix that gives ... the recipe an extremely appetizing texture and flavours, it’s sweet, spicy, tangy and crunchy! Ragda pattice is a chaat recipe that can be served as an evening snack or accompanied with the main course while hosting lunch or dinner parties at home! The ingredients required for making Ragda pattice are easily available and if you have the chutneys and tikkis ready beforehand then it hardly takes a few minutes to assemble everything together. The main ingredients of the ragda pattice recipe include boiled and mashed potatoes, curd, tamarind pulp, chaat spice mix, raw whole Bengal grams or white peas, green chutney, red chilly chutney and veggies to be added in the curry and as toppings. Check out our classic recipe for a step by step instruction on how to make ragda pattice. While the ragda and pattice are mildly spiced, the chutneys are a combination of spicy, sweet, tangy and sour. When topped with crispy sev and raw juliennes of veggies, it becomes a wholesome meal which can be enjoyed at any time of the day! Do try out this tongue-tickling ragda pattice recipe for an authentic gastronomic experience! Serve it with lassi or fruit punch for a perfect combination meal!

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre284 Cal284 Cal284 Cal284 Cal
      • 13gProtein
      • 8gFat
      • 44gCarbs
      • 13gFibre

      Ingredients

      Fruits & Vegetables

      Mint W/o Roots

      Mint W/o Roots

      0.25 cups

      Ginger

      Ginger

      1 small piece

      Onion

      Onion

      0.25 cups

      Tomato

      Tomato

      0.25 cups

      English Cucumber

      English Cucumber

      0.25 unit

      Potato

      Potato

      0.5 unit

      Carrot-regular

      Carrot-regular

      0.75 unit

      Haricot Bean

      Haricot Bean

      11 units

      Dairy

      Curd

      Curd

      0.33 tablespoons

      Dry Grocery

      Black Salt

      Black Salt

      1 pinch

      Chat Masala

      Chat Masala

      1 pinch

      Tamarind

      Tamarind

      0.33 teaspoons

      Jaggery

      Jaggery

      0.5 teaspoons

      Red Chilli Powder

      Red Chilli Powder

      1 pinch

      Salt

      Salt

      0.5 teaspoons

      Turmeric Powder

      Turmeric Powder

      1 pinch

      Refined Oil

      Refined Oil

      1 teaspoon

      Gram Flour/besan

      Gram Flour/besan

      1 pinch

      Asafoetida/hing

      Asafoetida/hing

      1 pinch

      Garam Masala

      Garam Masala

      1 pinch

      Coriander Powder

      Coriander Powder

      1 pinch

      Amchur Powder

      Amchur Powder

      1 pinch

      Vegetable Local

      Cauliflower

      Cauliflower

      0.25 cups

      Other

      Coriander Leaves

      Coriander Leaves

      0.25 cups

      Green Chillies

      Green Chillies

      1 unit

      Garlic

      Garlic

      1 piece

      Water

      Water

      0.75 glasss

      Jeera Powder

      Jeera Powder

      1 pinch

      Lemon Juice

      Lemon Juice

      0.5 teaspoons

      Raw Whole Bengal Gram

      Raw Whole Bengal Gram

      0.75 cups

      Pepper

      Pepper

      1 pinch

      Directions
      1
      In a blender, add Mint Leaves, Coriander Leaves, Green Chilli, Garlic & Ginger.
      2
      Add Curd & Water.
      3
      Blend to get a smooth paste.
      4
      In a bowl, add Cumin Powder, Black Salt, Chat Masala & Lemon Juice. Mix well.
      5
      In a bowl, add Tamarind & Water. Let it soak for 1 hour.
      6
      In a pan, add Jaggery & Water. Melt the Jaggery on medium flame.
      7
      Add Tamarind pulp and cook for 30 mins.
      8
      Add Red Chilli Powder, Cumin Powder & Salt. Cook for 10 mins.Remove from heat & set aside.
      9
      Boil pre-soak Bengal Gram with Salt & Turmeric Powder.
      10
      Keep aside once cooked.
      11
      In a pan, add Oil, chopped Garlic, chopped Ginger & chopped Green Chilli. Saute for 1 -2 mins.
      12
      Add chopped Onion & saute till golden brown.
      13
      Add Besan & saute for 1-2 mins.
      14
      Add Hing, Chat Masala, Cumin Powder, Garam Masala, Coriander Powder, Turmeric Powder & Black Salt. Saute for 1 - 2 mins.
      15
      Add chopped Tomato & cook till Tomatoes are mashed.
      16
      Add boiled Bengal Gram, Water & Salt. Cook for 2 mins.
      17
      The gravy should be runny. Garnish with chopped coriander leaves.
      18
      In a bowl, add Red Chilli Powder, Cumin Powder, Black Pepper Powder, Black Salt, Chat Masala & Amchoor Powder. Mix well.
      19
      In a bowl, add diced Tomato & diced Cucumber.
      20
      Add Red Chilli Powder, Chat Masala, chopped Coriander & Lemon Juice.
      21
      Mix well and refrigerate.
      22
      In a bowl, add mashed Potato, Grated Carrot(cooked),chopped Beans(blanched), grated Cauliflower(cooked).
      23
      Add Red Chilli Powder, chopped Green Chilli, Black Pepper Powder, Garam Masala, Chaat Masala, Amchoor Powder, Cumin Powder, Salt & chopped Coriander. Mix well.
      24
      Divide into portions. Compress into Tikkis. Add a little oil and bake them.
      25
      Place two baked Tikkis on a bowl.
      26
      Pour Ragda on top of the Tikkis.
      27
      Top the dish with the prepared Tomato and Cucumber Salad.
      28
      Spread the prepared Green Chutney and Imli Chutney on top. Sprinkle the spice mix on the dish.

      Success!

      We hope you had fun making it! Enjoy the meal.

      Ragda Pattice

      Nothing can beat the taste when it comes to the spicy, lip-smacking street foods of India. Whether you want to gulp down some golgappas in Delhi or want to relish the buttery pav bhaji in Maharashtra, you will find one or the other street food speciality that is going to be your favourite food instantly. In this list of street food, we bring to you one of the most popular and delectable ones straight from the cultures of Gujarat and Maharashtra. This special dish is none other than Ragda Pattice. Also spelt as Ragda Patties, Ragda Pattice is similar to chole Tikki of Northern India. And just like you can make aloo tikki chaat or chana chaat at home, here we have shared the Ragda Pattice recipe so that you can enjoy it at your home. Now without further ado, let us begin. We will first introduce you to the dish and then take you to a detailed Ragda Pattice recipe.

      What is Ragda Pattice?

      As mentioned above, Ragda Pattice is a popular street food in Maharashtra. The dish is made of two parts: Ragda and Pattice. Now here, Ragda refers to a white peas curry made with spices such as cumin seeds, red chilli powder, and turmeric powder. The curry is further made spicy and tangy with onion, tomatoes, and ginger-garlic masala. The other essential part of Ragda Pattice is the Pattice. These are the shallow fried crispy potato patties or as North Indians call it – aloo tikki. You can easily make them with just three ingredients and also play a bit with spices to make them flavoursome. What puts together the whole Ragda Pattice recipe are some other ingredients, spices and chutneys. In short, your Ragda Pattice will have a plethora of flavours ranging from sweet, salty, tangy and obviously spicy. We are sure you are already drooling with the thought of tasting it, so why not jump straight to the Ragda Patties recipe now!

      How To Make Ragda Pattice: Step-By-Step Instructions

      The Ragda Patties recipe may intimidate you in the beginning when you see all the ingredients and the long preparation process. But, this is just the show. You will find no difficulties in preparing the Ragda Pattice recipe and the results will encourage you to make it again and again. So, worry not and start making the list of Ragda Pattice Ingredients first. Ingredients: For Ragda Curry: 1.5 Cups Dried White Peas 1 Tsp Salt 1/2 Tsp Turmeric 4 Cups Water 1 Tablespoon Oil 1/2 Tsp Cumin Seeds 1/4 Tsp Hing 4-5 Large Garlic Cloves 1.5 Inch Ginger 1-2 Green Chilies 1 Tsp Coriander Powder 1/2 Tsp Cumin Powder 1/4 Tsp Red Chili Powder 2 Tsps Jaggery Powder 2 Tsps Tamarind Paste 1/2 Tsp Salt For the Patties: 3-4 Medium Potatoes 3/4 Cup Poha 2 Tablespoons Cornstarch 2 Tsps Grated Ginger 1-2 Green Chili Finely Chopped 1/2-3/4 Tsp Salt 3-4 Tablespoons Oil To Serve Ragda Patties: Cilantro Chutney Sweet Tamarind Chutney Chopped Onion Chopped Tomato Chopped Cilantro Nylon Sev Chaat Masala Black Salt Cumin Powder

      Ragda Pattice Recipe

      We have divided the recipe to help you easily understand how to make Ragda Pattice. Read on: To Make White Peas Curry (Ragda): To make the Ragda Pattice, soak the dried white peas overnight in water. The next morning, drain the water and put the peas into a pressure cooker. Add salt, turmeric, water, and pressure cook the peas for 2 whistles on high heat. After that, lower the flame and let it cook for 5-6 minutes. Do not open the pressure cooker and let the steam release on its own. If you are using an instant pit, cook for 20 minutes in high pressure and then let the pressure release on its own. Once the pressure is released, open the cooker and mash the peas with the back of your spoon or a potato masher. Let it simmer. Take a pan and heat oil in it. Add cumin seeds and let them crackle for a few seconds. Add hing, followed by crushed ginger-garlic-green chilli paste. Fry them until they start changing the colour. You can refer to a Ragda Pattice recipe video to see how it should look. Next, add the basic spices such as coriander powder, red chilli powder, and cumin powder. Also pour two tablespoons of water to ensure that the spices do not burn. Cook the spices for about 30 seconds and then transfer this tempering to the simmering ragda or peas curry. To add more flavours, add jaggery powder, salt, and tamarind paste. Combine all the ingredients well and let the ragda come to a slow boil. Your radga is ready. Turn off the heat and keep it aside. To Make Aloo Patties: It is time to focus on the aloo patties. First, soak poha in water for about 10 minutes and drain the water. Put some potatoes in a pressure cooker with water and boil it for 8-9 whistles on high heat. Let the pressure release on itself. You can boil the potatoes simultaneously while boiling the white peas. Take out the boiled potatoes, peel them and put them in a large bowl. Mash them and add poha, cornstarch, chopped green chilli, grated ginger, and salt. Combine all the ingredients well and form a smooth dough. Take the equal size of the dough and make patties. Take 3-4 tablespoons of oil in a pan and heat it. Slowly, fry the prepared patties into the oil. Cook until they are golden brown from both sides. Once the patties are fried, keep them on a plate and set them aside. To Serve Ragda Patties This is the final step of the Ragda Pattice recipe. Take a serving plate and place aloo patties on it. Pour ragda over them and top the dish with cilantro chutney and sweet tamarind chutney. Also, add chopped tomato, cilantro, and onion. To garnish Ragda Pattice, sprinkle sev, chaat masala, black salt, and cumin powder. Your spicy and tangy Ragda Pattice is ready. Serve it warm! Try this Ragda Pattice recipe now, and we are sure you would relish each bite of the dish. If you want to explore the culinary delights other than Ragda Pattice, you can also try the following street foods: Vada Pav Baked Samosa Dahi Puri Veg Cutlet Bean Burger Sev Puri Kothimbi Vadi Keep cooking and appreciate the taste of Indian street foods!

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