Ragda Pattis
Recipe: Ragda Pattis
Ragda Pattis is a popular street food from the states of Gujarat and Maharastra. Dried peas curry is poured over potato pattis, topped with some chutneys, sev and chopped onion. Usually served hot, it is a filling, healthy and delicious dish. I usually make it not as a snack but for dinner. This dish is also served in many fast food restaurants.
Ragda Pattis was my father in law’s favourite dish. He would request us to make more of the ragdo as we call the pea curry. Next day he would enjoy it without the potato pattis. Sprinkle a bit of chopped raw onion, chutneys and a generous helping of chevdo on top. Chevdo is a popular dry snack made of rice flakes, fried dals, potato chips and spices.
The other person who loved ragda pattis was my hubby’s maternal uncle. If I asked him what I should prepare when he is coming to our place, his response would be ragda pattis or mahamri with corn curry.
A Bit More About Ragda Pattis
Traditionally, ragdo or the pea curry is made from dried and soaked peas (yellow or green ones). Nowadays you’ll find that chickpeas are used for the curry. Usually the potato pattis is without any filling. However, to give it a different taste and twist sometimes it is stuffed with fresh green peas. You will also find that the ragdo has given rise to another popular chaat dish – samosa chaat. The ragdo is poured over fried samosa.
Sharing Ragda Pattis Recipe With Foodies_Redoing Old Posts
This post has been pending for a long time – to redo. I guess the opportunity has come now.
Redoing an old post – first published on 30/08/2012
Ingredients Required For Ragda Pattis
Dried Peas
There are two types of dried peas, green and yellow ones. Use any you get your hands on. Easily available in Indian Stores and online. It is best to soak the dried peas in warm water for 8 hours or overnight. Then they are cooked in a pressure cooker or an Instant Pot. Should you choose to cook them in a pot over the stove then it will take longer and more water may be required for cooking.
Water
We need enough water for soaking the dried peas. Also we need water to cook the peas and then some more for the ragda or curry.
Turmeric Powder
Haldi or hardar. We need some for the ragda (curry) and the potato patties.
Potatoes
Need some to prepare the patties. Best to use russet, Yukon Gold or Meru (in Kenya). The potatoes should not be sticky. The potatoes have to be boiled or steamed, peeled and mashed.
Salt
Salt will be added to the peas when they are cooking, for the pattis and also the curry.
Lemon Juice
To add some to the pattis mixture.
Flour
Can use either chickpea flour(chana atta, besan), amaranth, arrowroot flour. Any that you have in your pantry. The flour helps to bind the mashed potatoes.
Bread Crumbs
Add some to the pattis mixture if you find that it is too soft. It helps to soak up excess moisture and keeps the pattis in shape when deep or pan fried.
Fresh Coriander
We will be adding some to the pattis mixture and to the ragda. Some will be added as topping before serving the ragda pattis.
Cumin Powder
For both the pattis mixture and to the ragda.
Cumin Seeds
Jeera, jiru. For the ragda or curry.
Mustard Seeds
Rai, Sarson ke dane. To add to the ragda.
Carom Seeds
Ajwain, ajmo. Adding a bit to the peas curry. It is believed that carom seeds when comsumed with legumes and lentils helps in digestion.
Coriander Powder
To add some to both the pattis mixture and to the ragda.
Red Chilli Powder
We need some to add to the pattis mixture and to the ragda. Add according to your taste.
Onion
Finely chopped. We need some for the ragda. Also need some finely chopped raw onion for the topping.
Garlic
For the ragda.
Fresh Ginger
To add some to both the pattis mixture and the ragda. We will be using grated on minced ginger.
Green Chillis
To add to both the pattis mixture and the ragda. We are using finely chopped or minced chillis.
Fresh Tomato Puree
Need some for the ragda or peas curry. Can use passata. Altenrately, half 4-5 tomatoes. Cook them in a pan over low heat with very little water. When they become soft, take the pan off the heat. Puree and use.
Asafoetida
Hing. We will add some to the ragda. Optional. For gluten free ragda omit asafoetida powder as it contains wheat flour.
Jaggery |Sugar
To balance the flavours of the peas curry or ragda. Can use brown or normal sugar too. Add some to the pattis.
Tamarind Paste
I use tamarind paste. If you don’t have tamarind paste you can make it at home. Soak lemon size tamarind pulp in about ½ cup hot water for 15-20 minutes. Rub the mixture. This way all the pulp will come off leaves only the fibres and seeds. Strain the mixture. Use the thick liquid or paste for the peas curry.
Garam Masala
To add some to the pattis and the peas curry. Garam masala is a spice mixture. Can easily make it at home or buy ready made. For homemade recipe click here.
Oil
We need some oil for the curry. Also need enough oil to either pan or deep fry the pattis. I pan fry the pattis. If you deep fry you will need more oil.
Green Chutney
For topping. Can be a coriander mint chutney or a raw mango one. Click here for the recipe of green chutney.
Date Tamarind Chutney
We need some for the topping. Find the recipe here.
Thin Sev
Sev is a savoury thin noodle like snack. It is usually made from chickpea flour. It is easily available online or in Indian Stores. Ask for thin sev or sev for chaats.
RAGDA PATTIS
Ingredients
FOR THE RAGDA | PEAS CURRY
- 2 cups dry yellow or green peas
- 3-4 tbsp oil
- 1 cup onion finely chopped
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ½ tsp carom seeds
- 1 tsp salt
- ½ -1 tsp red chilli powder
- 1 tsp garam masala
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ¼ tsp asafoetida
- 1 tsp turmeric powder
- ½ cup tomato puree
- 2 tsp garam masala
- 1 tbsp jaggery powder or brown sugar
- 1 tbsp tamarind paste thick
- 5 cups water plus some more for soaking
- ¼ cup fresh coriander chopped
FOR THE POTATO PATTIS
- 500-600 g potatoes 3 cups of mashed potatoes
- 1 tsp salt
- ½ tsp black pepper coarsely ground
- ¼ tsp turmeric powder
- ½ -1 tsp red chilli powder
- 1 tsp jaggery powder or sugar
- 2 tsp ginger paste
- 1 tsp chilli paste
- 4 tbsp amaranth or chickpea flour
- ¼ -⅓ cup breadcrumbs
- ¼ cup fresh coriander chopped
- 1-2 tbsp lemon juice
- 1 tsp garam masala or chole masala
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ cup oil
- extra for greasing your hands
THE TOPPINGS
- 250 g thin sev
- 2 cups date chutney
- 2 cups green chutney
- 1 cup onion finely chopped
- 6-8 lemon wedges if required
- ½ cup fresh coriander finely chopped
Instructions
HOW TO COOK THE SOAKED PEAS
- Soak the peas in enough warm water for 8 to 10 hours or overnight. Make sure the water is at least 3 inches above the level of the peas.
- Drain the soaked peas into a colander. Wash the peas under running water.
- Put the peas in a pressure cooker or an instant pot.
- Add ½ tsp turmeric powder and 3 cups of water.
- Cook for 3-4 whistles in a pressure cooker over medium heat.
- I cooked them in the instant pot. Set to pressure cook, normal for 12-15 minutes.
- Whether you are using the pressure cooker or the Instant Pot, allow the pressure to release naturally. This gives the peas to cook further.
- For ragda you want the peas to become a bit mushy and not remain hard.
PREPARATION OR RAGDA | PEAS CURRY
- Heat oil in a large pan. When it is hot add mustard, cumin and carom seeds.
- When the seeds begin to sizzle or pop, add the asafoetida and chopped onion. Stir fry the onions till they become light brown in colour.
- Add the garlic, ginger and chilli paste. Stir fry for 1 minute or so.
- Add the tomato puree, spice powders, jaggery, tamarind and salt.
- Mix well and allow the tomato mixture to simmer for 5 minutes.
- Add the cooked peas with the remaining water. Add 2-3 cups more of water.
- Let the curry simmer over low heat for 20 minutes.
- Add chopped coriander. Allow the curry to rest for 20-30 minutes.
- It will become a bit thick. If it becomes too thick, add some water before heating it up.
PREPARATION OF THE POTATO PATTIS
- Wash and boil or steam the potatoes.
- When they are done, drain out the water and let them cool for a while.Don't let them get completely cold.
- Peel and mash the potatoes.
- Add all the remaining ingredients for the patties except for the oil. Mix the potato mixture very well.
- If the mixture feels too soft, add more bread crumbs. Mix well.
- Grease a large tray and your hands.
- Take about 2 tablespoonful of the potato mixture and roll it into a ball. Flatten it and shape it into a round flat disc. Put it on the greased tray.
- Repeat with the remaining potato mixture.
FOR PAN FRYING
- Heat about 3 tbsp oil in a wide frying pan over medium heat.
- Place about 6-8 pattis in the hot pan. Don't over crowd the pan.
- Allow the pattis to cook for 3-5 minutes.
- Turn the pattis over. Cook the other side for 3-5 minutes or till golden brown.
- Add more oil if required and cook the remaining pattis.
FOR DEEP FRYING
- Heat the oil for frying in a big wok or karai. Drop a small piece of potato mixture into the oil. If it comes up within a few seconds then the oil is ready.
- Slowly lower a patti at a time into the hot oil using a slotted or wooden flat spoon. Be careful that the oil does not splatter on your hands.
- Can fry about 6 to 8 at a time depending on the size of the wok. Let the patties fry for 2 to 3 minutes.
- Then turn each one and fry till they become golden brown.
- Put the fried patties in a colander.
TO SERVE
- Heat the ragda if it has become cold.
- Place 2-3 pattis in a wide bowl or a soup plate.
- Pour the ragda over it. Generally about 2-3 ladle full is enough.
- Put spoonfuls of both the chutneys.
- Sprinkle with sev and some chopped raw onion. Sprinkle some chopped coriander. Serve.
Notes
- A great party dish as everything can be made ahead. Make the chutneys 2 days before. Roll the patties a day ahead and keep it in the fridge. Put it in a greased tin and cover.
- Leftover ragda can be eaten with chevdo and chutneys.
- Instead of garam masala use ready made chole masala.
- If the ragda becomes too thick add a bit of water when you heat it up.
- This recipe is enough for about 6 to 8 people as a main dish, as some may go for 2nd helping. This is just a rough estimate as some may prefer more ragda or more pattis. As a starter will serve more.
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A Small Request
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or comment on Pinterest @mayuri62
9 Comments
Seema
June 25, 2025 at 7:50 pm
I don’t think I will ever need an invitation to a ragada party. We even love it as a wholesome dish as the complex carbs, proteins and fresh vegetables are all balanced with flavour. I love the presentation here as well.
mayurisjikoni
July 28, 2025 at 7:53 pm
Thank you so much Seema.
Archana
July 4, 2025 at 12:32 am
I love Ragda Patties; I guess it’s my favourite, no, let me rephrase it – one of my favourite chaats. 😀 I loved the presentation of the dish here. My mouth is watering looking at your pics. I must make some this weekend.
Jayashree T Rao
July 4, 2025 at 6:40 am
The love for ragda patties is since a long time. Your post reminded me to make some at the earliest. Lovely post and clicks. I do not add jaggery but it must be balancing the flavours.
mayurisjikoni
July 28, 2025 at 7:17 pm
Thanks Jayashree. You know how we Gujaratis love a bit of sweetness in everything. Balances the flavour as we use tamarind.
Priya Srinivasan
July 4, 2025 at 10:04 am
Oh my god, this is so tempting! Love ragda patties, i have never tried it at home. Have some amazing chat places nearby and we enjoy it there. Looking at your detailed post i m tempted to try it at home. wish me luck.
mayurisjikoni
July 28, 2025 at 7:16 pm
All the best Priya. Am sure you will make it well. Enjoy.
Priya vj
July 5, 2025 at 9:12 am
I am seeing this post when it is drizzling outside and the weather is a pakka chaat weather … I am scrolling up and down the pics and finally soaked the yellow vatana to make it tomoro as I couldn’t resist 😀
mayurisjikoni
July 28, 2025 at 7:13 pm
Enjoy ragda pattis. Perfect chaat to enjoy during the monsoon season.