Sep 21, 2013

Ragda Pattice

Today I have to publish something with alphabet R, so I choose Ragda pattice under street food category. Maharashtra’s popular street food “Ragda Pattice” which prepared with dried white pea’s curry and aloo tikki. 

In Ragda Pattice, ragda is safed vatana or dried white peas curry and pattice is mashed aloo tikki which combined together in one plate and garnish with chutney, onion, tomatoes, coriander, spices and sev. It’s also known as aloo chole tikki chaat in our north side. It’s a complete meal with lots of ingredients in one plate. 

You can change the garnishing ingredients of your choice on the top of ragda pattice like onion, paneer, potatoes, pomegranate, cucumber, corn, boondi, sev, chili and more. I love ragda pattice with chutney, onion, cucumber, spices and sev.

Preparation Time: 40 Minutes
Cooking Time: 25 Minutes
Servings: 4
Category: Street Food

For Ragda
1 Cup Dried White Peas/ Safed Vatana, boiled
1 Onion, chopped
2 Tomatoes puree
1 Tsp. Ginger- Chili Paste
1 Tbsp. Tamarind Paste
Salt to taste
1/2 Tsp. Turmeric Powder
1/2 Tsp. Red Chili Powder
1 Tsp. Coriander Powder
1/4 Tsp. Garam Masala
Green Coriander, chopped for garnishing

For Tempering
4-5 Curry leaves
1/2 Tsp. Cumin Seeds
Pinch  of Asafoetida/ Hing
1 Tbsp. Oil

For Pattice
4 Potatoes, boiled and mashed
2 Tbsp. Cornflour
Oil for shallow fry

For Garnishing
Green Coriander Chutney
Tamarind Chutney
Onions, chopped
Cucumber, peel and chopped
Tomatoes, chopped
Green Chili, chopped
Green Coriander, chopped
Red Chili Powder
Roasted Cumin Powder
Chaat Masala

For Ragda
Wash and soak the dried peas in water for 3-4 hours.
Boil the peas with water in pressure cooker till to maximum two whistles.
Heat the oil in pan and add tempering ingredients.
When they starts splutter, add onion and sauté till to translucent.
Add ginger chili paste and tomatoes puree. Cook till to thick consistency.
Add spices as per taste and mix well.
Add boiled peas with water and cook for 5-10 minutes.
Garnish with chopped coriander and serve with pattices.

For Pattice
Boil and mash the potatoes in separate bowl.
Add the cornflour and salt in mashed potatoes and mix well.
Divide the mixture into equal portions and roll out in flatten form as tikki.
Heat the non-stick pan with little oil and shallow fry them till to little golden from both side.
Pattices are ready to serve with ragda.

For Presentation
Place the two three pattice in plate and pour ragda over the pattices.
Garnish with chopped tomatoes, onion, cucumber, pomegranate and chili.
Add green and sweet chutney. Sprinkle spices and sev on the top of ragda pattice.
Garnish with green coriander and serve this sweet spicy and tangy platter.

You can skip or interchange the garnishing ingredients.
You can grind tomatoes, ginger and chili together in blender as puree.
Even you can add garlic sauce or curd to for more taste.

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  1. Oh wow another ragda I must make these tomorrow my mouth is the step by step pics.

    1. Thanks, after posting this recipe.... my mouth was also fill with water, wanna try again.

  2. My mouth is watering here too, drooling over that plate..

  3. wow very very yummy ragda and pattice :) makes me drool here !! very very well explained :)

  4. Looks very nice Preeti..its come out so well..

  5. ragda patties is usually relished after a couple of plates of pani puri and bhelpuri/ sev puri are downed, they are perfect enders to finish off on a stuffed tummy, you have made them beautifuly

  6. Wonderful step by step pictures of mouthwatering ragda pattice.

  7. Great to see another ragda pattice :)!

  8. It looks so amazing with all the garnishings - I must try this

  9. Yummy choice. Love ragda pattice anytime.

  10. Looks very nice preeti...come out so well

  11. Loving the second snap a lot. Love to dig in..


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