Ragda Patties (Pattice)

Ragda Patties (pronounced as Pattice) are flavorful potato patties smothered with a zesty sauce made with vatana or dried white peas. It is then garnished with sweet and spicy chutneys, sev, onions and fresh cilantro. Ragda Patties, sometimes called Aloo Tikki Chaat, is a street favorite in Mumbai. Try this delicious recipe for a chaat item that doubles as a full meal.


For the Ragda:

White Vatana (Whole Dried White Peas) – 2 cups
Water – 6 cups
Salt to taste
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Crushed Peanuts – 2 tbsp
Sesame Seeds – 1 tbsp
Asafoetida – 1/8 tsp
Turmeric Powder -1/4 tsp
Curry Leaves – few
Ginger – 2 tsp, minced
Garlic – 3 large cloves, minced
Green Chillies – to taste, minced
Onions – 1 cup, finely chopped
Tomato – 1 large, chopped
Rasam Powder – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Lemon Juice – to taste
Cilantro – for garnish

For the Patties:

Potatoes – approx 4 lbs (2 kg), boiled, peeled and mashed
Ginger/Green Chili Paste – 1 Tbsp
Roasted Cumin Powder – 2 tsp
Sugar – 2 tsp
Salt – to taste
Lemon Juice – 3 Tbsp or to taste
Cilantro (Coriander Leaves) – 20 sprigs, finely chopped
Corn Starch – 4 Tbsp
Oil – for pan frying
Makes approx 30 patties


For the Ragda:
1. Wash and soak the Vatana overnight in water.
2. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker.
3. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes.
4. Allow the pressure to go down by itself.
5. Heat Oil in a pan.
6. Add Mustard Seeds and allow them to pop.
7. Add in Cumin Seeds, allow them to turn a little golden.
8. Add in Peanuts and Sesame Seeds and allow the Sesame Seeds to pop.
9. Add Turmeric Powder, Asafoetida and Curry Leaves. Mix.
10. Add Ginger, Garlic, Green Chilies and Onions. Mix. Allow Onions to become translucent.
11. Add Tomatoes and cook for 2 minutes.
12. Add Coriander Powder, Cumin Powder, Rasam Powder and a little salt. Mix.
13. Pour in cooked Vatana and bring to a boil. Additional water may be added to get desired consistency.
14. Garnish with Cilantro (Coriander Leaves) and Lime Juice.

For the Patties:
1. Boil, peel and mash Potatoes.
2. Add next 6 ingredients and mix well with hands.
3. Add Corn Starch and mix well.
4. Take a small portion (as big as you want the patty to be) and form a round and flat patty. Form all patties.
5. Shallow fry patties with a little oil and brown both sides.

To assemble Ragda Patties:
1. Place 1 to 2 patties in a flat bowl or dish.
2. Pour Ragda over patties.
3. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro.
4. Serve immediately. Serves 8 as a full meal

Check out the ShowMeThecurry YouTube Channel

Connect with us on Social Media:

ShowMeTheCurry on Facebook
ShowMeTheCurry on Twitter
ShowMeTheCurry on Instagram
ShowMeTheCurry on Pinterest

How to make ragda patties pattice, street foods of mumbai, famous chaat recipes, aloo tikki recipe, homemade chat chaat recipes.

Print Friendly, PDF & Email

0 thoughts on “Ragda Patties (Pattice)

  1. Hi Hetal & Anuja,
    I have to make half large tray for a party of ragdo.
    Please let me know how many cups of dried vatana will I need ?
    Thanks in advance !!

  2. Hi Hetal & Anuja,
    I have to make half large tray for a party of ragdo.
    Please let me know how many cups of dried vatana will I need ?
    Thanks in advance !!

    1. Hi Bhavika,

      I’m not sure how big a half large tray is, but the measurement we gave (2 cups dried vatana) serves 8 people (as if it is the only item on the menu). If you have other items, it will serve more people.

  3. I love your video..and will be trying this recipe soon..I just wanted to know If I could use a substitute for rasam powder? I don’t have this powder where I am..


  4. Sorry i posted this here..coz iam not able to view n post comment in Paniyaram page..its not properly alligned.


  5. Hi,

    Thanks for great receipes on the site. I have recently saw Paniyaram dish..n its jst awesome. I would like to know where do we get those paniyaram pans? Can we get it online? If so could you please guide me the site.

    Thanks n Regards

    1. Hi Radhika,

      If you follow the comments thread on the Paniyaram page, you can see some links that other viewers have posted to buy the pan.

      1. Thank You so much Hetal..but i am not able to view the comments on the paniyaram receipe page properly..i can see only half of the page..could you please help me in this.

        Thanks again

  6. Hi Anuja nd Hetal!!

    Have been fan of ur cooking ever since i was in india..

    Pls suggest 5-6 quick and easy and tasty recipes(either in snakcs or anything)that i can make for my husband bday getogether.I have to cook for around 25 people…so something quick and easy would be great….

    1. Hi Sumi,

      Please see our “Appetizers” section for a list of delicious recipes. Sometimes it is better to see a list of recipe and make something for which you have many of the ingredients already. My suggestion would be to make more dips because they are usually make-ahead and you do not have to babysit them when your guests arrive.

  7. Good video, but you said a bunch of water…just to let you know , water is not measured by cup. Also another variation is you can omit sambar powder and add garam masala, amchur powder and black salt. And instead of patties you can fill a pani puri (puri) and serve hot with onion, tomato, cilantro and if you still want to spice it up serve with sweet and green chutney which you use of bhel puri.

  8. Hi Hetal & Anuja,

    ur recipes are amazing and very well executed by both of you guys.

    I just have one question for you do you guys have face book account??????
    If yes could you please provided to me some of my friends out side of usa and canada they are looking for it.Its is a humble request to both of you.

  9. Hi Ladies,

    Firstly,fantastic service to mankind and to all men & women who really want to cook but do not have the proper guidance,plz alwaze continue this….thx a ton..

    Just wanted to know,is there a particular brand of rasam powder which would enhance the flavor or rather which one do u guys use???..it’ll be gr8 to rec a reply at ure convenience..thx once again 4 this gr8 favor which u guys r doing…..as Barney says, u r STUPENDOUS…sorry have been watching toooo much of Barney with my 2yr old….tc

  10. Thanks so much guys.
    I was never taught how to make any of this stuff growing up, my mother died when I was 3 and we missed out on even eating this stuff. And seeing all your recipes makes it so much easier.

    1. Hi Seema,
      Sorry about the delayed response 🙁
      This recipe serves about 6-8 people. If you are serving just this dish, you can multiply this amount by 6 and make but if you have other dishes as well, we suggest 5 times this recipe should be good.
      Hope that helps 🙂

  11. For rookies out there who do not know how to use a pressure cooker. Wait until all the pressure in the cooker comes down. Check this by lifting the weight a little bit. If you don’t see any pressure coming out only then remove the weight completely. Never open the pressure cooker without lifting the weight.

    1. Thanks for the nice recipe. Anuja, you opened the pressure cooker without taking off the weight. So, after looking at that I decided to post the previous comment.

      1. Hi MRSR,
        You are absolutely right! I did make sure the pressure was totally released before I opened the lid 🙂
        A lot of times we forget that we have a lot of folks who may be new to a particular tool AND during editing we tend to edit stuff/points that come naturally to us.
        Thanks so much for the check, we truly appreciate it!

  12. Hello Hetal and Anuja:

    Thanks for the great website! I just tried this recipe with a few variations & thought I would share them. Instead of russet potatoes, I used a mixture of Japanese sweet potatoes and butternut squash. They worked wonderfully! Instead of boiling them, I roasted them all and then mashed them. I tend to not use sugar in my cooking, so this way I eliminated the sugar in this recipe, and kept all the other seasoning the same. I also made the ragda a little spicy to offset the sweetness of the sweet potato. I must say the flavors just danced on my palette! If anyone else tries this variation, please let me know how you like it! Cheers!

  13. For some reason Anuja;s voice is not heard in this video. I remember watching this before and didn’t have any problems. Now there seems to be some problem.

  14. Hi,

    I have one problem. I couldn’t find corn starch in the nearby stores. I am planning to make ragda pattice tomorrow, so will it be fine if I use maida or bread crumbs instead of corn starch? And if yes, how do I use it? Do i soak the pattice in maida paste with water or just directly mix maida in the pattise dough? Please answer soon. I just got white vatana and was so much in a mood for making this.

    Thanks for the lovely recipe:)

  15. Hi Anuja and Hetal,
    Sorry to keep bothering, but is there a reason why bread crumbs are not used on the outside like allu tikis? Just curious, perhaps it is not the standard on this dish.

  16. Hi Hetal and Anuja,

    I love your website. I have tried lot of recipes and most of them turned out great. your secret of rasam masala in this recipe is great. My hubby loves ragda patties a lot but I never use to make it good until I found your recipe :)… Thanks a lot. Keep it up…

  17. Hi Anuja and Hetal,
    I have made aloo tikkis in the past or vegetable tikkis. The problem I have is getting them to hold together well. They seem to want to fall apart. Would adding the corn flour help this as you did on these? I want to make them, but they will only turn out good if the tikkis are good and solid. Thanks so much

  18. I tried ragda pattice your way yesterday when I inveted few friends for dinner. They simply loved it. My dinner was successful. Thanks to you guys!!!

  19. Hi Anuja/Hetal:

    Many times it so happens that I forget to soak the vatana. Or forget to soak the kala chana (in case im making pani puri!)

    And then since we are in the mood for chaat, feel bad canceling the plan. Esp with all the other preparations done.

    Is there a way you could adjust the timing, if one has forgotten to soak the lentils/ vatana/ kala chana overnight?

    I have heard that if we pressure cook with a few more whistles and add Soda, it does work??
    Pls. advise!!


  20. Hi Anuja and Hetal,
    I went to the indian market for the white vatana, but all they had was green (which I knew was not the right type) and yellow vatana. Is it possible they just call them yellow instead of white (as they looked white in the bag).

    1. Hi Priyanka,

      Never tried with sambar powder (actually, it was my mom’s idea to use rasam powder :)), but it may work. Just a note, sambar powder has some different ingredients.

  21. Hi…
    Some changes for perfect street Ragda-Patis.

    1) For 1 cup vatana use 3 table spoon tuvar Dal( Socked & boiled completely) to make ragda thick & for street test.

    2) Remove Crushed Peanuts, Sesame Seeds as these are never used in ragada patis.

    3) Remove Onion & tomato from tempering. Use it at the end for garnishing.

    Now you will have real test of street Ragda-Patis.

    1. With due respect, these nice ladies (Hetal and Anuja) provide us with fantastic recipes and they have their own version of each recipe. You can share your own suggestions, however, you cannot tell them to eliminate certain steps or change their recipes. This is after all THEIR website listing THEIR recipes.

    2. what you listed is totally correct divya.. i m from mumbai and this is how they prepare ragada pattice there.. i have never ever had ragada with peanut, Sesame and all that onion, tomatoes in tempering.. cant even imagine.. if we add all that and cook together it is called usal not ragada..
      Shail must not have tried that typical Bombay version of ragada pattice i guess..

    1. Hi Sadia,

      For ragda, vatana are important. You could make it with chick peas (I’m sure it would taste great), but it wouldn’t be ragda.

  22. Hey girls,

    Its a wonderful recipe. I tried it just now with green peas as the white ones were not in my shelf and could not wait to get them from the store.

    The chaat was delicious, could not help eating more. I added chat masala in the Patties. My Husband too liked it better, in fact, better than that made with the white peas.

    Thanks for this yummy and easy recipe. Can I have a demo for Moong Daal halwa now please?

  23. I make this but instead of making patties at home I use the hash brown patties from store and bake it.

    It turns out real good and my work is shortened by half the time 🙂

    1. It’s traditionally made with white peas, but I’ve tried it with a mixture of green and white peas. It tastes great, but the only problem I encountered was that the 2 varieties of peas have different cooking times so I had to cook them separately. I’ve never tried it with only green peas.

        1. Green peas usually take longer to cook. You can try the 10 minute method and see if they got cooked. If not, you can always close the lid and cook again…better than being mushy.

  24. Wow !!! My mouth is watering seeing the video. Thanks for the excellent recipe. Will make it in a couple of days …. ummmmm …

  25. Mouth watering recipe, will try it over the weekend. I am bit surprised about the peanuts and sesame seeds though. We usually add cloves and cinnamon sticks after adding the mustard seeds for the vagar, but never peanuts or sesame seeds. I like all the ingredients that are added to the pattice.

    I will make it with the combination of both recipes (yours and mine).


  26. Hi !
    Nice recipe!
    just a suggestion, try adding chhat Masala and dry mango powder instead of lemon juice..and it will enhance the flavor.
    also in Ragda adding a tea spoon of Garam Masala will take it nearer to the ‘street food taste’

  27. Hi Hetal and Anuja,

    Yummy receipe cant wait to try it out! One question can we make Patties in Oven? That way we can make more quantity at one time..

    Also please post receipe for Sev Usal..

    1. Hi Namrata,

      Making the patties in the oven will not give you the tawa-fried flavor. If you have to serve a big group, you could tawa fry them and then reheat in the oven or keep them warm in the oven on a baking tray.

  28. Hi Hetal and Anuja,

    I’ve been wanting to make Ragda Pattice since quite a few days but was’nt able to find a recipe that motivated me well enough to get down to doing it.But after seeing your recipe today…I’m gonna try it out real soon.Thanks for the recipe,looks great!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.