Ragada Patties: A Lip Smacking Delight

ragada patties

Crispy potato patties floating in flavourful peas curry topped with sweet-spicy-tangy chutneys and crunchy toppings makes ragada patties a much-loved snack under the chaat category.  Also called Ragada Pattice this one is a speciality of the western states of Maharashtra and Gujarat though it is commonly available as a street food in other regions as well.  With multiple textures and an array of flavours, this one is a treat for the senses.  Visually appealing and delectable with every bite, the dish is quite filling too and a perfect treat for winters!

Multiple Elements

When compared to other chaat recipes, Ragada patties is rather elaborate and requires some preparation in advance. It consists of three main components, namely, the potato patties, the ragada (peas curry) as well as the chutneys or sauces.  Apart from this, toppings in the form of finely chopped tomatoes, onions as well as sev is added to give additional crunch and flavour.



For the patties

  • 4 potatoes boiled, peeled and mashed
  • ½ cup bread crumbs or soaked and drained flattened rice (poha)
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp chilli powder
  • ½ tsp garam masala
  • ½ tsp turmeric powder
  • 1 tsp finely chopped green chillies
  • 1 tbsp coriander
  • Salt to taste
  • Oil for frying
ragada patties

For the ragada

  • 2 cups dried white peas
  • 1 tsp cumin seeds
  • 1 tsp ginger garlic paste
  • 1 tsp garam masala
  • ½ tsp turmeric powder
  • 1 tsp chilli powder
  • ½ tsp asafoetida or hing
  • 1 tbsp tamarind paste
  • 1 tbsp powdered jaggery
  • 1 tbsp oil
  • Salt to taste


  • 1/3 cup onions finely chopped
  • 1/3 cup tomatoes finely chopped
  • 2 tbsp coriander mint chutney
  • 2 tbsp tamarind date chutney
  • 1 tbsp red chilli garlic chutney
  • 1 tbsp coriander finely chopped
  • 2 tbsp sev
  • 1 tsp chaat masala         
  • 1 tsp black salt
  • Salt to taste


  • To make the potato patties, add all the ingredients mentioned “for the patties” and mix well.  Knead to form a homogenous mixture and divide the dough into equal sized balls.  Wet your hands if needed and flatten to form discs.  Shallow fry each of the discs until golden brown.  Ensure that both sides are evenly cooked.  Set aside.
  • To make the ragada, soak the peas in water overnight.  Pressure cook along with salt and turmeric until soft by adding about 4 cups water.  Crush the cooked peas using a vegetable crusher and keep aside.  Heat oil in a pan, add cumin seeds and once they splutter add ginger garlic paste and fry till the raw smell disappears.  Add hing, red chilli powder and garam masala powder and mix well.  Add water if required so that it does not burn.  Now add the crushed peas and simmer.  Add tamarind paste, jaggery powder and salt.  Cook on low flame till the mixture is thick and homogenous.  Once done, keep aside.
  • To make the green chutney grind together coriander leaves, a few mint leaves, green chillies per your taste along with lemon juice and salt.  Take care not to add too much water and pass through a sieve if needed.
  • For the tamarind-date chutney, take equal portions (say ½ cup) of tamarind, dates and jaggery and cook the same in water.  Allow to boil and then add spices like 1 tsp of red chilli powder, coriander powder, cumin powder each along with ½ tsp of ginger powder.  Allow to cook for a few minutes after which cool and blend the mixture.  Sieve and store in an air tight container. 
  • To prepare the red chilli, garlic chutney, soak 10-15 red chillies in hot water.  Use the Byadgi or Kashmiri variety that gives more colour than spice.  Add 5-6 pods of garlic and grind with salt and sugar.  Take care not to add too much water and pass through a sieve if needed.
  • In order to assemble the ragada patties, arrange one or two patties in a plate.  Add 3-4 tbsp of the ragada to cover the patties. Add a tbsp of onions, tomatoes followed by coriander. Sprinkle with chat powder and black salt. Garnish with sev and serve.


  • Adjust salt, spices and the chutneys per your taste.
  • If you do not have white peas you can use dried green peas or even chick peas.
  • You can use store bought chutneys as well.
  • Ensure that the ragada is warm while assembling.
  • You can add a few pomegranate pearls too for garnish.

All images courtesy of Rashmi Gopal Rao

This story is part of our continuing series on the eclectic street delight that is chaat on SEEMA.com. To check out the previous story in the series, read Sev Puri: A Simple Crunch to Heaven