• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Chaat Recipes

    Ragada Pattice | Ragada Patties

    Published: Apr 29, 2022 by Ramya · Leave a Comment

    63 shares
    • Facebook8
    • Twitter
    Jump to Recipe Jump to Video Print Recipe

    Super delicious ragada pattice recipe with detailed step by step pictures. Ragada pattice video recipe, how to make ragada patties – street food special chaat recipe! Best homemade chaat recipe with ragada and patties!

    Best Ragada Pattice Recipe

    Ragada Pattice is a delicious street food, a chaat recipe that is popular in North India. Like many other chaat recipes, there are different components that are put together to make this ragada patties recipe. And the recipe slightly varies from one region to another, like Mumbai Style ragada pattice is popular & unique to that region.

    Jump to:
    • Ragada – White Peas Curry
    • Pattice – Aloo Tikki
    • Ingredients
    • Step by Step Instructions
    • Recipe Notes
    • Video Recipe
    • Top Tip
    • Substitutions & Variations
    • Storing & Serving Suggestions
    • More Chaat Recipes
    • 📖 Recipe
    • 💬 Comments

    There are two main components to this recipe – Ragada and Patties (also called as pattice). Ragada is a mildly spiced curry made from dried white peas and the Pattice is a cutlet or croquette made from mashed potatoes, generally shallow fried to a golden crisp. It is then assembled together with spicy green chutney, sweet tamarind chutney and traditional chaat spices. It is served hot and is so delicious!

    Ragada – White Peas Curry

    Whole Dried White/Yellow Peas, known as Safed Matar is used for making the ragada. The curry is mildly spiced and the flavor comes from the soft cooked peas, lightly mashed and cooked to a thick consistency. I add very little quantity of spices to make my ragada recipe and but also add some garlic & ginger for extra flavor.

    Easy Ragada Recipe

    Ragada is usually made in bulk and is simmered for a long time until it is creamy and luscious. It forms the base of this chaat recipe, so it needs to be thick. As there are a number of toppings that go on top of the ragada patties, it is not very spicy. But if you prefer a spicy version of the ragada, you can always adjust the quantity of spices added.

    How to make Pattice Recipe

    Pattice – Aloo Tikki

    Patties, also spelled as Pattice is made from soft boiled potatoes, grated and mashed to form a gelatinous dough which is then shaped into patties. The potatoes should be boiled without much water and should be dealt with when they are still warm to make crack-free pattice easily.

    How to make Ragada Recipe

    I keep the patties very mild, with not many spices added into it. The boiled potatoes are grated & mashed with some ginger garlic paste, finely chopped cilantro and then mixed with roughly torn bread slices to bind everything together. Traditionally, pattice is shallow-fried in a heavy pan with just enough oil slowly over a long time until it is crisp and golden brown. Trust me, this mild version of aloo tikki is just delicious on its own!

    Pattice Recipe

    Ingredients

    Dry White Peas – we soak them for 8hrs or overnight before pressure cooking until soft.

    Boiled Potatoes – we should remove the skin & grate them when they are still warm, so that the patties can be easily made.

    Garlic & Ginger – we use ginger garlic paste for making patties dough and use them finely chopped for making the ragada.

    Chaat Spices like Kashmiri Red Chilli Powder, Roasted Cumin Powder, Coriander Powder, Chaat Masala Powder, Black Salt are used to flavor the ragada and also while assembling the chaat together.

    Green Chutney – we will make a slightly spicier chutney using fresh cilantro, mint leaves, green chillies, ginger and garlic along with lemon juice and black salt.

    Sweet Tamarind Chutney – we will make a not so thick sweet chutney with fresh tamarind extract, soaked dates and jaggery.

    Toppings like Finely Chopped Onions, Finely Chopped Tomatoes, Finely Chopped Cilantro are sprinkled while making the ragada patties.

    Sev, usually nylon sev is sprinkled on top of the prepared chaat adding a much-needed texture.

    For full list of ingredients and exact measurements, check the recipe below.

    How to make Ragada Pattice Recipe

    Step by Step Instructions

    Making Ragada

    First soak ¾ cup dry white peas in enough water overnight or for 8hrs. Drain off the water.

    Cook the peas in a pressure cooker for 4-5 whistles on medium flame. Let the pressure drop before opening the lid. The peas should be soft and easily mashed when pressed.

    In a heavy pan heat 2 teaspoon oil. Add ½ teaspoon cumin seeds followed by 4-5 garlic cloves finely chopped & 2” ginger finely chopped. As they are cooked, add ¼ teaspoon red chilli powder, ¼ teaspoon turmeric powder and ½ teaspoon coriander powder. Cook for a few seconds.

    Add the pressure-cooked peas and mix well. Keep cooking on low flame covered for 7-9 minutes.

    Ragada should be boiling, add salt as needed and continue to cook. If it too thick, add some water as needed.

    Now mash the peas carefully using a masher, as the flame is set on low.

    Ragada should start to look thick and creamy. Add 2-3 tablespoon finely chopped cilantro and continue to cook on low flame for 5-6 minutes.

    As the ragada looks thick, remove from heat and set aside. It can be re-heated with some water before assembling the chaat.

    Making Pattice

    Pressure cook 4 medium potatoes for 2-3 whistles on medium low flame. Let the pressure drop before opening the lid.

    Peel off the skin from the potatoes when they are warm. Grate them into a mixing bowl.

    Next add salt as needed and 2 tablespoon finely chopped cilantro.

    Mix well until the mixture looks soft. Add ½ teaspoon ginger garlic paste. Beat the mixture vigorously using your fingers and make sure there are no lumps and the potatoes look creamy.

    Next add 2 small bread slices roughly torn and mix them in.

    Pattice dough should be soft but easy to roll.

    Make a small ball from the pattice dough and shape into a cutlet or tikki that is about 1 inch thick. Make 4-5 pattice at once. The dough should not be sticky, but if it is grease your palms with a few drops of oil.

    Meanwhile heat a cast iron skillet and add 2 tablespoon of oil. Place the prepared pattice and set the flame on low. Do not disturb them for 2-3 minutes.

    Gently flip them over and the bottom should have cooked to a golden color. Continue to cook the other side for 2-3 minutes.

    As both the sides are golden and crispy, remove from heat and set aside.

    Assembling Ragada Pattice

    Get all the ingredients ready for assembling the chat when you are ready to serve it – ragada as needed, pattice as needed, green chutney as needed, sweet tamarind chutney as needed, 1 onion finely chopped, 1 tomato finely chopped (pulp & seeds removed), ¼ cup finely chopped cilantro, ¼ cup sev, chaat spices – 1 teaspoon Kashmiri red chilli powder, 1 teaspoon roasted cumin powder, 1 teaspoon coriander powder, 1 teaspoon chaat masala powder.

    Ragada Pattice Ingredients

    In the serving plate, first add 2-3 ladles of hot ragada and gently spread it.

    Next place 2-3 pattice on the serving plate.

    Drizzle 1-2 teaspoon green chutney on top of the pattice.

    Next drizzle 1-2 teaspoon sweet tamarind chutney followed by the spice powders as needed (just 1-2 large pinches) Kashmiri red chilli powder, roasted cumin powder, coriander powder, chaat masala powder.

    Now add finely chopped onions, tomatoes and cilantro as needed on top.

    Finally sprinkle a generous serving of nylon sev or regular sev on top.

    Serve hot immediately!

    How to make Ragada Patties Recipe

    Recipe Notes

    • Refer to the Green Chutney and Sweet Tamarind Chutney recipes.
    • Adjust the spices as per preferences.
    • All the individual components can be prepared ahead and stored in fridge for easily making the chaat whenever needed.

    Video Recipe

    Top Tip

    White peas do not take long to soak, but in case if you are in a time crunch you can always soak them in a hotpack with boiling water and let them soak for just 2 hours. This method works perfect for both peas and kabuli chana.

    Cook the peas and potatoes together in two separate bowls placed on a trivet in a pressure cooker, to save time and also to cook both the ingredients to perfection.

    Working with boiled potatoes when they are still warm, to be grated and mashed is best for this recipe. The potatoes made this way are not too moist but at the same not too dry either.

    Use a thick and heavy flat pan like cast iron skillet to cook the pattice. It regulates the heat and yields consistently golden, crispy patties without absorbing much oil.

    To keep the green chutney vibrant and bright, use lemon juice and ice cubes while grinding it. To make it slightly thicker, add 1 teaspoon roasted gram dal.

    Make sure all the ingredients are in place before assembling the ragada pattice for serving. This way it doesn’t take a lot of time and can be served hot, as it should be!

    How to make Ragada Pattice Recipe

    Substitutions & Variations

    Ragada recipe is mildly spiced, as we prefer it that way but you can certainly increase the quantity of the spices or add additional ingredients onions, tomatoes roasted along with the spice powders too.

    Pattice recipe is also mildly spiced without any onions or spice powders, both of which can be added as desired.

    I have used bread slices torn roughly to bind my pattice dough together. You can prefer to use bread crumbs too. Bread makes it easier to roll the pattice while keeping them crisp and golden on cooking. Other binding ingredients like dry roasted powdered oats, dry roasted powdered poha/rice flakes can also be added.

    The choice of toppings and how much to be added is totally dependent on individual preferences. Apart from onions, tomatoes, cilantro, you can also add whisked curd/dahi, pomegranate arils, finely chopped green chillies, finely julienned ginger, beetroot or carrots too!

    Street Food Special Ragada Pattice Recipe

    Storing & Serving Suggestions

    Ragada Pattice is served hot, immediately after assembling all the individual components together on the serving plate. The different components that constitute the chaat can be prepared ahead of time, stored in the fridge for upto 2-3 days. Pattice can be shaped and frozen in ziplock pouches for a month or more. Once the chaat is assembled, it is best to consume it immediately or else the pattice can get soggy.

    More Chaat Recipes

    • Raw Mango Bhelpuri
      Raw Mango Bhelpuri | Mango Bhel | Raw Mango Chaat
    • How to make Homemade Dahi Puri
      Dahi Puri | Dahi Puri Chaat Recipe
    • Sweet Tamarind Chutney Recipe for Chaat
      Sweet Tamarind Chutney | Date Tamarind Chutney For Chaat
    • Vada Pav
      Vada Pav | Homemade Vada Pav

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

    📖 Recipe

    Best Ragada Pattice Recipe

    Ragada Pattice | Ragada Patties

    Ramya
    Super delicious ragada pattice recipe with detailed step by step pictures. Ragada pattice video recipe, how to make ragada patties – street food special chaat recipe! Best homemade chaat recipe with ragada and patties!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Chaat
    Cuisine Indian Street Food
    Servings 4 people
    Calories 375 kcal

    Equipment

    • Pressure Cooker
    • Cast Iron Skillet

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For Making Ragada

    • ¾ cup Dried White Peas
    • ¼ teaspoon Turmeric Powder
    • ¼ teaspoon Red Chilli Powder
    • ½ teaspoon Coriander Powder
    • 3-4 Garlic Cloves
    • 1 inch Ginger Finely Chopped
    • ½ teaspoon Cumin Seeds
    • 2 teaspoon Oil
    • 1-2 tablespoon Cilantro Finely Chopped
    • Salt as needed
    • Water as needed

    For Making Pattice

    • 4 Medium Potatoes
    • 2 Small Bread Slices
    • 2-3 tablespoon Cilantro Finely Chopped
    • Salt as needed
    • 2-3 tablespoon Oil to shallow fry

    For Assembling Ragada Pattice

    • Green Chutney as needed recipe in notes
    • Sweet Tamarind Chutney as needed recipe in notes
    • 1 teaspoon Kashmiri Red Chilli Powder
    • 1 teaspoon Roasted Cumin Powder
    • 1 teaspoon Coriander Powder
    • 1 teaspoon Chaat Masala Powder
    • 1 Onion Finely Chopped
    • 1 Tomato Finely Chopped seeds & pulp removed
    • ¼ cup Cilantro Finely Chopped
    • ¼ cup Sev/Nylon Sev to Garnish
    Prevent your screen from going dark

    Instructions
     

    For Making Ragada

    • First soak ¾ cup dry white peas in enough water overnight or for 8hrs. Drain off the water.
    • Cook the peas in a pressure cooker for 4-5 whistles on medium flame. Let the pressure drop before opening the lid. The peas should be soft and easily mashed when pressed.
    • In a heavy pan heat 2 teaspoon oil. Add ½ teaspoon cumin seeds followed by 4-5 garlic cloves finely chopped & 2” ginger finely chopped. As they are cooked, add ¼ teaspoon red chilli powder, ¼ teaspoon turmeric powder and ½ teaspoon coriander powder. Cook for a few seconds.
    • Add the pressure-cooked peas and mix well. Keep cooking on low flame covered for 7-9 minutes.
    • Ragada should be boiling, add salt as needed and continue to cook. If it too thick, add some water as needed.
    • Now mash the peas carefully using a masher, as the flame is set on low.
    • Ragada should start to look thick and creamy. Add 2-3 tablespoon finely chopped cilantro and continue to cook on low flame for 5-6 minutes.
    • As the ragada looks thick, remove from heat and set aside.

    For Making Pattice

    • Pressure cook 4 medium potatoes for 2-3 whistles on medium low flame. Let the pressure drop before opening the lid.
    • Peel off the skin from the potatoes when they are warm.
    • Grate them into a mixing bowl.
    • Next add salt as needed and 2 tablespoon finely chopped cilantro.
    • Mix well until the mixture looks soft. Add ½ teaspoon ginger garlic paste. Beat the mixture vigorously and make sure there are no lumps and the potatoes look creamy.
    • Next add 2 small bread slices roughly torn and mix them in.
    • Pattice dough should be soft but easy to roll.
    • Make a small ball from the pattice dough and shape into a cutlet or tikki that is about 1 inch thick. Make 4-5 pattice at once. The dough should not be sticky, but if it is grease your palms with a few drops of oil.
    • Meanwhile heat a cast iron skillet and add 2 tablespoon of oil. Place the prepared pattice and set the flame on low. Do not disturb them for 2-3 minutes.
    • Gently flip them over and the bottom should have cooked to a golden color. Continue to cook the other side for 2-3 minutes.
    • As both the sides are golden and crispy, remove from heat and set aside.

    For Assembling Ragada Pattice

    • Get all the ingredients ready for assembling the chat when you are ready to serve it – ragada as needed, pattice as needed, green chutney as needed, sweet tamarind chutney as needed, 1 onion finely chopped, 1 tomato finely chopped, ¼ cup finely chopped cilantro, ¼ cup sev, chaat spices – 1 teaspoon Kashmiri red chilli powder, 1 teaspoon roasted cumin powder, 1 teaspoon coriander powder, 1 teaspoon chaat masala powder.
    • In the serving plate, first add 2-3 ladles of hot ragada and gently spread it.
    • Next place 2-3 pattice on the serving plate.
    • Drizzle 1-2 teaspoon green chutney on top of the pattice.
    • Next drizzle 1-2 teaspoon sweet tamarind chutney followed by the spice powders as needed (just 1-2 large pinches) Kashmiri red chilli powder, roasted cumin powder, coriander powder, chaat masala powder.
    • Now add finely chopped onions, tomatoes and cilantro as needed on top.
    • Finally sprinkle a generous serving of nylon sev or regular sev on top.
    • Serve hot immediately!

    Video

    Notes

    • Refer to the Green Chutney and Sweet Tamarind Chutney recipes.
    • Adjust the spices as per preferences.
    • All the individual components can be prepared ahead and stored in fridge for easily making the chaat whenever needed.

    Nutrition

    Nutrition Facts
    Ragada Pattice | Ragada Patties
    Amount per Serving
    Calories
    375
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    6
    g
    Sodium
     
    97
    mg
    4
    %
    Potassium
     
    1220
    mg
    35
    %
    Carbohydrates
     
    58
    g
    19
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    9
    g
    18
    %
    Vitamin A
     
    552
    IU
    11
    %
    Vitamin C
     
    50
    mg
    61
    %
    Calcium
     
    87
    mg
    9
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword ragada pattice, ragada patties, Street Food Recipes
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
    YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More Chaat Recipes

    • Beetroot Tikki Chaat
      Beetroot Tikki Chaat | Healthy Tikki Chaat Recipe
    • Pani Puri Chaat Recipe
      Pani Puri | Golgappa | Puchka
    • Puri Recipe for Pani Puri
      Puri Recipe for Pani Puri | Sooji Golgappa
    • How to make Masalpuri
      Masala Puri Chaat | Masala Puri Recipe

    Reader Interactions

    Comments

    No Comments

    5 from 4 votes (4 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




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

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake

    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut

    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry

    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe

    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice

    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT © 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    63 shares
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.