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Ragda patties

Ragda patties is a very popular street food in western India.This tongue tickling ‘chaat’ is a snack cum meal.It is an easy dish.Spread thick ‘ragda‘/peas curry on a fried potato patty.Add to this,tangy chutneys, onions and dash of lemon juice.Vegan,super tasty meal.You will find this meal at the smallest of road side stalls or the Junka bhakar kendra.Most stalls on railway platforms sell it to those who are in hurry to catch a local and head home.Thereby providing a meal to students and working proffesionals.Many people serve it in buffets.You can also find it at any chaat counter in marriage functions.

‘Khau Gully’ , Juhu, Girgaum chowpatties are famous for this.Mumbai is the city of dreams but to chase a dream in Mumbai,is a harsh reality.

You work harder than you think you will.Work longer than you think too.

It challenges you,toughens you.

Also,you feel the difference between chasing a dream and making it real.

Spud is something similar to Ragda Patties.You can enjoy it down under in Australia.

I call it the Ragda which went abroad 🙂

Just the difference being it has a cheese topping on it.

Scroll below to see ragda patties recipe


Ragda patties
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Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ragda patties


    For Ragda
  • 1 cups dried green or white peas(vatana)
  • 2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 1 tsp grated ginger-garlic
  • 2 green chillies chopped finely
  • 1 medium sized onion fine chopped
  • 2 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric
  • Salt to taste
  • 1 tsp garam masala
    For Potato patties
  • 2-3 medium sized potatoes
  • 1 medium sized sweet potato
  • 1 tsp grated ginger
  • 1 small green chilli (finely chopped)
  • 1/2 cup bread crumbs(1/4 cup roasted poha ,1/4 cup roasted oats (both powdered))
  • Salt to taste
  • Oil/ghee for shallow/pan frying
  • For Serving
  • 2 tbsp sweet tamarind chutney
  • 2 tbsp mint coriander chutney
  • 1 cup thin sev
  • 1 cup finely chopped onion
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green coriander leaves


    Instructions for ragda
  • Soak peas overnight and pressure cook adding enough water till it is a little mushed up.
  • Heat oil in a pan. Add cumin seeds. When it sizzles add grated ginger, garlic paste & green chillies.
  • Add dry spices – coriander powder, turmeric, red chilli, garam masala. Stir for 1 min
  • Once the oil starts separating from the mixture, add the peas with little water.
  • Simmer for a little while till everything comes together.
    For the Patties
  • Boil the potatoes,peal and mash it.
  • Add the other ingredients to it and mix well.
  • Divide into 8 portions. Roll into balls and flatten it.
  • Heat oil in a frying pan. Add the patties in it and cook till both sides are cooked until golden brown.
  • Assemble and serve Ragda Patties
  • Place 2-3 Patties in an individual serving plates or bowls. Pour 1½ – 2 ladle of hot ragda on top.
  • Drizzle a tsp or two of tamarind chutney & coriander chutney.
  • Add about 1 tbsp of finely chopped onion,tomato, coriander leaves and top it with a spoonful of crispy sev.

Notes- 1. Usually dried white peas are used to make ragda. I've used dried green peas instead. 2. Pressure cook ragda for 3-4 whistles (approx 15 mins) on medium heat. Try not to overlook else it will be messy. 3. You can prepare the chutneys and ragda a day before. Refrigerate it and use when required with hot patties. 4. Ensure that both ragda and patties are hot at the time of serving.


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