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ragda patties
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5 from 3 votes

Ragda patties

Ragda patties is an easy party snack full of flavor.
Prep Time15 mins
Cook Time45 mins
Course: Breakfast, Snacks
Cuisine: Indian
Keyword: ragda patties
Servings: 4


For Ragda

  • 1 cups dried green or white peas vatana
  • 2 tablespoon cooking oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated ginger-garlic
  • 2 green chillies chopped finely
  • 1 medium sized onion fine chopped
  • 2 teaspoon coriander powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon turmeric
  • Salt to taste
  • 1 teaspoon garam masala

For Potato patties

  • 2-3 medium sized potatoes
  • 1 medium sized sweet potato
  • 1 teaspoon grated ginger
  • 1 small green chilli finely chopped
  • ½ cup bread crumbs ¼ cup roasted poha ,¼ cup roasted oats (both powdered)
  • Salt to taste
  • Oil/ghee for shallow/pan frying
  • For Serving
  • 2 tablespoon sweet tamarind chutney
  • 2 tablespoon mint coriander chutney
  • 1 cup thin sev
  • 1 cup finely chopped onion
  • 1 cup finely chopped onion
  • ½ 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 teaspoon or two of tamarind chutney & coriander chutney.
  • Add about 1 tablespoon of finely chopped onion,tomato, coriander leaves and top it with a spoonful of crispy sev.


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.