Ragda Patties {pattice} – Instant Pot

A popular street food in India, Ragda patties is a dish everyone must try once. A spicy white peas curry served over potato patties and dressed up with sweet and tangy chutneys, crispy sev and garnished with diced onions and fresh cilantro. Every bite is an magical explosion of “spicy, sweet and tangy” AKA “CHAT-PATA” flavors and the melt in mouth potato patties.

Unlike the kind you would get from a street cart or restaurant, this homemade version is much more healthier without compromising on the taste!

ragda patties

Growing up, I devoured plated and plates of ragda patties made by my mom. When the time came for me to make it myself I found it intimidating with it’s 2 part recipe and all those toppings. After making it a couple of times I realized that it really isn’t as complex as it looks.

ragda patties

Here are couple of tips on making ragda patties EASY and moreover doable:
  • Boil and peel the potatos ahead of time – Medium potatoes or large potatoes cut in half pressure cooked for 10 mins does the job well.
  • Make the tamarind chutney 2-3 days ahead of time or go ahead and buy a store bought jar.
  • If you like it spicy, buy some green chutney or make it ahead of time.
  • And lastly, don’t forget to soak the white peas for 8 hours.

I like the convenience of using Instant Pot or my stove top pressure cooker for perfectly cooked, soft, melt-in-mouth peas curry. Here is a quick video on how to make the Ragda {curry} for the Ragda Patties in Instant Pot:

Follow this detailed recipe for Ragda, Patties and our way of assembling this flavor-bomb dish!

ragda patties
Print

Ragda Patties

A delicious street food from India, A mouthwatering white peas curry served over potato patties.
Course Appetizer
Cuisine Indian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Archana Mundhe

Ingredients

Ragda Curry

  • 1 cup dry white peas Soaked in water overnight or 8 hours
  • 2 tablespoon cooking oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafetida optional
  • 1/2 teaspoon turmeric powder
  • 1 large onion finely chopped
  • 1/2 tablespoon ginger grated
  • 1/2 tablespoon garlic minced
  • 1 large ripe tomato diced (1 cup)
  • 1/2 tablespoon cumin powder
  • 1/2 tablespoon coriander powder
  • 1/2 teaspoon garam masala More for spicier curry
  • 1 tablespoon mild red chili powder
  • 2 teaspoon salt
  • 1 tablespoon brown sugar or jaggery packed
  • 1 tablespoon tamarind paste concentrated
  • 1/4 cup cilantro chopped for garnish

Potato Patties (Makes 16)

  • 3 large yellow potatoes halved
  • 1 teaspoon ginger grated
  • 1 teaspoon green chillies minced
  • 2 teaspoon salt
  • 2 tablespoon corn flour
  • 2 tablespoon oil or as needed

Tamarind Chutney

  • 2 tablespoon tamarind paste
  • 6 tablespoon brown sugar or jaggery
  • 1 tablespoon of water

Optional toppings

  • 1 medium red onion finely diced
  • 1/2 cup cilantro chopped
  • 1/2 cup thin sev
  • 1 tablespoon red chili powder
  • 1/2 tablespoon cumin powder

Instructions

Ragda Curry

  1. Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. add mustard seeds. Allow them to splutter, this may take upto 2 mins.
  2. Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes. Add tomato, cumin powder, coriander powder, garam masala, red chili powder and salt. Mix well.
  3. Add soaked peas. Add brown sugar, tamarind paste and 2 cups of water. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 20 minutes followed by NPR.
  4. Open IP, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.

Potato Patties

  1. Add 1 cup water to Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Cook on Manual(Hi) for 10 mins followed by Natural Pressure Release.
  2. Open the instant pot. Peel the potatoes and put in a large mixing bowl. Add ginger, chillies, salt and corn flour. Mash everything together with a hand masher to make a smooth dough.
  3. Take about 2 tablespoon of the dough and form a ball, press to make a 2 inch disc. Repeat for remaining dough.
  4. Heat a large non-stick griddle and spread half of the oil on it. Depending on the size of the griddle place all or half of the patties on it. Cook until both sides are golden brown. Adding remaining oil as required.
  5. Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.

Tamarind Chutney

  1. Mix all together to form a smooth chutney.
  2. Optionally you can reduce the brown sugar or jaggery by using 6 dates and 2 tablespoon of brown sugar. Make a smooth paste in a blender.

To assemble:

  1. Place 2 patties on a plate. Add 1/2 cup of ragda on top. Add 1/2 tablespoon (or more) of the tamarind chutney. Add some red onion, cilantro, thin sev, red chili powder and cumin powder on top. Enjoy and Repeat!