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    Home » Indian

    Instant Pot Ragda Patties | Ragda Pattice

    Published: Aug 31, 2017 · Modified: Oct 10, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 32 Comments

    373 shares
    Jump to Recipe

    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 a magical explosion of "spicy, sweet, and tangy" AKA "CHAT-PATA" flavors and the melt-in-mouth potato patties.

    ragda patties with all of the fixings on the side

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

    ragda patties in a white plate

    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 its 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.

    steps showing how to make the potato patty

    Tips

    How to prep ahead so making Ragda Patties is quick and easy:

    • Boil and peel the potatoes 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 stovetop 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!

    Did you enjoy Ragda Patties? Here is a delicious Matar Chaat Recipe by my friend Aneesha from Spice Cravings that you will LOVE:

    Matar chaat or Matra Chaat, an Indian spiced dry white peas dip, is one of the most popular street foods you will find in New Delhi.  Cooked white peas are tossed with onion, tomato, cilantro, and seasoned with tangy Indian spices, and lime juice. It is literally a party in your mouth! Get the recipe!

    Matar Chaat Served in a bowl garnished with onions, cilantro and lime wedge

    More Chaat Recipe

    • Tater Tots Chaat
    • Aloo Chat in Phyllo Cups
    • Dahi Vada

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    ragda patties
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    4.58 from 21 votes

    Ragda Patties

    A delicious street food from India, A mouthwatering white peas curry served over potato patties.
    Prep Time30 mins
    Cook Time1 hr
    Total Time1 hr 30 mins
    Course: Appetizer
    Cuisine: Indian
    Servings: 4
    Calories: 581kcal
    Author: Archana Mundhe

    Ingredients

    Ragda Curry

    • 1 cup dry white peas Soaked in water overnight or 8 hours
    • 2 tablespoon oil
    • ½ teaspoon black mustard seeds
    • ¼ teaspoon asafetida optional
    • ½ teaspoon turmeric powder
    • 1 large yellow onion finely chopped
    • ½ tablespoon ginger grated
    • ½ tablespoon garlic minced
    • 1 tomato diced (1 cup)
    • ½ tablespoon ground cumin
    • ½ tablespoon ground coriander
    • ½ teaspoon garam masala More for spicier curry
    • 1 tablespoon Kashmiri red chili powder
    • 2 teaspoon kosher salt
    • 1 tablespoon brown sugar or jaggery packed
    • 1 tablespoon tamarind paste concentrated
    • ½ 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 kosher salt
    • 2 tablespoon corn starch
    • 2 tablespoon oil or as needed

    Toppings

    • ½ cup tamarind chutney
    • 1 medium red onion finely diced
    • ½ cup cilantro chopped
    • ½ cup thin sev
    • 1 tablespoon red chili powder
    • ½ tablespoon cumin powder

    Instructions

    Ragda Curry

    • 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.
    • 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.
    • Add soaked peas. Add brown sugar, tamarind paste and 2 cups of water. Close Instant Pot with pressure valve to sealing. Pressure Cook for 20 minutes followed by Natural Pressure Release.
    • Open IP, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.

    Potato Patties

    • 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. Pressure Cook for 10 mins followed by Natural Pressure Release.
    • Open the instant pot. Peel the potatoes and put them in a large mixing bowl. Add ginger, chilies, salt, and corn starch. Mash everything together with a hand masher to make a smooth dough.
    • Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Repeat for the remaining dough.
    • 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.
    • Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.

    How to Assemble

    • Place 2 patties on a plate. Add ½ cup of Ragda on top
    • Add ½ tablespoon (or more) of the tamarind chutney
    • Add some red onion, cilantro, thin sev, red chili powder, and cumin powder on top

    Video

    Nutrition

    Calories: 581kcal | Carbohydrates: 95g | Protein: 17g | Fat: 16g | Saturated Fat: 1g | Sodium: 2436mg | Potassium: 1728mg | Fiber: 15g | Sugar: 32g | Vitamin A: 1675IU | Vitamin C: 29.6mg | Calcium: 176mg | Iron: 10.5mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥

    Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Reader Interactions

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    1. Megala says

      September 07, 2017 at 7:36 am

      Lovely inviting ragda!

      Reply
      • Archana says

        September 07, 2017 at 8:09 am

        Thank you!

        Reply
      • Hima Bindu Yanamandra says

        December 31, 2018 at 10:39 am

        Awsome and mouth watering recipes
        Thank you

        Reply
        • Archana says

          December 31, 2018 at 7:52 pm

          Thank you!!

          Reply
    2. Zeba@Food For The Soul says

      September 09, 2017 at 3:44 pm

      This presentation is making my mouth water....just lovely Archana!

      Reply
      • Archana says

        September 09, 2017 at 7:47 pm

        Thank you Zeba!

        Reply
    3. Geeta Borse says

      January 15, 2018 at 3:26 pm

      I tried the ragda in instant pot and it came out perfect. Thanks.

      Reply
      • Archana says

        January 15, 2018 at 3:27 pm

        Thank you for the feedback. I am glad you enjoyed it.

        Reply
    4. Sejal says

      January 16, 2018 at 12:25 pm

      Did you do the potatoes while doing the ragda? Or two separate IP uses?

      Reply
      • Archana says

        January 16, 2018 at 1:31 pm

        Did potatoes separately. As they only need 10
        Mins of pressure cooking time

        Reply
    5. Prerna says

      January 21, 2018 at 11:01 pm

      made it tonight with help from my 15 year old son. this was perfect for a rainy evening and the instructions and measurements were so precise. i am new to Instapot, so I have to remember next time that in addition to the cooking time, there is the pre-heating and NPR time that I must consider. thank you.

      Reply
      • Archana says

        January 22, 2018 at 3:00 pm

        Hi Prerna! So nice that you cooked with your son. I have 2 boys and I enjoy cooking with them too. Yes there is preheating and NPR time with Instant Pot that you need to account for. Hope you will try more recipes.

        Reply
    6. Pooja says

      April 26, 2018 at 1:40 am

      Hi Archana, I have recently been introduced to your blog and love it! My mouth is watering with your recipes/pictures and videos. I love the post you have about different 'lentils' and the photos as well!

      Regarding this Ragda Pattie recipe, I wanted to know what you think about using green peas instead of the white peas. Do you think there will be a big taste difference?

      Thanks for wonderful recipes...cannot wait to try some of them!

      Reply
      • Archana says

        April 26, 2018 at 6:14 am

        Hi Pooja, Thank you for your lovely note. You can def use green peas to make the Ragda. There will not be much taste difference. Infact green peas cook much faster so you can even reduce the pressure cooking time to 10 minutes. If needed you can always add more time. Depending on the age of the beans they may take longer. Let me know how it comes out.

        Reply
        • Pooja Bhoopalam says

          May 06, 2018 at 12:41 am

          Made it today! Turned out great!

          Reply
          • Archana says

            May 06, 2018 at 8:40 am

            Thank you for letting me know!

            Reply
    7. Meghna says

      October 28, 2018 at 5:58 pm

      Hi Archana,
      This is one of my favorite chaat items. Your presentation is as always just superb. I am so tempted to try this tonight , however I don’t have a batch of preSoaked white peas. Need your tips !!

      Reply
      • Archana says

        October 28, 2018 at 5:59 pm

        Flash soak them in hot water for 30 mins. Or increase the cook time to about an hour

        Reply
    8. Priti Aryamane says

      November 14, 2018 at 9:04 pm

      Can we use chole instead of white peas ? What changes in the recipe ?

      Reply
      • Archana says

        November 14, 2018 at 10:25 pm

        With chole, you can increase teh cook time to 25 mins.

        Reply
    9. HomeIndus says

      October 08, 2019 at 1:49 pm

      Aaaah I get it now, When they say Ragda Patties, it's Ragda + Alu patties... for some reason I always thought the patty is made out of white peas....

      Reply
      • Archana says

        October 11, 2019 at 8:53 am

        Yes 🙂

        Reply
      • Zarina says

        November 22, 2020 at 12:45 pm

        Hi,
        I love this recipe for ragda patties but I am allergic to most of the bean but can eat white chickpeas. Will those be a good substitute for this recipe?

        Thanks

        Reply
        • Archana says

          November 24, 2020 at 11:18 pm

          Yes you can use chickpeas.

          Reply
    10. Iza says

      November 29, 2019 at 3:35 pm

      Can i make this in normal pot i dont have instant pot

      Reply
      • Archana says

        November 30, 2019 at 3:23 pm

        yes! It will take longer for the peas to cook and add extra water as needed.

        Reply
    11. Mona says

      October 09, 2020 at 4:46 pm

      Hi! If I double the ragada recipe, do I need to cook the peas for longer in the instant pot or is 20 minutes enough?

      Reply
      • Archana says

        October 10, 2020 at 10:55 pm

        Same cook time, it will just take longer for the Instant Pot to come to pressure

        Reply
    12. Pooja says

      December 01, 2021 at 9:07 pm

      I've made this recipe several times and each time the ragda comes out perfectly! So delicious, thank you so much!5 stars

      Reply
      • Archana says

        December 01, 2021 at 10:54 pm

        Thank you for the lovely feedback

        Reply
    13. Sophia says

      February 07, 2023 at 4:53 am

      Made these today and they were absolutely delicious! Just one modification instead of cornflour, I put arrowroot powder and breadcrumb for crunch as we don’t eat cornflour. Thank for sharing this!

      Reply
      • Archana says

        February 07, 2023 at 9:49 am

        Hi Sophia, arrowroot powder is the perfect sub for cornstarch. I am so glad you tried this recipe. One of my fav!

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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