A must-try Indian street food, Ragda Patties offers a perfect balance of flavors and textures. Picture golden-crisp potato patties, spiced with ginger and green chilies, served with Ragda—a rich-creamy yellow peas curry in a savory onion-tomato gravy, seasoned with aromatic spices. But the magic doesn't end there; with toppings like tangy tamarind chutney, crisp diced onions, fragrant cilantro, and ground spices, each bite is a burst of irresistible "chat-pata" goodness.
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As a child, I couldn't get enough of my mom's Ragda Patties. I'm thrilled to share her foolproof recipe that is a better alternative to any street cart or restaurant, without sacrificing flavor. The best part of this dish is that it is naturally gluten-free and vegan, and if you are a Vegan, check out these Vegan Indian Recipes.
To keep it easy, I like to break down the recipe into three parts. The best thing? Much of it can be prepped ahead, making it perfect for a quick weeknight dinner or entertaining.
- Ragda: a rich white peas curry simmered in a luscious onion-tomato gravy, infused with aromatic spices.
- Patties: golden-brown crisp potato patties, spiced with ginger and green chilies.
- Toppings: Tamarind chutney, finely chopped onions, fresh cilantro, and a sprinkle of ground spices.
I enjoy recreating Indian street food at home, giving it a healthier twist so we can indulge more often. Take a look at my Gobi Manchurian recipe, which utilizes an air fryer or pan-frying method instead of deep frying.
Ingredients
- Dried yellow peas - AKA white vatana are readily available in Indian grocery stores.
- Potatoes - russet potatoes work best for this recipe
- Aromatics - yellow onion, fresh ginge, and garlic add an authentic base to the Ragda
- Spices - turmeric, Kashmiri red chili powder (for mild heat and vibrant color), and garam masala along with ground cumin and coriander add the perfect warmth to the Ragda curry.
- Jaggery & Tamarind Paste - the sweet and tangy flavors balance the spices in the curry and are also used to make the tamarind chutney.
How to Make Ragda Patties
Step 1: Make the Ragda
- Heat oil in the Instant Pot. Add mustard seeds and allow them to pop.
- Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes.
- Add tomato and ground spices.
- Mix well.
- Add soaked peas and 2 cups of water.
- Close Instant Pot with pressure valve to sealing. Pressure Cook for 20 minutes followed by Natural Pressure Release.
- Open the instant pot and add jaggery and tamarind paste. Adjust salt, garam masala, and water depending on the spice level and consistency you like.
- Garnish with cilantro.
Step 2: Make Patties
- Peel and mash steamed potatoes in a large mixing bowl. Add ginger, chilies, salt, and cornstarch. 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 pan and add oil. Place 4 to 6 patties.
- Cook until both sides are golden brown, adding more oil as needed.
Step 3: Get ready to Assemble!
- Place 2 to 4 patties on an individual serving plate.
- Add 2 to 4 ladlefuls of hot Ragda over the patties.
- Drizzle over tamarind chutney.
- Garnish with finely diced onions, cilantro, sev, red chili powder, and ground cumin.
Tips for Perfect Ragda Patties
- Before cooking, soak the peas overnight to ensure they cook well whether you're using an Instant Pot or a stovetop pressure cooker.
- Check the freshness of the dried peas to avoid any issues with cooking time or uneven cooking.
- After opening the Instant Pot, you may notice the Ragda appearing watery initially. Not to worry, as it will naturally thicken as it cools. If desired, adjust the consistency later by adding more warm water.
- To expedite the pressure cooking process, halve the potatoes. Once cooked, allow them to cool completely before peeling and mashing to prevent stickiness.
Tips to Prep Ahead
- Ragda can be made ahead of time if you like. The curry will thicken as it cools down and you may need to add warm water to it while reheating.
- Boil, cool down, and peel the potatoes ahead of time. You can also make the patties and reheat them just before serving.
- Tamarind chutney can be made 2-3 days ahead of time or you can buy a store-bought jar.
More Chaat Recipes
Recipe
Ragda Patties
Ingredients
Ragda Curry
- 1 cup dry yellow peas (white Vatana) 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 paste
- 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 the Instant Pot, 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
Notes
- Follow the same steps as above and pressure cook for 6 whistles. Allow the pressure to release naturally.
- Pressure cook the halved potatoes for 2 whistles
Nutrition
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Megala says
Lovely inviting ragda!
Archana says
Thank you!
Hima Bindu Yanamandra says
Awsome and mouth watering recipes
Thank you
Archana says
Thank you!!
Zeba@Food For The Soul says
This presentation is making my mouth water....just lovely Archana!
Archana says
Thank you Zeba!
Geeta Borse says
I tried the ragda in instant pot and it came out perfect. Thanks.
Archana says
Thank you for the feedback. I am glad you enjoyed it.
Sejal says
Did you do the potatoes while doing the ragda? Or two separate IP uses?
Archana says
Did potatoes separately. As they only need 10
Mins of pressure cooking time
Prerna says
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.
Archana says
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.
Pooja says
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!
Archana says
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.
Pooja Bhoopalam says
Made it today! Turned out great!
Archana says
Thank you for letting me know!
Meghna says
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 !!
Archana says
Flash soak them in hot water for 30 mins. Or increase the cook time to about an hour
Priti Aryamane says
Can we use chole instead of white peas ? What changes in the recipe ?
Archana says
With chole, you can increase teh cook time to 25 mins.
HomeIndus says
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....
Archana says
Yes 🙂
Zarina says
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
Archana says
Yes you can use chickpeas.
Iza says
Can i make this in normal pot i dont have instant pot
Archana says
yes! It will take longer for the peas to cook and add extra water as needed.
Mona says
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?
Archana says
Same cook time, it will just take longer for the Instant Pot to come to pressure
Pooja says
I've made this recipe several times and each time the ragda comes out perfectly! So delicious, thank you so much!
Archana says
Thank you for the lovely feedback
Sophia says
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!
Archana says
Hi Sophia, arrowroot powder is the perfect sub for cornstarch. I am so glad you tried this recipe. One of my fav!
Sara says
Would like to know what I can use as a substitute fornth peas. I can't get them where I live. 6 stores and no luck
Archana Mundhe says
You can use chickpeas instead or look for dried yellow peas.