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