Ragda Pattice is a popular street food from Mumbai and Gujarat. This dish has two parts: Ragda, a dried white peas gravy and Pattice, a shallow fried potato cutlet. The fried pattice is covered with the ragda gravy, and then garnished with onions, coriander leaves, sev, spicy mint chutney and sweet & tangy dates-tamarind chutney. You will always find this item on the main list of any food stalls, along with the other equally popular ones such as Bhel Puri, Sev Puri, Pani Puri and Dahi Batata Puri.




Since Holi is around the corner, i would like to wish all my readers a very Happy Holi. Holi is one of the uniquely celebrated Indian Festival and more popular in the North India. Holi is all about colours, families and get together. And, a family get together always calls for some awesome food too, isn’t it? 😉   I will be submitting this lip smacking chaat post towards a Holi Special Collective on Sonal Gupta’s simplyvegetarian777.com. Do visit her page for some amazing vegetarian recipes, and don’t forget to check all the Holi Collective Recipes.




Serves – 4


For Ragda:

  • 1 1/2 cup Dried White Peas (soaked overnight)
  • 1 small Onion, chopped
  • 1 big Tomato, chopped
  • 1 tsp Ginger, fine
  • 1 tsp Garlic, fine
  • 1 1/2 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Turmeric Powder
  • pinch of Hing / Asafoetida
  • 1 tbsp Lemon Juice
  • 1/2 tsp Cumin Seeds
  • 1 tbsp Oil
  • Salt to taste
  • Coriander leaves to Garnish

For Pattice:

  • 4 medium Potatoes, boiled and mashed
  • 2 tsp Ginger-Green Chilli Paste
  • 1 tsp Coriander leaves, chopped
  • 1/4 tsp Turmeric Powder
  • pinch of Hing or Asafoetida
  • Salt to taste
  • 2-3 tbsp Corn Flour
  • 1-2 tbsp Oil for Shallow Fry

For Serving:

  • 1/2 cup Mint Chutney / Green Chutney
  • 1/2 cup Dates-Tamarind Chutney /
  • 1/4 cup Onions, chopped
  • 1/2 cup Thin Nylon Sev
  • Coriander Leaves for Garnish, chopped
  • Chaat Masala



For Ragda:

  1. Wash and soak the dried white peas in water overnight.
  2. Drain the soaked white peas and add to the pressure cooker. Add water just enough to immerse, along with turmeric, salt and asafoetida.
  3. Pressure cook for 6 whistles. Once done set aside the nice and mushy peas. ( you might have to mash them partially if required)
  4. Heat oil in a kadai. Add cumin seeds, ginger, garlic and hing. Mix.
  5. Add onions and fry until translucent. Add tomatoes and cook until mushy.
  6. Add in the cumin powder, coriander powder, chili powder and turmeric powder. Cook on low flame for 2-3 minutes.
  7. Now add the cooked white peas, lemon juice and salt along with a cup of water. (Add more water as required to get the right consistency)
  8. Bring it to a boil, and cook for further 3 mins. Garnish with coriander leaves.
  9. Ragda is ready to be served with pattice or rotis.


For Pattice:

  1. Add peeled and mashed boiled potatoes into a mixing bowl. Add rest of the ingredients and mix well.
  2. Now make small flat-round shaped tikkis or pattice. Keep aside.
  3. Take some oil in a nonstick tawa or pan. And when its hot enough place the pattice/tikkis on the tawa, and shallow fry on both sides until golden brown.
  4. Keep aside.


For Serving:

  1. Place two Pattice/Tikkis in a serving plate, and pour 2 ladle full of Ragda gravy over it.
  2. Drizzle the sweet chutney and green chutney as per your taste.
  3. Garnish with some onions, coriander leaves, chaat masala, puri (crushed) and finally the thin nylon sev over it.
  4. Your chatpati, finger licking chaat is ready to be served.



  • Assemble everything before you start serving. And always serve hot.
  • For a better looking dish serve in the order i have done.
  • Ragda Gravy can also be served with chapati or rice.
  • Adjust water in the ragda to get the right consistency. And remember the gravy thickens and dries a bit after some time.
  • Cornflour is optional in Pattice. You can also use it only if you need to thicken the mixture a bit.






10 thoughts on “RAGDA PATTICE

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