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Ragda pattice

PostPosted: 07 Nov 2016, 13:08
by johans
Pattices trace back it’s historic origins in Anglo-Indian cuisine.spicy Ragda Pattice which is a popular fast food that forms part of the street food of Maharashtra and Gujarat. It is considered to be a variation of the popular aloo tikki found in North Indian cuisine.

Ragda pattice recipe

Recipe Cuisine: Indian

Cook time: 30 mins

Serves: 4


For Patties

Potato – 4

Bread crumbs – 1/4 cup

Green chilli – 1 finely chopped

1 tbsp chopped coriander leaves

Salt as per requirement

For ragda

White or yellow dried peas – 1 cup

Tamarind extract – 1/4 cup

1 tsp Ginger garlic paste

2 tsp Red chilli powder

1 tsp Garam masala powder

1/8 tsp Asafoetida

1/4 tsp Turmeric

2 tbsp Chopped coriander leaves

Salt & water – As requirement

To serve with:

Red chutney (Sweet chutney)

Green chutney

Plain sev

Finely chopped onion

Chaat masala


1. Soak peas for overnight, drain water and pressure cook by adding water just to immerse it, along with little salt, turmeric and a pinch of asafoetida for 4/5 whistles. Once done, slightly mash it. (Must be half mashed).

Heat oil in a kadai, add ginger garlic paste. In low flame, add red chilli powder, garam masala powder and a pinch of asafoetida. Stir well. Then add cooked peas, tamarind extract and jaggery.

Stir well. Add two cups of water and simmer for 8 minutes. When it gets thick, add coriander leaves and switch off the flame. It will become thick when it cools, so switch off accordingly.

For patties, cook diced potatoes with very little water for 3 /4 whistles. Once done, cool down, peel the skin off. In a mixing bowl, add salt, coriander leaves, green chilli and bread crumbs.

Mix to make dough, make equal sized balls.

Make patties now. Heat skillet and drizzle oil. Cook the patties from both sides until golden. While cooking, gently press it to ensure even cooking.

For serving, gather all the ingredients mentioned, place a couple of patties over the serving plate.

Add warm ragda over it generously. Add littles green chutney, generous amount of sweet chutney, onion, chaat masala, coriander leaves and sev. Serve.


Adjust water quantity in ragda to get the right consistency.

Cook the potatoes carefully,don’t over cook, it will become very mushy when you make patty.

Generously add bread crumbs too, to make it tasty and also it helps in binding the patty stiff.

We conclude here. J