Ragda Patties

This is one of the famous Indian street food that you might find everywhere in India, perhaps with some different names. Its a chaat dish and hence carries all those refreshing flavors with it though it is one of those chaats that is served hot and thus, is one of the best options to suffice your taste buds in winters or monsoon. It has a gravy which is the ragda, having white chickpeas as the main ingredient, patties made with potatoes and peas which are then served with chutneys, tomatoes and onions to sum it up. Lets get started.

Recipe: (serves 2)

For Ragda:
1 cup white chickpeas, soaked in warm water for 5-6 hours and then boiled
2 tsp oil
2 tomatoes, finely chopped
1 onion, finely chopped
5-6 cloves of garlic, grated or paste
pinch of asafoetida
1 tsp turmeric powder
2 tsp coriander and cumin seed powder
3 tsp chilli powder
1-2 cups water
salt to taste
1 tsp Garam masala (optional)

For Patties:
4 potatoes, boiled and mashed
1/2 cup boiled green peas
2 tsp coriander and cumin seed powder
3 tsp chilli powder
salt to taste
1 tbsp cornstarch/cornflour

To serve:
Date and tamarind chutney
Mint and coriander chutney
1 tomato, finely chopped
1 small onion, finely chopped
some fresh coriander
Sev, Indian fried noodles or any other crispy element you prefer


20160805_104552        Pattice: Take boiled potatoes in a big bowl and mash them very well using potato masher or grater. Add the chick peas and the spices and mix everything well. Finally, add cornstarch and mix. Place a pan on the gas on a medium flame. Grease your hands with a bit of oil and make round patties out of the potato mixture. Patties would be medium size, bigger than bite size but smaller than burger patties. Once the pan is slightly warm, add a tsp of oil and place few patties on it and roast them on both sides till golden brown. Since we are not frying, these patties will be a bit more delicate to handle, so I would suggest to roast properly before changing the sides, to avoid breaking of the patties. Once done, you can place them on a plate layered with some paper towel or tissue paper to get the extra oil soaked from the patties. Allow them to cool till you make the ragda.


20160805_104629      Ragda: Heat oil in a medium size saucepan. Once oil is heated, add asafoedita and turmeric powder to it, further adding garlic and chopped onions. stir them till the onions become translucent. Add chopped tomatoes to it, mix and allow them to cook, stirring occasionally. You know they are cooked well when tomatoes release water and once it happens, add some water if you feel it is sticking to the bottom of the saucepan, a pinch of salt and further cook for 1-2 minutes. Add the boiled chickpeas, water and the rest of the spices, cover the saucepan with a lid and cook for 5-6 minutes, stirring once in a while. We need this to be a bit thick but not too thick as a sauce. At last, check if you need any spicy flavors or salt and you can always change it according to your taste.

To serve:


Place 2 patties on a plate and pour ragda on it as much so that the patties are dipped in it. Top up with some chopped onions, tomatoes, sev, drizzle the chutneys, garnish with some fresh coriander and serve hot.


If you are at the last minute of your cooking and are not happy to make patties, you can replace them with bits of plain bread slice or dinner rolls. All you have to do is take some bread and cut them to pieces, easy.

White chickpeas take a lot of time to cook so use a pressure cooker to get it done faster. In case you don’t have one, soak them in hot boiling water for 6-7 hours and them boil them in a saucepan.

Happy cooking!!





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