Add Preferred SourceRagda pattice is a popular Indian street food where crispy potato patties are topped with white pea curry, onion, tomatoes, chutneys, and sev. Every bite is bursting with flavors and textures. This simple dish is the perfect way to bring Indian street food home.
Why you will love this recipe?
- It is full of flavor. Ragda pattice is a complex dish with a variety of flavors and textures.
- It is versatile. Ragda patties can be enjoyed on their own or can also be eaten as part of a larger thali meal.
- It is easy to make. This recipe for aloo tikki chaat is easy to follow and can be made with common ingredients.
Ingredients
For the ragda:
White peas: This is the main ingredient. Soak the peas for 5-6 hours (or overnight) before using them.
Spices: I am using ground turmeric, ground coriander, chili powder (or cayenne), asafetida (hing), and garam masala.
See the recipe card for full information on ingredients and quantities.
For ragda patties:
Ragda curry: Make ahead and store the ragda curry.
Aloo tikki: You can either make aloo tikki at home or use store-bought tikkis.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Make the ragda curry:
Step 1: Heat oil and add cumin seeds. Once they splutter, add ginger and garlic (image 1). Next, add hing, ground turmeric, chili powder, and ground coriander. Add 2 tablespoons of water and saute for a few seconds (image 2).
Step 2: Next, add the soaked peas and salt. Add 2½ cups of water, mix well, and deglaze the pot (images 3 and 4).
Step 3: Set the
Step 4: Put the
Make ragda pattice or aloo tikki chaat
Step 5: Place 2 aloo tikkis on a plate. Add around ½ cup of warm ragda curry (image 9). Drizzle sweet chutney and green chutney. Sprinkle chili powder, chaat masala, and salt (image 10). Top with onion, tomatoes, and cilantro. Top with sev and serve immediately (images 11 and 12).
Variations / How to use ragda
Ragda is not only easy to make, but it is also very versatile and can be used in many ways. Apart from making aloo tikki chaat, you can use it to make other street-style snacks. Here are some ideas.
Samosa chaat: Samosa chaat is usually made by topping samosa with chickpea curry and dressing it up. Skip the chickpea curry and use ragda instead to make samosa chaat.
Matar chaat: Skip the aloo tikki and follow rest of the recipe to make matar chaat.
Dahi puri and pani puri: Fill the small pooris with ragda and top with yogurt, chutney, and spices. Fill the pooris of pani puri with ragda instead of potatoes.
Matar kulcha: Serve this white peas curry with kulcha for street-style matar kulcha.
Expert Tips
Soak the peas for at least 5-6 hours (or overnight). Unsoaked peas will take a long time to cook.
You can substitute white peas with chickpeas (garbanzo beans). Soak them overnight before using are pressure cook for 25 minutes. The rest of the recipe remains the same.
Use hashbrowns instead of aloo tikki to make this easy chaat.
You can either make sweet chutney and green chutney at home or buy them from Indian grocery stores. You can also add yogurt as a topping. Whisk it well, making sure there are no lumps, and season it before using.
Recipe FAQs
To make sure that the ragda is creamy, mash some of the peas with a fork or potato masher before adding the yogurt. This will help to thicken the curry and make it creamier.
Store the ragda curry and aloo tikki separately in airtight containers in the refrigerator for up to 5 days. When you are ready to eat, simply reheat the ragda in a pan over medium heat and reheat the aloo tikki in an
Ragda Pattice offers make-ahead convenience, ideal for meal prepping, parties, or gatherings. The ragda curry can be refrigerated for up to 5 days or frozen for three months. You can freeze the aloo tikki and store sweet chutney and mint chutney. When it's time to serve, reheat the ragda curry and aloo tikki, and assemble the dish.
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Recipe card
Ragda Patties / Aloo Tikki Chaat
Ingredients
For ragda:
- 1 cup white peas
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ¼ inch ginger finely chopped
- 1 green chili (or serrano pepper) finely chopped
- ¼ teaspoon ground turmeric
- ½ teaspoon chili powder (or cayenne)
- ½ teaspoon hing
- ½ teaspoon ground coriander
- ¾-1 teaspoon salt adjust as per taste
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- 1 tablespoon tamarind paste
- 2½ cups water
For serving:
- 8 aloo tikki
- 2 tablespoon sweet chutney
- 2 tablespoon green chutney
- 1 small onion finely chopped
- 1 small tomato finely chopped
- ½ teaspoon chaat masala
- ½ teaspoon chili powder
- ½ teaspoon salt
- 2 tablespoon cilantro chopped
- ½ cup sev
Instructions
- Wash the white peas thoroughly and soak them for 5-6 hours (or overnight).
- Once the peas are soaked, drain the water from them and rinse again.
Make the ragda curry:
- Set the Instant Pot to saute mode and add oil.
- Once it heats, add cumin seeds and let them splutter.
- Add ginger and green chili. Saute for a few seconds.
- Next, add hing, ground turmeric, chili powder, and ground coriander.
- Add 2 tablespoons of water and saute for about a minute.
- Add the soaked peas and salt.
- Add 2½ cups of water. Mix well and deglaze the pot.
- Cancel saute mode and secure the IP lid.
- Set the Instant Pot in Bean/Chili mode for 15 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- The peas should be well cooked and slightly mushy.
- Open the lid and mix well.
- Lightly mash some of the peas using a potato masher (this will help thicken the curry).
- If the curry is too thick, add ½ cup of water and put the IP in saute mode for 2-3 minutes. Check and adjust the salt at this stage.
- Put the Instant Pot back in saute mode.
- Add garam masala and tamarind paste. Mix and simmer for 2-3 minutes.
- Ragda curry is ready.
Assemble and serve:
- Place 2 aloo tikkis on a plate.
- Add around ½ cup of warm ragda curry (enough to cover the patties).
- Drizzle sweet chutney and green chutney. Sprinkle chili powder, chaat masala and salt.
- Top with onion, tomatoes, and cilantro.
- Top with sev and serve immediately.
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