Ragda pattice is a popular Indian street food where crispy potato patties 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. This recipe also includes variations and tips on how to make it ahead of time.
About this recipe
Ragda pattice is a popular street food made with potato patties and white peas curry that is dressed in onion, tomato, and chutneys. This popular Mumbai street food is also called aloo tikki chaat in North India.
This dish has two parts. First, is the ragda curry which is made with white peas; and the next is potato patties which are made with potatoes and spices. Aloo tikki can either be made at home or you can use store-bought tikkis, which are available in Indian grocery stores.
Spiced patties are soaked with a creamy curry and topped with sweet chutney, green chutney, onion, tomatoes, and sev is so so good. Every morsel has a burst of flavor and texture. It is very easy to make and can be planned ahead to make for parties or gatherings.
The ragda curry can be used in many ways - samosa chaat, dahi puri, matar chaat. I have listed some ideas below. Read on for ingredients, step-by-step instructions, and useful tips to make this popular ragda pattice at home. Don't forget to pair it with some delicious nankhatai, which are Indian cardamom cookies.
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.
Other ingredients: Minced ginger, green chili (or serrano pepper), and tamarind concentrate.
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.
Condiments and spices: Green chutney and sweet chutney (use homemade or store-bought), salt, chili powder, and chaat masala.
Toppings: Onion, tomato, cilantro, and sev.
Make the ragda curry:
Heat oil and add cumin seeds. Once they splutter, add ginger and garlic (step 1).
Next, add hing, ground turmeric, chili powder, and ground coriander. Add 2 tablespoons of water and saute for a few seconds (step 2).
Next, add the soaked peas and salt. Add 2½ cups of water, mix well and deglaze the pot (steps 3,4).
Set the Instant Pot in Bean/Chili mode for 15 minutes (step 5). Do a natural release of pressure for 10 minutes, then do a quick release. Lightly mash some of the peas using a potato masher (step 6).
Put the Instant Pot back in saute mode. Add garam masala and tamarind paste. Mix and simmer for 2-3 minutes (steps 7,8).
Ragda is ready.
Make ragda pattice or aloo tikki chaat
Place 2 aloo tikkis on a plate. Add around ½ cup of warm ragda curry (step 9).
Drizzle sweet chutney and green chutney. Sprinkle chili powder, chaat masala, and salt (step 10).
Top with onion, tomatoes, and cilantro. Top with sev and serve immediately (steps 11,12).
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.
Matar chaat: Skip the aloo tikki and follow rest of the recipe to make matar chaat.
Dahi puri: Fill the small pooris with ragda and top with yogurt, chutney, and spices.
Pani puri: 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.
Soak the peas for at least 5-6 hours (or overnight). Unsoaked peas will take a long time to cook.
Once you add powdered spices when making the ragda, add little water immediately. This will prevent the spices from burning.
Once the white peas are pressure cooked, mash some cooked peas well. This will help thicken the curry.
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 also add yogurt as a topping. Whisk it well making sure there are no lumps and season it before using.
More chaat recipes
Make ahead option
Every component can be made ahead and stored. It is perfect for meal prep, parties, and gatherings.
The ragda curry can be stored in the refrigerator or freezer. Store it in the refrigerator in an air-tight container for up to 5 days. Portion and freeze it for up to three months.
Make the aloo tikki and freeze them beforehand. See details on how to freeze aloo tikki here.
Make and store the sweet chutney and mint chutney. Alternatively, you can easily buy chutneys from any Indian grocery store.
Once you are ready to serve, warm the ragda curry and reheat the aloo tikki. Assemble ragda patties and serve immediately.
This aloo tikki chaat is:
- bursting with flavors and texture,
- great for making ahead of parties or gatherings,
- a great way to enjoy street food at home.
Ragda Patties / Aloo Tikki Chaat
- 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
- 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.