Ragda Patties / Aloo Tikki Chaat

5 from 38 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Snack

Cuisine: Indian

Diet: Diabetic, Hindu, Vegetarian

Servings:

Calories: 329kcal

Author: Shilpa Kerur

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.

Video

Notes

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.

Nutrition