Ragda Patties Recipe – Mumbai Style Street Food at Home

Ragda Patties Recipe – Mumbai Street Style Chaat at Home

Learn how to make authentic Ragda Patties at home with simple steps. A popular Mumbai street food made with potato patties, white peas curry, and chutneys.

Introduction

Ragda Patties is one of India’s most loved street foods, especially popular on the busy streets of Mumbai. It is a comforting plate of crispy potato patties topped with hot, mildly spiced white pea curry called ragda, finished with chutneys, onions, and crunchy sev. Every bite gives a perfect balance of spice, tang, softness, and crunch, making it a true desi comfort chaat.

Traditional & Regional Value of Ragda Patties

Ragda Patties has its roots in Maharashtra and is a classic example of Mumbai’s vibrant chaat culture. It is commonly sold by street vendors near railway stations, colleges, and markets. Over the years, it has become popular across India, with small regional twists added in different cities, while still keeping the soul of Mumbai street food alive.

Why You Will Love It

• Perfect mix of crispy, soft, spicy, and tangy flavors
• Filling and satisfying as a snack or light meal
• Can be customized according to spice level
• Vegetarian and naturally gluten-free (without sev)
• Great option for parties and family get-togethers

Is Ragda Patties Healthy?

Ragda Patties can be made healthier with small changes. Ragda made from dried white peas is rich in protein and fiber. Potatoes provide energy, while chutneys add antioxidants from herbs like coriander and mint. To make it healthier, you can shallow fry or air-fry the patties instead of deep frying and control the amount of chutney and sev used.

Recipe Key Ingredients & Steps (Quick Summary)

Main Ingredients required to make Ragda patties

• Dried white peas (safed vatana)
• Boiled potatoes
• Ginger, green chilli
• Turmeric, red chilli powder
• Cumin seeds
• Tamarind chutney
• Green chutney
• Onion, coriander leaves
• Sev

Quick Cooking Steps

• Soak white peas overnight and pressure cook until soft.
• Prepare ragda by simmering peas with turmeric, ginger, chilli, and salt.
• Mash boiled potatoes, add spices, and shape into patties.
• Shallow fry patties until golden and crisp.
• Assemble by placing patties on a plate, topping with hot ragda.
• Add chutneys, onions, coriander, and sev before serving.

Watch video and learn how to make ragada patties

Tips & Tricks

• Always serve ragda hot for the best taste.
• Do not over-spice the ragda; chutneys add extra flavor.
• Mash ragda slightly for a creamy texture.
• Use cold boiled potatoes for patties to avoid breaking.

Variations of Ragda Patties

• Cheese Ragda Patties: Add grated cheese on top for richness.
• Jain Ragda Patties: Skip onion and garlic.
• Low-Oil Version: Air-fry or pan-fry patties.
• Spicy Version: Add extra green chilli paste.

What Can Be Eaten Together or What to Serve With

• Masala chai or cutting chai
• Cold buttermilk
• Fresh lemonade
• Extra chutneys on the side

Frequently Asked Questions (FAQ)

Can I make ragda in advance?

Yes, ragda tastes even better the next day. Store it in the fridge and reheat before serving.

Can Ragda Patties be made without frying?

Yes, patties can be air-fried or cooked on a non-stick pan with minimal oil.

Is Ragda Patties vegan?

Yes, the basic recipe is completely vegan.

Which peas are used for ragda?

Dried white peas (safed vatana) are traditionally used.

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Ragda Patties

Ragda Patties is a popular Indian street food featuring crispy potato patties served with a flavorful white peas curry, topped with chutneys, onions, sev, and fresh herbs. It is a beloved snack known for its perfect balance of spicy, tangy, and savory flavors.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 4 Servings

Course: Appetizer

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• Dried white peas vatana or safed matar: 1 cup (200 g)
• Potatoes boiled and mashed: 500 g (1.1 lb)
• Breadcrumbs or poha powdered: ½ cup (60 g)
• Green chilies finely chopped: 1–2 (adjust to taste)
• Fresh coriander leaves chopped: ¼ cup (15 g)
• Salt: To taste
• Oil for frying patties: 2–3 tbsp (30–45 ml)
• Turmeric powder: ½ tsp 2.5 g
• Cumin seeds: 1 tsp 5 g
• Asafoetida hing: Pinch (0.5 g)
• Ginger-garlic paste: 1 tbsp 15 g
• Red chili powder: 1–2 tsp 2–4 g
• Coriander powder: 1 tsp 5 g
• Garam masala: ½–1 tsp 2.5–5 g
• Tamarind paste: 1–2 tbsp 15–30 ml
• Jaggery or brown sugar: 1 tbsp 15 g
• Water: 2–3 cups 500–750 ml
• Lime juice: 1–2 tbsp 15–30 ml
• Sweet chutney and green chutney: 2–3 tbsp each 30–45 ml
• Sev crispy noodles: 2–3 tbsp (20–30 g)
• Chopped onions: ½ cup 75 g
• Fresh cilantro for garnish: 2 tbsp (10 g)

Equipment

• Pressure cooker or Instant Pot
• Large saucepan or kadai
• Griddle or non-stick pan
• Potato masher or fork
• Mixing bowls
• Measuring cups and spoons
• Spatula or wooden spoon

Method

 

1. Soak dried white peas overnight or for at least 8 hours. Drain and rinse thoroughly.
2. Pressure cook soaked peas with ½ tsp turmeric, 1 tsp salt, and 2–3 cups water for 6 whistles on medium heat, or until soft and fully cooked.
3. Let pressure release naturally.
4. Once cooked, mash about 3–4 tablespoons of the peas and set aside. Return the rest to the pot and add tamarind paste, jaggery, and 1–2 tbsp water. Simmer for 10 minutes until thickened.
5. Add the mashed peas back to the curry to thicken it further. Adjust salt, garam masala, and consistency as needed. Turn off heat and set aside.
6. In a bowl, combine mashed potatoes, breadcrumbs, chopped green chilies, coriander leaves, salt, and a pinch of cumin powder. Mix well to form a dough-like consistency.
7. Divide the mixture into 8–10 equal portions and shape each into a flat, round patty.
8. Heat oil in a griddle or pan over medium heat. Add patties and cook on both sides until golden brown and crispy, pressing lightly with a spatula to flatten.
9. Transfer patties to a serving plate. Pour the warm ragda curry over the patties.
10. Garnish with chopped onions, fresh coriander, sev, sweet and green chutneys, lime juice, and a pinch of garam masala.
11. Serve immediately while hot and crispy.

Notes

Safety Notes:

Use caution when handling hot oil and pressure cooker. Ensure potatoes are fully cooled before mashing to avoid burns. Always check for proper pressure release before opening the cooker.

Substitutions:

Use cornstarch or rice flour instead of breadcrumbs for gluten-free version.
Replace jaggery with coconut sugar or turbinado sugar.
Use vegan butter or oil for a fully plant-based dish.
Substitute tamarind paste with lemon juice in a pinch, though flavor will differ.

Storage:

Store leftover ragda curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. Patties are best served fresh but can be reheated in a toaster oven or dry pan to restore crispiness.

Pro Tips:

For a thicker ragda, mash more peas before adding back to the curry.
Use a mix of whole and mashed peas for texture and richness.
Let the ragda cool slightly before serving—it thickens as it cools.
For extra flavor, temper the curry with cumin seeds, mustard seeds, and asafoetida in hot oil before adding the spices.
Ensure patties are cooked on medium heat to avoid burning the outside while keeping the inside soft.
This recipe is vegan, gluten-free (if using gluten-free breadcrumbs), and can be made ahead of time for parties or meal prep.