Ragda Pattice Recipe- White Peas Curry & Potato Tikki Chaat

Last Updated on 2 months by Neha Deshmukh

Ragda Pattice Recipe: White Peas Curry & Potato Tikki Chaat

Okay, let’s be real. Is there anything more satisfying than a plate of hot, tangy, and utterly delicious Ragda Pattice? This isn’t just a snack; it’s a feeling. I remember the first time I tried it from a street vendor in Mumbai – the explosion of flavors was incredible! Now, I’m sharing my version with you, so you can recreate that magic at home. It seems a little involved, but trust me, each step is worth it.

Why You’ll Love This Recipe

This Ragda Pattice recipe brings together the best of Indian street food. You get the comforting warmth of the white pea curry (Ragda) paired with crispy, flavorful potato patties (Pattice). It’s a delightful mix of textures and tastes – soft, crunchy, sweet, tangy, and spicy all in one bite! Plus, it’s perfect for parties, gatherings, or just a cozy night in.

Ingredients

Here’s what you’ll need to make this Ragda Pattice dream a reality:

For the Ragda (White Pea Curry):

• 2 tbsp oil
• 2 bay leaves
• ½ tsp cloves
• 3 cardamom pods
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 pinch hing (asafoetida)
• 1 onion, finely chopped
• 1 green chilli, slit
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp chilli powder
• ½ tsp cumin powder
• 1 tsp coriander powder
• 1 tsp aamchur (dry mango powder)
• 1 tsp salt
• 1 cup white peas (dried vatana), soaked overnight
• 3 cups water

For the Aloo Tikki (Potato Patties):

• 3 potatoes, boiled & mashed
• ½ cup thick poha (flattened rice), soaked
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp chilli powder
• 1 tsp chaat masala
• ½ tsp garam masala
• 2 green chillies, finely chopped
• 1 tsp ginger paste
• 2 tbsp coriander, finely chopped
• ½ tsp salt
• Oil, for frying

For Assembly:

• Green chutney
• Tamarind chutney
• Finely chopped onions
• Sev (crispy chickpea noodles)
• Chaat masala

Ingredient Notes

Let’s talk ingredients! Using good quality white peas (vatana) is key for that authentic Ragda flavor. Don’t skip the overnight soaking – it really helps them cook evenly.

Aamchur powder adds a lovely tanginess, but if you can’t find it, a squeeze of lemon juice works in a pinch.

And chaat masala? Oh, that’s where the magic happens! Every family has their favorite blend, so feel free to adjust it to your liking. Some blends are fruitier, others spicier – experiment and find what you love.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Ragda: Heat the oil in a pressure cooker over medium heat. Add the bay leaves, cloves, cardamom, cumin, fennel, and hing. Sauté until fragrant – about 30 seconds.
2. Build the Flavor: Add the chopped onion and slit green chilli. Sauté until the onions soften and turn golden brown. Then, stir in the ginger-garlic paste and cook for another minute.
3. Spice it Up: Add the turmeric powder, chilli powder, cumin powder, coriander powder, aamchur, and salt. Cook the spices for about 2 minutes, stirring constantly to prevent burning.
4. Pressure Cook: Add the soaked white peas and water to the pressure cooker. Close the lid and pressure cook for 4-5 whistles, or until the peas are tender. Let the pressure release naturally.
5. Mash & Simmer: Once cooled, gently mash the cooked ragda with a spoon or potato masher (you want some texture, not a complete puree!). Add the chaat masala and simmer for 5-10 minutes to let the flavors meld.
6. Make the Aloo Tikki: In a large bowl, combine the mashed potatoes, soaked poha, cumin powder, coriander powder, chilli powder, chaat masala, garam masala, chopped green chillies, ginger paste, coriander, and salt. Mix well.
7. Shape the Patties: Take a portion of the potato mixture and shape it into a small, flat patty. Repeat with the remaining mixture.
8. Fry to Perfection: Heat oil in a shallow pan over medium heat. Carefully place the aloo tikkis in the hot oil and shallow fry until golden brown and crispy on both sides. Drain on paper towels.
9. Assemble & Enjoy: Place an aloo tikki on a plate. Generously top with green chutney, tamarind chutney, and the warm ragda. Garnish with chopped onions, sev, and a sprinkle of chaat masala. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pressure cooker – cook the ragda in batches if needed.
• For extra crispy tikkis, make sure the oil is hot enough before frying.
• Taste and adjust the seasoning of both the ragda and aloo tikki to your preference.

Variations

• Vegan Adaptation: This recipe is easily vegan! Just ensure your chutneys are vegan-friendly.
• Gluten-Free Adaptation: Ragda Pattice is naturally gluten-free, but double-check the ingredients in your chutneys and sev.
• Spice Level Adjustment: Reduce or increase the amount of chilli powder and green chillies to control the spice level. My friend, Priya, always adds a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: This is a popular dish during Navratri and Diwali. During Navratri, you can skip the poha in the tikkis for a fasting-friendly version.

Serving Suggestions

Ragda Pattice is best served hot and fresh. It’s fantastic on its own as a snack, or you can serve it as a part of a larger Indian meal. A side of cooling yogurt (dahi) can balance the spice beautifully.

Storage Instructions

Leftover ragda can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Aloo tikkis are best enjoyed fresh, but you can store them in the fridge for a day or two and reheat in a pan or oven.

FAQs

1. What is the best way to soak the white peas for optimal texture?

Soak the white peas in plenty of water overnight (at least 8 hours). This ensures they cook evenly and become soft and creamy.

2. Can I make the ragda and aloo tikki ahead of time?

Yes! You can make the ragda a day in advance and store it in the fridge. The aloo tikki mixture can also be prepared ahead of time, but it’s best to fry the tikkis just before serving for maximum crispiness.

3. What is a good substitute for aamchur powder if I don’t have it?

A squeeze of lemon juice or a teaspoon of vinegar can be used as a substitute for aamchur powder.

4. How can I adjust the spice level of the ragda pattice?

Reduce the amount of chilli powder and green chillies. You can also remove the seeds from the green chillies to lessen the heat.

5. What chutneys are essential for serving ragda pattice?

Green chutney (mint-coriander chutney) and tamarind chutney are the classic pairings.

6. Can I bake the aloo tikkis instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°F). Place the shaped tikkis on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. They won’t be quite as crispy as fried tikkis, but it’s a healthier option.