Ragda Pattice Recipe- Authentic Indian Street Food with Peas & Potatoes

Last Updated on 2 months by Neha Deshmukh

Ragda Pattice Recipe – Authentic Indian Street Food with Peas & Potatoes

Hello friends! If you’ve ever wandered the bustling streets of India, you’ve likely been captivated by the aroma of Ragda Pattice. This vibrant street food is a delightful explosion of flavors and textures – soft, spiced potato patties swimming in a tangy, flavorful pea gravy. I remember the first time I tried it, during a trip to Mumbai… instantly hooked! Today, I’m so excited to share my version of this classic with you. It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

Ragda Pattice isn’t just a snack; it’s an experience. The combination of the crispy potato patties and the flavorful ragda is simply irresistible. It’s perfect for a weekend treat, a festive gathering, or even a cozy night in. Plus, it’s surprisingly customizable – you can adjust the spice level to your liking and add your favorite toppings.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup dry yellow peas (white Vatana)
• 2 tablespoon oil
• ½ – 1 teaspoon black mustard seeds
• ¼ – ½ teaspoon asafetida (optional)
• ½ teaspoon turmeric powder
• 1 large yellow onion (finely chopped)
• 1-2 tablespoon ginger paste
• 1-2 tablespoon garlic (minced)
• 1 cup tomato (diced)
• 1-2 tablespoon ground cumin
• 1-2 tablespoon ground coriander
• ½ – 1 teaspoon garam masala
• 1 tablespoon Kashmiri red chili powder
• 2 teaspoon kosher salt (or to taste)
• 1 tablespoon brown sugar or jaggery
• 1 tablespoon tamarind paste (concentrated)
• ¼ cup cilantro (chopped)
• 3 large yellow potatoes (halved)
• 1 teaspoon ginger (grated)
• 1 teaspoon green chilies (minced)
• 2 tablespoon corn starch
• 2 tablespoon oil (for frying)

Ingredient Notes

Let’s talk about a few key ingredients to ensure your Ragda Pattice turns out perfectly!

Dry Yellow Peas (Vatana) – Regional Variations & Soaking Tips: Vatana is the star of the ragda! You can find it at most Indian grocery stores. Sometimes it’s called yellow split peas, but make sure it’s the yellow variety. Soaking the peas for at least 6-8 hours (or overnight) is crucial for a soft, creamy ragda.

Asafetida (Hing) – Benefits and Substitutes: Asafetida has a pungent aroma, but it adds a wonderful savory depth to the ragda. It’s also known for aiding digestion! If you don’t have it, you can skip it, or use a pinch of garlic powder as a substitute.

Kashmiri Red Chili Powder – Color and Flavor Profile: This isn’t just about heat; Kashmiri chili powder adds a beautiful vibrant red color and a mild, fruity flavor. It’s my secret weapon for visually appealing and delicious dishes!

Jaggery/Brown Sugar – Traditional Sweetener Options: Jaggery is a traditional Indian unrefined sugar, adding a unique molasses-like flavor. Brown sugar works wonderfully as a substitute if you can’t find jaggery.

Tamarind Paste – Concentrated vs. Pulp & Storage: Tamarind paste provides that signature tangy flavor. I prefer using concentrated tamarind paste, as it’s more convenient. If you’re using tamarind pulp, you’ll need to soak it in warm water and strain it before using. Store tamarind paste in an airtight container in the refrigerator.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Peas: Start by soaking the dry yellow peas in plenty of water for at least 6-8 hours, or preferably overnight. Drain and rinse them well before cooking.
2. Cook the Ragda: Turn your Instant Pot to Saute mode. Add the oil and mustard seeds; let them splutter for about 2 minutes.
3. Add the asafetida (if using), turmeric powder, chopped onion, ginger paste, and minced garlic. Sauté for 1-2 minutes until the onions are translucent.
4. Add the diced tomatoes, ground cumin, ground coriander, garam masala, Kashmiri red chili powder, and salt. Mix well and cook for another 2-3 minutes until the tomatoes soften.
5. Add the soaked peas, jaggery (or brown sugar), tamarind paste, and 2 cups of water. Pressure cook on high for 20 minutes, followed by a natural pressure release.
6. Prepare the Pattice: While the ragda is cooking, boil the potatoes in the Instant Pot for about 10 minutes. Once cooked, peel them and mash them well.
7. To the mashed potatoes, add grated ginger, minced green chilies, salt, and cornstarch. Mix everything together to form a smooth dough.
8. Form the potato mixture into 2-inch patties.
9. Fry the Patties: Heat oil in a pan over medium heat. Pan-fry the patties until they are golden brown and crispy on both sides.
10. Assemble & Enjoy: Place the fried patties on plates, generously top with the ragda, and garnish with tamarind chutney, chopped onions, cilantro, sev (crispy chickpea noodles), and a sprinkle of spice powders (cumin, chili powder) to your liking.

Expert Tips

• Don’t skip the soaking step for the peas! It makes a huge difference in the texture of the ragda.
• Adjust the amount of green chilies and red chili powder to control the spice level.
• For a richer ragda, you can add a tablespoon of butter or ghee at the end of cooking.

Variations

Let’s get creative!

Vegan Ragda Pattice: Simply ensure your tamarind paste doesn’t contain any honey or other animal-derived ingredients.

Gluten-Free Ragda Pattice: This recipe is naturally gluten-free! Just double-check that your sev is also gluten-free.

Spice Level Adjustment: My family loves a good kick, so I tend to add a bit more chili powder. Feel free to reduce it if you prefer a milder flavor.

Festival Adaptations (Navratri, Diwali): During Navratri, you can skip the potatoes and enjoy just the ragda as a fulfilling and flavorful dish. For Diwali, it’s a perfect addition to your festive spread!

Serving Suggestions

Ragda Pattice is best enjoyed hot and fresh! It’s fantastic as a standalone snack or as part of a larger Indian meal. Serve it with a side of mint chutney or a refreshing glass of lassi.

Storage Instructions

Leftover ragda can be stored in an airtight container in the refrigerator for up to 3 days. The patties are best enjoyed fresh, but you can store them in the refrigerator for a day or two and reheat them in a pan or oven.

FAQs

Let’s answer some common questions!

What is Ragda Pattice traditionally served with? Traditionally, it’s served with a generous helping of tamarind chutney, mint chutney, finely chopped onions, cilantro, sev, and a sprinkle of chaat masala.

Can I make the Ragda and Pattice ahead of time? Yes! You can make the ragda a day ahead and store it in the refrigerator. The pattice are best made fresh, but you can prepare the potato mixture ahead of time and fry the patties just before serving.

How can I adjust the sweetness in the Ragda? Start with 1 tablespoon of jaggery or brown sugar and taste. Add more, a little at a time, until you reach your desired level of sweetness.

What is the best way to get the Pattice crispy? Make sure the oil is hot enough before frying the patties. Don’t overcrowd the pan, and fry them in batches.

Can I bake the potato patties instead of frying them? Yes, you can! Preheat your oven to 200°C (390°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but they’ll still be delicious.

What is Vatana and where can I find it? Vatana is dried yellow peas, a staple in Indian cuisine. You can find it at most Indian grocery stores or online.

Enjoy making this delightful Indian street food! I hope this recipe brings a little bit of India to your kitchen. Happy cooking!