Ragda patties is a popular fast food which forms part of the street food of Maharashtra and Gujarat. It is thought to be a variation of the popular aloo tikki found in North Indian cuisine.


For Ragda:

White Peas -1 1/4 cups
Asafoetida a pinch
Salt to taste
onion – 1 chopped
Tomato Puree – 1 large
Turmeric powder -1/4 tsp
Red Chilli Powder – 1tsp
Coriander Powder – 2 tsp
Garam Masala Powder – 1tsp
Oil- 2 Tbsp

For Patties:

Potatoes boiled – 4 large
Turmeric powder -1/4 tsp
Salt to taste
Cumin Powder – 1 tsp
Chopped Coriander
Green Chilli Chopped – 3-4
Bread Crumbs – 3Tbsp
Oil for Shallow Fry

For Garnishing:

Green Chutney
Tamarind Chutney
Onion Chopped
Chat Masala
Cumin Powder – 2 tsp
Fresh coriander leaves
Nylon Sev or Any other sev

Preparation Method:

  1. Ragda_Patties_2Soak dried peas in three cups of water for about six hours.
  2. Drain and boil in three to four cups of water with turmeric powder, asafoetida and salt till soft.
  3. Mash the peas slightly.
  4. Heat oil in a pan and add chopped onions. Cook onion until brown.
  5. Now add turmeric powder, red chilli powder, coriander powder & garam masala.
  6. Cook Masala for a while and add tomato puree.
  7. Cook for 2-3 min than add Boiled white peas (add some water if ragda is too thick). Simmer for 10 min.
  8. In a large boil add grated boiled potatoes, turmeric powder, cumin p
  9. owder, salt, green chilli & coriander leaves and mix well.
  10. Divide mixture into equal portion & shape into balls. Flatten slightly.
  11. Heat a little oil in a frying pan and fry petties gently on both sides on medium heat till evenly browned and slightly crispy.
  12. To serve, place two petties on a plate and pour Ragda on them.
  13. Drizzle some Tamarind & Mint chutney, sprinkle some chat masa
    la, cumin powder, chopped onions, Sev & Coriander leaves.
  14. Serve HOT. Yummy Ragda Patties.