Ragda patties

Ragda patties the most popular snack and chaat food of Mumbai and is available in every chaat stall. It is usually found near the chaat based vendors who will be selling pani puri and other chaats. Ragda patties is a curried dry peas which is spooned over the potato patties, it is like aloo tikki chaat. Ragda patties are served with pav, but I have served with just ragda patties or with some small puris which is served for pani puris, with onions and with 2 different chutneys (green chutney and tamarind chutney) and other spices. Ragda means dried peas (yellow peas or vatana or batani) curry cooked with spices. In this ragda I have not added many spices, I made it in a simple way but I make 2 more curries with the same yellow peas which I use as a curry for my ragda patties. The only thing is the additional serving ingredients have to be prepared like roasted jeera (cumin powder), chopped onion, lemon juice, the green chutney and meethi chutney(tamarind chutney) , chopped coriander leaves, sev(fried thin noodle made from gram flour), chaat masala (bought from the shop), black salt(kala namak). The method of serving ragda patties can be done as per your taste. Like serve with puris with chopped onion and lemon wedges or place some crispy small puri (pani puris) then ragda on top, with chopped onion and lemon juice on top or ragda and patties with chopped onion and lemon juice. Can do so many variations as per your taste. The ideal way is to eat it, is to crush the ragda with patties and pile on the accompaniments with chopped onion, green chutney and tamarind chutney. Mash all and dig in to have a true Mumbai flavour.



  • Yellow peas (vatana or batani) – 1 cup
  • Oil – 1 tbsp
  • Mustard seeds – 3/4 tsp
  • Hing (asafoetida) – 1/2 tsp
  • Turmeric powder – 1/2 to 3/4 tsp
  • Water – 3 cup
  • Again water – 1 to 1 1/2 cup
  • Salt as per taste
  • Patties

  • Oil for frying
  • Boiled potato – 300 gms or 2
  • Cumin seeds – 1/4 to 1/2 tsp
  • Green chilli (chopped finely) – 1
  • Corn flour (optional) – 1 tbsp
  • Salt as per taste
  • Serving

  • Chopped onion
  • Tamarind chutney
  • Green chutney
  • Roasted cumin powder
  • Black salt (kala namak) - optional
  • Sev (very thin nylon mixture) - optional
  • Coriander leaves
  • Lemon juice
  • Golgappas - optional
  • Pomegranate - optional



  • Soak yellow peas in the enough water for overnight.
  • Take a pressure cooker, add oil, when hot add mustard seeds; let it splutter for few seconds.
  • Add hing and mix well for 3 sec; add the yellow peas, turmeric powder and water.
  • Close the lid and pressure cook till 3 to 4whistles as per your pressure cooker.
  • When the air is released, open the lid and add more water for the gravy.
  • Mash some of the yellow peas; it will make the gravy thick.
  • Add salt, mix well, let it boil for 3min, then simmer and cook for 15 to 20min, till it becomes gravy consistency.
  • Serve with chopped onions and coriander leaves with drizzle of lime juice on top.
  • Patties

  • Take wider bowl, add mashed potatoes, cumin seeds, green chillies, salt, and corn flour (optional), mix well.
  • Make as many as small Pattie shape from the potato mixture and keep it aside.
  • Heat the pan or tava, add few tsp of oil, when hot, place the patties one by one and cook on medium heat on both sides.
  • Drizzle in between few tsp of oil if required.
  • Cook till brown colour comes on both sides.
  • Place it on a plate.
  • Serving

  • Take a plate, pour some ragda 2 big spoons, and then place patties one or two.
  • On top of the patties pour some tamarind chutney 1tbsp or more and green chutney 1tbsp or more as per your taste.
  • Sprinkle some chilli powder (a pinch), black salt (a pinch), chaat masala (a pinch), roasted cumin powder (a pinch).
  • Put some chopped onion and sev (fried noodle made with gram flour) as per your taste.
  • Serve immediately these mouth watering ragda patties.
  • If you want can put some crispy puris (golgappas, crushed on top), chopped raw mango (2tsp), and pomegranate seeds (2tsp), coriander leaves, as additional or if it is there.


  • Can add chilli powder, cumin powder and garam masala in the curry (ragda) and cook.
  • Can add 1 potato and cook smash well, it will give different taste.
  • Can serve with normal puris or chapathis(roti), with a drizzle of lime juice.

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