Ragda Pattice — also spelled Ragda Patties or Ragada Patties — is a beloved Indian chaat and street food from Maharashtra and Gujarat. Crispy potato patties (aloo tikki) are smothered in a spiced white pea curry (ragda), then topped with chutneys, onions, and cilantro. It’s hearty, flavor-packed, and easier to make at home than you’d think.
Whether you call it ragda patties, ragada patties, or ragda pattice, the recipe is the same — and once you make it, it’ll be on regular rotation.
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My Introduction to Ragda Pattice
I first tried ragda pattice at one of the popular chaat restaurants here in the Bay Area and was immediately hooked. The ragda curry in particular — warm, spiced, and deeply satisfying — was unlike anything I’d made at home before. A few months later, a dear friend served it as a starter at a get-together, and I knew I had to get her recipe. She was kind enough to share it, and this post is based on exactly what she taught me. It’s become one of my favorite chaat recipes to make for guests because it looks impressive but comes together without stress — especially if you plan ahead.
What is Ragda Pattice?
Ragda pattice is made of two components:
- Ragda — a thick, spiced white peas (vatana) curry
- Pattice — crispy pan-fried potato cutlets (aloo tikki)
Together, they form one of the most satisfying Indian chaat dishes you can make at home. The word ragda refers to the white peas gravy, and pattice is the potato cutlet — stack them, drizzle with chutney, and you’ve got a complete chaat plate.
What You Need to Assemble Ragda Patties
Beyond the ragda and tikkis, you’ll need:
- Mint Cilantro Chutney
- Dates and Tamarind Chutney
- Chopped onions
- Fresh cilantro
- Sev and pomegranate seeds (optional)
How to make ragda / white peas curry
- Soak the white peas in water overnight, or for at least 4–5 hours. Drain before cooking. Add the soaked, drained peas to a pressure cooker.
- Add salt, turmeric, red chili powder, garam masala, and 2½ cups water. Stir well.
- Pressure cook for 4–5 whistles. Let the pressure release naturally.
- Once open, scoop out about ⅓ cup of the cooked peas and blend or mash them well. Stir this back into the pot — it thickens the gravy naturally without cornstarch or other thickeners.
- Add cilantro and simmer on low for 5 minutes. Ragda is ready.
Assembling Ragda Pattice
- Place 2 tikkis on a wide serving plate.
- Spoon the ragda generously over the tikkis.
- Drizzle green chutney and sweet chutney over the top.
- Finish with chopped cilantro and onions. Add sev and pomegranate seeds if using.
- Serve immediately.
Make-Ahead and Storage Tips
This dish is very make-ahead friendly. The ragda keeps well in the refrigerator for up to 3 days — just reheat on the stovetop with a splash of water to loosen it up. The chutneys can also be prepared days in advance, so on the day of serving, all you’re doing is frying the tikkis and assembling.
If time is pressing, or for a quick weeknight dinner, store-bought veggie burger patties make a great swap — just pan-fry or toast them, then assemble your ragda patties the same way. It’s a fun weeknight shortcut that still delivers all the chaat flavors.
Recipe Notes
- Adjust spices and salt in the ragda to taste.
- For a more rounded flavor, add a small piece of jaggery and 1 tsp tamarind paste to the ragda.
- Kids’ shortcut: swap both chutneys for ketchup — it works surprisingly well.
- Add or skip toppings as desired.
- You can use beetroot cutlet in place of aloo tikki and also use masala puri peas gravy if you want to play with different flavors.
Frequently Asked Questions
Both are legume-based gravies used in Indian chaat, but they use different base ingredients. Ragda is made with white peas (vatana), while chole uses chickpeas. Ragda tends to be softer and milder, while chole has a more robust, tangy flavor profile — especially when made with tamarind or amchur.
Ragda is made with dried white peas, also called vatana or white matar. These are different from green peas or chickpeas—look for them at any Indian grocery store.
Yes, this recipe is completely vegan. The ragda is made with peas and spices, and the aloo tikkis are potato-based.
Yes. Soak the peas overnight, then simmer in a covered pot for 45–60 minutes until completely soft. It takes longer, but it works just as well.
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If you try this ragda pattice recipe, please leave a comment and rate the recipe. If you have questions, drop them in the comments, and I’ll respond as soon as possible. Follow me on Pinterest for more healthy, delicious ideas, and on Instagram for regular updates, behind-the-scenes moments, and a peek into my kitchen!
📖 Recipe
Ragda Pattice (Ragda Patties | Ragada Patties)
Ingredients
Measurement Details : 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
The nutrition information below is only for the white peas gravy
For Ragda (White Peas Curry)
- ¾ cup Dried white peas
- ¼ tsp Turmeric powder
- ½ tsp Red chili powder
- ½ tsp Garam masala
- 1 tsp Salt
- 2.5 cups of water plus more for soaking
- ¼ cup Cilantro — for garnish
Assembling Ragda Pattice. Per serving 1 plate:
- 2 Aloo Tikkis
- ¼ cup Ragda curry or as needed
- 1 tsp Green chutney or as needed
- 1 tsp Sweet tamarind chutney or as needed
- 2 tsp chopped cilantro or as needed
- 2 tsp Chopped onion tsp or as needed
Instructions
- Soak the white peas in water overnight, or for at least 4–5 hours. Drain before cooking. Add the soaked, drained peas to a pressure cooker.
- Add salt, turmeric, red chili powder, garam masala, and 2½ cups water. Stir well.
- Pressure cook for 4–5 whistles. Let the pressure release naturally.
- Once open, scoop out about ⅓ cup of the cooked peas and blend or mash them well. Stir this back into the pot — it thickens the gravy naturally without cornstarch or other thickeners.
- Add cilantro and simmer on low for 5 minutes. Ragda is ready.
- Place 2 tikkis on a wide serving plate.
- Spoon the ragda generously over the tikkis.
- Drizzle green chutney and sweet chutney over the top.
- Finish with chopped cilantro and onions. Add sev and pomegranate seeds if using. Serve immediately.
Notes
- Adjust spices and salt in the ragda to taste.
- For a more rounded flavor, add a small piece of jaggery and 1 tsp tamarind paste to the ragda.
- Kids’ shortcut: swap both chutneys for ketchup — it works surprisingly well.
- Add or skip toppings as desired.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Update Notes: Earlier posted on 2016. Now updated with new pics, video, FAQ and recipe card with nutrition information.
I am looking for the patty recipe and also the outside coating. Did you shallow fry them? All the details for the patty.
Yes I did shallow fry them and you can find the full recipe here – https://www.vidhyashomecooking.com/aloo-tikki/
It’s lunch time and your posts are making me very hungry! Not to mention I have sambhar sadam in front of me and I really want some of these chaats
ha ha thanks yaar.
This is one of my absolute favorite chaat. Love it :-)
Thanks a lot Pavani.
Looks amazing srividhya. Love all chats and this is no less.
:-) Thanks Valli
That plate of ragda looks super delicious.
Thanks Suma.
This sure looks super delicious. Great pick Srividhya!!
Thanks :-)
just now commented at gayathri’s page, and here another yummilicious ragda pattice!! i lovvee this chatt!!! totally droolicious and your clicks make it even more tempting!
I know.. Me and gayathri were posting back to back same chaat recipes. Thanks Priya
I do not know if my comment went through. Anyway if this is duplicate please delete it.
2 ragda pattice a day are too much. Wish I can get some. After pani poori this is my favourite.
Two ragada pattis a day is too much to take. Wish I can get a plate off atleast one sites. Lovely chaat my favourite after pani poori.
:-) Thanks Archana
I would love to have that right now! I can’t wait to make some. Looks delicious!
Thanks a lot Sandhya
In collage this was the second favorite after pani puri. Yummy chaat!!
:-) Thanks
Can never have enough of ragda pattice. Loving your posts..
:-) :-) Thanks
Raged patties is an all time fav, Vidhya ! loved the plating and the pics :) keep them coming :)
Thanks :-)
gayathri n u are on the same page :) I dont mind these at all ! yummy chaat and my EVERGREEN fav :)) great snack to tuck into..
:-) Yes agree.. pretty much we were posting back to back same chaat recipe. :-)
Nice presentation , yum dish
Thanks Alboni.
Same pinch Vidya. Even I made it and we just loved it so much..
yup same pinch back. We loved it.. super filling baa
Its just 8 am here, and am drooling already over that ultimate plate of ragda pattice, mouthwatering here.
Thanks :-)
Another ragda pattice of the day,looks so tempting and delicious.Your are making us drool with all the chaat..
Oh yeah.. both me and Gayathri are bombarding you all with chaats this week. :-) Thanks Nalini
After reading Gayathri ‘s version if ragda pattice we have another delicious looking version ! Oh dear , I am drooling and longing to get back home to eat these chaats .
Oh yeah we both are posting same recipes back to back. :-) thanks Vaishali