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3 from 2 votes

Ragda Pattice | Ragda Patties

A popular street food where potato patties or cutlets or aloo tikkis are served with white peas / vatana curry which is called as Ragda. The potato patty along with ragda makes the ragda patties.
Course: Snack
Cuisine: Gujarati, Maharashtrian
Keyword: Ragda Pattice
Servings: 4
Author: Srividhya G


Ragda Preparation

  • Dried White Peas - 3/4 cup
  • Turmeric Powder - 1/4 tsp
  • Red Chilly Powder - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Salt - 1 tsp
  • Water - 2.5 cups + for soking
  • Cilantro for Garnishing


Prep - Work

  • Soak the white peas overnight or at least for 4 to 5 hours in water.


  • Add the soaked peas in the pressure pan.
  • Now add the salt, turmeric powder, garam masala, red chilly powder and water.
  • Mix well and pressure cook for about 4 to 5 whistles.
  • Once the pressure is gone, mash it well and add the cilantro.
  • That’s it. Ragda is ready.
  • Assembling Ragda Pattice: (Serves 3 )
  • Aloo Tikkis - 9 (I kept 3 tikkis for one ragda pattice plate)
  • Ragda Curry - as required
  • Green Chutney - 2 tsps for each plate
  • Sweet Chutney - 2 tsps for each plate
  • Chopped Cilantro - about 1 tsp for each plate
  • Chopped Onion - about 2 tsps for each plate
  • Pomegranate arils - about 2 tsps for each plate
  • Sev - about 2 tsps for each plate


  • First keep the tikkis in wide serving plate.
  • On top of the tikkis, add the ragda curry. Add as much you prefer.
  • The drizzle the green and sweet chutney.
  • Then add the toppings one by one - Cilantro, onion, pomegranate arils and sev.
  • Serve and enjoy!!!


For ragda, adjust the spices and salt as per your preference.
Small piece of jaggery can be added in the ragda curry and also 1 tsp of tamarind paste can be added too.
Instead of sweet and green chutney, you can include ketch up alone. Kiddo prefers it that way.
Add more or less toppings as per your preference.