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Ragda Patties

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Adjust Servings:
For Ragda
1 cup white peas – soaked overnight
3 cups water
½ tsp turmeric powder
½ tsp Kashmiri red chili powder
salt to taste
For Pattice / Patties
4 medium sized potatoes – boiled and peeled
4 tbsp or ¼ cup thick poha – washed
½ tsp turmeric powder
¾ tsp Kashmiri red chili powder
salt to taste
¼ tsp cumin powder
½ tsp chat masala
oil for roasting
Other Ingredients
3 tsp green chutney
3 tsp tamarind chutney
salt to taste
1 generous pinch Kashmiri red chili powder
1 pinch cumin powder
1 pinch chat masala
¼ onion – finely chopped
¼ tomato – finely chopped
1 cup sev, or as required
a few coriander leaves – finely chopped
a few fried peanuts

Nutritional information

231.9 g
24.67 g
5.69 g
174 mg
0 mg

Ragda Patties

  • Veg
  • 40 mins
  • Serves 2
  • Easy


  • For Ragda

  • For Pattice / Patties

  • Other Ingredients


Ragda patties is a definitive part of the street food culture of India, especially in the Indian states of Gujarat and Maharashtra. Ragda patties are made in two parts: the ragda and the patties. Ragda is a light stew made using rehydrated dried white peas and cooked with a variation of spices. The patties are basic cakes made out of mashed potatoes. Ragda patties are typically served in a bowl, two at a time, and covered in ragda.

Health Benefits

You can’t make good ragda without using a lot of turmeric. This is a good thing because turmeric is one of the oldest medicinal spices in the world. Turmeric contains a bioactive compound known as curcumin, which has both natural anti-inflammatory and anti-bacterial compounds. Inflammation is considered to be the cause of many different diseases, so it pays to invest in a food ingredient that counters inflammation. Turmeric also helps to protect your body from illness by increasing the body’s antioxidant capacity by a large margin.

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How to make Ragda Patties

  1. Pressure cook soaked white peas with turmeric, chili powder, water, and salt for 4 whistles.
  2. Mash the peas.
    1. Set aside.

Prepare pattice.

  1. Mash boiled potatoes.
    1. Add chat masala, turmeric, thick poha, chili powder, cumin powder, and salt.
    2. Mix thoroughly.
    3. Shallow fry to golden brown and crisp.
  2. Place the pattice on a plate and pour over the ragada.
  3. Top with green chutney and tamarind chutney.
  4. Sprinkle with salt, chili powder, cumin powder, and chat masala.
  5. Top with onions, tomato, sev and coriander leaves.


Ragda Patties are also known as ragda pattices.

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