Ragda Patties

Hi guys!! 
Being in China my husband and I miss lot of Indian food.. First thing, we don’t see Indian restaurants and other thing we don’t get Indian groceries. Despite of all  hurdles, I thought of surprising my hon’ on Valentines day by making him Our all time favorite Ragda patties. We used to enjoy this street food when we were in Surat… That was our first try since this kinda street food is not common in Tamilnadu. The one goodness in this which makes us mouth watering whenever we hear the name is its tanginess. Also can’t forget the crunchiness which comes through its topping. So guys!! I am dedicating this recipe to all chat lovers in the world!! May find too many recipes in this single recipe, but each recipes are less time taking and effortless to make. Even if u miss one sub-recipe you are gonna miss the authenticity ..

Servings : 3 
Preparation time: 20 mins
Cooking time : 45 mins
Level: Moderate
1) Ragda
2) Patties
3) Green chutney
4) Tamarind chutney
1) For Ragda

  1. Dried Peas – 50 gm
  2. Onion – 1
  3. Tomato – 1
  4. Green chilli – 2 nos  (finely minced)
  5. Garlic – 4 cloves (finely minced)
  6. Ginger – 15 gm (finely minced)
  7. Cumin seeds – 1/2 Tsp
  8. Red chilli powder – 1/2 Tsp
  9. Cumin powder – 1/2 Tsp
  10. Turmeric powder – 1/4 Tsp
  11. Garam masala powder – 1/2 Tsp
  12. Asafoetida – a pinch
  13. Salt – to taste
  14. Sesame seeds – 1/2 Tsp
  15. Lemon juice/ Dry mango powder


  1. Soak peas overnight/6 hrs and pressure cook for 15 mins
  2. Heat oil in a tawa and add cumin
  3. When cumin stops spluttering add asafoetida , minced garlic, ginger and chillies
  4. Add sesame seeds and mix well stirring continuously
  5. Add onions along with little salt. 
  6. When the onion turns translucent add turmeric powder, red chilli powder and cumin powder
  7. Mix well and add finely chopped tomatoes
  8. Stir well. Now add the boiled peas with required water.
  9. Mix well and allow it to boil for 10 mins in low flame
  10. Finally add garam masala powder, lemon juice/dry mango powder and garnish with coriander leaves

2) For Patties

  1. Potato – 300 gm/ 2 nos
  2. Green chilli – 2 nos  (finely minced)
  3. Ginger – 30 gm (finely minced)
  4. Coriander leaves – 2 Tbsp
  5. Salt – to taste
  6. Sugar – 1/2 Tsp
  7. Cornflour – 2 Tbsp
  8. Cumin seeds – 1/2 Tsp
  9. Red chilli powder – 1/2 Tsp
  10. Garam masala – 1/2 Tsp
  11. Turmeric powder – 1/4 Tsp
  12. Lemon juice / Dry mango powder 
  13. Chat masala – 1/4 Tsp (Optional)

  1. Pressure cook potatoes for 3 mins.
  2. After cooling the boiled potatoes mash them well
  3. Add  minced ginger, cumin and chillies
  4. Add turmeric powder, red chilli powder, chat masala, lemon juice/dry mango powder, coriander leaves, salt, turmeric powder, garam masala powder and sugar
  5. Add corn flour little by little while kneading 
  6. Make patties from the mixture by dividing the mixture into small portions (i got 6 patties) and roll using hands
  7. Heat little oil in the tawa and fry both sides by turning them


  1. Keep 2 nos of patties in the bowl
  2. Add half of chopped onion
  3. Pour some tamarind chutney and green chutney (Recipes given below)
  4. Top again with remaining chopped onions and coriander leaves
  5. The authentic way is to top with sev but as i mentioned earlier its not available so i omitted tht. Instead i added more onion for crunchiness
  6. Even you could add curd and chat masala. All upto you.

3) Green Chutney:
  1. Coriander leaves – a bunch
  2. Mint leaves – quarter of the coriander bunch
  3. Jalapeno – 2
  4. Green chilli – 1 no
  5. Cumin seeds – 1 Tsp
  6. Chat masala – 1/2 Tsp
  7. Ginger – 1″
  8. Sugar – 1/4 Tsp
  9. Salt to taste
  10. Curd – 2 Tbsp (Optional)
  11. Lemon juice – 1 Tbsp
Grind all the above ingredients without adding water.
4)Tamarind chutney:
  1. Tamarind – lemon size
  2. Dates – 1/2 cup
  3. Jaggery – 1/2 Tbsp
  4. Red chilli powder – 1 Tsp
  5. Salt – to taste
  6. Cumin powder – 1 Tsp
  7. Fennel seed powder – 1 Tsp (Optional)
  1. Soak the tamarind and dates (deseeded) in hot water separately.
  2. When its manageable to touch squeeze the tamarind and extract the paste
  3. Grind the dates with jaggery, chilli powder, salt, cumin powder & fennel powder 
  4. Boil the tamarind extract  by adding the ground paste
  5. Turn off the heat when the chutney becomes thick.


  • I hvn’t topped my patties with sev due to unavailability. So it looks unappealing. Sorry for that guys..
  • Sourness, hot and sweetness can be varied according to ur palate. 
  • Just remember to plate when u r ready to dig in. If you have more time between the meal and preparation keep ragda and patties separately. 

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