Ragda Pattice

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I haven’t met anyone who doesn’t love chaat.. be Bombaiya chaat or Delhi ki chaat.

Staying in gulf for so long one thing I dearly miss is food, born and brought in Mumbai we were exposed to awesome food culture.. from fine dining to street side chaat and sandwich wala.

My eating out journey started only after i started my college, till then i was feed what by mom.. ghar ka khana, not that i did not relished it.. how i wish now that i can eat mom k haath khana, but during college days i was new freedom and so eager to try new things..

Most i enjoyed was eating at khau galli, located at Churchgate station which was very close to my college. That lane is filled all sorts of food stalls.. pav bhaji, sandwiches, chaat, puri bhaji and list goes on and on.

How I wish you could beam myself there lime captain krik and Mr shock could do 😆😆 Nevertheless to satisfy my cravings I do make chaat at home, here is very popular Ragda pattice that is served with spicy green and sweet imli ki chutney.


    • For Patties: Boiled potatoes 3
    • Ginger Garlic paste 1/2 tsp
    • Jeera powder 1 tsp
    • Coriander powder 1/2 tsp
    • Garam masala 1/2 tsp
    • Bread crumbs 4 tbsp
    • 2 tbsp soaked and drained poha
    • Chaat masala 1 tsp
    • Salt to taste
    • Oil for frying
    • For Ragda: whole white dry peas ( soaked overnight and boiled ) 1 cup

  • Onion finely chopped
  • Tomato chopped 2
  • Green chilly 3
  • Tumeric powder 1/2 tsp
  • Jeera powder 1 tsp
  • Red chilly 1/2 tsp
  • Aamchur 1/2 tsp
  • Chaat masala 1 tsp
  • Salt to taste
  • oil 2 tbsp
  • Chopped green coriander 4 tbsp
  • For Plating: Green chutney 2 tbsp
  • Sweet chutney 3 tbsp
  • 1 chopped onion
  • 1/2 tsp red chili powder
  • 1 chopped tomato
  • 1/2 tsp roasted jeera powder
  • 1/2 tsp chaat masala
  • 1/2 cup sev
  • Chopped Coriander


  • Mash the boiled potatoes well and add all the remaining ingredients except oil. Mix well. Divide the mixture into 8 parts and form tikkis and keep it aside.
  • Heat oil in a pan add jeera and let it crackle add hing then add chopped onion and fry for 2 minutes then add ginger garlic paste , turmeric powder, green chillies cook till onion are light pink.
  • Add chopped tomatoes, red chili powder, jeera powder ,aamchur,chaat masala and salt. Saute for 5-6 minutes then add boiled peas. Add 1 cup water and bring it to boil. Add chopped coriander leaves. Let it cook for another 2 minutes. Ragda is ready
  • Heat 3 tbsp of oil in a pan to shallow fry patties, do not over crowd the pan, fry on both the sides till nice golden brown.
  • For Plating place the patties on to a plate and top it with hot ragda, sprinkle all the dry masala, chopped onion, chopped tomato , green chutney, red chutney, sev and green coriander leaves.

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