Ragda Pattice | Potato Cakes with Lentil

Ragda Pattice | Potato Cakes with Lentil is a popular Indian street food. It consists of pattice, (potato cake) that is topped with Ragda, a white pea curry. Green chutney, Sweet Tamarind Chutney, and some crunchy condiments make it a lip-smacking dish with a burst of flavors.

When I talk of Ragda Pattice it takes me back to my childhood when I spent my summer vacation in Mumbai. I can’t forget the lip-smacking Ragda Pattice that the street vendor Ganesh made. Over a period of time, this humble dish has come to Gujarat and we get one of the best Ragda Pattice at Swati Snacks. This restaurant serves traditional dishes cooked at home style.

Ragda Pattice is such a humble and versatile dish, that is protein rich and made with two main components. Ragda is boiled white peas with basic spices. Pattice is a shallow fried potato cake. The dish is completed with tangy, spicy, sweet chutneys, along with crunchy elements like sev, onions, and tomatoes. This vegan and gluten-free recipe is full of flavors and textures and makes a great snack. Well, we love it as a meal too. It is a perfect dish to serve for any course of a meal, be it brunch, lunch, or evening party.

Ragda Pattice, as a dish is an explosion of flavors, Yes the ingredient list is long, but they are basic and do not need much prep. I stock the Sweet Tamarind Chutney and a batch of Green Chutney is always in the freezer. The Garlic Chutney stays good for months, so making this chaat becomes very simple. We even love Tikki Chole, which is the North Indian version of Ragda Pattice.

Ragda Pattice is very close to my heart, and this is an updated version, with better content.

Ingredients for Ragda Pattice | Potato Cake with Lentil

Ragda
White Peas: Wash and soak them overnight, soaking will reduce the cooking time.
Tomato; I like to add tomato puree, but using tomato is optional.
Ginger Green Chilly: Make a paste of ginger and green chilly. If you like garlic, feel free to use it.
Basic Spices: I have used our everyday Indian spices, coriander powder, turmeric powder, and red chilly powder.

Pattice
Boiled Potatoes: I like to boil potatoes in a pressure cooker. Peel and mash them right away. They will be lump free.
Cornstarch: This is the binding agent, if you prefer bread, dry blend two slices.
Turmeric Powder: just a pinch is enough.
Salt: As per taste
Oil: Any cooking oil is fine. Ghee works well too.

Chutney
Green Chutney
Sweet Tamarind Chutney
Red Garlic Chutney

Spices
Black Salt
Red Chilly Powder
Chaat Masala
Roasted Cumin Powder

Other accompaniments
Onion, finely chopped
Tomato, finely chopped
Coriander Leaves
Farsan Sev: Easily available at Farsan shops or even grocery stores.
Grated Beetroot
Lemon Wedges

How to make Ragda Pattice | Potato Cake with Lentil

Wash the white peas and soak them overnight or for at least 6-8 hours. Add sufficient water. In the morning rinse the peas till the water turns clear.

Now add the peas, salt, turmeric, and about 4 cups of water. Pressure cook for 2 whistles and then simmer the flame and cook for about 10 minutes. Let the pressure release naturally. Now open the cooker and check if the peas are soft. If they are hard then cook them for a few more minutes. We want soft peas.

Let us make the masala for the Ragda

Chop the tomatoes and blend them to a purée.
Now heat oil and add cumin seeds. Immediately add ginger chili paste and tomato purée. Let the puree cook till the oil separates. Add red chilly powder, turmeric powder, coriander powder, green chutney, and salt to taste. Mix well.
Next, add the boiled peas, simmer and cook for 8-10 minutes.
Add water to adjust consistency.

Let us make the Pattice

To make pattice mash the boiled potatoes with a potato masher.
Now add turmeric powder, salt, and cornflour. Mix well and make a smooth dough.
Make equal-sized patties from the potato mixture.
Next heat 2 tablespoons of oil in a pan and place the pattice . Cook the pattice, till they are golden on both sides.

Assembling the Ragda Pattice

Place the pattice in a bowl, top it with ragda , green chutney, sweet tamarind chutney garlic chutney, and then with chopped onion, and tomato.
Garnish with sev and then sprinkle black salt, red chilly powder chaat masala, and cumin powder on top!
Finish with some grated beetroot, coriander leaves, and lemon juice.

Serving Suggestions for Ragda Pattice | Potato Cakes with Lentil

• Once the Ragda and Pattice are ready we can customize this chaat. Serve them as a combo or serve them individually.
• Add the chutneys as per your taste, and customize the dish, so it gives a burst of flavors and textures.
• Serve simply Ragda with all the condiments and whipped curd. Sprinkle the spices and sev, and turn the chaat into Dahi Missal Chaat.
• Tear the pav into pieces, and top with ragda , chutneys, and spices. You can add a pattice too, and make it into a meal.
• Fill the Golgappa poori with hot ragda , fill it up with chilled pani poori water, and enjoy.
• Dry the Ragda, add onions and tomatoes, green chutney, and the Matra Chaat of Delhi is ready. Enjoy as it is or with Masala Kulcha.
• Stuff the pattice in between a pav, adding chutneys, to make a Pattice Pav, just like Mumbai Vada Pav.
• Serve the pattice with just chutneys and make a light snack.

Storage Suggestions

Store the boiled white peas in the refrigerator for 2-3 days, depending on weather conditions.
Cool the boiled peas and put them in a freezer-safe box, store them in the freezer for up to three months.
I have never stored the pattice, but yes, at times, I buy the frozen tikki and use them with Ragda.

Some Similar Dishes

• Aloo Tikki Choley
• Agre ka Bhalla
• Pav Pattice

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5 from 4 votes

Ragda Pattice

Ragda Pattice is popular Indian street food. It consists of pattice, potato cakes that are topped with Ragda, a white pea curry. Green chutney, Sweet Tamarind Chutney and some crunchy condiments making it a lip smacking dish with a burst of flavors

Course Appetizer, Brunch, Lunch, Snack

Cuisine Indian Cuisine, Maharashtrian

Keyword Street Food

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Vaishali Sabnani

Equipment

• Pressure Cooker
• Pan / Kadai / Wok

Ingredients

Ragda

• 250 gms White Peas
• 1 teaspoon Salt
• 1/2 teaspoon Turmeric Powder
• 1 tablespoon Oil
• 1 teaspoon Cumin Seed
• 1 teaspoon Ginger Chilly Paste
• 2 medium sized Tomato
• 1/4 teaspoon Red Chilly Powder
• 1/2 teaspoon Coriander Powder
• 1 tablespoon Green Chutney
• Salt to taste

Pattice

• 4 large Potato boiled
• 1 tablespoon Cornflour
• Pinch Turmeric Powder
• Salt to taste
• Oil to shallow fry

Accompaniments

Chutney

• Green Chutney
• Sweet Tamarind Chutney
• Red Garlic Chutney

Spices

• Black Salt
• Red Chilly Powder
• Chaat Masala
• Roasted Cumin Powder

Other accompaniments

• Onion finely chopped
• Tomato finely chopped
• Coriander Leaves
• Farsan Sev
• Grated Beetroot
• Lemon Wedges

Instructions

Soaking and Boiling the Ragda

• Wash the white peas and soak overnight or at least 6-8 hours. Add sufficient water. In the morning rinse the peas till the water turns clear.
• Now add the peas, salt, turmeric and about 4 cups of water. Pressure cook for 2 whistles and then simmer the flame and cook for about 10 minutes. Let the pressure release naturally. Now open the cooker and check if the peas are soft. If they are hard then cook for a few more minutes. We want soft peas.

Let us make the masala for the Ragda.

• Chop the tomatoes and blend them to a purée.
• Now heat oil and add cumin seeds. Immediately add ginger chilly paste and tomato purée. Let the puree cook till oil separates. Add red chilly powder, turmeric powder, coriander powder, green chutney and salt to taste. Mix well.
• Next add the boiled peas, simmer and cook for 8-10 minutes.
• Add water to adjust consistency.

Pattice

• To make pattice mash the boiled potatoes with a potato masher.
• Now add turmeric powder, salt and cornflour. Mix well and make a smooth dough.
• Make equal sized patties from the potato mixture.
• Next heat 2 tablespoon oil in a pan and place the pattice . Cook the pattice, till they are golden on both sides.

Assembling the Ragda Pattice

• Place the pattice in a bowl, top it with ragda ,green chutney, sweet tamarind chutney garlic chutney and then with chopped onion, tomato.
• Garnish with sev and then sprinkle black salt,red chilly powder chaat masala, cumin powder on top!

Notes

It is always best to soak the peas overnight for easier cooking.
Drain the water of boiled potatoes once the potatoes are boiled.
Keep the spices simple , all flavors are enhanced with condiments.
Make all the chutneys in advance, it’s a breeze to cook the other two components.
The dish is a crowd pleaser and you can serve it for kids party too.
The Garlic Chutney gives a super kick to this dish , I highly recommend it.