Ragda Patties

  • Author: Kavitha
  • Prep Time: 1 hour
  • Cook Time: 15 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8-10 ragda patties 1x


For the Ragda – Curried White Peas

  • 1/2 cup White Peas
  • 1 Onion, finely chopped
  • 3 tablespoons Vegetable Oil
  • 2 Garlic cloves, minced
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Cumin seeds (jeera)
  • 12 Green Chilli, split in middle
  • 1 teaspoon Red Chilli Powder
  • 1/2 teaspoon Turmeric Powder
  • 23 teaspoons Chaat Masala Powder
  • 2 teaspoons Black Salt (or use regular salt) {adjust for taste}
  • a pinch of Sugar
  • 2 cups Water (add enough water to cover the entire mixture plus 1/2 cup more)

For the Potato Patties

  • 45 Potatoes, well cooked, peeled and mashed
  • 4 tablespoons finely chopped Coriander leaves
  • 2 teaspoons Black Salt (or regular salt) {adjust for taste}
  • 1 teaspoon Ground Black Pepper
  • a pinch of Sugar
  • 2 teaspoons Red Chilli Powder
  • 2 teaspoons Chaat Masala Powder
  • 2 tablespoons Cornstarch (cornflour)
  • a pinch of Baking Soda (optional)
  • 1/4 cup Breadcrumbs (more if the mixture is too sticky)
  • Vegetable Oil


  • 1/2 cup Sweet Chutney, diluted with some water to make a liquid
  • 1/2 cup Green Chutney
  • 1/2 cup finely chopped Onions
  • 1/2 cup Sev (fried chickpea noodles for extra crunch)
  • Coriander leaves, finely chopped


Ragda – Curried White Peas

  1. Soak the white pas in water overnight for it to sprout. This helps in cooking the peas easily. Wash and drain the peas.
  2. In a pressure cooker, heat the oil and add cumin, chilli, garlic & ginger. Fry for a few seconds and add onions. Fry until lightly golden brown.
  3. Add chaat powder, red chilli powder, turmeric powder, salt & sugar. Add the peas immediately and mix well with the spices.
  4. Add the water and let it come to a boil. Taste and adjust for seasonings.
  5. Close the pressure cooker lid and put the whistle on. Let it cook on for 10-12 whistles. Switch off flame. Let pressure release completely.
  6. Open the lid and smash some of the peas with the back of your ladle. The peas should be extremely well cooked. If not, cook again for a few more whistles.
  7. Remove the Ragda for use as required

If you don’t have a pressure cooker…

  1. Follow the same procedure as above. But instead of pressure cooker, do it on a pan with high sides. Once the water comes to a boil, reduce flame to medium low, close with a lid and let it cook for 20 minutes. Open lid, stir everything well and cook again for 10 minutes. If mixture dries u, add more water. Keep cooking till you have well cooked peas.

To make the Potato Patties

  1. To mashed potatoes, add the rest of the ingredients. Mix well. Taste and adjust for seasonings.
  2. Form equal sized balls of the mixture. Gently press from the center to flatten out to make the patties.
  3. You can deep fry the patties. Else heat 5-6 tablespoons of oil on a griddle. Add the formed patties. Let them cook on one side for 6-8 minutes on medium heat. Once it is cooked and ready, flip to other side and continue to cook for 4 minutes.

To form Ragda Patties

  1. If the ragda mixture is not hot, add some water to liquify and microwave until it is hot and bubby
  2. Place 1 or 2 patties on the plate.
  3. Spoon over the ragda generously over the patties.
  4. Also add the sweet & green chutney over the ragda
  5. Garnish with onions, sev and coriander
  6. Serve immediately