Reena Dangi

Ragda Patties

Our Guest Chef for this week is someone special – someone who is a supermom and at the same time, an independent entrepreneur who handles all aspects of her life with equal panache. She loves cooking for her beautiful daughter and is a skilled cook. Who better than her to share a Mother’s Day Special recipe with us! She has shared with us the recipe of Ragda Patties which is an alluring dish from the chaat family. This Indian Cooking Recipe does not require too much effort and tastes delicious if one gets all the proportions right. We thank Reena Dangi for sharing this great recipe with us – the world is a special place because of Moms like you!

Ragda PattiesIngredients:

  • Potatoes – 1 kg.
  • Safed Vatana (Dried white peas) – 1 cup soaked in water over-night
  • Turmeric Powder – 1/4 teaspoon
  • Fresh/Frozen Green Peas (Optional) – 1 cup
  • Roasted Cumin powder (To Taste) for garnishing
  • Salt to taste
  • Black Salt to taste
  • Chaat masala – 2 teaspoons
  • Green chillies (finely chopped) – 5-6
  • Bread slices (white or brown) for binding – 2
  • Few chopped coriander leaves (to be used for patties as well as for garnishing)
  • Lemon Juice – 1/2 tablespoon
  • Crushed or Grated Ginger – 2 teaspoons
  • Beaten curd – 1 bowl
  • Finely chopped Onions – 1 cup
  • Finely chopped Tomatoes – 1 cup
  • Dhaniya Chutney (to be used while serving)
  • Raw Mango/Khajoor/Imli chutney (to be used while serving)
  • Sev(Nylon or Bikaneri) for garnishing
  • Sprouts (Optional) – 1 cup

Servings: 6 persons

Preparation Time: 15 mins

Cooking Time: 90 mins


To prepare the patties, first peel and boil the potatoes. Boil the green peas (or thaw if using frozen). Little old, but not spoilt, potatoes actually make crispier patties so use them if available.

Then mash the potatoes and peas together well. Potatoes get mashed easily when they are hot.

Add salt, black salt, 1/2 teaspoon chaat masala, few chopped coriander leaves, few chopped green chillies and mix well.

Remove the sides of the bread slices and add bread to the above mix for binding and mix well.

Once the mix is firm, make patties by taking little portions and gently flattening them into the shape of patties one by one. Ensure the portions are of equal size and similar shapes.

Once the above step is done, you can deep fry or shallow fry the patties. If you prefer healthier version like I do, add little olive oil to a flat pan, and shallow fry the patties until brown and well cooked from both sides. Once ready, keep aside the patties.

Now take the Vatana which has been soaked in water over-night (drain the water).  Add vatana into a pressure-cooker along with 3 to 4 cups of fresh water. Add salt, turmeric powder, grated ginger and mix well. Close the lid of the cooker and pressure cook upto approximately 2 whistles.

Check if the peas have turned soft when the pressure cooker opens. If not, cook further till peas are nicely done and soft. Once they are done, add lemon juice and mix well.

Now for serving Ragda Patties, take a plate and place 2 patties on it. Add cooked vatana on it and spread nicely. Then add roasted cumin powder from top, little dhaniya chutney and imli/khajoor/raw mango chutney. Top it up with beaten curd, chopped coriander leaves, finely chopped onions, finely chopped tomatoes, finely chopped green chillies, little sprouts, sev, black salt and chaat masala. (Maintain the order as mentioned here for an attractive looking Ragda Patties).

Your Ragda Patties is ready to be served. Ensure you serve it warm (neither hot nor cold) for best taste.




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