Easy Ragda Patties – Ragda Pattice – Instantpot

Ragda Patties is a popular Indian Street Food. In this delicious Chat recipe, potato cutlets are served with a spicy white pea curry and couple of chutneys.

This recipe includes two part instructions to make home made Ragda and Patties. Depending upon how you want to call it, this yummy recipe is spelled Ragda Patties or Ragda Pattice or Ragda Chat. 

Chat or Indian street style snacks are treasure trove of ideas. There are myriad varieties and everything is just Ahmazing ! And this recipe is Vegan, Gluten free and Soy free.

Ragda Patties served on white plate with all the trimmings of cut onios, tomatoes and cilantro with chutney and sev.

The bright flavors and beautiful pop of colors.. that’s what you get when you eat these chats.. The taste is a profusion of the senses .. spicy, sweet, tangy, savory, salty all in each and every bite…

Pure bliss to your senses. You got to try these concoctions to know why millions of Indians across the globe love their street style snacks.

Some of these snack or appetizer dishes are easy to make while some involve bit of planning and preparation.

pinterest image for Ragda Pattice recipe

Ragda Pattice was one of our favorite after school snack growing up in Pune, India. For me anything potato is lip smacking yummy, you add all the sweet – savory toppings, it becomes heavenly.

However, after moving to USA, making it at home felt bit tedious. It involves two step process. And I always somehow kept it on back burner of list to try.

However, once I decided to make it for a party. It was instant hit with my guests. Folks hadn’t had this wonderful experience in a while so everyone devoured it.

So now, for change of pace and when I need something different and unique as an appetizer or filling snack, I make this delicious and easy recipe.

I am suggesting several options to make this recipe easy and quick. All without sacrificing the taste. So read along..

Ragda Pattice served on white platter with bacl backdrop.

This recipe also is very filling and hearty. So some weeknights, you can serve it as a main course meal along with a rice entree like Turmeric Lemon Rice or Vegetable Schezwan Rice for fabulous dinner.

This vegetarian recipe is also plant protein rich and low calorie. I am not using much of oil , nothing is deep fried except a sprinkle of some sev on top.

So go ahead and enjoy this lip-smacking delicious, finger licking yummy Ragda Patties.

What is Ragda Patties ( Ragda Pattice)

Ragda is white peas curry enhanced with spices tempered in oil. You serve it over the patties.

Cooked white peas are slightly sweet in taste. So you don’t need to add additional sugar while making the curry.

This curry is delectable as is and can be easily used as any other gravy to serve over rice, quinoa, couscous or roti.

Patties or Aloo Tikki is potato cutlet which is second part of this dish. Crispy and delicious, these tikkis are also amazing just to munch on as a snack.

You pan fry these cutlets with oil sprayed pan on stovetop. You can make them in oven, airfryer or even pan fry them.

For serving, you drizzle it with cilantro chutney, sweet tamarind chutney, chopped onion and cilantro, and fine sev.

Making plain ragda and potato patties requires just a handful of ingredients. If you use electric pressure cooker like InstantPot, the cooking and prepping gets pretty easy and hands off.

A beautiful serving of ragda patties served along green chuteny , tamrind chutney and sev. This delicious street style snack recipe is popular profusioncurry creation.

How to Make Ragda Patties

To make Ragda curry, I usually soak the white peas overnight. If you forget to soak them overnight, wash and soak them in hot water for at least an hour. This ensures that peas cook nice and soft.

Step by step process to make Ragda recipe ( white peas curry)

Turn Instant Pot to Saute mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. Add cumin and mustard seeds. Let them sizzle for a minute.

Add asafetida, turmeric and red chili powder, ginger and garlic paste. Sauté for 1-2 minutes. Add garam masala and salt. Mix well.

Add soaked peas and 2 cups of water. Close Instant Pot lid and move pressure valve to sealing. Press Manual , Hi pressure for 15 minutes followed by NPR.

After the silver pin drops, Open IP lid carefully. Mash some of the cooked peas with a potato masher or using the back of your spoon.

Stir the curry well. Adjust the seasoning or water if needed. Garnish with chopped cilantro. Ragda is ready !

step by step collage showing steps in making Ragda -white peas curry in Instantpot.

Step by step process to make Potato Patties

Add 1 cup water to Instant Pot. Put the steamer basket inside and place the potatoes on it. Close the lid with pressure valve to sealing. Cook on Manual(Hi) for 10 mins followed by Natural Pressure Release.

Open the instant pot. Peel the potatoes and put in a large mixing bowl. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour.

making of spicy tangy potato cutlets for Ragda Pattice.

Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Mash everything together with a potato masher to make a smooth dough.

Take about 2 tablespoon of the dough on your palm. Form a round ball and gently press it so there is circular disc about 2 inch.

Repeat the process to make the cutlets out of all the dough. You should get roughly 14 -16 patties.

Heat a large non-stick griddle or cast iron pan and spray some cooking oil. Put the patties on the griddle. Flip half way in between and cook until both sides are golden brown.

Turn the heat off. Crispy on outside and moist inside potato tikkies are ready.

Potato cutlets or aloo tikki ready for ragda pattice.

Now is the time to assemble the Ragda Pattice together.

To serve Ragda Patties, place two patties on a plate and then ladle 1/2 cup ragda curry over the patties.

Drizzle spoonful each of cilantro chutney and sweet tamarind chutney. Sprinkle chopped onion, tomato, cilantro on top.

Garnish with fine nylon sev. For additional flavors, sprinkle chaat masala, red chili powder, cumin powder on top! Your delicious chat dish is now ready ! Devour with gusto!!

Ragda Pattice served on white platter with bacl backdrop.

If you make this Instantpot Ragda Patties ( Ragda Pattice ) Recipe, do let us know how you like it by star rating it and leaving a comment below. We would love to hear your feedback. 

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Check out some of our other lip smacking delicious Indian Chat recipes . These recipes are super popular and reader’s favorite street snack items to make for parties and gatherings.

A beautiful serving of ragda patties served along green chuteny , tamrind chutney and sev. This delicious street style snack recipe is popular profusioncurry creation.

Easy Ragda Patties - Ragda Pattice - Instantpot

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Ragda Patties is a popular Indian street food. This delicious Chat recipe, potato cutlets are served with a spicy white pea curry and couple of chutneys. Thisragda pattice recipe is vegan and gluten free.

Ingredients

  • For Ragda Curry
  • 1 cup dry white peas soaked in water overnight or in warm water for few hours.
  • 2 cups water to cook
  • 1 tablespoon oil
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon asafetida optional
  • 1/2 teaspoon turmeric powder
  • 1/2 tablespoon ginger grated
  • 1/2 tablespoon garlic minced
  • 1 teaspoon garam masala - more for spicier curry
  • 1 teaspoon red chili powder - more if like it spicy.
  • 1/4 cup chopped cilantro for garnish.
  • salt per taste
  • For Potato Patties
  • 4 large yellow potatoes boiled and peeled
  • Oil spray or 2 tablespoon oil - as needed
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1 teaspoon ginger grated
  • 1 teaspoon chat masala ( garam masala)
  • 1 teaspoon green chillies minced
  • 1/4 cup chopped cilantro leaves
  • 2 tablespoon corn flour or rice flour
  • 1 tablespoon chat masala
  • 1/4 cup soaked pohe ( optional )
  • Salt per taste
  • Toppings for Ragda Patties
  • 1/2 cup cilantro chutney
  • 1/2 cup tamarind chutney
  • 1 medium red onion finely diced
  • 1 large red tomato diced
  • 1/2 cup cilantro chopped
  • 1/2 cup thin sev
  • 1/2 tablespoon red chili powder
  • 1/2 tablespoon chat masala or cumin powder

Instructions

    To make Ragda Curry :

    1. I usually soak the white peas overnight. If you forget to soak them overnight, wash and soak them in hot water for at least an hour.  This ensures that peas cook nice and soft.
    2. Turn Instant Pot to Sauté mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. Add cumin and mustard seeds. Let them sizzle for a minute.
    3. Add asafetida, turmeric and red chili powder, ginger and garlic paste. Sauté for 1-2 minutes. Add garam masala and salt. Mix well.
    4. Add soaked peas and 2 cups of water. Close Instant Pot lid and move pressure valve to sealing. Press Manual , Hi pressure for 15 minutes followed by NPR.
    5. After the silver pin drops, Open IP lid carefully. Mash some of the cooked peas with a potato masher or using the back of your spoon. Stir the curry well. Adjust the seasoning or water if needed. Garnish with  chopped cilantro. Ragda is ready !

    To make Potato Patties or Aloo Tikki

    1. Add 1 cup water to Instant Pot. Put the steamer basket inside and place the potatoes on it. Close the lid with pressure valve to sealing. Cook on Manual(Hi) for 10 mins followed by Natural Pressure Release.
    2. Open the instant pot. Peel the potatoes and put in a large mixing bowl. Add turmeric, red chili powder, ginger, chillies, salt and corn or rice flour. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Mash everything together with a potato masher to make a smooth dough.
    3. Take about 2 tablespoon of the dough on your palm.  Form a  round ball and gently press it so there is circular disc about 2 inch round.
    4. Repeat the process to make the cutlets out of all the dough. You should get roughly 14 -16 patties.
    5. Heat a large non-stick griddle and spray some cooking oil. Put the patties on the griddle. Flip half way in between and cook until both sides are golden brown. Turn the heat off. Crispy on outside and moist inside potato tikkies are ready. You can also oven bake these cutlets at 350 F for 15 minutes, turning halfway through.
    6. Now is the time to assemble the ragda patties on a dish for serving.

    To assemble and serve Ragda Patties 

    1. Place two patties on a plate and then ladle 1/2 cup ragda curry over the patties.
    2. Drizzle spoonful each of cilantro chutney and sweet tamarind chutney.  Sprinkle chopped onion, tomato, cilantro on top. Garnish with fine nylon sev.
    3. For additional flavors, sprinkle chaat masala, red chili powder,  cumin powder on top! Your beautiful Ragda Patties is now ready ! Devour with gusto!!

Notes

Tips to save time and make Ragda Patties in a jiffy !

- instead of making home made aloo tikki,  use store brought hash brown patties. Warm them in oven per package instructions and use them as tikkis. ( works beautifully since these hash brown patties are nice and crispy )

- use store brought tamarind and cilantro chutney.

- use frozen white peas to save time in soaking. The active cooking time reduces to 8 minutes.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 288Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 201mgCarbohydrates: 45gFiber: 5gSugar: 6gProtein: 10g

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