Ragda Patties Recipe – Sharmis Passions

Ragda Patties is one of the most loved chaats from Mumbai and it is just perfect for evenings when you want something tasty but also filling. It has crispy potato patties topped with a warm ragda made from white peas, then layered with chutneys, onions, sev and masalas. Every spoon is a mix of flavors – spicy, tangy, sweet and crunchy together.

This chaat is quite popular across street stalls and small shops in Mumbai. It is not very hard to put together if you have chutneys ready. The ragda is light, patties are crisp, and the chutneys add all the fun. This dish feels like a complete meal and satisfies those chaat cravings without going out.

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About Ragda Patties

Ragda Patties is a very famous Mumbai street food where potato patties are served with a white peas curry called ragda. The taste is quite unique as you get soft patties at the bottom, then the slightly soupy ragda on top, and finally fresh toppings. It is a nice balance of texture soft, crunchy, saucy all together in one plate.

The patties are mostly made with boiled potatoes and little flour for binding. They get toasted golden on tawa before serving. The ragda is simple, mostly made with soaked and cooked white peas. What makes it special is the toppings. All together it becomes a chaat that is wholesome and very comforting.

There are many variations you can try with this chaat. You can add curd for a dahi ragda patties version, also more spices like roasted jeera powder or even extra chilli powder for more heat. Even patties can be made more crisp by coating with breadcrumbs or shallow frying. Each version still carries that typical Mumbai chaat taste.

I usually make this as a evening snack on weekends when all are at home. Sometimes I prepare the chutneys ahead and just fry the patties fresh, so assembling becomes very quick.

Ragda Patties Ingredients

• Potatoes – I have used boiled and mashed potatoes for the patties, they give soft base and hold all the flavors well. You can even mix in little breadcrumbs if you want patties more crisp and crunchy.
• Green chillies – I made a coarse paste with them for some spice kick. You can add more for heat or reduce and even skip completely if kids are eating.
• Corn flour – I used corn flour to bind the patties so they don’t break when cooking. Breadcrumbs also works good and gives little crispiness too.
• Ragda –Made using white peas which is soaked and cooked till soft, it gives nice curry base for the patties. Ragda makes this dish hearty and filling like a one plate meal.
• Green chutney – This adds sharp spice and freshness to the chaat. I usually grind it with coriander and mint leaves, it stays good in fridge for a day.
• Sweet chutney – I like this chutney for its tangy and sweet balance. It is made with tamarind and jaggery and adds that proper chaat shop taste.
• Sev – I have sprinkled some on top for crunchiness. You can use either thin sev or thick sev as you like.
• Raw onion – I used freshly chopped onion. You can skip if you don’t like raw onion smell, but I feel it completes the chaat.
• Chaat masala – Just a pinch gives that strong flavor and proper street style punch. You can also add roasted cumin powder if you like.
• Coriander leaves – I added fresh chopped coriander brightens the whole plate and gives freshness. I always add more for garnish.
• Oil – I used little oil to shallow roast the patties till golden brown. You can also air fry them for lighter version.

Why This Recipe Works

• This recipe is very easy to make at home if chutneys are ready.
• It is a complete meal with protein from ragda and carbs from potato patties.
• Taste is mix of sweet, spicy, tangy and crunchy which makes it very enjoyable.
• You can change toppings as per what you like more.
• It feels like proper street food but made clean and simple at home.

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How to make Ragda Patties Step by Step

1.Make a coarse paste of green chilies, set aside. Cut potatoes into half and pressure cook for 4 whistles. Once cooked, peel off the skin and mash it with a masher.

2.Now add salt, corn flour and green chili paste and mix well. Make lemon sized ball.

3.Slightly flatten it to make a pattie. Make patties with remaining potato mixture too.

4.Heat oil in a dosa pan – add the patties and toast till golden brown. Take the serving plate – place 2 to 3 potato patties.

5.Add ragda as needed, then drizzle sweet chutney and green chutney. Sprinkle raw onion, sev, sprinkle chat masala powder and finally garnish wit coriander leaves and serve.

Serve immediately.

Expert Tips

• Chutneys ahead – I usually prepare both green and sweet chutneys one day before and keep in fridge. It makes the process quick when you assemble the chaat next day.
• Binding patties – I have used corn flour in the potato mix for binding, but breadcrumbs also give more crispness and patties stay in shape without breaking.
• Serving hot – Always serve ragda patties immediately after assembling. If you keep for long, the patties soak the ragda and chutneys and turn soggy.
• Adjust toppings – You can drizzle more sweet chutney if you like extra sweet taste. I sometimes reduce onions or skip when making for kids.
• Crispier patties – If you like extra crisp patties, shallow fry them with little more oil on tawa or just place in air fryer till golden and crunchy.

Serving and Storage

Serve them hot with extra chutneys on the side so everyone can add as they like. It goes perfectly as an evening snack or even as a light dinner. If you have leftovers, store ragda separately in fridge and patties separately. Reheat ragda and toast patties again before serving. Do not store after assembling as it turns soggy.

FAQS

1.Can I make chutneys in advance?

Yes, you can prepare them a day earlier and keep in fridge.

2.Can I skip sev?

You can skip but sev gives a nice crunch, so I always add.

3.Is ragda patties very spicy?

Not too much, you can control spice with chutneys.

4.Can I use sweet potato instead of regular?

Yes, patties with sweet potato taste nice and different, just reduce chutney sweetness.

5.Can I make this for parties?

Yes, just keep patties, ragda and chutneys ready separately. Assemble quickly before serving.

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