Ragda Patties

Desi chaat is something I fancy a lot on a rainy day. Here is one of my most favourite recipes – Ragda Patties. It’s loaded with proteins and carbs and that makes it a perfect filling snack with a burst of sweet-sour and spicy flavours.


  • Serves 4
  • For the Ragda
  • 2 Cups White Peas (soaked overnight)
  • 1/4 Tsp Hing/Asafoetida
  • 1/2 Tsp Turmeric Powder
  • Salt to Taste
  • 2 Cups Water
  • A Pinch of Baking Soda
  • For the Patties
  • 6 Medium-sized Potatoes (boiled and mashed)
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Green-Chilli Paste
  • Salt to Taste
  • 1/4 Tsp Turmeric Powder
  • Oil (for shallow frying)
  • For Chilly Garlic Chutney
  • 1 Cup Kashmiri Red Chilli Powder
  • 1/2 Tbsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • Salt to Taste
  • 6 Tbsp Groundnut Oil
  • 50 Gms Garlic Cloves (peeled)
  • For the Dates Tamarind Chutney 
  • 1 Cup Seedless Dates
  • 1/4 Cup Tamarind 
  • 1 Tps Red Chilli Powder
  • 1/4 Cup Jaggery
  • For Masala Peanuts
  • 2 Cup Salted Peanuts (Peeled)
  • 2 Tbsp Groundnut Oil
  • 2 Tsp Heaped Garam Masala
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Dry Mango Powder
  • 1/4 Tsp Turmeric Powder
  • 1/4 Tsp Coriander Cumin Powder
  • Salt to Taste
  • 2 Tbsp Powdered Sugar
  • For Assembly
  • Onions (finely chopped) 
  • Coriander (finely chopped) 
  • Tomatoes (finely chopped) 
  • Chilli Garlic Chutney
  • Dates Tamarind Chutney
  • Masala Peanuts
  • Masala Chana Dal


Prep: 20 minutes
Cooking: 30 minutes

  1. For the ragda, pressure-cook white peas with an adequate amount of water and a pinch of baking soda. In a deep open pan, empty the contents of the pressure cooker, add turmeric powder, hing and salt to taste. Add water if needed and boil it to pouring consistency. Then keep it aside.
  2. For the patties, mash potatoes in a plate. Add salt, ginger and chilli paste to it and mix well. If the mixture is runny, add some breadcrumbs and mix well.
  3. Roll them into small balls and flatten them to a thickness of 1 inch. Put them in the fridge for 15 to 20 minutes for the setting.
  4. In an open shallow fry pan, add oil and heat it well. On a slow to medium flame, shallow fry these patties until golden from both sides.
  5. For chilly garlic chutney, add garlic cloves, cumin seeds and salt in a mixer. Blend it to a fine paste. Add red chilli powder and oil and blend it well until everything is combined. Store it in a container (when using, pre-soak the chutney in warm water for 2 hours and mix it well with a spoon).
  6. For dates tamarind chutney, pressure cook dates, tamarind and water for 4 to 5 whistles. Let the mixture cool and check for any seeds. Add this mixture to a blender jar with red chilli powder and jaggery. Blend it to a fine paste and store in an airtight container (when using, mix a portion of chutney with water). 
  7. For masala peanuts, hand crush peeled salted peanuts into halves. In a tempering pan, heat oil on slow flame and add the mixture of all masala with salt in it. Stir for 30 seconds. Pour the mixture in the peanuts and mix well. Add dry mango powder and powdered sugar and mix again. Store it in an airtight container for further use.
  8. For the assembly, take a shallow plate and pour some warm ragda. Place 2 patties on the top and pour some more ragda. Drizzle chilly-garlic chutney, dates-tamarind chutney, masala peanuts, masala chana dal, freshly chopped coriander leaves, and chopped onions and tomatoes. Serve hot.