Ragda Pattice

Smooth Peas masala with a crisp aalu tikki and lots of flavors defines this street food. I made this delight for a girl friends night out at my place few days back. Gujju’s certainly love this a lot.

You shall need: [Feeds 4]

For Ragda

1.5 cup… White/Green Dried Peas [Soak overnight or for atleast 8 hrs]

2… medium size tomatoes [pureed]

1… Large onion [Cut finely]

1-2…green chillies [finely chopped]

2 tbsp… Oil

1 tsp… Jeera


1/2 tsp… Turmeric powder

1/2 tsp… chilly powder

1/2 tsp… Dhaniya powder

1/2 tsp… Amchoor powder

For Pattice-

3-4… Medium boiled potatoes

1/4 cup… Bread crumbs

2 tbsp… Corn Flour


1/4 tsp… Red Chilly powder

Oil to shallow fry

To Assemble:

Saunth n green chutney [Optional]


  • Wash and drain the peas and boil it with 2 times water for about 3 whistles on full gas and 1 on a low-medium flame.
  • Prepare the masala by the time the steam escapes the cooker.
  • In a pan, heat oil. Add the jeera, green chilly and onions.
  • Once the onions are cooked, add the puree and let it cook well.
  • Add all the masalas except Amchoor. Cook until the fat comes on top of the masala.
  • Add the peas, cover and cook with lid on for 10 min on medium flame.
  • Stir ocassionally.
  • Taste and adjust the seasoning. The consistency should be curry like as the pattice soak up the liquid of the ragda.
  • To the boiled and mashed potatoes, add the corn flour and bread crumbs.
  • Add the masalas and taste to adjust the seasoning.
  • In a pan, pour some oil.
  • Make small 1/4 inch thick tikkis and shallow fry.
  • Take them out on a paper towel and keep aside until assembled.
  • In the serving plate, put about 2-3 patties and add ragda on top.
  • You may add green chutney and khajur/dates chutney if you like.
  • Serve hot.


Sending this to:

Favorite Recipes Event: Vegetarian Recipes.

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