Ragda pancakes recipe | Recipe by Ragda Pattice

Raga Pattice, also known as Ragda Patties, is a popular Indian street food from Maharashtra. It is made up of two main parts namely a tasty pea curry and aloo tikki along with some tasty toppings. It is commonly enjoyed as an evening snack, a quick meal, or even a treat on special occasions.

Ragda pancakes recipe

If you love Indian chaats, this easy ragda recipe is a must-try recipe. This chaat is truly addictive with its irresistible toppings and bold flavors. With simple steps and basic ingredients, you can make these delicious urban style ragda patties at home.

This ragda is also perfect to accompany Roti or Phulkas. But you can go further and turn this wonderful dish into Ragda Pattice. To make ragda pattice, you will need chutneys that you usually eat with cats. I have green chutney, tamarind chutney and dry garlic chutney. And you will need Aloo Tikki to serve with this.

About the Ragda pancakes recipe

Ragda Patties Recipe is a popular street food in Mumbai with step by step pictures. The delicious pattice Ragda is a fried aloo patty dipped in ragda curry garnished with onions, tomatoes and coriander leaves.

This ragda pattice is a simple and tasty chaat made with ragda and patties. Ragda is essentially a lightly spiced curry made from dried white peas, cooked until soft and slightly creamy.

The patties are crispy aloo tikkis made from boiled potatoes, shaped and shallow fried until golden brown on the outside and soft on the inside.

This dish is full of flavor with a mixture of spicy, tangy and slightly sweet taste. It is topped with onions, tomatoes, fresh coriander, chutneys and sev, which adds extra crunch. It makes a hearty snack or can be enjoyed as a light meal.

Similar recipes

Ragda is also a versatile dish that can be used in other chaat recipes like samosa chaat and masala puri.

We love chaat and street food, but eating out isn’t always possible, so making them at home is a great option. Many Indian chaats like pani puri, bhel puri and sev puri are easy to make if you have a few basics like green chutney, tamarind chutney and dry garlic chutney and sev. Most of these dishes require very little cooking and are quick to put together.

This is one of my favorite dishes because it is healthy and keeps you full for a long time. Yes, it’s a complete meal on its own. You can have it for lunch or dinner, either way it’s perfect.

Traditionally, they use dried yellow peas, called vatana for this recipe. But I used dried green peas because I couldn’t get my hands on them. Still, it turned out great. You can use any of them to achieve this. So don’t hesitate and try it soon, because it was delicious.

Ingredients

• Dried white peas: It is the main ingredient used to make ragda. Traditionally, white peas are used, but green peas can also be used. They cook slowly, slightly pasty and create the cream base.
• Onion & Tomato: Onion and tomatoes form the base of the sauce. With its sweet and tangy taste, it balances the spices and overall flavor.
• Green chili: Green chili added for heat. You can adjust the quantity to make the curry mild or spicy.
• Ginger garlic paste: The ginger garlic paste adds a strong aroma to the gravy base and enhances the flavor of the ragda. It also aids digestion.
• Spice powder : Turmeric powder, chilli powder, coriander powder, cumin powder and garam masala powder are used. These spices create a flavorful, well-balanced sauce.
• Chaat masala powder: Chaat masala powder gives the dish the classic street style flavor.
• Cumin seeds: Cumin seeds are used for tempering.
• Oil : The oil is used for cooking and also brings out the flavor of spices. Any cooking oil can be used.
• Coriander leaves: Coriander leaves are used for garnish and add a fresh taste.
• Aloo Tikki: Aloo tikki are crispy potato pancakes. You can use homemade or store-bought patties of your choice.
• Tamarind chutney and green chutney: I used homemade chutneys to add a mix of sweet, tangy and spicy flavors to the chaat. This gives the taste of classic street style.
• Onions & tomatoes: Onion and tomatoes are added on top for added crunch and it gives a burst of flavor in every bite.
• Optional : You can garnish the lattice with sev ragda, papad or pomegranate for extra crunch.

Step by step photos

1) Soak dried peas or dried vatana overnight or up to 8 hours. Drain it and add it to the pressure cooker. Add some salt and ½ teaspoon turmeric powder and pressure cook for 3 whistles and simmer for 10 minutes. Then turn off the heat and let the steam escape on its own. Now open the pressure cooker and set it aside.

Making Ragda

2) Now let’s move on to the masala. Heat the oil, add cumin, ginger garlic paste, green chillies and temper the oil.

3) Add the onions and salt. Cook until the onions turn golden brown.

4)Let the onions brown before adding the other ingredients.

5) Now add chilli powder, coriander, chat masala, cumin, garam masala, turmeric powder and mix well.

6) Let the spices take on a slightly golden color.

7) Add the tomatoes and cook until they become mushy. This will take approximately 5 minutes.

8) It’s consistency you’re looking for.

9) Now add the cooked peas with the water and mix well.

10) Add a little water if necessary. Simmer for 10 minutes until all the flavors combine.

11) Garnish with coriander leaves and serve with roti or make ragda.

To serve

12) Take all the ingredients to serve the ragda pattice.

12) Take a shallow plate and add 2 aloo tikki on it. You can add according to your needs. Now pour 1 cup of prepared ragda on all sides.

13) Now garnish with 1 tbsp tamarind chutney and 1 tbsp green chutney.

14) Garnish with ⅛ cup onions, ⅛ cup tomatoes and 1 tablespoon cilantro leaves.

15) Serve hot.

Expert advice

Soaking: Soak the dried peas overnight or for at least 8 hours. This ensures faster cooking and it becomes soft and creamy.

Optional : You can lightly mash some of the cooked peas to make the sauce thicker and richer.

Time saving: You can prepare the ragda and aloo patties in advance and store them separately for convenience. This makes assembling the dish quick and easy.

Flavor Twist: For added flavor, top the ragda with curd or pomegranate seeds for a tangy and sweet crunch. You can also squeeze some lemon juice or sprinkle some chaat masala for an even tangier flavor.

Storage : Do not store the assembled ragda trellis, as it may become soggy. Instead, store ragda, aloo patties and chutneys separately in an airtight container. Reheat them gently and assemble them just before serving for the best taste.

Service : Ragda lattice is best when served hot. Garnish it with chopped onions, fresh coriander, green chutney, tamarind chutney and dry garlic chutney. And you will need Aloo Tikki to serve with this and sev for the classic street style flavor and crunch.

FAQs

Q. Can I make ragda cakes in advance?

Yes, you can prepare the ragda and pancakes in advance and store them separately. Assemble just before serving for optimal taste and texture.

Q. What should be the right consistency of ragda?

The ragda should be slightly thick but still flow easily when poured over the patties. It should not be too dry or too liquid.

Q. Can I use different types of patties?

Absolutely ! You can try variations like paneer patties, mixed vegetable patties or soya patties. But the texture and taste will be different from the traditional version.

Q. Can I use white peas instead of green peas?

Certainly ! Traditionally, ragda is prepared with white peas. If it is not available, you can use green peas. Both work well and give the same taste and texture.

📖 Get the recipe

Ragda pancakes recipe

Raga Pattice, also known as Ragda Patties, is a popular Indian street food from Maharashtra. It is made up of two main parts namely a tasty pea curry and aloo tikki along with some tasty toppings. It is commonly enjoyed as an evening snack, a quick meal, or even a treat on special occasions.

Preparation time 15 minutes minutes

Cooking time 45 minutes minutes

0 minutes minutes

Total duration 1 hour hour

Course Main course

Kitchen Indian, North Indian

Servings 4 servings

Calories 288 kilocalories

Ingredients

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To serve Ragda Pattice

Instructions

• ▢

  Cook Vatana – Soak dried peas or dried vatana overnight or up to 8 hours. Drain it and add it to the pressure cooker. Add some salt and ½ teaspoon turmeric powder and pressure cook for 3 whistles and simmer for 10 minutes. Then turn off the heat and let the steam escape on its own. Now open the pressure cooker and set it aside.

• ▢

  Tempering – Now let’s move on to the masala. Heat the oil, add cumin, ginger garlic paste, green chillies and temper the oil.

• ▢

  For the Ragda curry – Add the onions and sprinkle with a little salt so the onions cook faster. Cook it until golden brown. Now add chilli powder, coriander, chat masala, cumin, garam masala, turmeric powder and mix well. Add the tomatoes and cook until they become mushy. This will take approximately 5 minutes.

• ▢

  Now add the cooked peas with the water and mix well. Add a little water if necessary. Simmer for 10 minutes until all the flavors combine. Garnish with coriander leaves and serve with roti or make a ragda patty.

• ▢

  To make Ragda Pattice – Take a shallow plate and add 2 aloo tikki on it. You can add according to your needs. Now pour 1 cup of prepared ragda on all sides. Now garnish with 1 tbsp tamarind chutney, 1 tbsp green chutney, ⅛ cup onions, ⅛ cup tomatoes and 1 tbsp coriander leaves. Serve hot.

Nutrition

Nutrition Facts

Ragda pancakes recipe

Amount per serving

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

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