Ragda Pattice

For most street food lovers, this snack would be in their list of favourite foods – aloo pattice served topped with ragda and chutneys. This is a Sanjeev Kapoor exclusive recipe.

New Update
 Ragda Pattice

Main Ingredients Ragda, Dried white peas (vatana)
Cuisine Indian
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Ragda Pattice

  • Ragda
  • 2 cups Dried white peas (vatana) ,soaked for 8-10 hours and drained
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • Pattice
  • 1 1/2 cups Potatoes ,boiled, peeled and mashed
  • 3 slices White bread
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • for shallow frying Oil
  • To assemble
  • 4 tablespoons Green chutney
  • 4 tablespoons Date and tamarind chutney
  • 4 tablespoons Onion ,finely chopped
  • 4-8 + to serve Flat puris
  • to sprinkle Red chilli powder
  • to sprinkle Chaat masala
  • to sprinkle Nylon sev
  • for garnish Fresh coriander sprigs


  1. To prepare ragda, put dried white peasin a pressure cooker. Add turmeric powder, salt and 4 cups water, cover and cook under pressure till 4-5 whistles are released. Open the lid when the pressure has settled completely and transfer the ragda into a bowl.
  2. To make pattice, keep bread slices in a bowl, add some water and soak for 30 seconds. Squeeze out excess water and put into a bowl. Add potatoes, turmeric powder and salt and mix well.
  3. Divide the potato mixture into 8 equal portions, roll them into balls and press lightly to make pattice.
  4. Heat some oil in a non-stick pan, place the pattice in it and shallow-fry, turning sides, till both sides are evenly golden brown. Drain on absorbent paper.
  5. To serve, put 2 pattice in each serving bowl and mash them slightly. Pour some ragda over them, drizzle 1 tablespoongreen chutney and 1 tablespoon sweet date-tamarind chutney on top. Sprinkle 1 tablespoon onion, crush 1-2fried puris and add. Sprinkle some salt, some red chilli powder, some chaat masala and some sev on top. Garnish with coriander leaves and serve immediately.