Post published on July 13, 2021 by vspiceroute

Last post modified on August 14, 2023 by vspiceroute


Ragda Pattice

Ragda Pattice is a popular Indian street food from Maharashtra and Gujarat. In North India it is called Chole Tikki that is same concept but tastes a little different. The Ragda is also called Gughni in Eastern India that also tastes a little different.
The Ragda and Pattice if eaten separately have minimum flavors but when put together with chutneys, chopped onions and sev, it becomes so flavorful. I grew up eating Ragda Pattice at home and on the streets and I love how filling this dish is. It can be eaten as an appetizer, snack or even as a meal. There are so many different textures in this dish, crunch from sev and onions, mushiness from the pattice and perfect bite from the Ragda.
I learned to make this dish at an early age as my mom made it very often. This is my brothers favorite Indian street food so whenever he comes over, I make this dish for him. This dish is a great option if you are entertaining or have pot lucks as everything can be prepared ahead of time and all you have to do is just assemble right before serving.
It is completely vegan and gluten free and can be modified by subtracting onions and making a raw banana pattice if you are jain.
I have a very simple recipe for this dish and sometimes I add more veggies to the pattice so I can make it little more healthier. I have video tutorials on how to assemble Ragda Pattice saved in my highlights on my Instagram page so do check it out.
Looking forward to seeing you make this dish.
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, lunch, Main Course, Snack
Cuisine Indian Street Food
Servings 2 people



  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 cup white peas (dry) soaked and cooked after 8 hours
  • 1 tsp cumin corriander powder (dhana jeeru)
  • 1/2 tsp turmeric powder
  • salt as needed
  • 1/4 tsp asafoetida powder
  • 1 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 1/2 cup diced tomatoes
  • 1 tsp crushed fennel seeds
  • 1 tablespoon jaggery (optional)
  • 2-3 green chilies slit in 1/2
  • 1 tsp chopped ginger
  • 3 cups water
  • 1 tablespoon lime juice or as needed


  • 3 -4 large potatoes boiled and mashed
  • 1 tsp fennel seeds
  • 3 tablespoon oil
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida powder
  • 1 tsp grated ginger
  • 1 tablespoon green chilies
  • 2 tsp raw mango powder (amchoor powder)
  • salt as needed
  • 2 tablespoon corn starch (optional if needed)

To Assemble

  • 1/4 cup date tamarind chutney
  • 1/4 cup cilantro chutney
  • 2 tablespoon garlic chutney
  • 1/2 cup thin sev
  • 1/4 cup cilantro chopped
  • 1/2 cup red onions chopped
  • 1/4 cup tomatoes chopped
  • 8-10 whole wheat puris crushed



  • Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas
  • Heat a wide pan on medium heat
  • Add oil to the pan
  • Add cumin seeds, bay leaf and hing powder
  • Once it sizzles, add fennel seeds, ginger, and green chilies
  • Add tomatos and cooked white peas
  • Add cumin coriander powder, red chili powder, salt and water
  • Add jaggery (optional) and let it simmer for 5-10 minutes
  • Add lime juice and taste and adjust if needed
  • Turn off the heat


  • Boil Potatoes for 15 minutes on high pressure
  • Peel and mash potatoes
  • Heat 1 tsp oil in a pan, add cumin seeds, hing powder and fennel seeds
  • Once it sizzles, add it to the mashed potatoes
  • Add ginger, salt and green chilies
  • Form Pattice in disk like shape and use corn flour if potatoes are too soft and you are unable to bind
  • Shallow fry them in oil on low heat till they are golden brown on each side


To Assemble: 
  1. Place 2-3 Pattice on a plate
  2. Pour 1/2 cup Ragda over the pattice 
  3. Drizzle 1 tsp Dates/Tamarind chutneys 
  4. Drizzle 1 tsp Cilantro chutney
  5. Drizzle 1/2 tsp Garlic chutney 
  6. Sprinkle 1 tablespoon chopped onions 
  7. Sprinkle 1 tablespoon chopped tomatoes
  8. Sprinkle 1 tablespoon chopped cilantro 
  9. Sprinkle 1 tablespoon thin sev 
  10. Top it off with crushed puris (optional) 
Keyword Chaat