This tongue licking ragda patties chaat is a famous street food of Mumbai and is now enjoyed by many different parts of India. People of all ages enjoy this combination of succulent and crispy patties along with spicy ragda and tamarind chutney. The ragda is made up of cooked white peas in spiced tomato gravy; patties are cooked over tava or a non stick pan and are made up of mashed potatoes and Indian spices.

You can keep the ragda spicy or medium spicy as per your taste buds. The patties are usually mild spicy, crisp from outside and moist from inside.

I have given a minty twist to my patties and stuffed some dried fruits for that extra crunch. You can also use chana dal for stuffing or can have a version of your own filling. This chaat tastes best with a topping of sev and chopped onions. You can make patties and ragda beforehand and assemble it at the time of serving.


For the Ragda:

• 1 cup dried white peas
• 3 tomatoes pureed
• 2 onions finely chopped
• 1 tbsp ginger garlic paste
• 2 green chillies chopped
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• Salt to taste

For the Patties

• 2 cups boiled peeled and mashed potatoes
• 2 tbsp cornflour
• 1 tsp chopped ginger
• 2 green chillies, chopped
• 1 tbsp lemon juice
• 2 tbsp cashew, chopped
• 2 tbsp raisins
• ½ cup chopped mint leaves
• ¼ cup chopped coriander


1. Soak the ragda overnight and cook it in pressure cooker with 2 ½ cups of water till 6 whistles or until they are done.
2. Take oil in a kadhai. Add chopped onions. Cook till light brown.
3. Add ginger garlic paste and cook for 2 more minutes. Now add chopped green chillies and cook for 1 minute.
4. Add turmeric powder, jeera powder, garam masala and red chilli powder. Saute for a minute and add tomato puree.
5. Add salt and let it cook on simmer for 5-7 minutes.
6. Add the boiled ragda and bring it to boil. Adjust the seasoning as per your taste.
7. Garnish it with chopped coriander.

For Patties:

1. Add chopped ginger, mint leaves, coriander and lemon juice in boiled and mashed potatoes.
2. Season it with salt and add cornflour to bind the mixture.
3. Make a tikkis out of the mixture and stuff them with chopped cashew and raisins.
4. Give them shape of a patties and cook on medium heat over tava.
5. Sprinkle oil and let the patties cook until they turn golden brown.


1. For serving ragda patties, place 2 patties in a plate,
2. Pour good amount of ragda onto it.
3. Drizzle 1 tsp of sweet chutney, 1 tsp green chutney and finely chopped onions.
4. Sprinkle 1 tbsp of sev over it.
5. Serve immediately with tea or slush of your choice.


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