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Ragda Patties
4.5 from 66 votes

Ragda Patties

Ragda Patties consist of spiced yellow pea curry known as Ragda paired with crispy potato patties topped with tamarind chutney, onions, cilantro, sev, and spices. The Ragda curry is cooked with aromatic spices and cooked peas to a thick stew, while the patties are made from boiled potato mixed with ginger and green chili, then pan-fried. Together, they create a savory, textured Indian street food dish with a balance of tangy, spicy, and sweet flavors.

Prep Time
30 mins
Cook Time
1 hr
Soaking
8 hrs
Total Time
9 hrs 30 mins
Calories: 581 kcal
Course: Appetizer
Cuisine: Indian

Ingredients

Ragda Curry
  • 1 cup yellow peas Soaked in water overnight or 8 hours, white Vatana
  • 2 tablespoon neutral cooking oil generic cooking oil
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon asafetida optional
  • ½ teaspoon turmeric powder
  • 1 large yellow onion finely chopped
  • ½ tablespoon ginger paste
  • ½ tablespoon garlic minced
  • 1 tomato diced (1 cup)
  • ½ tablespoon cumin ground
  • ½ tablespoon ground coriander
  • ½ teaspoon garam masala More for spicier curry
  • 1 tablespoon Kashmiri red chili powder
  • 2 teaspoon kosher salt
  • 1 tablespoon brown sugar packed, or jaggery
  • 1 tablespoon tamarind paste concentrated
  • ½ cup cilantro chopped for garnish
Potato Patties (Makes 16)
  • 3 large potato halved, yellow
  • 1 teaspoon ginger grated
  • 1 teaspoon green chili minced
  • 2 teaspoon kosher salt
  • 2 tablespoon corn starch
  • 2 tablespoon neutral cooking oil or as needed, generic cooking oil
Toppings
  • ½ cup tamarind chutney
  • 1 red onion finely diced, medium
  • ½ cup cilantro chopped
  • ½ cup sev thin
  • 1 tablespoon red chili powder
  • ½ tablespoon cumin powder

Instructions

Ragda Curry
    Cup of Yum
  1. Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. add mustard seeds. Allow them to splutter, this may take upto 2 mins.
  2. Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes. Add tomato, cumin powder, coriander powder, garam masala, red chili powder and salt. Mix well.
  3. Add soaked peas. Add brown sugar, tamarind paste and 2 cups of water. Close Instant Pot with pressure valve to sealing. Pressure Cook for 20 minutes followed by Natural Pressure Release.
  4. Open the Instant Pot, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.
Potato Patties
  1. Add 1 cup water to Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Pressure Cook for 10 mins followed by Natural Pressure Release.
  2. Open the instant pot. Peel the potatoes and put them in a large mixing bowl. Add ginger, chilies, salt, and corn starch. Mash everything together with a hand masher to make a smooth dough.
  3. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Repeat for the remaining dough.
  4. Heat a large non-stick griddle and spread half of the oil on it. Depending on the size of the griddle place all or half of the patties on it. Cook until both sides are golden brown. Adding remaining oil as required.
  5. Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.
How to Assemble
  1. Place 2 patties on a plate. Add ½ cup of Ragda on top
  2. Add ½ tablespoon (or more) of the tamarind chutney
  3. Add some red onion, cilantro, thin sev, red chili powder, and cumin powder on top

Notes

  • For stovetop pressure cooker, cook Ragda curry for 6 whistles and potatoes for 2 whistles, then natural pressure release.
  • The potato patties yield about 16 pieces and provide a crispy texture contrasted with the creamy Ragda curry.
  • Toppings like tamarind chutney, sev, and fresh onions add tang, crunch, and freshness; adjust spice powders to taste.

Nutrition Information

Calories 581kcal (29%) Carbohydrates 95g (32%) Protein 17g (34%) Fat 16g (25%) Saturated Fat 1g (5%) Sodium 2436mg (102%) Potassium 1728mg (37%) Fiber 15g (60%) Sugar 32g (64%) Vitamin A 1675IU (34%) Vitamin C 29.6mg (33%) Calcium 176mg (18%) Iron 10.5mg (58%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 581

% Daily Value*

Calories 581kcal 29%
Carbohydrates 95g 32%
Protein 17g 34%
Fat 16g 25%
Saturated Fat 1g 5%
Sodium 2436mg 102%
Potassium 1728mg 37%
Fiber 15g 60%
Sugar 32g 64%
Vitamin A 1675IU 34%
Vitamin C 29.6mg 33%
Calcium 176mg 18%
Iron 10.5mg 58%

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