Ragda Bread Recipe | Ragda Patty Recipe

Raga pattice, also known as Ragda patties, is a popular Indian street food from Maharashtra. Made with two main parts, namely rich peas curry and aloo tikki as well as several savory toppings. It is usually enjoyed as an evening snack, a quick meal, or even as a snack on special occasions.

Ragda Bread Recipe

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

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This Ragda is also good to eat with Roti or Phulkas. But you can go a step further and turn this delicious dish into Ragda Pattice. To make ragda pattice you need some chutneys that you usually have on hand at chutney. I had Green Chutney, Tamarind Chutney and Dry Garlic Chutney. And you need Aloo Tikki to serve with this.

About Ragda Bread Recipe

Ragda Roti Recipe is a popular street food in mumbai with step by step pictures. The delicious Ragda Pattice is a fried aloo patty marinated in ragda curry topped with onions, tomatoes and coriander leaves.

This ragda pattice is a simple and delicious chaat made with ragda and roti. Ragda is basically a lightly spiced curry made from dried white peas, which is cooked until soft and slightly thick.

Roti are crispy aloo tikkis made with boiled potatoes, shaped and fried until golden on the outside and soft on the inside.

This dish is full of flavor with a mix of spicy, tangy and slightly sweet flavors. It is topped with onions, tomatoes, fresh coriander, chutney and sev which adds extra crunch. It can be made into a filling snack or can be enjoyed as a snack.

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 is not always possible, so making it at home is a great option. Many Indian chaats like pani puri, bhel puri, and sev puri are easy to prepare if you have a few basic ingredients like Green Chutney, Tamarind Chutney, Dry Garlic Chutney, and sev. Most of these dishes require little cooking and are quick to prepare.

This is one of my favorite dishes to enjoy, because it is healthy and keeps you full for a long time. Yes, it is a complete meal in itself. You can eat it for lunch or dinner, it’s just perfect.

Traditionally they use dried yellow peas called vatana for this recipe. But I used dried green beans, because I couldn’t get them. Still the results are good. You can use any of these ingredients to make it. So please try it soon, because it’s delicious.

Ingredients

• Dried white peas: This is the main ingredient used to make ragda. Traditionally, white peas are used, but green beans can also be used. They cook it soft, slightly mushy and create a creamy base.
• Onions & Tomatoes: Onions and tomatoes are the basic ingredients for the sauce. With its sweet and tangy taste, it balances the spice and overall flavor.
• green chilies: Green chilies are added for spiciness. You can adjust the amounts 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 taste of the ragda. It also helps digestion.
• Spice powder : Turmeric powder, chili powder, coriander powder, cumin powder and garam masala powder are used. These spices create a flavorful and balanced gravy.
• Chaat masala powder: Chaat masala powder gives a classic street style taste to the dish.
• Cumin seeds: Cumin seeds are used for tempering.
• Oil : Oil is used for cooking and also brings out the flavors of spices. Any cooking oil can be used.
• Coriander leaves : Coriander leaves are used as garnish and add a fresh taste.
• Hello Tikki: Aloo tikki is a crispy potato bread. You can use homemade or store-bought bread as per your choice.
• Sour Sauce and Green Sauce: I have used homemade chutney to add a mix of sweet, tangy and spicy flavors to the chaat. It gives a taste of classic street style.
• Onions & tomatoes: Onions and tomatoes are added on top to make it crunchy and give a taste sensation in every bite.
• Optional : You can add sev, papad or pomegranate to the ragda pattice to add crunch.

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Step by Step Images

1)Soak dry peas or dry vatana overnight or maximum 8 hours. Drain and add to the pressure cooker. Add a pinch of salt and ½ teaspoon of turmeric powder and pressure cook for 3 whistles and let it simmer for 10 minutes. Then turn off the heat and let the steam come out by itself. Now open the pressure cooker and keep it aside.

Make Ragda

2) Now for the masala. Heat the oil, add cumin, ginger garlic paste, green chilies and heat the oil.

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

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

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

6)Let the spices change color to golden brown.

7)Add tomatoes and cook until soft. This will take about 5 minutes.

8) This is the consistency you are looking for.

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

10) Add water if necessary. Let simmer for 10 minutes until all the flavors combine.

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

To Serve

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

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

13)Now add 1 tablespoon tamarind chutney, 1 tablespoon green chutney.

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

15) Serve hot.

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Expert Tips

Soaking: Soak dried peas overnight or at least 8 hours. This ensures faster cooking and getting soft and tender.

Optional : You can mash some cooked peas to make the gravy thick and rich.

Saving time: You can prepare the ragda and aloo roti in advance and store them separately for convenience. This makes assembling the dish quick and easy.

Taste touch: To add flavor, sprinkle the ragda pattices with curd or pomegranate seeds to make them crunchy and sweet. You can also squeeze lemon juice or sprinkle chaat masala on top to add flavor.

Storage : Do not store the assembled ragda pattice, as it may become wet. Instead, store ragda, aloo patties and chutney separately in an airtight container. Reheat gently and assemble before serving for best flavor.

Serve : Pattice ragda tastes best when served warm. Top with chopped onions, fresh coriander, Green Chutney, Tamarind Chutney and Dry Garlic Chutney. And you’ll need Aloo Tikki to serve with this and sev for classic street style flavor and crunch.

General Questions

Q. Can I make ragda roti first?

Yes, you can prepare ragda and roti in advance and store them separately. Assemble before serving for best flavor and texture.

Q. What is the proper consistency of ragda?

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

Q. Can I use a different type of bread?

Very ! You can try variations like paneer roti, mixed vegetable roti, or soya roti. However, the texture and taste will be different from the traditional version.

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

Of course ! Traditionally ragda is made with white peas. If not available, you can use green beans. Both work well and provide the same taste and texture.

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