Ragda Patice Recipe

Cook and Mash Potatoes

Boil or steam the peeled potatoes until very tender (20–25 minutes). Drain and immediately mash while hot until smooth and lump-free. Allow the mash to cool slightly (5–10 minutes) so it's warm but not steaming.

Make Patty Mixture

To the warm mashed potato, add chopped green chilies, chopped cilantro, grated ginger, garam masala, coriander powder, salt, and cornstarch (or besan). Mix thoroughly until ingredients are evenly distributed and mixture holds together. If too moist, add 1 more tablespoon cornstarch.

Shape Patties

Divide mixture into 8 equal portions (for 8 patties). Flatten each portion into a round disc about 3–3.5 inches wide and 1/2 inch thick. Press edges to seal; smooth surfaces to avoid cracking.

Shallow Fry

Heat 2–3 tablespoons oil in a nonstick skillet over medium heat. When oil is shimmering, place 3–4 patties (not overcrowding). Fry 3–4 minutes per side until golden brown and crisp, adding remaining oil as needed. Transfer fried patties to paper towel-lined plate to drain. Keep warm in low oven (90–100°C / 200–210°F) if desired.

Soak Peas

Rinse the dried white peas thoroughly. Soak them in 6 cups of water for at least 6–8 hours or overnight until rehydrated and plump.

Cook Peas

Drain soak water. Add soaked peas to a pressure cooker or pot with 3 cups fresh water, turmeric, and 1 teaspoon of salt. Pressure cook for 10–12 minutes on medium-high (about 3–4 whistles) until peas are soft but mostly whole. If using a pot, simmer 45–60 minutes until tender, adding water as needed. The cooked ragda should be saucy; mash 5–10% of peas with the back of a spoon to thicken naturally.

Temper and Season

In a separate pan, heat 2 tablespoons oil over medium heat. Add mustard seeds; when they pop add cumin seeds and asafoetida. Sauté 15–20 seconds, then add red chili powder and coriander powder and stir for 10 seconds to bloom spices. Pour this tempering into the cooked peas, stir to combine. Adjust salt to total 1.5 teaspoons and add amchur or lemon juice. Simmer the ragda 3–5 minutes so flavors marry. If ragda is too thick, add up to 1/2 cup water to reach spoonable curry consistency.

Finish

Stir in chopped cilantro and remove from heat. Keep warm until assembly.

Prepare Chutneys (if making fresh)

If making green chutney: blend 1 cup cilantro, 1/2 cup mint, 1 green chili, 1/2 tsp salt, 1 tsp lemon juice and 2–3 tbs water until smooth. If making tamarind chutney: mix tamarind paste with jaggery or sugar and a pinch of salt and roasted cumin powder to taste. (If using store-bought chutneys, skip.)

Assemble Ragda Patice

Place 2 warm potato patties on each serving plate (for 4 servings). Spoon 3/4 to 1 cup of hot ragda (white pea curry) over and around the patties so they soak slightly but retain some crisp edges. Drizzle 1–2 tablespoons tamarind chutney and 1–2 tablespoons green chutney over the top. Sprinkle chopped red onion, a pinch of chaat masala, and optional sev or crushed papdi for crunch. Finish with a light dusting of amchur or additional chaat masala and a few sprigs of cilantro.

Serve

Serve immediately while patties are still warm and ragda is hot. Provide extra chutneys at the side. Leftover ragda can be refrigerated for up to 3 days; patties are best eaten fresh or reheated briefly in a skillet to crisp.