Ragada Patties

'Ragada Patties' is one of my favorite fast food. We used to go to this road side vendor near Mahalaxmi Temple (precisely near Vidyapeeth Highschool) when I was studying in Kolhapur. Ragada Pattice, Aloo tikki, Samosa Chat were few items that I remember eating there. He had a very small cart with a big aluminum plate filled with ragada constantly boiling over small kerosene stove, warm samosas and kachories in separate plates, sweet tamarind chutney, green mint chutney and yogurt stainless steel containers lined up on his right hand side giving him easy access to the content. You will always see at least 10-12 people sanding around his cart at any given moment. He would remember everyone's order and with maximum 10-15 minutes wait you will get a plate in your hand, warm ragada either samosa, aaloo tikki, or kachori, sweet and green chutneys, fine sev and chopped cilantro. He would add yogurt in the chats but not in ragada pattice.

As we were staying in hostel, we were always on tight budget, so this was something that we would enjoy once a month or so. I still remember the routine we had on the weekends, get up late, watch some TV, get ready, have lunch and take nap or study. In the evening, few of us would get ready and head to the market by bus. go to the temple, go to Shetkari Bazar to buy essential grocery items and then head towards the book store nearby. Then around 6pm either go to the Rajabhau's Bhel Stand or to the Vidyapeeth's chat place, eat till your heart's content and head back to the hostel. Life was totally different back then, staying in hostel, staying on budget, taking care of everything by yourself was something I enjoyed and still think I learned lot of things. I can go on and on about the time spent in Kolhapur, but I should move to the recipe which brings back all those memories.

Ragada Patties

Chutneys -

Recipes for green and sweet chutney can be found here.

Ingredients -
Patties -
4 small Potatoes (I use yellow yukon gold)
2 slices of bread
salt and cumin seeds

Ragada -
1 cup dried white peas
1 tsp garam masala
1 tsp cumin powder
1 tsp pani puri masala (optional)
1-2 green chilies
small piece ginger
Water - as needed
Salt per taste

Other ingredients -
Few sprigs of cilantro
Farsan mixture or fine sev

Preparation -
1. Pressure cook potatoes and dried peas for 20-25 minutes in separate vessels. Peas should be very soft, almost disintegrating.
2. Grind green chilies and ginger together.
3. When pressure cooker is cooled down, heat a thick bottom pan and pour cooked peas in it. Add salt, garam masala, green chili paste, pani puri masala, cumin powder to the mixture. Let the mixture boil. Consistency is similar to the thick lentil soup/Daal/Amati. Add water if necessary.
Adjust seasoning if needed and garnish with cilantro and set aside. Ragada is ready!
4. Peel and mash the potatoes. Add crushed bread slices, salt and cumin seeds to it and knead the mixture well. Divide the potato mixture in 12 equal portions and then make patties (about 1.5" diameter).
Arrange all the patties on a hot griddle sprayed with cooking spray. Cook 4-5 minutes on each side. Patties are ready!

Ragada patties, Chutneys and Jaljira

Assembly -
In a shallow plate, pasta plates work the best, add about a ladle full of ragada and arrange three patties in that bowl. Now sprinkle green and sweet chutneys, chopped cilantro and some farsan/sev. Enjoy with cup of tea or coffee.

Tips -
  1. You can use split green peas or garbanzo beans instead of dried white peas.
  2. If you think, peas don't get soft after cooking, please soak them overnight before cooking.

I am sending this to Sia of Monsoon Spice for MLLA-15, event started by Well Seasoned Cook - Susan.


  1. दुपारचा गरम गरम अाल्याचा चहा पीत ही पोस्ट वाचली, अाणि तोंडाला पाणी सुटून खरच रगडा खालल्यासारखं वाटलं! करून बघीन, कृती अजीबात किचकट वाटत नाही!

  2. नमस्कार
    तू पाककृती मराठीत का टाकत नाहीस हल्ली?
    बाकी रगडा पॅटीस झकास :)


  3. This is my favorite tooo... Mast vatatay ga ekdam tondala pani sutala :)

  4. My mouth is watering..havent since long time and now i m craving for this...yummmmm

  5. Mints, this has to be one of my favorites-- I love ragda patties and I haven't had them in so long. Thanks for this delicious recipe.
    About your question on the banana cake (I thought your name was Minoti, by the way, and I didn't initially recognize the signature "Priya" :)) yes you can certainly use buttermilk. The soymilk + vinegar combination in my vegan version is meant as a substitute for buttermilk, in fact.
    And yes, you can certainly make a larger batch-- I would bake the multiple batches in the same size pans, though, to ensure they bake evenly. Does that help?
    Glad you tried it out! :)

  6. And those were the beautiful memories.:)
    I never put pani puri masala in ragada. Will try now. Beautiful chutney bowls.

  7. my favoutire too. Every friday in my office ,canteen fellos prepare this dish and I am always there

  8. Desiknitter, Thank you!

    Ksha, tula uttar diley :)

    Parita, Khaugiri Thanks!

    Vaishali, thanks and I wrote detailed comment on your blog about this :)

    Seema, oh yeah! I still remember all the days I spent in Kop!

    Harekrishnaji :)

  9. hey nice to know that you studied in Kolhapur. Ragada pattice looks nice, remembered those old days of mine enjoying it near vidyapith highschool

  10. Thanks Shivani and welcome here. We have too many things in common!
    Satara, kolhapur, karnatak food!

  11. yumm!! looks so tempting! takes me back to my college days in pune :))

  12. R - welcome here! and your blog is great.

  13. I agree with you, that was the best ragada patties I have had. There was one more tapari near himmat bahadur kaman in nagala park who served the second best ragada patties. I like the recipe, please do visit mine at www.hrishi.com.au


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