Ragda Patties Part One: The Ingredients


Ragda patties provide an immensity of flavor thanks to pounds of distinct, separate ingredients that you marry through heat, garnish, grinding and chopping.

Ragda patties is a compound recipe requiring significant prep time.

The pattice/patties require boiled mashed potatoes mixed with spices, formed into mealy, zingy potato cakes that you’ll fry. The ragda is a spicy pea gravy that begins as the white, dry, stone-like lentil “vatana.” Vatana needs to soak for eight hours minimum, then be pressure cooked, then be mixed with a variety of spices from tamarind to turmeric. Top the pattice with the ragda. Top the ragda with tamarind chutney, green/coriander chutney, cilantro, red onion and, finally, sev. Serve very hot and prepare for an onslaught of compliments. Ragda pattice are serious. SO are you. Let’s do this.


  • Two cups boiled, peeled, mashed potatoes. Idaho works great. Make the pattice with hot potatoes so freshly boiled they’re almost creamy. Cold potatoes make for flaky cakes.
  • Four chopped green chilies. These can be fun to work with. Just slice off the top, grab a teaspoon and use the dull end to scrape out the ribs and seeds. Your fingers will ache for  few hours from the heat of the peppers. Use gloves if you’re concerned.
  • Ginger garlic paste, ¾ teaspoon. This is great to have in your refrigerator for making chutney, as well. Faster and more potent than grating fresh ginger and dicing garlic cloves.
  • Cilantro, two tablespoons. Dice it. Chop it. It will look beautiful in the pattice.
  • Lemon juice, one tablespoon. Overdo the lemon juice a little if you like. I always do!
  • Corn starch, two tablespoons.
  • Sugar and salt, 1 to 1.5 pinches/each.
  • One tablespoon oil that holds well at medium-high heat. I use safflower.


  • One cup white vatana.
  • One tablespoon oil.
  • ½ teaspoon whole mustard seeds. Don’t buy the cracked ones!
  • 1 teaspoon sesame seeds.
  • Three green chilies.
  • Ginger garlic paste, 1 teaspoon.
  • Four curry leaves. As far as I can tell, these must be whole leaves, stems removed. Go!
  • Chopped red onion, ½ cup.
  • Red chili powder, 1 teaspoon.
  • Turmeric ½ teaspoon.
  • Jaggery, 1 tablespoon. As far as I can tell, this is an earthy brown sugar made from the sap of palm trees. It is sold by the bag in small lumps, or in one big flat-topped cone resembling a DIY candle. Grates easily. Use brown sugar if you prefer.
  • Tamarind paste, 1 teaspoon. Not the sauce, not the chutney: the paste.
  • Salt, to your taste.


  • Coriander (green) chutney
  • Tamarind or tamarind-date chutney
  • Chopped red onion
  • Chopped cilantro
  • Sev


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