Breakfast,  Gujarati,  Recipes

Ragda Pattice – {Instant Pot Ragda}

Ragda Pattice is one of those dishes that definitely don’t need any kinda introductions !! A Classic Street Side Food that’s close to impossible not to try.

Ragda Pattice

Ragda Pattice ….defines its self as one of the most popular street foods found in the streets of India. These are flavorful Potato Patties covered in a superbly delicious Dry White Peas Curry and topped with all of your favorite toppings.

Well, if it doesn’t sound interesting too you yet …then let me tell you how this dish comes together. First, the White Peas Curry (but since I ran out I substituted it for Dry Green Peas) is a spicy, tangy and a bit sweet Curry. Which is accompanied by shallow fried potato patties that are also full of flavors and finally topped with chutneys, sev and some freshness.

Mumbai Road Side Ragda Pattice

Honestly, growing up I wasn’t crazy about this dish …just like other kids out there super spicy dishes just didn’t really appeal too me.

My fond memories remind me of the days when I had tasted this dish for the first time in INDIA. It was on an open crowded street in Mumbai and I was just 5 years old. I was about to have the most fire roasting mouth experience ever !! Well, when I say spicy I mean spicy ….first bit into my Ragda Pattice and my mouth was on fire. But, as my dad would say this is not spicy this is the NORM here in India.

After having Ragda Pattice in India ….I could only think of one word and that’s “CHATPATA” it’s another word for a combination of sweet, spicy and tangy taste in foods. “THE BEST COMBINATION EVER”

Ragda Pattice is made up into two different components – 1) The actual Ragda which is the Dry Peas Curry and 2) Pattice the potato patties. In many traditional recipes people us “DRY WHITE PEAS”, but in my case when I plan to make Ragda Pattice I seem to always run out of them. This has happened to me a few times and every time I ended up using “DRY GREEN PEAS”

But, now I’m hooked on using the dry green peas because every time this recipes taste better and better. I’ve come to love this recipe even more cause it’s an “INSTANT POT RECIPE”. So the actual cooking time in total is 35 minutes and with the Dry Green Peas I find that if I soak the peas for about 5 hours that’s more then enough. Normally, with the white peas it requires overnight soaking of more then 8 hours.


Here’s some great Chutney ideas that will go will with Ragda Pattice …..check it out: Mumbai Style Green Chutney and Mint Coriander Chutney.

Also ….before you go be sure to check out some more absolutely delicious recipes :

Before You Go …….

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