Ragda Pattice

Ragda Pattice an all time favourite and I consider it to be an healthy option because nothing is fried in this and it comes with the goodness of Ragda or the bhaji of safed Vatana (dried peas) and the pattice using potato and cornstarch/Arrowroot. I have stuffed the pattice with boiled green peas. One can do any stuffing one likes. So here goes the recipe:




For the Ragda

  • 2 Cup soaked and boiled Safed Vatana (dried peas)
  • 1 teaspoon Jeera (Cumin seeds)
  • 1/2 teaspoon Hing (Asafoetida)
  • 1/2 teaspoon Haldi (Turmeric)
  • 1 teaspoon oil
  • Salt to taste
  • 1-2 cups water

For the Pattice/Tikki

  • 4 Big boiled potatoes
  • 1/2-1 Cup CornStarch (Start with less, if required add more, depends on potatoes)
  • 1 teaspoon of Jeera (Cumin seeds)
  • salt to taste
  • 1 Cup boiled green peas
  • Ghee/Oil for shallow frying

One can add masala’s in the Pattice/Tikki, but I like it this way as the taste comes from Ragda, Green Corainder Chutney and Sonth (Imli Chutney)




For the Ragda

  1. Boil the soaked safed vatana (dried peas) in pressure cooker with little salt.
  2. Once cooled, in a saucepan or a kadai, add about a teaspoon of oil.
  3. Once the oil is hot, add the asafoetida and Jeera. Once Jeera crackles add turmeric and the safed vatana. Add enough water as per required consistency. 
  4. Let it cook for 5-10 minutes on medium. Adjust water as per consistency. I like it a little thick, not too watery.
  5. Ragda is ready.

For the Pattice/Tikki

    1. Boil the potatoes and the green peas in pressure cooker until 3 whistles or as per your pressure cooker settings.
    2. Once the potatoes are cooled, peel and grate it using a grater. Mashing might add lumps to the batter, where as grating will give an even and a smooth mixture.
    3. Add Salt and Jeera. Mix with half a cup of cornflour/Arrowroot. Start with less. If the potatoes do not form a round shape or they still have a lot of water content add more cornflour/Arrowroot.
    4. Add about a pinch of salt in the green peas and keep aside.
    5. Form a ball shape about the size of a small orange, make a hole/cavity in between and add some green peas in it. (Stuffing is optional. One can add masala’s in the green peas)
    6. Seal it properly and lightly flatten the ball between your palms. Do not apply too much pressure.
    7. Heat a non-stick pan or a tawa. Add about 1/2 a teaspoon of ghee/oil. Ghee adds more flavour to the pattice. 
    1. Shallow fry the pattice using ghee/oil until golden brown on both the sides. Pattice is ready.



  1. Take 1-2 tikkis in a plate.
  2. Add the ragda on top of it.
  3. Add the Sonth (Imli chutney) and the Green Corainder Chutney.
  4. Garnish it with Chopped Corainder. (If one likes, one can add chopped onion)
  5. Serve it hot.

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