This Instant Pot Ragda Patties recipe is a total game-changer for anyone who loves Indian street food but wants a faster, more efficient way to cook it at home. What makes this version so special is the smart layering technique used to cook multiple components at the same time. The spicy, flavorful ragda (white pea curry) simmers at the bottom of the pot, while the tangy tamarind chutney is placed in a stackable container above it. On top of that sits another container holding the potatoes, which will later be mashed and shaped into crispy patties.
In just about an hour, you’ll have all the essential elements of this iconic dish ready to assemble — without juggling multiple pans or spending hours in the kitchen. The result is a vibrant, satisfying, and crowd-pleasing meal that delivers bold, authentic flavors with minimal hassle. Whether you’re hosting a dinner party or simply craving chaat-style comfort food, this Instant Pot version makes it easier than ever to enjoy Ragda Patties at home.
What is Ragda Patties?
Ragda Patties (or Ragda Pattice) is a prevalent Indian road food dish that starts from Maharashtra but is adored over the nation. It comprises of two primary components & toppings:
- Ragda: A gently spiced, flavorful curry made from white peas (safed vatana). It has a delicate, rich surface from marginally soft cooked peas.
- Patties (Pattice): These are nothing but aloo tikkis. The tikki blend is made from bubbled potatoes and a few flavoring. At that point molded into patties and shallow fricasseed until marginally fresh and golden brown. They are delicate on the inside.
- Toppings: The dish is topped with sweet tamarind date chutney, spicy green chutney, finely chopped onions, cilantro, and a sprinkle of sev for crunch.
It’s a idealize adjust of flavors and textures—spicy, tart, sweet, and savory. Ragda Patties is frequently served as an evening nibble, a speedy feast, or a happy treat.
My Version Of Recipe
This ragda pattice recipe was to begin with shared back in 2012, amid the early days of my blogging travel. Back at that point, I taken after the conventional method—boiling peas in a stovetop pressure cooker and at that point hardening them in a dish, fair as my mother and grandmother did.
Over the a long time, I’ve rearranged the handle without compromising on taste. Presently, with the offer assistance of an Moment Pot, this overhauled form is speedier and fair as flavorful, believe me!
I utilize the PIP (Pot-in-Pot) method to multitask in the Moment Pot, cooking numerous components at once—ragda, tamarind chutney, and bubbled potatoes for the patties. Point by point step-by-step enlightening are included below.
Additionally, I continuously make additional chutney to solidify for afterward. I too bubble additional potatoes and get ready more tikkis to freeze, so I’m prepared to whip up chole tikki chaat, dahi aloo tikki chaat, smaller than expected aloo tikki burgers, or ragda patties at whatever point the longing for strikes. This strategy spares time and guarantees I continuously have a flavorful, homemade feast ready!
Ingredient Notes
Here is the a pic of the fixings you’ll require to make Moment Pot Ragda Recipe, also garnishes for ragda patties.
For Ragda:
- Dried Peas: White dried peas are customarily utilized for ragda. But if you have dried green peas, you can utilize them.
- Mustard Seeds & Sesame Seeds: Included amid tempering.
- Jaggery & Lime Juice: Equalizations the tart and hot flavors with a touch of sweetness and a reviving tang.
- Red Chili Powder: For a gentle kick of heat
Toppings:
- Onion: Finely chopped, includes crunch and sharp flavor.
- Sev: Includes a nice fresh texture.
- Cilantro: Chopped new coriander takes off for decorate and included freshness.
- Green Chutney: Zesty and dynamic, made with new cilantro, and green chilies.
- Tamarind Date Chutney: Sweet and tart, another must for any chaat recipe.
Here is a pic of the fixings you’ll require to make patties (tikkis).
- Potatoes: Utilize Yukon gold potatoes for their velvety surface. Dodge chestnut or Idaho potatoes as they are as well boring and you won’t able to shape the pattice.
- Poha (Smoothed Rice): Acts as a official operator to keep the patties intaglio. Furthermore, it gives a somewhat fresh layer amid shallow frying.
- Green Chili & Ginger: Includes a indicate of warm and freshness to the patties.
- Cilantro: Includes a burst of herby flavor.
- Spices: I have utilized red chili powder, cumin-coriander powder, chaat masala and garam masala.
- Lime Juice: Includes a lively brightness to the patties.
Step By Step Photo Instructions (With Tips)
Instant Pot Ragda (With Chutney & Potatoes)
- Rinse & Soak Dried Peas:
- Rinse: Take safed vatana (dried white peas) in a bowl and wash them altogether. Flush 2-3 times whereas tenderly kneading with your fingers until the water runs clear and is no longer cloudy.
- Soak: Cover with bounty of water (almost 2-3 inches over the peas). Let them douse for at slightest 8 hours or overnight.
- Discard Splashing Water: Deplete and dispose of the drenching water some time recently continuing to cook.
2. Tempering Ragda:
- Turn on the Moment Pot and set it to sauté mode. Once hot, include oil. Include mustard seeds and sesame seeds and let them splutter.
- Add hing and turmeric powder.
- Immediately include depleted vatana, salt, red chili powder, and jaggery.
- Add new water and blend.
3. Stacking Chutney Container & Potatoes:
- Place a rack in the center.
- Add Chutney Container: Put the tamarind date chutney container on the rack and cover it with a lid.
- Add Potatoes: Orchestrate expansive potatoes on best of the chutney container’s lid.
TIP: Utilize expansive potatoes to guarantee they cook equally with the vatana. Little potatoes may overcook, retain overabundance dampness, and result in a free and delicate tikki mixture.
4. Pressure Cook:
- Pressure Cook: Cover the Moment Pot with the top, guaranteeing the valve is in the fixing position. Cook on manual (tall pressure) for 12 minutes. Let the pressure discharge naturally.
- Once the stick drops, open the cover carefully. Expel the potatoes and chutney container.
5. Finish Making Ragda:
- Stir the ragda and check if the vatana is completely cooked.
- Squeeze lime juice into the ragda, taste, and alter the salt if vital. Decorate with cilantro
TIP: If your ragda looks watery, don’t worry—it will thicken marginally as it sits for approximately 10 minutes.
Make Aloo Patties:
- Make Patties Mixture:
- Let the potatoes cool to the touch. At that point peel off the skin and pound them.
- Add drenched poha, smashed ginger-chilies, chopped cilantro, lime juice, salt and flavors (red chili powder, cumin-coriander powder, chaat masala, garam masala) to the squashed potatoes.
- Mix well until it comes together like a mixture. The blend ought to be firm, not delicate or sticky.
Troubleshoot: If the blend feels as well delicate or sticky to shape into tikkis, include breadcrumbs or pulverized poha. This will offer assistance assimilate abundance moisture.
2. Shape & Shallow Fry:
- Grease your palms with oil with small oil. Take around 3 tablespoons measure parcel and shape into circular level tikkis. Rehash until you shape all of them.
- Heat 2-3 tablespoons of oil in a little skillet over medium warm. Once the oil is hot, put the molded tikkis in the pan. Broil each side until golden brown and gently fresh, flipping tenderly as needed.
- Remove the tikkis to a plate.
Assemble Ragda Patties Plate:
- Place two patties on a plate. Spoon a generous sum of cooked ragda over the patties.
- Drizzle both green chutney and tamarind date chutney.
- Sprinkle chopped onion, and cilantro.
- Lastly, sprinkle a few sev and serve ragda patties right away.
Storage & Freezing Instructions
Storing Ragda:
- Refrigeration: Ragda can be conveniently prepared in advance, making it a great option for parties or weekly meal prep. You can cook the ragda up to two days ahead of time and store it safely in the refrigerator. To maintain its freshness and flavor, transfer it into a clean, airtight container before refrigerating.
- Reheating Instructions: When you’re ready to serve the ragda, gently reheat it on the stovetop or in the microwave. Since ragda tends to thicken as it sits, it’s a good idea to add a small amount of water to adjust the consistency to your preference. Stir well and heat until it’s thoroughly warmed through.
- Freezing Advisory: I generally do not recommend freezing ragda. The main ingredient, dried white peas (vatana), tends to lose their firm texture after thawing. Freezing and then reheating often causes them to become overly soft or mushy, which can affect the overall quality and mouthfeel of the dish.
Freezing Tikkis:
- Begin by placing the freshly molded tikkis in a single layer on a plate lined with parchment or butter paper. This prevents sticking and helps maintain their shape.
- Place the plate in the freezer for about 1–2 hours, or until the tikkis are firm to the touch and completely frozen.
- Once frozen solid, gently transfer the tikkis into a freezer-safe ziplock bag or airtight container, layering them with parchment paper in between if stacking
- When ready to enjoy, shallow-fry the frozen tikkis on low to medium heat until golden and heated through.
