Ragda pattice

Ragda pattice
Place of origin	India
Region or state	Maharashtra
Main ingredients	yellow peas, potatoes, spices
Variations	Samosa ragda, chhole tikki

Dear reader, We need your support to keep the flame of knowledge burning bright! Our hosting server bill is due on June 1st, and without your help, Bharatpedia faces the risk of shutdown. We've come a long way together in exploring and celebrating our rich heritage. Now, let's unite to ensure Bharatpedia continues to be a beacon of knowledge for generations to come. Every contribution, big or small, makes a difference. Together, let's preserve and share the essence of Bharat.

Thank you for being part of the Bharatpedia family!
Please scan the QR code on the right click here to donate.

0%

transparency: ₹0 raised out of ₹100,000 (0 supporter)

Ragda pattice is a dish of mashed potato patties and pea sauce, and is part of the street food culture in the Indian state of Maharashtra.^[1] It is similar to chhole tikki, more popular in North India. This dish is a popular street food offering, and also served at restaurants that offer Indian fast food. Pattice may be a localization of the English word patties, and refers to the potato cakes at the heart of the dish.

Preparation[edit]

This dish is a two-part preparation: ragda (gravy) and pattice (patties). Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices. Pattice are simple mashed potato cakes. In contrast to North Indian tikkis, pattice are usually not spiced, only salted. To serve, two pattice are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles).