Ragda Pattice Chaat – 50-Minute Recipe
A vibrant street‑style chaat featuring crispy potato patties topped with spiced white‑pea ragda, fresh veggies, tangy chutneys, and crunchy sev. The blend of savory, sweet, and tangy flavors makes it a perfect snack for any gathering.
Recipe by Abhinay Gupta | Chef· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Free, no account needed. Keep the source and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
Ingredients
- 1/2 tsp coriander powder
- 1 tomato
- 1 onion
- tamarind chutney
- green chutney
- chaat masala
- sev
- pomegranate seeds
- 1 lime wedge
Pattice
- 4 potatoes
- 1 tsp red chilli powder
- 1/2 tsp cumin powder
- 1/2 tsp cor iander powder
- salt, to taste
- 1 tbsp cornflour
- 2 tsp coriander leaves
- 1 green chilli
- 1/2 inch ginger
- oil
Ragda
- 1 cup white peas
- 1 tsp turmeric powder
- salt, to taste
Instructions
- 1Pattice: In a mixing bowl, combine mashed potatoes, red chilli powder, cumin powder, coriander powder, green chilli, grated ginger, cornflour, salt, and chopped coriander; mix well and bind with your hands.
- 2Shape the mixture into small balls, flatten into tikkis, and shallow or deep fry on medium heat until golden brown and crispy.
- 3Ragda: Pressure cook the soaked white peas with turmeric powder and salt until soft; lightly mash to a thick consistency if needed.
- 4Assembly: Arrange the hot fried tikkis on a plate, cut into bite‑size pieces, and top with chopped onions, tomatoes, and green chillies.
- 5Spoon the hot ragda over the tikkis, drizzle tamarind and green chutneys generously, and sprinkle chaat masala, red chilli powder, sev, and chopped coriander.
- 6Garnish with optional pomegranate seeds and serve with a lime wedge.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Mix until uniform
Combine the mashed potatoes and spices thoroughly before shaping.
Fry on medium heat
Shallow or deep fry the flattened tikkis over medium heat until golden brown.
Pressure‑cook peas with turmeric
Cook the soaked white peas with turmeric and salt until soft, then lightly mash for a thick ragda.
Assemble while hot
Place the fried tikkis on a plate, add toppings, and spoon the hot ragda over them.
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
50 min estimated total time for 4 servings.
Explore related saves
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Ragda Pattice Chaat (Street Style)?
- About 50 minutes in total: 30 minutes of prep and 20 minutes of cooking.
- How many servings does this Ragda Pattice Chaat (Street Style) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Ragda Pattice Chaat (Street Style) recipe come from?
- It was shared by Abhinay Gupta | Chef on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.