Ragda Pattice

This Ragda Pattice recipe is my mom’s and trust me it’s amazing. The ragda is prepared in a very different way than any recipe I have seen online. And her tikkis too are just a family favourite.


1.5 cups dried white peas/vatana

Pinch of soda bicarb

2 big onions 

2 big tomatoes

1″ ginger

6 green chillies

4 garlic

3 tsp amchur

3/4 cup coriander leaves

1/2 tsp cumin

1/2 tsp coriander powder

1/4 tsp haldi

1 tsp garam masala powder



  1. Soak the peas overnight. Pressure cook the vatana with little soda bicarb and salt to 4 whistles.
  2. Fine chop or make a coarse puree of the tomatoes.
  3. Grind together the onions, chillies, coriander leaves and powder, cumin, amchur and garlic to a paste.
  4. Heat oil in a pan, add cumin
  5. When it sizzles add the paste and garam masala powder.
  6. Fry it well then add the boiled peas. Mix well and let it get into a thick gravy.
  7. Add the tomatoes and let it cook.
  8. Adjust seasoning and Serve hot


8 big potatoes

1/2 tsp haldi/turmeric

3-4 finely chopped chilli

1 tsp coriander powder

1/4 cup chopped coriander leaves

1/2 lime


1-2 slices of bread  powdered in a grinder

  1. Boil the potatoes, ensure it does not break else  the tikki will be soft.
  2. Peel and mash the potatoes well.
  3. Add all the ingredients ans mix well. Adjust seasoning and spice
  4. Make tikki shape and pan fry on both sides to a crisp golden


1 bunch coriander leaves with stems

1/2 bunch pudina leaves

1/2 lime (adjust as per taste)

3 garlic

2-3 chillies

1 tsp raw mango PC’s (optional)


1″ ginger

  1. Wash and chop all ingredients and put it in the mixer.
  2. Grind with none to minimal water. Adjust seasoning and spice


10 dried kashmiri chillies 

1 tsp jeera

4-5 Garlic

1 tsp oil

  1. Soak kashmiri chillies in hot water for half Hour
  2. Grind them with some garlic, jeera and a tsp of oil

IMLI DATE CHUTNEY – Vegrecipesofindia


½ cup tightly packed seedless tamarind

½ cup seedless dates

½ cup powdered or grated jaggery or as required – adjust as per your taste

2 cups water

½ teaspoon roasted cumin powder

½ teaspoon coriander powder

½ teaspoon dry ginger powder (saunth)

¼ or ½ teaspoon red chili powder or 1 dry red chili

black salt or rock salt as required.

  1. In a pan, take the tamarind, dates and water.
  2. Cook the tamarind and date for about 8 to 9 minutes on a low flame till they soften
  3. Now add the powdered jaggery and continue to cook.
  4. Let the jaggery dissolve and the mixture thicken a bit.
  5. Add all the spice powders – red chili powder, coriander powder, dry ginger powder and roasted cumin powder.
  6. Stir & simmer for a further 1-2 minutes more.
  7. Season with salt. Let the chutney mixture cool down.
  8. In a chutney grinder or small blender, grind this whole mixture till smooth.
  9. Add some water if required while grinding
  10. Strain the chutney through a strainer.
  11. Store the tamarind dates chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home


  1. Flatten two tikkis on a plate.
  2. Pour ragda over it 
  3. Add the chutneys as per your taste
  4. Sprinkle some chaat masala
  5. Top it with chopped onions, chopped coriander and lots of sev