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Ragda Pattice is a lip-smacking, flavorsome, finger-licking chaat recipe from the streets of Mumbai, India. Mumbai is known for its culinary culture and this chaat recipe from Mumbai will tantalize your taste buds with its sweet, tangy and spicy flavors!!
WHAT IS RAGDA PATTICE
Ragda Pattice (White Peas curry served with potato patties) is a very popular chaat recipe(snack) street food served almost in every corner of Mumbai. If you have been to Mumbai, you cannot miss Ragda Pattice.
Crispy aloo tikki (pattice/patties) served with some ragda (white peas curry), loaded with various sweet, tangy and spicy chutneys (condiments) and garnished with some sev, fresh cilantro, onion and a dash of lime, makes this chaat so flavorsome and delightful ?
Ragda Pattice is a very simple dish to prepare and needs some proper planning to enjoy this lip-smacking, healthy and nutritious dish right in the comfort of your home. Ragda Pattice mainly consists of four components :-
Firstly, the ragda (white peas curry) made with white peas (vatana),
Secondly, the pattice or potato patties,
No chaat recipe would be complete without these two chutneys (condiments):
Sweet and tangy Tamarind Chutney also known as Imli ki Chutney and
Green chutney or Coriander Mint Chutney.
Ragda pattice can be served on any occasion or festival. Makes an excellent satisfying and filling lunch or weekend brunch or even a great dinner option.
Impress your guests with this tantalizing, mouth watering chaat from the streets of Mumbai, right in the comfort of your home. So why wait, make this easy Mumbai Style Ragda Pattice at home today and relish with your loved ones ?
HOW TO MAKE THE RAGDA
Soak the dry white peas (vatana) overnight or minimum of 8 hours. Next day discard the water the peas are soaked in.
In a inner pot of Instant Pot, add drained and rinsed peas, some turmeric powder, water and salt to taste. Turn on Instant Pot on manual / pressure cook mode for 8 minutes.
Let pressure release naturally, around 10 minutes. Open the Instant Pot, mix gently. Ragda is ready to be served. Enjoy ragda with some pattice!! ?
Note: Checkout the recipe for pressure cooker and PIP (Pot In Pot) method cooking as well. Cook white peas and boil potatoes for pattice at the same time.
INSTRUCTIONS FOR STOVE TOP PATTICE (POTATO PATTIES)
Making pattice or potato patties is very simple. Take 3 medium size boiled and peeled potatoes. Mash the potatoes using a potato masher or with clean hands.
Add some turmeric powder, salt to taste. Mix well to form a smooth dough. Divide the dough into lemon size balls (around 8 portions). Roll the portions into patties shape.
Heat a griddle, drizzle 1-2 teaspoons of oil. Pan fry or shallow fry the patties, fry until both sides are golden brown in color, nice and crispy. Remove from the pan. Keep it aside.
INSTRUCTIONS FOR AIR FRYER PATTICE (POTATO PATTIES)
I absolutely love these air fryer pattice, requires zero monitoring and with a fraction of oil, you can make these yummy air fried pattice. Here’s how I make air fried pattice:
Spray the air fryer basket with some cooking oil.
Arrange the prepared pattice on the basket. Spray with some cooking oil.
Place the air fryer basket and air fry at 350F for 5 minutes.
After 5 minutes, check if the pattice are golden brown. If required add couple of minutes, until desired colored.
INSTRUCTIONS FOR PIP (POT IN POT) METHOD
I absolutely love this concept of pot-in-pot cooking. Getting entire meal done in just one pot. How cool it is?? However, it is important to understand how pot-in-pot method works.
So basically, pot-in-pot cooking means, that multiple things can be cooked at the same time in the main pot (Instant Pot) using multiple, smaller pots or inserts that easily fit into the main pot.
For pot-in-pot cooking, I use the following stack-able egg trivet (just the tall trivet). It’s dual purpose you can use this for pot-in-pot cooking as well as for cooking eggs in Instant Pot. I also use stainless steel inserts or pots that easily fit into 5 quarts or larger Instant Pot.
This is so convienient, cooking ragda and boiling potatoes for the patties at the same time. Yes, using PIP (Pot in Pot) method you can cook ragda ( white peas) in the main pot and boil potatoes using a insert or a bowl by stacking it inside the main pot. This is how I do it:
Add the soaked white peas in the bottom of the pot. Add some turmeric powder and salt to taste.
Cut medium size potatoes into half. Place it in the insert/container with water filled half way covering the potatoes.
Place a trivet inside the Instant Pot / Pressure cooker.
Place the insert/container with potatoes on top of the trivet.
Follow the instructions for Instant Pot/Pressure Cooker for cooking time and settings.
HOW TO SERVE RAGDA PATTICE
This is the fun part, assembling the ragda pattice. You can add as much or as little and enjoy this dish. We like to deck it up with various condiments, fresh veggies, and spices and make it a spicy, sweet and tangy dish. This is how I like to serve mine ragda pattice:
Place 2 pattice on a serving plate.
Top with a laddle or two of ragda.
Add the chutneys as per taste – Tamarind chutney, Green chutney
Add the toppings as per taste – onion, tomato, green chili
Sprinkle some dry spices – roasted cumin powder, red chili powder, chaat masala and black salt.
Garnish with some sev and fresh cilantro.
TIPS FOR BEST RAGDA PATTICE
Soak dry white peas (vatana) overnight or for minimum of 8 hours.
Boil, peel and mash the potatoes before hand. This can be done a day ahead.
You can boil the potatoes along with the peas, using PIP (Pot in Pot) method. This works for Instant Pot as well as pressure cooker (Stove Top). Checkout the recipe for instructions on PIP cooking.
Sweet and tangy tamarind chutney can be made ahead. This chutney stays fresh for a month into a refrigerator and up to 2 months in freezer.
Usually the ragda and pattice are mildly flavored, since various chutneys (condiments), such as sweet, spicy and tangy are used as a toppings to create a balance of flavors in one dish.
Add toppings of your choice. You can customize this recipe depending upon your liking. Add more or less to suite your taste bud.
Tamarind chutney is used to achieve sweet and tangy flavor in the chaat.
Coriander-mint chutney or Green chutney is used to get spicy flavor in the chaat.
Sev is added for that extra crunchiness. Thin sev is preffered in this recipe, but thick sev tastes good too.
Dry spices add extra flavor to the chaat – roasted cumin seeds powder, black salt also known as pink Himalayan salt, chaat masala and red chili powder, sprinkle as per taste.
HOW TO STORE AND FREEZE RAGDA PATTICE
Ragda Pattice stays fresh for 3-4 days in the refrigerator. I normally store the pattice and the ragda separately.
Reheat the ragda and the pattice before serving. Ragda does thicken over the period of time. If required add couple of tablespoons of water for gravy consistency.
Ragda Pattice freezes well too. You can freeze it for up to 2 months. Just freeze pattice and ragda separately into freezer safe containers. Defrost it in the refrigerator overnight, heat up the ragda and the pattice before serving.
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Mumbai Style Ragda Pattice - Instant Pot, Pressure Cooker
- 3 medium potatoes, boiled and peeled (How to boil potatoes)
- 1/4 teaspoon TURMERIC POWDER
- salt to taste
- Oil for cooking patties, as required
- 1 cup VATANA, WHITE (YELLOW PEAS), soaked overnight or minimum of 8 hrs Note: Discard the water the peas are soaked in. Drain and rinse the peas with fresh water before cooking.
- 1/2 teaspoon TURMERIC POWDER
- 2-1/2 cup water
- salt to taste
- 1/2 cup IMLI KI CHUTNEY / Tamarind Chutney
- 1/2 cup CORIANDER MINT CHUTNEY / Green Chutney
- 1 teaspoon ROASTED CUMIN POWDER
- 1/2 teaspoon RED CHILI POWDER, optional
- 1 teaspoon CHAAT MASALA, as per taste
- 1/2 teaspoon PINK HIMALAYAN SALT, as per taste
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 green chili, chopped (as per taste)
- 1/2 cup plain yogurt, beaten (For vegan, do not use)
- 2 tablespoon Plain Sev
- Handful of fresh cilantro, chopped
Instructions for Pattice / Patties:
- In a bowl, add boiled potatoes, using a potato masher or with clean hands, mash the potatoes.
- Add turmeric powder and salt to taste.
- Mix well to form a smooth dough.
- Divide the dough into lemon size balls (around 8).
- Shape the dough into patties.
- Follow instructions for Air Fryer or griddle to cook the patties.
Instructions for Pattice / Patties - Griddle:
- Heat a griddle on a medium to low heat. Grease the griddle with little oil (around 1-2 teaspoon of oil)
- Gently place the pattice onto the griddle.
- Cook for 3-4 minutes or until golden brown. Gently flip the patties and cook on the other side for 3-4 minutes or until golden brown. Keep it aside.
Instructions for Pattice / Patties - Air Fryer:
- Spray the air fryer basket with some cooking oil.
- Arrange the prepared pattice on the basket. Spray with some cooking oil.
- Place the air fryer basket and air fry at 350F for 5 minutes.
- After 5 minutes, check if the pattice are golden brown. If required add couple of minutes, or until desired colored.
Instructions for Ragda - Instant Pot:
- In the inner pot of the Instant Pot, add soaked white peas, turmeric powder and salt to taste. Close the Instant Pot with vent on "sealing".
- Turn on Instant Pot on manual / pressure cook mode (high) for 8 minutes. Let pressure release naturally, around 10 minutes.
- Open the Instant Pot. Mix well. Ragda is ready to be served with some pattice. Enjoy!!
Instructions for PIP (Pot In Pot Method - Instant Pot / Pressure Cooker):
- Add the soaked white peas in the bottom of the pot. Add some turmeric powder and salt to taste.
- Cut medium size potatoes into half. Place it in the insert/container with water filled half way covering the potatoes.
- Place a trivet inside the Instant Pot / Pressure cooker.
- Place the insert/container with potatoes on top of the trivet.
- Follow the instructions for Instant Pot/Pressure Cooker for cooking time and settings.
How to serve Ragda Pattice:
- Place 2 pattice on a serving plate.
- Top with a laddle or two of ragda.
- Add the chutneys - tamarind chutney, green chutney (1-2 teaspoon or as per taste).
- Add the toppings as per taste - onion, tomato, green chili.
- Sprinkle some dry spices - roasted cumin powder, red chili powder, chaat masala and black salt (pinch of each or as per taste)
- Garnish with some sev and fresh cilantro.
- Discard the water the white peas are soaked in prior to cooking. Drain and rinse the white peas with fresh water before pressure cooking.
- Tips for best Ragda Pattice - checkout the discussion earlier in the post.
- How to store and freeze Ragda Pattice?-checkout the discussion earlier in the post.
- For pressure cooker (stove top) cooking, follow the same instructions as discussed in the recipe. After the first whistle, reduce the heat to low and cook for 8 mins. Let pressure release naturally, around 10 mins.
- Plain thin sev is used for garnish. Most Indian/Asian grocery stories carry it. You can also use thick sev, works just fine.
- The ragda does thicken over the period of time. Add some water to get gravy like consistency.
- Dry white peas (vatana) and chickpeas (garbanzo beans) are two different types of peas. Dry white peas cook faster than chickpeas.
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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