Ragda Pattice Recipe | Mumbai Street Style Chaat

Ragda Pattice recipe: A delightful fusion of crispy potato patties and spicy yellow peas curry, this dish encapsulates the vibrant flavors of Indian street food. Topped with tangy chutneys and aromatic spices, it's a perfect balance of textures and tastes that promises to tantalize your taste buds.

Indulge in the savory delight of my Ragda Pattice recipe, a beloved Indian street food that's bursting with flavor. This recipe brings together golden-brown potato patties and a zesty yellow peas curry.

The crispy patties soak up the spicy ragda, creating a mouthwatering street food experience that's topped with a burst of chutneys and garnishes for an explosion of flavors in every bite.

Ragda Pattice is a very simple dish to prepare and needs some planning to enjoy this lip-smacking dish right in the comfort of your home. Ragda Pattice mainly consists of four components:-

First, I prepare the crispy potato patties, seasoned to perfection and lightly fried until golden brown. Meanwhile, I simmer dried yellow peas until tender, transforming them into a luscious and spicy ragda curry.

To serve, I ladle the piping hot ragda over the crispy potato patties, creating a delightful contrast of textures. Then, I drizzle with tangy Imli ki Chutney and spicy Green chutney, sprinkle with chopped onions and fresh cilantro, and finish with a sprinkle of chaat masala for that irresistible burst of flavor. With each bite, my Ragda Pattice recipe promises to transport you to the bustling streets of India, where every mouthful is a celebration of taste and tradition

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 it with your loved ones!

Ragda pattice can be served on any occasion or festival like holi. Makes an excellent satisfying and filling lunch or weekend brunch or even a great dinner option.

Jump to:

• About Ragda Pattice
• Ragda Patties Ingredients
• Ragda Patties Step by Step
• Air Fryer Potato Patties
• How to boil potatoes and white peas using the PIP (Pot-in-Pot) method?
• How to serve Ragda Pattice?
• How to store Ragda Pattice?
• Tips For Best Ragda Pattice
• Frequently Asked Questions
• Indian Street Food
• Ragda Pattice Recipe | Mumbai Street Style Chaat
• Indian Chutneys

About Ragda Pattice

Ragda Pattice is a popular and flavorful Indian street food dish that originates from the bustling streets of Mumbai. It consists of two main components: ragda, a spiced curry made from boiled and mashed dried yellow peas, and pattice, which are potato patties.

The potato patties are typically made by combining boiled and mashed potatoes with various spices, shaping them into rounds, and frying until golden and crispy.

The dish is assembled by placing these crispy potato patties on a plate and generously topping them with the savory and spicy ragda, along with a medley of chutneys such as tamarind and mint, diced onions, and fresh cilantro.

The result is a delectable combination of textures and flavors, creating a satisfying and fulfilling street food experience.

Ragda Patties Ingredients

For Patties:

• Potatoes, boiled and peeled: These provide the starchy base for the crispy patties, offering a satisfying texture.
• Turmeric powder and salt to taste: Added to the potato mixture for seasoning, enhancing the overall flavor of the patties.
• Oil for cooking patties, as required: Used for frying the patties, imparting a golden and crispy exterior.

For Ragda:

• White (yellow peas), soaked overnight: These peas form the hearty base of the spicy curry, providing protein and texture.
• Turmeric powder, water, and salt to taste: These ingredients combine to create the flavorful ragda curry, infused with aromatic spices.

For Toppings:

• Tamarind chutney, green chutney, roasted cumin powder, red chili powder (optional), chaat masala, pink Himalayan salt: These toppings add a medley of sweet, tangy, and spicy flavors, elevating the dish's taste.

Optional Toppings:

• Chopped onion, tomato, green chili, and beaten plain yogurt: These toppings offer freshness and additional layers of taste.

For Garnish:

• Plain sev and a handful of fresh cilantro, chopped: These garnishes add a final touch, providing a crunchy texture and vibrant appearance to the dish.

Ragda Patties Step by Step

Soak Dry White Peas:

• Soak the dry white peas (vatana) overnight or minimum of 8 hours. Next day discard the water the peas are soaked in.

White Peas in Instant Pot:

1. 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.
2. Let pressure release naturally, around 10 minutes. Open the Instant Pot, mix gently. Ragda is ready to be served. Enjoy ragda with some pattice!! ?
3. Check out - How to boil potatoes and white peas using the PIP (Pot-in-Pot) method?

For 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.

Air Fryer 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:

1. Spray the air fryer basket with some cooking oil.
2. Arrange the prepared pattice on the basket. Spray with some cooking oil.
3. Place the air fryer basket and air fry at 350F for 5 minutes.
4. After 5 minutes, check if the pattice are golden brown. If required add couple of minutes, until desired colored.

How to boil potatoes and white peas using the 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 this 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 convenient, cooking ragda and boiling potatoes for the patties at the same time. Yes, using the PIP (Pot in Pot) method you can cook ragda ( white peas) in the main pot and boil potatoes using an insert or a bowl by stacking it inside the main pot. This is how I do it:

1. Add the soaked white peas in the bottom of the pot. Add some turmeric powder and salt to taste.
2. Cut medium size potatoes into half. Place it in the insert/container with water filled half way covering the potatoes.
3. Place a trivet inside the Instant Pot / Pressure cooker.
4. Place the insert/container with potatoes on top of the trivet.
5. 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:

1. Place 2 pattice on a serving plate.
2. Top with a laddle or two of ragda.
3. Add the chutneys as per taste - Tamarind chutney, Green chutney
4. Add the toppings as per taste - onion, tomato, green chili
5. Sprinkle some dry spices - roasted cumin powder, red chili powder, chaat masala and black salt.
6. Garnish with some sev and fresh cilantro.

How to store 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.

Tips For Best Ragda Pattice

Soak peas: Soak dry white peas (vatana) overnight or for minimum of 8 hours.

Use the PIP Method: Boil, peel, and mash the potatoes beforehand. 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). Check out the instructions on PIP cooking.

Make ahead chutney: 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.

Balance flavor: 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.

For sweet & tangy: Tamarind chutney is used to achieve sweet and tangy flavor in the chaat.

For spicy: Coriander-mint chutney or Green chutney is used to get spicy flavor in the chaat.

For crunch: 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.

Frequently Asked Questions

Indian Street Food

Indian Chutneys