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ragda pattice

Ragda Pattice Recipe | Mumbai Street Style Chaat

Jyoti Behrani
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.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer
Cuisine Indian
Servings 4
Calories 194 kcal

Ingredients
  

For Pattice:

  • 3 medium potatoes, boiled and peeled (How to boil potatoes)  
  • ¼ teaspoon turmeric powder
  • salt to taste
  • Oil for cooking patties, as required

For Ragda:

  • 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.
  • ½ teaspoon turmeric powder
  • 2-½ cup water
  • salt to taste

For Toppings:

Optional Toppings:

  • 1 medium onion, chopped
  • 1 medium tomato, chopped
  • 1 green chili, chopped (as per taste)
  • ½ cup plain yogurt, beaten (For vegan, do not use)

For Garnish:

  • 2 tablespoon Plain Sev
  • Handful of fresh cilantro, chopped

Instructions
 

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:

    • 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!!
    • Check out - How to boil potatoes and white peas using the PIP (Pot-in-Pot) method?

    For Patties:

    • 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

    • 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.

    How to boil potatoes and white peas using the PIP (Pot-in-Pot) method?

    • 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 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.

    Notes

    1. Discard the water the white peas are soaked in prior to cooking. Drain and rinse the white peas with fresh water before pressure cooking.
    2. Tips for best Ragda Pattice - checkout the discussion earlier in the post.
    3. How to store and freeze Ragda Pattice?-checkout the discussion earlier in the post.
    4. 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.
    5. Plain thin sev is used for garnish. Most Indian/Asian grocery stories carry it. You can also use thick sev, works just fine.
    6. The ragda does thicken over the period of time. Add some water to get gravy like consistency.
    7. Dry white peas (vatana) and chickpeas (garbanzo beans) are two different types of peas. Dry white peas cook faster than chickpeas.

    Nutrition

    Nutrition Facts
    Ragda Pattice Recipe | Mumbai Street Style Chaat
    Amount per Serving
    Calories
    194
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    0.1
    g
    1
    %
    Polyunsaturated Fat
     
    0.2
    g
    Monounsaturated Fat
     
    0.1
    g
    Sodium
     
    55
    mg
    2
    %
    Potassium
     
    929
    mg
    27
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    7
    g
    29
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    140
    IU
    3
    %
    Vitamin C
     
    37
    mg
    45
    %
    Calcium
     
    52
    mg
    5
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Disclaimer

    Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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    KEYWORD

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