Ragda Pattice ( Mumbai Roadside Recipes )

by Tarla Dalal

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Ragda Pattice is an ever-popular snack served piping hot by the roadside food vendors of Mumbai. Aromatic, tasty and filling, this ragda pattice snack often doubles up as a meal for many.

Mumbai ragda pattice recipe is basically potato patties drowned in ragda, a gravy with white peas and spices. Laced with chutneys and topped with crunchy sev, this chatpata snack is absolutely mouth-watering. We show you in detail how to make ragda.

While it kindles your appetite with its tongue-tickling flavours, ragda pattice is also filling enough to appease your hunger! Relish this awesome snack on Mumbai’s roadside ragda pattice on a wet monsoon day, surrounded by friends or family – it is truly an incomparable experience.

Enjoy our ragda pattice recipe with detailed step by step photos and video below.

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Ragda Pattice ( Mumbai Roadside Recipes ) recipe - How to make Ragda Pattice ( Mumbai Roadside Recipes )

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Soaking time: 6 to 8 hours Preparation Time: 15 mins Cooking Time: 40 mins Total Time: 5358 hours 55 minutes 4Makes 4 servings
Show me for servings

Ingredients

For The Ragda
3/4 cup safed vatana (dried white peas)
1 tbsp oil
1/4 cup finely chopped onions
1/2 tsp mustard seeds ( rai / sarson)
salt to taste
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)

For The Pattice
2 cups boiled , peeled and mashed potatoes
salt to taste
2 tsp ginger-green chilli paste
1 tbsp cornflour
8 tsp hari chutney
3 1/2 tsp oil for greasing and cooking

Other Ingredients Ragda Pattice
2 tbsp meethi chutney
4 tsp geela lehsun chutney
3 tsp hari chutney
4 tbsp finely chopped onions
4 tbsp crushed papdi
8 tbsp sev
1 tsp chilli powder
8 tbsp finely chopped coriander (dhania)

Method

For the ragda

Soak the safed vatana overnight or for atleast 6 to 8 hours.
Drain the safed vatana and add 2 cups of water and pressure cook for 6 whistles.
Allow the steam to escape before opening the lid.
Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 minute and add the mustard seeds.
When the seeds crackle, add the cooked safed vatana and sauté on a medium for 1 minute.
Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon.
Add 2 tbsp of water and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside.

For the pattice

Combine the potatoes, salt, ginger-green chilli paste and cornflour in a bowl and mix well.
Divide the mixture into 8 equal portions and shape each portion into a flat round.
Make a depression in one round, place 1 tsp hari of chutney in the depression and again shape it into a round, thick pattice.
Repeat steps 2 and 3 to make 7 more pattice.
Heat and grease a non-stick tava (griddle) with ½ tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside.

How to serve

Place 2 prepared pattice on a serving plate and pour ¼th of the prepared ragda over it.
Pour 1 tbsp meethi chutney, 1 tsp geeli lehsun ki chutney and 2 tsp hari chutney over it.
Sprinkle 1 tbsp onions, 1 tbsp papadi, 2 tbsp sev, ¼ tsp chilli powder and 2 tbsp coriander over it
Serve immediately.

Ragda Pattice Video by Tarla Dalal

Ragda Pattice ( Mumbai Roadside Recipes ) recipe with step by step photos

Like Ragda Pattice:

Ragda Pattice, one of the most famous chaat street foods of Mumbai, is a satiating snack that is loved by people of all ages. Chaat are savoury (can be transformed into sweet) snack popular around India. It is made using an assortment of ingredients like chutneys, spices, crunchy bites like tikkis, sev, papdi, puri, boondi etc. The best part about chaat recipes is that you can prep before serving and just toss everything before eating and the flavours can be adjusted to suit your palate. This makes chaat recipes an ideal during parties and get togethers. Below are some of the popular chaat recipes :

● Paan ki Chaat

● Lilva Kachori Chaat

● Masala Green Peas Chaat

Recipe notes for Ragda pattice:

The ragda must have a thick flowy consistency and it should not be watery at all.
We have roasted the tikkis on a tava but, you can also shallow fry or deep-fry for a crunchier tikki.
Prepare the chutneys ahead of time and keep in the refrigerator. Find the detailed recipe for all the chutneys here:

● Sweet Chutney

● Green Chutney

● Lehsun ki Chutney

Method For soaking the peas:

For making the ragda, put the white peas in enough water, cover with a lid and keep aside to soak for 8 hours. Cover them with a lid and soak them overnight. After soaking, the peas will look like this.

For pressure cooking the peas:

For preparing the ragda, drain the peas using a strainer and discard the water.
Put the soaked and drained peas in a pressure cooker.
Add approximately 2½ cups of water.
Pressure cook for 4 whistles or until the peas are soft. It is very important for the peas to be soft for this stuffed ragda pattice recipe to ensure it is properly enjoyed by all. Allow all the steam to escape before opening the lid. Keep aside.

For tempering the ragda:

While tempering is totally optional, for our recipe of ragda pattice, we will prepare a tempering to which we will add the peas. Heat the oil in a deep non-stick pan.

Add the mustard seeds.
Add the curry leaves.
Add the asafoetida.
Mix well and sauté on a medium flame for 30 seconds.
Add the cooked peas.

Add the turmeric powder.
Add the chilli powder.
Add the ginger-green chilli paste. My freezer is always stocked with this.
Add the garam masala. We have made use of homemade garam masala.
Add the lemon juice.

Add the salt.
Mix well and cook the ragda on a medium flame for 3 minutes, while stirring occasionally.
Switch off the flame and keep aside. Our ragda is ready. You can even use this ragda to make ragda samosa, ragda pani puri or sev usal.

For the pattice:

To make the pattice for Ragda pattice, put the mashed potatoes in a deep bowl.
Add the cornflour. Since the potatoes are very soft, it's hard to give them a definite shape, that’s why we add cornflour the potatoes to ensure proper binding. Breadcrumbs, poha can also be used for binding.

Add the salt to taste. Check the seasoning at this stage or else you will get bland tikkis.
Mix well till the mixture is soft, lump-free dough. Keep aside.
Divide the dough into 8 equal portions.

For the stuffing of aloo pattice:

For the stuffing of aloo pattice, in a deep bowl, add the mint leaves.
Add the coriander. Make use of fresh leafy greens to get the best flavours.

Add the ginger paste.
Add the green chilli paste.
Add the lemon juice. Chaat masala, Amchur powder can be used as substitues.
Add the sugar.
Add the salt.

Mix well using hands so that the pastes are evenly distributed. Our stuffing for the aloo patty is ready. Keep aside.

For making the stuffed pattice:

For making the stuffed pattice, take one portion of the potato dough.
Carefully flatten it between the palms of both your hands, making sure it does not break.
Place 2 tsp of the mint leaves and coriander mixture in the center of the flatten potato mixture.
Bring together the edges while lightly pressing the centre so that the filling does not fall out from the patty.

Completely seal the filling inside the potato and lightly press it again in between the palms of both hands to form a patty.
Repeat steps 1 to 5 to make 7 more stuffed pattice. If you are in a hurry, then you can even make this simple Aloo Tikki without the green peas.

For cooking the pattice:

For cooking the pattice, heat 1 tbsp oil on a tava (griddle).
Once the oil is hot, place all the pattice on the tava and let them cook on a medium flame for 2 to 3 minutes till golden brown on one side
Turn the pattice, drizzle with 1 tbsp of oil and let them cook on the other side on a medium flame for 2 minutes till golden brown.

How to proceed making the ragda pattice:

For serving the ragda pattice, place 2 pattice in a shallow serving plate.
Pour 1/4th of the ragda evenly over it.
Drizzle 1 tbsp of sweet chutney.
Drizzle 1 tsp of green chutney.
Also, drizzle 1 tsp of garlic chutney evenly over the ragda.

Sprinkle 1 tbsp of sev evenly over it.
Top with 2 tbsp of finely chopped onions for the crunch.
Repeat steps 1 to 7 to make 3 more servings of ragda pattice.
Serve the ragda pattice chaat immediately. If you have made the ragda and potato pattice ahead of time then warm/re-heat them before assembling.
If you enjoyed this recipe of ragda pattice, then also check out other popular street chaats of mumbai like : Aloo Chaat, Dahi Batata Puri, Bhel Puri

Accompaniments

Dahi Puri
Dahi Vadas, Dahi Bhalla, North Indian Chaat Recipe

Nutrient values (Abbrv) per plate

Energy	417 cal
Protein	13.3 g
Carbohydrates	58.2 g
Fiber	6.6 g
Fat	14.6 g
Cholesterol	0 mg
Sodium	32.2 mg

Click here to view calories for Ragda Pattice ( Mumbai Roadside Recipes )

RECIPE SOURCE : Mumbai's Roadside Snacks