Authentic Indian Ragda Pattice Recipe: A Street Food Delight at Home

Ingredients

For the Pattice:

Potatoes - 4, boiled and peeled
Cornflour - 2 tablespoons
Salt - to taste
Oil - for shallow frying

For the Ragda:

Dried white peas - 1 cup, soaked overnight
Turmeric powder - 1/2 teaspoon
Salt - to taste
Water - 2 cups

For the Toppings:

Green chutney - 1/2 cup
Sweet tamarind chutney - 1/2 cup
Onions - 1 cup, finely chopped
Tomatoes - 1 cup, finely chopped
Sev - 1/2 cup
Coriander leaves - 1/2 cup, finely chopped
Chat masala - 1 teaspoon
Red chili powder - 1 teaspoon

Steps and instructions

Begin by preparing the Pattice. Mash the boiled potatoes in a large bowl and add cornflour and salt. Mix well and divide the mixture into small portions. Shape each portion into a round, flat patty shape. Heat oil in a pan and shallow fry the patties on both sides until golden brown. Remove and set aside.
Next, prepare the Ragda. Drain the soaked peas and put them in a pressure cooker. Add the turmeric powder, salt, and water. Close the lid and pressure cook for about 4 whistles or until the peas become soft. Once the pressure is released, open the lid and mash some of the peas lightly. Set aside.
To serve, place 2 Pattice on a plate and pour the hot Ragda over them. Drizzle some green chutney and sweet tamarind chutney over it. Sprinkle chopped onions, tomatoes, sev, and coriander leaves. Lastly, sprinkle some chat masala and red chili powder on top.
Repeat the same procedure with the rest of the Pattice and serve immediately. Enjoy your homemade delicious Ragda Pattice.

Tools for making

Mixing Bowl - A large bowl to mix the mashed potatoes and cornflour for the Pattice.
Pan - A frying pan to shallow fry the Pattice.
Pressure Cooker - To cook the soaked peas for the Ragda.
Plates - For serving the Ragda Pattice.
Spoons - To mix and serve the chutneys and Ragda.
Knife - For chopping onions, tomatoes, and coriander leaves.

Recipe variations

Instead of shallow frying the potato patties, you can bake them in the oven for a healthier option.
For a gluten-free version, you can use chickpea flour (besan) or rice flour instead of cornflour.
For a vegan option, skip the dairy-based toppings like sev and use vegan chutneys or sauces.
Add a twist by stuffing the potato patties with a filling of your choice, such as spiced paneer (Indian cottage cheese) or mashed peas.
For a protein-rich variation, you can add boiled and mashed chickpeas or black-eyed peas to the Ragda.
To make it spicier, you can add green chili paste or red chili flakes to the potato mixture or the Ragda.
Experiment with different toppings like grated cheese, pomegranate seeds, chopped avocado, or finely chopped bell peppers for added flavor and texture.
For a fusion variation, replace the traditional Pattice with falafel balls and serve with a Middle Eastern-inspired Ragda.
Try different variations of chutneys like mint-coriander chutney, garlic chutney, or peanut chutney to add unique flavors to the dish.
If you prefer a tangier taste, you can squeeze some lemon juice on top of the assembled Ragda Pattice.

Recipe overview

Ragda Pattice is a popular Indian street food that hails from the bustling streets of Mumbai. This delightful dish is a savory combination of soft, crispy potato patties (Pattice) served with a thick, spicy white pea curry (Ragda), all topped with a medley of tangy chutneys, fresh veggies, and crunchy sev. Making Ragda Pattice at home may seem like a daunting task, but fear not - this recipe breaks down the process into simple, easy-to-follow steps. Expect to be rewarded with a dish that is a perfect balance of flavors and textures, and is just as mouthwatering as what you'd get from your favorite street-side vendor. Whether you're looking to try your hand at Indian cooking or longing for the taste of Mumbai's street food, this Ragda Pattice recipe is a must-try!

Common questions

How long does it take to boil the potatoes?
It usually takes around 15-20 minutes to boil the potatoes, depending on their size. You can check if they are cooked by inserting a knife or fork into them. If it goes in easily, they are done.
Can I use canned peas instead of dried white peas?
Yes, you can use canned peas as a substitute for dried white peas. Simply drain and rinse the canned peas before using them in the recipe.
Can I make the patties in advance and freeze them?
Yes, you can make the patties in advance and freeze them. Once fried, let them cool completely and then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 1 month. When ready to use, thaw them in the refrigerator and reheat on a pan before serving.
Can I adjust the spice level of the dish?
Yes, you can adjust the spice level according to your preference. You can add more or less red chili powder and chat masala to suit your taste.
Can I substitute the green chutney and sweet tamarind chutney with store-bought versions?
Yes, you can use store-bought green chutney and sweet tamarind chutney if you prefer. However, homemade chutneys generally have a fresher flavor and can be customized to your liking.

Serving dishes and utensils

Mixing Bowl - A large bowl for mashing the boiled potatoes and mixing the pattice ingredients.
Pan - A frying pan for shallow frying the pattice.
Pressure Cooker - Used for cooking the soaked peas to make the ragda.
Plate - For serving the ragda pattice.
Serving Spoons - Utensils for pouring the ragda and chutneys over the pattice and serving the toppings.

Origin stories

Ragda Pattice, a popular street food hailing from the vibrant lands of Mumbai, India, has a unique story to tell. Mumbai, known as the city that never sleeps, is home to a plethora of cultures and cuisines, and this dish is a testament to its diversity. It's said that the snack was invented out of the sheer necessity to provide a filling, nutritious, and affordable meal to the city's bustling working class. The dish consists of two main components: the 'Ragda,' which is a curry made from dried white peas, and the 'Pattice,' which are potato patties. The combination of these two creates a delightful harmony of flavors and textures, perfect for any time of the day. Every roadside food vendor in Mumbai has its unique version of Ragda Pattice, each with its loyal fan base swearing by the taste. This dish, like the city itself, is a beautiful chaos of flavors, with every bite taking you on a journey through the bustling streets of Mumbai.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.