Ragda Patties or Ragda Pattice is one of my favorite Mumbai street food. One can never go to Mumbai and not eat the chaat there.
Ragda Pattice has two main componenets- Ragda which is made from dried white peas and pattice which is pan-fried or shallow fried potato patties are These are topped with the chaat chutneys (green chutney and tamarind chutney) sev and spice powders. So the final dish has a texture, and is full of taste and flavors – spicy, sweet, savory, tangy, crunchy, crispy, soft.
To make the ragda the white peas are soaked overnight and then pressured cooked the next day. The ragda is not a thin curry but slightly thick. Also ragda should be warm while serving. This is how the chaat walas serve you in Mumbai.
It may seem a long process but it’s worth all the effort guys. Trust me. You will love it. Since both the ragda and patties are slightly spiced the chutneys are what adds to the flavor. You have to try this chatakdar chaat recipe.
Print Recipe
Ragda Patties
Course: Appetizers, SnacksCuisine: IndianDifficulty: Medium4
servings30
minutes1
hour8
hours1
hour30
minutesA popular Mumbai street food where potato patties are topped with white peas gravy, and chutneys.
Ingredients
- FOR RAGDA
1 cup White Peas (soaked overnight or 8 hours)
1 liter of Water or as required
½ teaspoon Turmeric Powder
1 teaspoon Salt
- FOR PATTICE/ PATTIES
6 Potato (boiled & peeled)
½ teaspoon Turmeric Powder
½ teaspoon Cumin Seed Powder
1 tablespoon Coriander Seed Powder
1/2 cup Poha (flattened rice) or corn starch
1/2 tablespoon chaat masala
Coriander Leaves (chopped)
Salt to taste
Ghee/ Oil for shallow frying the patties
- FOR SWEET TAMARIND CHUTNEY
½ cup Dates (seedless)
½ cup Jaggery or brown sugar
½ cup Tamarind
½ liter Water
1 tsp Cumin Seeds Powder (roasted)
1 tsp Red Chilli Powder
½ tsp Dry Ginger Powder
Salt – to taste
- FOR GREEN CHUTNEY
1 cup Coriander Leaves
½ cup Mint Leaves
2 Green Chillies
2-3 Garlic Clove
1 tablespoon chopped Ginger
1/2 lemon juice
Sugar- 1 tablespoon
1/2 tablespoon Cumin seeds
Salt – to taste
Water- as required
- FOR ASSEMBLING
Chaat masala- as required
Red chilli powder- as required
Nylon sev or thin sev- as required
Peanuts (optional)- as required
1 onion – finely chopped
1 tomato- finely chopped
Black salt- as required
Puri pieces (broken puri pieces) – as required
Coriander leaves for garnish
Directions
- RAGDA PREPARATION:
- Rinse the white peas under water.Soak them overnight or 6-8 hours in water. Drain the water and rinse the soaked peas in fresh clean water.
- Add the whites peas (soaked) in the pressure cooker with turmeric powder, salt and water. Pressure cook it for 3 whistles.
- Once the peas have become soft and mushy, check for the consistency of the ragda. If it is slightly watery, then evaporate the water by cooking the ragda in the pressure cooker without the lid. The ragda should not be very thick nor watery. Just slightly thick.
- PATTICE PREPARATION:
- To boil potatoes: Add potatoes in a pressure cooker, add enough water so potatoes are submerged in the water. Cover with lid.Cook for 2-3 whistles on medium heat.
- Wash pohe (flattened rice) under water and set aside.
- Peel potatoes and mash the potatoes. I usually mash the potatoes when they are warm or hot.( they mash easily as compared to when they are cold).
- Then add Turmeric Powder, Cumin Seed Powder, Coriander Seed Powder, soaked pohe and salt. Now mix it all together properly. If you are using corn starch instead of pohe you can add around 2-3 tablespoons. If you feel the mixture is a bit loose and require more binding then add corn starch. You can add both pohe and corn- starch. Check seasoning after adding and mixing everything.
- Next, shape the mixture into patties. Heat 1 to 2 tablespoons oil or ghee on a griddle/tava or in a shallow frying pan. Keep the potato patties on the hot oil in the tava for frying.Fry till the patties become golden brown and crisp from both sides
- TAMARIND – DATES CHUTNEY:
- In a pan, take the tamarind, dates and water.Cook the tamarind and date for about 8 to 9 minutes on a low flame till they soften.Now add the powdered jaggery and continue to cook.Let the jaggery dissolve and the mixture thicken a bit.
- Add all the spice powders – red chili powder, coriander powder, dry ginger powder and roasted cumin powder.Stir & simmer for a further 1-2 minutes more.
Season with salt. Let the chutney mixture cool down. - In a chutney grinder or small blender, grind this whole mixture till smooth.Add some water if required while grinding.Strain the chutney through a strainer.
- GREEN CHUTNEY:
- Add Coriander Leaves in the grinder with mint leaves, lemon juice, green chillies, cumin seeds,garlic clove, ginger, sugar and salt then grind this with adding little water.
- RAGDA PATTIES ASSEMBLING:
- Gather all the ingredients and keep them handy on the counter top or table. You will need coriander chutney, tamarind date chutney, chopped onions, chopped tomatoes, chopped corriander, peanuts, broken puri, sev, patties and ragda. Also keep the black salt and chaat masala. Make sure that the ragda is warm.
- Now pour the ragda into a plate. Arrange 2 patties on the ragda. Drizzle about 2 tablespoons of green chutney followed by 2 tablespoons of tamarind date chutney. Sprinkle chopped onions, chopped tomatoes, peanuts and broken pieces of puri.
- Sprinkle sev. Sprinkle a little chaat masala, black salt , red chilli powder and garnish with corriander.
Serve right away.
Notes
- To make the patties or tikkis,I have added washed poha (flattened rice). You can use corn flour too or even rice flour. Adding pohe/ corn-flour/ rice flour is what makes the patties crunchy. Bread crumbs will do the work as well.
- You can make the the chutneys a day before so that it saves you time. Keep them refrigerated till you use. You can boil the potatoes a day before.
- You can add chopped green chillies or garam masala if you like your pattice, a little spiced.
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