Ragda Pattice Recipe

A classic dish of Mumbai , the ragda wich is the white vattana (dried peas) tossed in tamarind and spice . Ragda pattice are a popular Mumbai street food snack that is loved by everyone that tries them . It consists of pan-fried potato patties served with dried peas curry and a variety of sweet , spicy and tangy chutney plus creamy yogurt , ground spices and crunchy sev every bite is bursting with amazing flavors and texture for a dish that leaves you wanting more and more follow the recipe and let’s make Mumbai street-style Ragda Pattice

Ingredients

1 Tablespoon nutralite spread

1 Tablespoon musted seed

1 Inch ginger

1 Green chili

1 Spring curry leaves

1/3 Tablespoon asafoetida (hing)

1 Cup yellow/white vatana cooked

1/2 Tablespoon cinnamon powder

1/2 Tablespoon turmeric powder

1/2 Tablespoon red chili powder

1/2 Tablespoon cumin powder

1/2 Tablespoon black salt

1 Pinch of salt

1/5 Cup tamarind water

1 Tablespoon jaggery

4 No Potato , boiled , peeled , mashed

1 Tablespoon nutralite achari mayo

4 Tablespoon corn flour

2 No green chili

bunch small chopped coriander leaves

As needed salt

As needed nutralite spread for pan frying

As needed chopped onion for garnish

As needed green chutney for garnish

As needed sev for garnish

Step:1

Soak 1 cup of white vatana (dried peas) for 8 hour and pressure cook withe salt and turmeric powder for 7 to 8 whistles or cook till 30 minutes

Step:2

In a pan melt 1 tablespoon nutralite spread , 1 tablespoon musted seed and allow to crackle

Step:3

Then add 1 inch chopped ginger , 1 green chopped green chili , 1 spring curry leaves torn and 1/4 tablespoon asafoetida (hing) and saute for 1-2 minutes till aromas are released

Step:4

Add 1 cup cooked yellow/white vatana (dried peas) , 1/2 tablespoon cinnamon powder , 1/2 tablespoon turmeric powder , 1/2 tablespoon red chili powder , 1/2 tablespoon cumin powder , 1/2 tablespoon black salt , and a pinch of salt toss together until all the masala get well combined into the rada

Step:5

Add 1/4 tablespoon cup of tamarind water of khatta (sour) taste , tablespoon jaggery for meetha (sweet) taste , stir well and bring to a brisk boil for 3 to 4 minutes check for seasoning

Step:6

To make the patties , in a bowl mixing add 4 boiled , peeled , and mashed potato which have been refrigerated for for a hour . Add 4 tablespoon corn flour , 1 tablespoon cumin powder , 2 green chili chopped , small bunch chopped coriander leaves , salt to taste and 1 tablespoon nutralite achari mayo

Step:7

Mix all the ingredients together to combine well and shape the mixture into pattice

Step:8

Melt 1 tablespoon nutralite classic spread in a hot pan and place the pattice on the pan . Fry them in low flame till golden brown and crisp and cooked through

Step:9

To plate the Ragda pattice , spoon some ragda into a bowl , place a pattice on top and sprinkle chopped onions drizzle green chutney and sprinkle sev serve it and enjoy the Ragda Pattice

Video For Ragda Pattice

FAQs

1. What’s the best potato for pattice

 Best Choices:

• Starchy potatoes (like Russet) for binding

• Boil whole with skin to prevent waterlogging

• Mash while hot for smooth texture

2. How to prevent pattice from breaking

• Cool mashed potatoes before shaping

• Add 1 tbsp cornflour if too moist

• Shallow fry on medium heat

3. Can I use canned white peas

 Yes, but:

• Rinse well to remove canning taste

• Simmer 10 mins with spices for flavor

• Fresh soaked peas taste best

4. Why is my ragda too watery

• Cook uncovered to thicken

• Mash some peas to create body

• Add 1 tsp roasted besan as thickener

5. How to assemble like street vendors

• Layer magic

  1. Pattice (slightly crushed)

  2. Warm ragda

  3. All chutneys

  4. Onions + sev + lime

6. Can I make it healthier

• Air-fry pattice at 180°C for 15 mins

• Use olive oil in ragda

• Sweet potato instead of regular

Conclusion

Ragda Pattice is Mumbai’s iconic street food symphony where crispy potato patties meet spiced white pea curry in a flavor explosion. This textural masterpiece works because:

Soft-crisp contrast of pattice and toppings
Sweet-spicy-tangy chutney balance
Comfort food that’s surprisingly nutritious