Ragda Pattice (Ragda Patties)
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Ragda Pattice

Ragda Pattice is one of the oldest street food in Mumbai.
Prep Time15 mins
Cook Time15 mins
Course: Snack
Cuisine: Indian
Keyword: Mumbai, street food

Ingredients for Ragda Pattice

For the Ragda:

  • 500 g Dried White Peas
  • 1/2 tsp Turmeric Powder
  • a pinch Asafoetida Powder
  • 2 tsp Salt

For the Patties (or Pattice)

  • 5 to 6 Potatoes boiled, peeled, mashed
  • 3 Onions chopped
  • 1/4 cup Corn Flour
  • 5 to 6 Green Chillies chopped
  • 1/4 cup Coriander Mint Chutney recipe here
  • 1/4 cup Tamarind Dates Chutney recipe here
  • 1 tblsp Chaat Masala Powder
  • few Coriander Leaves chopped
  • 1 tsp Salt
  • 2 tblsp Oil

How to make Ragda Pattice

  • Soak the dried white peas in water for 5 minutes and drain well.
  • Wash and rinse 2 to 3 times. Drain well.
  • Then soak them in water until fully immersed for 8 hours or overnight.
  • Drain well and keep aside.
  • Heat 1.5 litres of water in a large pan over medium flame.
  • Add the asafoetida powder, turmeric powder and salt.
  • Bring to a boil.
  • Add the drained peas and boil again.
  • Cover the pan with a lid and simmer for 45 minutes or until the peas are soft.
  • Mix the potatoes, corn flour, green chillies and salt in a bowl.
  • Make small/medium balls of the mixture and flatten them.
  • Heat oil in a nonstick pan over medium flame.
  • Add the patties and cook until both sides are golden brown.
  • Remove and drain excess oil. Keep them warm.
  • To serve, place 2 patties on a plate.
  • Add some ragda on top.
  • Drizzle the coriander mint and tamarind dates chutney on top.
  • Sprinkle some onions, chaat masala and garnish with coriander leaves.
  • Serve at once.