Ragda Pattice is one of the oldest street food in Mumbai.
Prep Time15 mins
Cook Time15 mins
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.