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Friday, May 17, 2013

Ragda Pattice

Ragda pattice  are all time favorite mumbai street food . . It is usually found at places or stalls that offer chaat-based items such as bhelpuri or panipuri. This dish has two parts--ragda, a dried yellow pea soup and pattice, a fried potato cutlet. I love this street food and they are a filling meal . After having a one plate full of ragda pattice you will not feel hungry at all. Thanks to meenu anuty for sharing this delicious mumbai chaat recipe :) Click here for her recipe ragda pattice :)

Lets Move on to recipe :)


For The Ragda

1 cup  vatana (dried white peas)
2 boiled potatoes , cut into small pieces
1/4 tsp turmeric powder 
1/2 tsp Red chilli powder
2 tsp ginger-green chilli paste
1/2 tsp garam masala
2 tsp grated jaggery
1 tbsp tamarind  , soaked
salt to taste
1/4 tsp mustard seeds
6 curry leaves 
a pinch of asafoetida 
2 tbsp oil

For The Patties

2-3 potatoes
2 tbsp cornflour
salt to taste
1/4 cup chopped coriander
1 tsp chopped ginger 
2 green chillies
salt to taste

oil for shallow frying

To Serve

1 cup sev or nylon 
1 cup onions , chopped


For the ragda

  • Soak the dried peas overnight.
  • Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 3 whistles or until the peas are soft.
  • Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
  • Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
  • Simmer for 10 minutes and keep aside.

For the patties

  • Boil, peel and grate the potatoes.
  • Add the cornflour and salt and knead to a soft dough.
  • Divide into equal portions and keep aside.
  • Roll out each portion in to medium sized pattice. 
  • Repeat to make the remaining mixture.
  • Shallow fry on a non-stick pan till the patties are golden brown and crisp.

For serving

  •  Place 2 patties on a plate and pour the ragda over.
  • Top with all the chutneys. Sprinkle the sev and onions on top.
  • Serve immediately.


  • For crisper patties, use old potatoes which are used for making chips.
  • You might need to add some more cornflour to the potatoes if they are not dry enough.

Sending to  Cook's joy


  1. Yummy Ragda Pattice and clever clicks, Manjula!!

  2. manju i have stories my hubby talks about this wonderful recipe that he loved when he was bachelor in mumbai - got to try sometime

  3. Super delicious ragda patties, I will try your version for sure...


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