Mumbai Ragda Pattice – Crispy Potato Patties with Spiced Peas

 Mumbai Ragda Pattice – Crispy Potato Patties with Spiced Peas

Ragda Pattice is a popular Mumbai street food made with crispy potato patties served over a warm, mildly spiced white pea curry called ragda. It is finished with tangy chutneys, onions, coriander and crunchy sev, creating a delicious mix of flavors and textures.

Ingredients

For the Ragda

- 1 cup dried white peas

- 3 cups water

- ½ teaspoon turmeric powder

- ½ teaspoon red chili powder

- ½ teaspoon cumin powder

- Salt to taste

- 1 teaspoon ginger-green chili paste

For the Pattice

- 4 medium potatoes, boiled and mashed

- 2 tablespoons cornflour

- ½ teaspoon red chili powder

- ½ teaspoon cumin powder

- Salt to taste

- Oil, for shallow frying

For Serving

- Tamarind chutney

- Green coriander-mint chutney

- 1 small onion, finely chopped

- Fresh coriander, chopped

- Sev

- Chaat masala

- Lemon wedges

Method

1. Soak the Peas

Wash the dried white peas and soak them in plenty of water for 8 hours or overnight.

Drain the soaked peas.

2. Cook the Ragda

Add the peas, turmeric and water to a pressure cooker.

Cook until the peas become very soft.

Lightly mash some of the peas to create a thick, creamy consistency.

Add salt, red chili powder, cumin powder and ginger-green chili paste.

Simmer for 5–7 minutes. Add a little water if the ragda becomes too thick.

3. Prepare the Potato Patties

In a bowl, combine mashed potatoes, cornflour, red chili powder, cumin powder and salt.

Mix well and divide the mixture into equal portions.

Shape each portion into a flat round patty.

4. Cook the Pattice

Heat a little oil on a tawa or frying pan.

Place the potato patties on the hot pan and cook on both sides until golden brown and crisp.

5. Assemble the Ragda Pattice

Place two potato patties on a serving plate.

Pour hot ragda generously over them.

Drizzle with tamarind chutney and green chutney.

Top with chopped onion, fresh coriander, chaat masala and sev.

Finish with a squeeze of lemon juice.

Serving Suggestions

Ragda Pattice is best served immediately with:

- Extra tamarind chutney

- Green chutney

- Sev

- Chopped onions

- Lemon wedges

Tips

- Soak the white peas overnight for even cooking.

- Cook the peas until very soft for the best ragda texture.

- Make sure the potato mixture is not too wet.

- Cook the patties over medium heat so they become crisp without burning.

- Assemble the dish just before serving to keep the pattice crisp.

Final Thoughts

Mumbai Ragda Pattice is a delicious Indian street-food classic that combines crispy potato patties with warm, flavorful white pea curry and tangy chutneys. It's filling, satisfying and perfect for a weekend snack or chaat-style meal.