Food & Drink Magazine

Ragda Pattice/ Patties (Chaat from Mumbai)

By Pavani @napavani

Ragda Pattice is a very popular Chaat item from Mumbai. This was the first dish I made for Maharashtra, but changed it to Vada Pav and kept this for 'Cooking from Cookbook Challenge' instead. I've never made ragda pattice at home until I saw this recipe being made on a Telugu cooking show and made it twice since then. I remember enjoying this snack on the road side stalls in Hyderabad, one particular one close to my aunt's house was our favorite. Ragda Pattice/ Patties (Chaat from Mumbai)
Prepping the chutneys (green & sweet) is the most time taking for making chaats and if you have them prepared ahead of time, then dish takes a snap to put together. Oh, the other thing you need to remember is to soak the dried peas or dried chana overnight, so they cook fast. On the show I mentioned earlier, the chef used black chana instead of the traditionally used dried peas (vatana). I tried both and they taste equally good. Ragda Pattice/ Patties (Chaat from Mumbai)
Ragda Pattice/ Patties (Chaat from Mumbai) Ingredients:
For Aloo/ Potato Pattice:
Potatoes - 2 medium, boiled, peeled and mashed
Bread Crumbs - ½cup (adjust as per requirement) -- grind some rusk to make your own bread crumbs or use store bought
Ginger+garlic paste - 1tsp
Ground coriander - ½tsp
Ground cumin - ½tsp
Turmeric - ¼tsp
Salt - to taste
For Ragda:
Dried Yellow Peas (vatana) - 1cup, soaked overnight
Onion - 1 medium, finely chopped
Tomatoes - 3 medium, chopped
Tomato paste - 1tbsp
Yogurt - ½cup, whisked very well
Ginger+garlic paste - 1tsp
Turmeric - ¼tsp
Red chili powder - 1tsp (or to taste)
Garam Masala - ½tsp
Chaat Masala - 1tsp
Salt - to taste
Other Ingredients for serving:
Green Chutney - as needed
Sweet Chutney - as needed
Red onion - 1 small, finely chopped
Sev - as needed
Cilantro - as needed, finely chopped
Yogurt - as needed (optional)

  • Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. Set them aside on a plate.
  • Heat a tawa or griddle on medium flame. Add 2~3tsp oil and place the prepared patties on the hot tawa and cook until golden brown crust forms on both sides. Keep them warm while you prepare the Ragda.
  • Make Ragda: Pressure cook soaked peas until tender, but not too mushy. Heat 2tbsp oil in a pan; add onions and cook until onions are soft and turn golden brown. 
  • Stir in ginger+garlic paste, turmeric, red chili powder, garam masala, chaat masala and cook for 1~2 minutes.
  • Next add chopped tomatoes, tomato paste and salt. Cook covered till tomatoes are soft and mushy.
  • Add the cooked peas and 1cup water. Bring the mixture to a boil and simmer for 4~5 minutes.
  • Finally add the whisked yogurt and mix well. Simmer for 2~3 minutes and turn off the heat.

Ragda Pattice/ Patties (Chaat from Mumbai)
To serve -- Method 1: Arrange the patties on a plate and top it evenly with ragda. Then garnish with chopped onions, chutnies, sev, cilanto, yogurt and ENJOY!!
Ragda Pattice/ Patties (Chaat from Mumbai)
Method 2: Heat 2tsp oil in a small pan; crumble 1~2 patties and add it to the oil along with some ragda, 1~2tbsp chopped onion, pinch of salt and cook for 2~3 minutes. Then serve with your favorite toppings as in method 1.
Ragda Pattice/ Patties (Chaat from Mumbai)

Ragda Pattice/ Patties (Chaat from Mumbai)
Linking this to Valli's 'Cooking from Cookbook Challenge: April -- Week 4.'

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