Ragda pattice recipe (ragda patties)

Ragda pattice recipe – Mumbai street food recipe. Potato patties are topped with dried green peas gravy, two chutneys (green coriander chutney and tamarind date chutney), onions and sev. Just like other chaat recipes, it has combination of sweet, spicy and tangy flavors.

Ragda pattice is one of my favorite food since the childhood. I alway like the way mom makes. And sharing here her recipe. Other than her recipe, I enjoyed eating at one stall only in Ahmedabad. I don’t know it is still there of not. It was at c g road, near municipal market. I have never ever liked other stalls ragda pattice.

In this recipe, ragda is made from dried peas aka vatana. It is soaked, boiled and simmered with few spices till it gets thick, flowing consistency. The ragda should not be watery at all. It should have thick gravy from some mushy peas.

While the pattice or patties are made from boiled, mashed potatoes. Then formed into patty and then shallow fried. There are no spice powders are added in the potato mixture. For the spice, only green chilies are added. And for the flavors only salt, sugar and lemon juice are added. I have already shared the spicy aloo patties recipe on the blog, this one is much different in terms of taste and texture.

Here ragda and patties both are mild in taste. meaning they have flavors but not spicy. So the spicy taste comes from the green coriander chutney which is drizzled on top.

Check out more Mumbai street food recipes
pani puri   //  vada pav  //  pav bhaji  //  Kachori chaat

How to make Ragda Pattice Recipe (Step by Step Photos):

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1) Soaking the vatana: Wash the vatana under running cold water till water runs clear.

2) Soak the vatana in enough water for at least 8 hours or overnight.

3) Preparation: Boil the potatoes and keep it aside to cool. FYI: take potatoes in a pressure cooker, add enough water so potatoes are submerged in the water. Cover with lid, put the weight on. Cook for 2-3 whistles on medium heat. Number of whistles may vary based on the size of the potato.

4) Also make both chutneys (coriander chutney and tamarind date chutney) ahead of time and keep in the refrigerator. Or you can make a day before as well.

5) Making Ragda: After 8 hours of soaking, vatana will increase in size. Discard the soaking water.

6) Add vatana to the pressure cooker, add 1 ½ cups of water. Cover with lid, put the weight on. Cook for 6-7 whistles on medium heat. Let the pressure go down by itself. Then open the lid. Some will be open up and gets mushy while some holds its shape.

7) Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.

8) Then add sesame seeds. They will also pop.

9) Add turmeric powder.

10) Immediately add boiled vatana, If needed add more water to make gravy consistency.

11) Let it come to a boil.

12) Add salt and red chili powder.

13) Mix well.

14) Add jaggery.

15) Also squeeze the lemon juice. Mix well.

16) Simmer for 2-3 minutes. The ragda should be medium consistency. Some vatana will get mushy and helps to thicken the gravy. Keep it aside covered.

17) Making patties: Now boiled potatoes are cooled to touch, peel the skin, Mash the potatoes. take into a bowl.

18) Add salt, sugar, lemon juice, green chilies and cornstarch.

19) Mix well and it will come together like a dough.

20) Divide the mixture into 6 equal portions and shape into a patty.

21) Heat the oil for shallow frying in a pan on medium heat. Once hot place the patties and fry from one side.

22) Once it is crispy and golden brown from the bottom, flip and cook the other side as well.

23) Once golden brown from both the sides, remove it to a paper towel lined plate. Fry rest of the patties.

24) Assembling the ragda pattice: Gather all the ingredients and keep handy on the counter or table. You will need coriander chutney, tamarind date chutney, chopped onions, sev, patties and ragda. Make sure to re-heat the ragda to the warm.

25) Now pour the ragda into a plate.

26) Arrange 3 pattice per person on the ragda.

27) Drizzle about 2 tablespoons of green chutney.

28) Followed by 2 tablespoons of tamarind date chutney.

29) Sprinkle chopped onions.

30) Then lastly sprinkle the sev.

Serve the ragda pattice right away. Otherwise sev will get soggy. Keep in mind that ragda pattice is always served warm. So If ragda is made ahead of time then warm it up on stovetop or microwave. Same goes for the potato patties.

Serving suggestion: Serve it as a snack. I usually make it as a dinner or light meal on weekends.

Note: Here I have used white vatana just like traditionally used. But if you have green vatana in your pantry then you can use that also. Sometimes I am out of white vatana then I make it with green one. And it tastes good with green vatana too. Just keep in mind that green vatana might take more time to cook than white vatana. So if using green one then increase the cooking time in pressure cooker accordingly.

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Ragda pattice recipe (Ragda patties)

US measuring cups are used (1 cup = 240 ml)

Course Snack

Cuisine Indian

Prep Time 8 hours

Cook Time 40 minutes

Total Time 8 hours 40 minutes

Yield 2 servings

Author Kanan

Ingredients (1 cup = 240 ml)

For ragda:

• ½ cup Vatana (Dried peas) White
• 1 ½ cup Water to add into pressure cooker
• 1 ½ tablespoons Oil
• ¼ teaspoon Mustard seeds
• ½ teaspoon Sesame seeds
• ¼ teaspoon Turmeric powder
• Salt to taste
• 1 teaspoon Red chili powder
• ½ cup Water to make gravy consistency
• 1 ½ teaspoons Jaggery (Gur)
• ½ to 1 teaspoon Lemon juice

For potato pattice:

• 2 small or 1 cup Potatoes boiled, peeled and mashed
• 1 Green chili chopped finely
• Salt to taste
• ¼ teaspoon Sugar
• 1 ½ teaspoons Lemon juice
• 1 tablespoon Corn flour (corn starch)
• 2 tablespoons Oil for shallow frying the patties

For assembling ragda pattice:

• ½ cup Green coriander chutney
• ½ cup Meethi chutney (Tamarind date chutney)
• ½ cup Onion chopped finely
• ½ cup Thin nylon sev

Instructions

Preparation:

1. Wash the vatana under running cold water till water runs clear.
2. Soak the vatana in enough water for at least 8 hours or overnight.
3. Boil the potatoes in cooker and keep it aside to cool.
4. Also make both chutneys (coriander chutney and tamarind date chutney) ahead of time and keep in the refrigerator. Or you can make a day before as well.

Making ragda recipe:

1. After 8 hours of soaking, vatana will increase in size. Discard the soaking water.

2. Add vatana to the pressure cooker, add 1 ½ cups of water. Cover with lid, put the weight on. Cook for 6-7 whistles on medium heat. Let the pressure go down by itself then open the lid.

3. Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
4. Then add sesame seeds. They will also pop.
5. Add turmeric powder.
6. Immediately add boiled vatana, If needed add more water to make gravy consistency.
7. Let it come to a boil.
8. Add salt and red chili powder. Mix well.

9. Add jaggery and squeeze the lemon juice.

10. Simmer for 2-3 minutes. Keep it aside covered.

Making patties:

1. Now boiled potatoes are cooled to touch, peel the skin, Mash the potatoes. take into a bowl.
2. Add rest of the pattice ingredients
3. Mix well and it will come together like a dough.
4. Divide the mixture into 6 equal portions and shape into a patty.
5. Heat the oil for shallow frying in a pan on medium heat. Once hot place the patties and fry from one side.
6. Once it is crispy and golden brown from the bottom, flip and cook the other side as well.
7. Once golden brown from both the sides, remove it to a paper towel lined plate. Fry rest of the patties.

Making the ragda pattice recipe:

1. Gather all the ingredients and keep handy on the counter or table. You will need coriander chutney, tamarind date chutney, chopped onions, sev, patties and ragda. Make sure to re-heat the ragda to the warm.
2. Now pour the ragda into a plate.
3. Arrange 3 patties per person on the ragda.
4. Drizzle about 2 tablespoons of green chutney followed by 2 tablespoons of tamarind date chutney.
5. Sprinkle chopped onions.
6. Then lastly sprinkle the sev.
7. Serve the ragda pattice right away.