Ragda Pattice Recipe | Mumbai-Style Aloo Tikki Chaat

Ragda Pattice Recipe | Mumbai’s Spiced White Pea Curry with Crispy Potato Patties

What is Ragda Pattice?

Ragda pattice is a popular Mumbai street food made of shallow-fried potato patties (pattice) served in a bowl of spiced white pea curry (ragda), topped with tangy tamarind chutney, spicy green chutney, chopped onions and sev. It’s tangy, spicy and filling all at once.

Where Ragda Pattice Comes From

Ragda pattice traces back to Maharashtra, particularly Mumbai and Pune, where it grew out of the same chaat culture that gave us pav bhaji and bhel puri. It’s typically sold at roadside chaat stalls in the evening and has become a beloved teatime snack across the city, enjoyed by everyone from college students to office-goers heading home.

Health Benefits of White Peas (Vatana)

White peas are a good source of plant-based protein and fiber
They have a low glycemic index, which helps keep blood sugar more stable compared to many other starchy foods
Rich in folate and potassium, both important for heart health
Naturally low in fat when prepared without excess oil

Ingredients:

1 cup dried white peas (safed vatana), soaked overnight
1/2 teaspoon turmeric powder
Salt to taste
1 teaspoon oil
1/2 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1 teaspoon red chilli powder
1/2 teaspoon garam masala
4 medium potatoes, boiled and mashed
2 tablespoons cornflour or bread crumbs
Oil, for shallow frying the patties
Tamarind chutney, green chutney, chopped onion, sev and coriander for topping

Instructions:

Step 1: Cook the White Peas

Pressure cook the soaked white peas with turmeric and salt until soft, about 5-6 whistles. Mash lightly with the back of a spoon, keeping some texture.

Step 2: Make the Ragda Curry

Heat oil, add cumin seeds, then ginger-garlic paste. Add red chilli powder and garam masala, then mix in the cooked peas along with some of their cooking water to reach a thick, curry-like consistency. Simmer for 10 minutes.

Step 3: Shape the Patties

Mix mashed potatoes with cornflour and salt, then shape into round, flat patties about half an inch thick.

Step 4: Fry the Patties

Shallow fry the patties on a hot tawa or pan with a little oil until golden and crisp on both sides.

Step 5: Assemble

Place two patties in a serving bowl, ladle the hot ragda curry generously over them.

Step 6: Top and Serve

Finish with tamarind chutney, green chutney, chopped onions, coriander and a generous handful of sev. Serve immediately while the patties are still hot and crisp.

Tips:

Don’t skip soaking the white peas overnight, or they’ll take far longer to cook and may not soften evenly. Keep the ragda slightly thin since it will thicken further as it sits, and thin it out again with hot water just before serving if needed.

Dish Preparation Time

About 40 minutes of active cooking plus overnight soaking time for the peas.

Common Mistakes

Using unsoaked peas leads to uneven cooking and a grainy curry. Overcrowding the pan while frying patties can make them soggy instead of crisp. Adding chutneys too early, before serving makes the patties lose their crunch.

Substitutions

You can use canned white peas to skip the soaking and pressure cooking step. Sweet potato can replace regular potato in the patties for a slightly different flavor.

Storage and Reheating

The ragda curry keeps well in the fridge for 2 days and can be reheated on the stovetop with a splash of water. Patties can be shaped ahead of time and refrigerated uncooked, then fried fresh when ready to serve.