Mumbai Ragda Pattice
The ultimate street food: potato patties topped with white pea curry.
About this dish
Ragda Pattice is a pillar of Mumbai's street food culture, representing the city's ability to blend textures and flavors. It consists of 'Ragda' (a slow-cooked white pea curry) poured over 'Pattice' (shallow-fried potato cakes). While the pattice provides a crispy, buttery base, the ragda adds a creamy, earthy depth, all topped with a symphony of chutneys, crunchy sev, and onions.
Ingredients
For the Ragda
- 200g (1 cup) Dried white peas (Vatana), soaked overnight
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- 1 tbsp Oil
- 1/4 tsp Asafoetida
- 1 tsp Cumin seeds
For the Pattice
- 500g (4 large) Potatoes, boiled, peeled and mashed
- 2 tbsp Cornstarch or Arrowroot powder
- 1/2 tsp Turmeric powder
- 2 Green chilies, finely minced
- 1/2 tsp Salt
- Oil for shallow frying
For Assembly
- 1/2 cup Tamarind-date chutney (sweet)
- 1/2 cup Green chili-coriander chutney (spicy)
- 1/2 cup Finely chopped red onion
- 1/4 cup Fine Sev (gram flour vermicelli)
- Black salt and Chaat masala for dusting
Method
- 1
Cook the white peas
Drain the soaked white peas and place them in a pressure cooker with 3 cups of water, turmeric, and salt. Cook for 5-6 whistles until the peas are soft and can be easily mashed between two fingers. They should be tender but not completely disintegrated into a paste.
- 2
Temper the Ragda
Heat 1 tbsp oil in a pot, add cumin and hing. Pour in the cooked peas along with their liquid. Use a masher to lightly crush about 20% of the peas to thicken the gravy. Simmer for 10 minutes until you reach a pourable, slightly thick consistency. Adjust salt if needed.
- 3
Prepare the Pattice dough
In a large bowl, mix the cooled mashed potatoes with cornstarch, minced green chilies, turmeric, and salt. Ensure the potatoes are completely cold before mixing; if they are warm, the starch will turn gummy and the pattice will stick to the pan.
- 4
Shape the patties
Grease your palms with a little oil and divide the potato mixture into 8 equal portions. Roll each into a smooth ball and then flatten into a disc about 1 inch thick. Ensure the edges are smooth and free of cracks to prevent oil absorption.
- 5
Shallow fry the Pattice
Heat a heavy cast-iron tawa or non-stick skillet with 3 tablespoons of oil over medium heat. Place the patties in the pan and fry for 5-6 minutes per side. Do not flip them until a deep golden-brown crust has formed on the bottom.
- 6
Build the base
To serve, place two hot patties in a shallow bowl or plate. Ladle a generous amount (about 2 scoops) of the hot Ragda over the patties until they are partially submerged. The heat of the ragda will further soften the pattice while the crust remains intact.
- 7
Add the toppings
Drizzle 1 tablespoon each of the sweet tamarind chutney and spicy green chutney over the ragda. Sprinkle a handful of chopped onions, a generous dusting of chaat masala and black salt, and finish with a mound of fine sev and fresh cilantro.
Notes & variations
- Soaking the white peas for at least 8 hours is non-negotiable for even cooking.
- For a healthier version, the pattice can be air-fried at 200°C for 15 minutes, brushing with minimal oil.
- The Ragda should be slightly thin when hot, as it thickens significantly as it cools.
- Add a pinch of baking soda to the peas while boiling if they are old and taking too long to soften.
Serve with
Serve immediately while the pattice is hot and the sev is crunchy.
Cook's note
Adding cornstarch to cold mashed potatoes is the secret to getting that thin, ultra-crisp street-style crust that doesn't break.