Mumbai Street Style Ragda Pattice
Equipment
Ingredients
Ragda
dried white peas (soaked)
200 g
onion (finely chopped)
1 piece
tomato (finely chopped)
2 piece
ginger (grated)
1 piece
garlic (minced)
3 clove
green chili (finely chopped)
2 piece
turmeric powder
1 tsp
cumin seeds
1 tsp
coriander powder
1 tsp
garam masala
1 tsp
salt
1 tsp
sunflower oil
2 tbsp
Pattice
potato (boiled)
4 piece
cornstarch
2 tbsp
salt
0.5 tsp
sunflower oil
3 tbsp
Garnish & Toppings
tamarind chutney
60 ml
mint chutney
60 ml
red onion (finely chopped)
1 piece
tomato (finely chopped)
1 piece
sev
50 g
fresh coriander leaves (chopped)
2 tbsp
Instructions
Soak white peas
Soak dried white peas in water overnight or for at least 6 hours.
Cook the peas
Pressure cook the soaked peas with a pinch of salt and turmeric until soft.
Prepare ragda masala
Heat oil in a pan, add cumin seeds, then sauté onion, ginger, garlic, and green chili until golden.
Add tomatoes and spices
Add chopped tomatoes, turmeric, coriander powder, garam masala, and salt. Cook until tomatoes soften.
Combine peas with masala
Add the cooked peas along with some cooking water to the masala. Simmer for 10 minutes until thick and well combined.
Boil potatoes
Boil potatoes until fully cooked and soft.
Prepare pattice mixture
Mash boiled potatoes, add cornstarch and salt. Mix well to form a smooth dough.
Shape pattice patties
Divide the potato mixture into equal portions and shape into round flat patties.
Fry the pattice
Heat oil in a pan and shallow fry the patties until golden and crispy on both sides.
Assemble the dish
Place 2-3 pattice on a plate, pour hot ragda over them, and garnish with chutneys, chopped onion, tomato, sev, and fresh coriander.
Original recipe
Storage
Store ragda and pattice separately for best texture. Reheat ragda on stovetop with a splash of water.
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