There is a particular kind of hunger that only chaat can fix. I felt it every monsoon afternoon growing up, the kind where the rain is coming down and all you want is something warm, tangy, and just a little messy to eat. My grandmother would make ragda pattice on those days, and the smell of sizzling potato patties and simmering white peas would fill the whole flat. I have been chasing that smell in my own kitchen ever since.
Ragda pattice is one of Mumbai’s most beloved street foods: crispy spiced potato patties sitting in a pool of thick white pea curry, finished with tamarind chutney, green chutney, raw onion, and a shower of crunchy sev. It is the kind of dish that sounds like a lot of work but comes together surprisingly fast, especially once you know the make-ahead trick I use every time I prepare it.
This ragda pattice recipe is naturally vegan, and the white peas (vatana) that make up the ragda are genuinely high in protein: about 21 grams per 100g cooked. Street food that actually nourishes you. Let’s make it together.
What Is Ragda Pattice?
Ragda is a spiced curry made from dried white peas, called safed matar in Hindi or vatana in Gujarati. The peas are soaked overnight, pressure-cooked until completely soft, then finished with a quick tempering of cumin, hing, crushed ginger-garlic-green chilli, and a small amount of jaggery and tamarind for that signature sweet-sour tang. The result is a thick, subtly spiced gravy (not heavy, not tomato-forward) with just enough warmth to balance the chutneys piled on top.
Pattice are shallow-fried potato patties — the Indian street food cousin of croquettes. Boiled potatoes are mashed and mixed with ginger, chillies, and spices, shaped into flat rounds, and pan-fried until golden and crisp on the outside.
To assemble, the pattice go onto a plate, the ragda is ladled generously on top, and then the fun part: tamarind chutney, green chutney, finely chopped onion, and a big handful of thin sev. A final shake of chaat masala and it is ready. The dish is popular across Maharashtra and Gujarat, and you will see slight regional variations in spice level and topping preference.
Why You’ll Love This Recipe
- Naturally vegan and easily made gluten-free (skip the hing — see Notes)
- White peas (vatana) make the ragda genuinely high in protein: about 21g per 100g cooked, one of the best plant-protein options in any Indian snack
- Make-ahead friendly: the ragda keeps for up to three days in the fridge, so you can build a plate in under 15 minutes on a busy evening
- Customizable toppings — keep it simple or load it up, it works both ways
- Instant Pot method takes the guesswork out of the ragda: set it, walk away, come back to perfectly cooked peas
Ingredients
(Full quantities in the recipe card below.)
For the ragda (white pea curry):
Dried white peas (safed matar / vatana), turmeric, salt — plus the tempering: oil, cumin seeds, hing (asafoetida), fresh ginger, garlic, green chilli, coriander powder, cumin powder, red chilli powder, jaggery powder, tamarind paste
For the pattice:
Potatoes, poha (flattened rice — soaked and drained), cornstarch, ginger (grated), green chilli, salt, oil for pan-frying
For assembly:
Tamarind chutney (meetha chutney), green coriander-mint chutney (hari chutney), finely diced onion, finely diced tomato, nylon sev, fresh coriander, chaat masala, kala namak (black salt), cumin powder
How to Make Ragda Pattice
Step 1: Cook the Ragda
Soak the dried white peas in plenty of water overnight (or for at least 8 hours). Drain and rinse before cooking.
Instant Pot method (recommended): Add the soaked, drained peas to the Instant Pot with 4 cups of water, 1 teaspoon salt, and ½ teaspoon turmeric. Cook on High pressure for 20 minutes with full natural pressure release. The peas should be completely soft: press one between your fingers and it should crush easily. Once pressure releases, open the lid and use the back of a spoon or a potato masher to mash about a third of the peas directly in the pot. This thickens the ragda naturally without any cornflour.
Stovetop pressure cooker: Cook soaked peas with water, salt, and turmeric for 2 whistles on high heat, then reduce to medium-low and cook for 4 to 5 more minutes. Let pressure release naturally, then mash some peas as above.
While the cooked peas simmer on low, make the tempering. Heat 1 tablespoon oil in a small pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add a pinch of hing (asafoetida): it blooms almost instantly. Add freshly crushed ginger, garlic, and green chilli (use a mortar and pestle, or mince finely) and sauté for one minute until the raw smell goes. Add coriander powder, cumin powder, and red chilli powder along with 2 tablespoons of water so the spices don’t scorch. Cook for 30 seconds, then pour the entire tempering into the simmering peas.
Add the jaggery powder and tamarind paste. Stir, taste, and adjust salt. Let the ragda come to a gentle boil, then turn off the heat. The curry should be thick enough to coat the back of a spoon — it will thicken further as it sits.
If the ragda is too thin: Simmer uncovered for 5 more minutes, or mash a few more peas. If too thick: Add a splash of water when reheating.
Step 2: Make the Pattice
Soak the poha in water for 10 minutes, then drain completely — squeeze out any excess moisture. Boil the potatoes at the same time as the peas (it saves you a step). Peel while warm and mash until smooth with no lumps.
Add the soaked, drained poha, cornstarch, grated ginger, chopped green chilli, and salt to the mashed potato. Mix everything into a smooth dough — the poha and cornstarch are what make these patties hold together and go genuinely crispy. Divide into 10 to 12 equal portions and shape each into a flat round patty about 1.5 cm thick.
Heat a flat pan or tawa over medium heat and add enough oil to coat the surface. Add the pattice and press them down gently once with a spatula. Do not move them until the underside is deep golden — about 3 minutes. Flip carefully and cook the other side. Resist the urge to press repeatedly; one gentle press is all you need.
Step 3: Assemble
Place 2 hot pattice on a plate or in a shallow steel katori. Ladle the warm ragda generously over the top — be liberal, this is street food. Drizzle tamarind chutney and green chutney in loose arcs. Scatter finely diced raw onion and diced tomato, then finish with a generous pile of nylon sev and fresh coriander. Sprinkle chaat masala, a pinch of kala namak (black salt), and a little cumin powder on top.
Serve immediately — the contrast between the crispy pattice and the warm ragda is best in the first few minutes.
Make-Ahead Tips
The ragda is the component that benefits most from being made ahead. I often prepare a big batch on Sunday and store it in the fridge. It thickens considerably as it cools, so add a splash of water and reheat gently before serving.
The pattice can be shaped and refrigerated (uncooked) up to one day ahead, covered with cling wrap. Pan-fry them fresh just before serving — reheated pattice lose their crunch quickly.
Both chutneys can be made days in advance and kept in the fridge in small jars.
Ragda Pattice (Mumbai Street Style)
Equipment
- Instant Pot (6-quart)
- Stovetop pressure cooker (alternative to Instant Pot)
- Flat pan or tawa (for pan-frying pattice)
- Mortar and pestle (for crushing ginger, garlic, and chilli)
Ingredients
For the ragda (white pea curry)
- 1½ cups dried white peas (safed matar / vatana), soaked overnight in plenty of water
- 4 cups water for pressure cooking
- 1 teaspoon salt
- ½ teaspoon turmeric
For the tempering
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- ¼ teaspoon hing asafoetida
- 4–5 garlic cloves freshly crushed
- 1½-inch piece fresh ginger, freshly crushed
- 1–2 green chillies freshly crushed
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon red chilli powder or to taste
- 2 teaspoons jaggery powder
- 2 teaspoons tamarind paste
- Salt to taste
For the pattice
- 3–4 medium potatoes about 650 g; boiled and peeled
- ¾ cup poha flattened rice; soaked 10 minutes and drained
- 2 tablespoons cornstarch
- 2 teaspoons grated fresh ginger
- 1–2 green chillies finely chopped
- ½ –¾ teaspoon salt
- 3–4 tablespoons oil for pan-frying
For assembly
- Tamarind chutney (meetha chutney), to drizzle
- Green coriander-mint chutney (hari chutney), to drizzle
- 1 small red onion finely diced
- 1 medium tomato finely diced
- Nylon sev, a generous handful
- Fresh coriander leaves, chopped, to garnish
- Chaat masala, to sprinkle
- Kala namak (black salt), a pinch
- Cumin powder, a pinch
Instructions
Make the ragda
- Drain the soaked white peas. Add to the Instant Pot with 4 cups water, 1 tsp salt, and ½ tsp turmeric. Cook on High pressure for 20 minutes, then allow full natural pressure release. (Stovetop pressure cooker: 2 whistles on high heat, then 4–5 minutes on medium-low. Natural release.)
- Open the lid. Mash roughly a third of the peas directly in the pot using a spoon or potato masher. This thickens the ragda naturally without any starch.
- Heat 1 tablespoon oil in a small pan over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add hing: it blooms almost instantly. Add the crushed ginger, garlic, and green chilli. Sauté for 1 minute until the raw smell disappears.
- Add coriander powder, cumin powder, and red chilli powder along with 2 tablespoons of water so the spices don’t scorch. Cook for 30 seconds.
- Pour the entire tempering into the cooked peas. Add jaggery powder and tamarind paste. Stir, taste for salt, and bring to a gentle boil. Turn off the heat. The ragda should coat the back of a spoon; it will thicken further as it sits.
Make the pattice
- Soak the poha in water for 10 minutes. Drain thoroughly and squeeze out all excess moisture.
- Mash the warm boiled potatoes until completely smooth with no lumps. Add the soaked poha, cornstarch, grated ginger, chopped green chilli, and salt. Mix into a smooth, pliable dough.
- Divide into 10–12 equal portions. Shape each into a flat round patty about 1.5 cm thick.
- Heat enough oil to coat a flat pan or tawa over medium heat. Add the pattice and press each one down gently once with a spatula. Cook without moving until the underside is deep golden, about 3 minutes. Flip carefully and cook the other side. Remove and drain on a wire rack.
Assemble and serve
- Place 2 hot pattice on a plate or in a shallow steel katori. Ladle warm ragda generously on top.
- Drizzle tamarind chutney and green chutney in loose arcs. Scatter finely diced onion and tomato over the top.
- Finish with a big handful of nylon sev and fresh coriander. Sprinkle chaat masala, kala namak, and cumin powder. Serve immediately.
Notes
FAQs
Can I use canned chickpeas or dried chickpeas instead of white peas?
Dried white peas (safed matar / vatana) give the most authentic flavour and texture — they break down partially and create the naturally thick, mellow ragda that is characteristic of this dish. Canned chickpeas can work in a time crunch (add directly to the tempering with water, skip pressure cooking), but the texture and flavour will be quite different. The ragda will be chunkier and less starchy.
Is ragda pattice vegan?
Yes. The classic recipe contains no dairy or eggs, and all the toppings here are vegan. If you add yogurt at serving (a popular variation), it would no longer be vegan. Check your sev packet if you are strict about shared facilities.
Is this recipe gluten-free?
The peas, potatoes, and all spices are gluten-free. Hing (asafoetida) can contain wheat flour as a carrier — skip it or use a certified GF hing to keep the recipe fully gluten-free.
Can I make ragda pattice ahead of time?
Absolutely. Make the ragda up to three days in advance and refrigerate. Shape the pattice up to one day in advance and refrigerate (uncooked). Pan-fry the pattice fresh when you are ready to serve.
How do I store leftovers?
Store ragda and pattice separately in airtight containers in the fridge for up to three days. Reheat the ragda on the stovetop with a splash of water. Reheat the pattice in a dry pan or air fryer to revive the crunch. Do not store assembled plates — the sev goes soft quickly.
What chutney goes with ragda pattice?
Both tamarind chutney (meetha chutney — sweet, sour, and dark) and green chutney (hari chutney — made with coriander, mint, and green chilli) are essential. Using only one of them is fine, but the interplay of both is what makes chaat taste like chaat. Ready-made chutneys from any Indian grocery work perfectly.
Can I bake or air-fry the pattice?
You can air-fry them at 200°C for about 12 minutes, flipping halfway. They will be less evenly golden than pan-fried, but still delicious. Brush lightly with oil before air-frying. Baking works but gives a drier result.
Make It, Love It
Ragda pattice is the kind of recipe that looks like it belongs only in the hands of a chaat stall vendor, but once you make it at home even once, you will wonder why you waited so long. The ragda practically cooks itself in the Instant Pot, the pattice take about 20 minutes to shape and fry, and the assembly is half the fun.
If you love chaat-style snacks, you might also enjoy my vegetable pakora or onion pakora for a proper monsoon chaat spread, or try the crispy poha cutlet for another golden, pan-fried snack the whole family will fight over.
If you try this ragda pattice recipe, I would love to know how it turned out. Drop a comment below and tell me — did you go heavy on the tamarind or the green chutney? Made this? Share a photo and tag @petitepaprika on Instagram — I love seeing your kitchen creations!
