Ragda Pattice (Mumbai Street Style)
Crispy spiced potato patties served in a thick white pea curry, topped with tamarind chutney, green chutney, crunchy sev, onion, and tomato. A classic Mumbai street food that is naturally vegan and easy to make ahead.
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
Soak white peas overnight (or at least 8 hours) for even cooking and a naturally thick ragda.
To make this fully gluten-free, skip the hing or use certified gluten-free asafoetida.
A spoonful of plain yogurt spooned over at serving adds extra creaminess — the recipe is no longer vegan with this addition.
Make-ahead: The ragda keeps in the fridge for up to 3 days. Reheat on the stovetop with a splash of water. Shaped (uncooked) pattice can be refrigerated for up to 1 day; pan-fry fresh just before serving.
Store leftovers (ragda and pattice separately) in airtight containers in the fridge for up to 3 days. Do not store assembled plates — the sev softens quickly.
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