Authentic Mumbai-style Ragda Patties Recipe
Experience the magic of Mumbai street food with this Ragda Patties recipe. It features creamy, slow-cooked white pea gravy served over golden, crisp potato patties for the ultimate chaat experience.
Equipment
- Pressure Cooker or Instant Pot
- Non-stick Pan
- Mixing Bowl
Ingredients
For ragda:
- 1 cup dried white peas
- 1.5 teaspoon oil
- 1 teaspoon ginger fine chopped
- 1 teaspoon garlic fine chopped
- 1 green chilli
- 0.5 teaspoon salt
- 0.25 to 0.33 teaspoon turmeric
- 0.25 teaspoon red chilli powder
- 0.5 to 0.75 teaspoon garam masala
- 0.125 teaspoon hing
- 3 cups water
- 1 tablespoon tamarind paste
- 1 tablespoon jaggery
For pattice:
- 500 grams potatoes
- 0.5 cup poha
- 1 teaspoon ginger
- 1 green chilli
- 1 teaspoon chaat masala
- 1 tablespoon coriander leaves
- 0.5 teaspoon salt
- 2 tablespoons oil
To serve:
- 0.75 cup tamarind chutney
- 0.25 cup green chutney
- 3 tablespoons red garlic chutney
- 0.25 cup onions fine chopped
- 0.25 cup tomatoes fine chopped
- 2 tablespoons coriander leaves fine chopped
- 3 tablespoons nylon sev
- 1 teaspoon chaat masala
Instructions
Soak and start the ragda base
- Rinse the dried white peas until the water runs clear. Soak them in water for at least 8 hours or overnight until plumper.
- Warm oil in a pressure cooker or Instant Pot on sauté mode. Add ginger, garlic, and green chilli. Sauté for 1 minute until fragrant but not browned.
- Add hing and the soaked, drained peas. Stir in salt, turmeric, red chilli powder, and garam masala for 1 minute to bloom the spices.
- Pour in 3 cups of water and stir well, making sure to scrape the bottom to prevent sticking.
Pressure cook and finish the gravy
- Pressure cook for 6 whistles on medium heat, or 11 minutes in an Instant Pot. Allow the pressure to release naturally.
- Check that the peas are soft and mash easily between fingers. If firm, cook for a few more minutes until tender.
- Scoop out 3 to 4 tablespoons of cooked peas, mash them into a paste, and stir back into the pot to create a creamy texture.
- Mix in tamarind paste and jaggery. Simmer for a few minutes until the ragda is glossy and has a thick pouring consistency.
Boil, cool, and shape the pattice
- Boil potatoes until fork tender. Peel and mash them while warm, then let them cool completely to ensure a dry, fluffy base.
- Add ginger, green chilli, chaat masala, coriander leaves, salt, and ground poha powder. Mix until a non-sticky dough forms.
- Shape the dough into 8 equal portions and flatten them into smooth discs with even edges to prevent cracking.
Pan-fry and assemble
- Heat 1 tablespoon of oil in a non-stick pan. Once hot, fry the patties on medium-high heat until the bottom is deeply golden and crisp.
- Flip and fry the second side until golden. Remove from the pan to keep the crust crisp.
- To serve, pour hot ragda into a plate, place the patties on top, and dress with chutneys, onions, tomatoes, coriander, nylon sev, and chaat masala. Serve immediately.
Notes
Potato Tip: Cooling the boiled potatoes completely before mashing is essential for a clean, non-gummy dough that crisps up perfectly.
Texture Tip: Grinding poha into a fine powder creates a tighter binder that absorbs less oil and ensures a superior crunch.
Serving Tip: Assemble the dish only when ready to eat. The nylon sev and patties lose their signature crunch quickly once they hit the ragda.
Reheating Tip: For leftovers, reheat patties in an air fryer or dry skillet to restore the Maillard reaction crust. Avoid the microwave for the pattice.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 420kcalCarbohydrates: 72gProtein: 14gFat: 10gSaturated Fat: 1.5gSodium: 950mgPotassium: 600mgFiber: 12gSugar: 8gVitamin A: 15IUVitamin C: 40mgCalcium: 60mgIron: 4mg
Tried this recipe?Let us know how it was!