Ragda Pattice - A Famous Mumbai Chaat
Mumbai's famous Street Food Chaat Recipe called Ragda Pattice. Easy step by step recipe to make this delicious chaat at home for your family.
Servings 12 pieces
Equipment
- Pressure Cooker
- Tava or skillet
- Mixer Grinder
Ingredients
- INGREDIENTS FOR THE RAGDA OR WHITE PEAS GRAVY
- 3 cups Cooked and lightly mashed White Peas or Safed Vatana
- 1 nos Medium size Onion Finely chopped
- 1.5 cups Water to adjust consistency (Qty can be between 1 to 1.5 cups)
- 1/2 tsp Turmeric Powder Add less if you need the ragda to be light yellow in colour
- 1/2 tsp Jeera or Cumin Seeds
- 1/4 tsp Red Chilli powder
- 1 tbsp Oil (Use any neutral oil)
- Salt to taste
- INGREDIENTS FOR THE PATTICE OR PATTIES
- Potatoes - 3 Large or 5 medium size
- 1/4 tsp Turmeric Powder
- 2-3 tbsp Oil to cook pattice Use less or more as required. Read Notes.
- Water as required to pressure cook the potatoes
- Salt to taste
- OTHER INGREDIENTS FOR THE CHAAT
- 1/2 cup Besan Sev
- Sweet Dates and Tamarind Chutney or Meetha Chutney Add quantity as required. Check Notes
- Coriander or Green Chutney Add quantity as required. Check Notes
- Chaat Masala Powder Add quantity as required. Check Notes
- Roasted Jeera Powder Add quantity as required. Check Notes
- Finely chopped Onions Add quantity as required. Check Notes
- Finely chopped Coriander leaves as required
Instructions
- How to Make Ragda ?
- For the cooked and slightly mashed white peas, soak the peas overnight then pressure cook with required amount of water and salt. Once cool, mash them slightly to obtain the thick and buttery gravy texture.
- Heat a non-stick kadhai and add oil, cumin seeds.
- Now add the finely chopped onions and saute them for a while until they are slightly brown.
- Add the Tomato pieces or puree (I prefer and have used the latter), turmeric powder, salt, red chilli powder and mix well until the gravy mixture is formed with oil leaving the sides.
- Add the cooked and mashed white peas, mix well, adjust the consistency with some water and check for salt.
- Allow this Ragda to simmer on low flame for atleast 10 mins and keep stirring it at regular intervals.
- Once the Ragda is simmered and the mixture has obtained the right buttery consistency, switch off the flame and prepare the Pattice in the meanwhile.
- Note – Ragda tends to thicken after a while. Ensure you make it right before the guests arrive or if you have made it the previous day, add some water, adjust salt and accordingly obtain the right consistency before serving
- How to Make Pattice or Patties?
- Wash, peel and chop the potatoes into chunks.
- Pressure cook them with some salt and then mash it well with some turmeric powder and additional salt, if required.
- Make equal balls, flatten slightly on your palms and shape them into thick patties.
- Refrigerate it for 30 mins and then pan fry them with few tblsps of oil.
- Ensure the heat is low when frying them so that they cook longer and develop that golden dark brown crust on top, just like the ones sold in street side shops or restaurants.
- Note – Do not deep fry the patties, low heat and long cooking time gives you the perfect
street side flavor, texture and look! - How to Assemble or Plate a Ragda Pattice Chaat?
- In a plate or small deep dish / bowl, add the patties, pour a ladle of the warm ragda mixture on top followed by some sweet chutney, green chutney.
- Now add the finely chopped onions, coriander leaves.
- Sprinkle some roasted jeera powder, chaat masala powder.
- Top with besan sev and serve immediately.
Notes
- Note - In the ingredient list - Items like chutney, onions, sev quantity are not mentioned as they are entirely up to ones taste and preferences.
- This is a gluten free and vegan snack recipe.
- The Ragda consistency can be altered as per your taste. We prefer it slightly thick with some mashed bits of peas along with the whole ones. You can either retain the peas entirely or mash it, your choice!
- Feel free to add some pom pearls, raw mango (when in season) on top of this chaat while serving.
- No flour has been used as a binding agent in the pattice. 30 mins of refrigeration followed by slow cooking without disturbing the pattice on the tava or griddle for long helps you achieve the result. However, if you are not comfortable, add a tblsp or 2 of Rice flour or cornflour. Avoid breadcrumbs.
- The prep work for this chaat can be done a day in advance. In fact, the Ragda can be made and stored in a refrigerator for a couple of days. Leftover can be used to fill up a pani puri chaat or you can simply have this as a meal with finely chopped onions, sev and chutneys etc along with Mumbai Pav.
- The pattice can be shaped and stored a day earlier too. Cooked patties also stays good in the refrigerator for a couple of days. Can be used in burgers, sandwiches or quick chaats.