Mumbai-Style Ragda PattiesVeg
Recreate the iconic taste of Mumbai street food with this delicious Ragda Patties recipe. This dish features crispy, golden potato patties served with a flavorful white pea curry (ragda). It is beautifully finished with a drizzle of tangy tamarind-date chutney, spicy coriander chutney, crunchy sev, fresh onions, tomatoes, and a refreshing squeeze of lemon. Perfect for a savory snack, this classic chaat brings the authentic, vibrant flavors of a busy Mumbai stall right to your home kitchen.
Ingredients
pinch Turmeric Powder
to taste Salt
3 medium Boiled Potatoes
2 tbsp Tamarind Pulp
Seedless date pulp: 2-3 tbsp
1 tsp Red Chilli Powder
1 tsp Chaat Masala
1 tsp Ginger Powder
pinch Black Salt
1 tsp Roasted Cumin Powder
handful Coriander Leaves (chopped)
2 no. Green Chilli
A few piece Raw Mango
1 tsp Cumin Seeds
as needed Water
1 no. (finely chopped) Onion
1 no. (finely chopped) Tomato (finely chopped)
handful Sev (Nylon)
For garnishing Coriander Leaves (chopped)
For garnishing Lemon Wedges
Oil: For pan-frying the patties
1 Cup of Dried white peas (Soaked for 8-9 hours)
Water: As required for pressure cooking
Instructions
Step 1— Prepare the Ragda (White Pea Curry)
1
Soak the dried white peas in water for 8–9 hours. Drain and transfer the soaked peas to a pressure cooker.
2
Add turmeric, salt, and enough water to cover them. Pressure cook for 3–4 whistles until the peas are soft and tender.
Step 2— Prepare the Potato Patties
1
Boil the potatoes with a little turmeric and salt until soft. Peel and mash the potatoes thoroughly.
2
Shape the mashed potatoes into small, lemon-sized balls and flatten them slightly into patties.
3
Heat a small amount of oil in a pan over a moderate flame and pan-fry the patties until golden brown and crispy on both sides.
4
Place them on absorbent paper to drain excess oil.
Step 3— Prepare the Sweet Chutney
1
In a bowl, combine tamarind pulp and seedless date pulp. Add red chili powder, chaat masala, dried ginger powder, black salt, and roasted cumin powder.
2
Mix well until smooth.
Step 4— Prepare the Coriander Chutney
1
Blend together fresh coriander leaves, green chillies, raw mango pieces, salt, cumin seeds, and a splash of water until you achieve a smooth consistency.
Step 5— Assembly
1
Place the pan-fried potato patties on a serving plate. Spoon the prepared ragda generously over the patties.
2
Drizzle with the coriander chutney and the sweet tamarind-date chutney.
3
Sprinkle chaat masala, roasted cumin powder, a pinch of salt, and red chili powder over the top.
4
Garnish with finely chopped onions, tomatoes, a handful of crunchy sev, and fresh coriander leaves.
5
Serve immediately with a wedge of lemon on the side.
Nutrition Facts
3 servings per recipe
