A Flavorful Tale from the Streets
There’s nothing quite like the aroma of freshly fried pattice mixed with the tang of spicy ragda that transports you straight to the buzzing streets of Mumbai. I still remember summer afternoons spent wandering the vibrant streets of Bandra and Colaba, where small vendors would serve up hot, crispy ragda pattice on paper plates. The dish—an incredible fusion of deep-fried, spiced potato patties and a creamy, mildly tangy white peas gravy—became a comforting indulgence on long, sweltering days. For many, it’s not just a snack; it’s a celebration of the city’s energy and diversity. Every bite carries memories of playful banter with friends, the clamor of street vendors, and the undeniable joy of sharing a truly authentic Mumbai treat.
Ingredients
For the Ragda (White Pea Gravy):
1 cup dried white peas (toor dal or moong dal, soaked overnight)
1 medium onion, finely chopped
1-2 green chilies, slit (adjust to taste)
1 teaspoon ginger-garlic paste
1 teaspoon cumin seeds
½ teaspoon turmeric powder
1 teaspoon red chili powder (adjust for heat)
Salt to taste
1-2 tablespoons oil
½ teaspoon garam masala (optional)
Water (for pressure cooking)
For the Pattice:
4-5 medium potatoes, boiled and mashed
1 cup boiled mixed vegetables (carrot, peas – optional)
1-2 green chilies, finely chopped
1 small onion, finely chopped
2 tablespoons gram flour (besan)
½ teaspoon cumin powder
Salt and pepper to taste
Fresh coriander, finely chopped
Oil for shallow frying
Garnish:
Finely chopped onions
Fresh coriander leaves
Tamarind chutney and green chutney on the side
Lemon wedges
Instructions
Preparing the Ragda:
1. Soak and Cook: Drain the soaked white peas. In a pressure cooker, add the peas, a pinch of turmeric, salt, and about 3 cups of water. Pressure cook until the peas are soft and start to break apart (about 3-4 whistles).
2. Prepare the Base: In a heavy pan, heat oil over medium heat. Add cumin seeds and let them splutter. Add the chopped onion and sauté until golden. Stir in the ginger-garlic paste and green chilies and sauté for another minute.
3. Spice It Up: Add the cooked peas along with the water from the pressure cooker. Stir in the red chili powder, a pinch of salt, and additional turmeric if needed. Allow the mixture to simmer for 10–15 minutes, stirring occasionally, until the gravy thickens slightly. (If you prefer a smoother texture, you can mash some of the peas while cooking.)
4. Finish the Gravy: Stir in the garam masala (if using) and adjust the salt to taste. Keep warm.
Preparing the Pattice:
1. Mix the Filling: In a large bowl, combine the boiled, mashed potatoes with the boiled mixed vegetables (if using), chopped onions, green chilies, coriander, cumin powder, salt, pepper, and besan. Mix thoroughly until all ingredients are well incorporated. The besan helps to bind the mixture.
2. Shape the Patties: Divide the mixture into even portions. Roll each portion into smooth balls and flatten them gently into round patties (about ½ inch thick).
3. Shallow Fry: Heat a generous amount of oil in a skillet over medium heat. Fry the patties until golden and crispy on both sides (about 3–4 minutes per side). Remove and drain on paper towels.
Assembling Ragda Pattice:
1. Plate the Pattice: Place 2-3 hot, crispy pattice on a plate.
2. Pour Over Ragda: Generously ladle the hot, flavorful ragda over the pattice.
3. Garnish: Top with finely chopped onions and fresh coriander. Serve with tamarind and green chutney on the side, and a wedge of lemon for a zesty finish.
Serving Suggestions
Traditional Style: Serve Ragda Pattice hot on a paper plate in a casual street-food style, reminiscent of the lively Mumbai streets.
Modern Twist: Plate on a rustic ceramic dish, with small bowls of chutney and a scattering of sliced onions and coriander for that Instagram-worthy touch.
Accompaniments: Pair this dish with a refreshing glass of masala chai for a complete meal experience or as a snack during a leisurely afternoon.
Tips for the Perfect Ragda Pattice
Ragda Consistency: For a thicker, heartier gravy, mash some of the cooked peas during simmering. For a lighter version, leave the peas mostly whole.
Pattice Texture: The besan in the potato mixture is key – too much can make the patties dense, while too little might cause them to crumble. Adjust gradually until you reach the right binding consistency.
Frying: Ensure that your oil is hot enough before frying. A moderate temperature will give you a crispy exterior without over-absorbing oil.
Adjusting Spices: Feel free to modify the heat – if you prefer a milder dish, reduce the number of chilies, or add extra cilantro and lemon juice for a tangy finish.
Final Thoughts
Ragda Pattice is more than just a dish—it’s an experience. From the bustling street vendors of Mumbai to home kitchens reinventing the timeless recipe, each bite serves as a reminder of India’s vibrant culinary culture. Whether you crave a burst of spicy, tangy flavors on a rainy day or a hearty snack for a festive gathering, Ragda Pattice is sure to delight.
The Pinch of Masala 