Ragda Pattice

Ragda Pattice

Ragda Pattice

Yet another Mumbai chaat. Fast food. Street Food. Junk Food. His Food. Everybody loves kinda food 🙂
Since I am not a fan of chaat especially this one, I hardly ever make it. You know how it is, when we cook things that usually we like and somehow forget to make that we don’t? Does it happen to you?

Unconsciously I was doing that. I cook what I crave to eat. And chaat, a medley of deep fried crackers and vegetables and lots of Indian fried junk, all infused with sweet, spice and sour – is not on my list. Yea, I know I’m insane. Almost everyone I know love it! I don’t know how I missed the bus.
I once had a 60 year old friend visiting us from San Fran and he asked for pani puris. I was like.. will you be able to take the heat?!! He enjoyed every morsel while I skeptically held a bottle of bisleri ready for him.

Potato Pattice roasted nice and golden

Potato Pattice roasted nice and golden

This so called snack requires so many little things that most people I know eat it for a meal rather than a refreshment. It takes hardly any effort to put it together.. that is, once you have all the stuff with you. A bit of planning, a bit of prepping and you can make this in no time! Yet, I thought of this yummy tangy sweet plate of chaat after ages… I simply forgot about it.

Well, this one is his favourite, he really likes any chaat. Especially Mumbai street food. So he was in for a surprise when the answer to his mundane whats-for-dinner was Ragda Pattice. The name’s intriguing.
Essentially, deep fried potato cutlets(-the pattice bit) are dunked in a yellow dried peas gravy(the ragda), topped with tamarind chutney, green mint chutney, chopped vegetables and garnished with lots of thin fine sev and coriander leaves.
Instead of deep frying the cutlets, I chose to add a bit of cornflour and sauté them with a tsp of oil on a non stick pan. It works just fine.

She had it for the first time. Yes, no kidding!

She had it for the first time. Yes, no kidding!

The Recipe-


Potato Patties or Cutlets

  • 1 kg boiled potatoes
  • 4 tsp cornflour
  • 1/2 tsp red chill powder
  • salt to taste
  • 2 tbsp coriander leaves, chopped
  • a bit of oil to roast them in a non stick pan.

Ragda or Yellow Peas Curry

  • 1 cup dried yellow peas, soaked overnight or for 7-8 hours.
  • 1/2 tsp chopped ginger garlic
  • salt to taste
  • 1/2 tsp turmeric powder

To assemble: one plate of ragda pattice:

  • 2 potato cutlets
  • 4 tbsp ragda
  • 1 tsp green chutney
  • 1 tsp tamarind chutney
  • 1/2 tsp each of chopped onions, tomato and grated carrot
  • 1/2 tsp thinly sliced ginger and green chilies – optional
  • 1 tbsp of fine sev
  • sprinkle of chaat masala
  • a dash of lime
  • coriander leaves to garnish
The whole deal

The whole deal


For the Pattice – mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Mix and mash well. Then grab small handfuls of the mixture and make flat balls out of them. Preferable refrigerate for at least an hour. This makes the batter firm and the end result crisp.

When ready to use, heat a pan, add a tsp of oil. Roast these cutlets till golden brown and crisp.

Note: Cornflour is the magical ingredient! It binds and prevents from splitting the patty. the crunch in the cutlet is enhanced by refrigeration and the cornflour.

Note: You can deep fry them if desired, in which case, to prevent splitting, add a slice or two of crushed bread and definitely refrigerate for a couple of hours.

Note: You can bake them too!

Love this Carb!

Love this Carb!

For the Ragda – Boil the yellow pea with 3 cups of water, salt, turmeric and crushed ginger garlic. I pressure cook the peas. Its faster. If you do not have a cooker, boil them in a covered pot till mushy. Since dried peas/beans are major defaulters in hindering digestion, I would suggest soak and then boil it well. Usually not-properly cooked beans or pulses cause a lot of gas and discomfort.

Note: I use the boiled ragda as it is. But some people add a tempering of oil, mustard seeds and curry leaves.

Note: Ragda can be eaten as it is, top with the chutneys and chopped onions, tomatoes and finish off with a bit of lime and chaat masala. Its like a thick tangy sweet spicy stew! In Mumbai some enjoy it with a piece of pav or dinner roll.

The Ragda, whole yellow dried peas curry

Ragda, whole yellow dried peas curry

Now for the final Plating:

Place 2 cutlets on a plate, pour 3/4 tbsp of ragda over it. Drop a tsp of green mint and tamarind chutney each. Dot with chopped onions, tomatoes and grated carrot. If using julienne ginger, add now. Sprinkle chaat masala and a squeeze of lime. Garnish with chopped coriander leaves and sev.

Serve immediately!

Note: Potatoes and dried peas are highly gaseous and not so easy to digest. So I usually add a lot of raw julienne pickled ginger.

Thats what a ragda lattice plate looks like

Thats what a ragda pattice plate looks like

I am taking this to Angie’s Fiesta Friday #26. Do take a peek to see other awesome entries all in one post.

Green Chutney

This spicy Indian green dip is a must have in all Indian refrigerators! Extremely versatile in its uses, this green condiment has many variations as a recipe. Sometimes I throw in some onion for more kick and sometimes a tablespoon of curd/yoghrut is all that it takes to mitigate the fire from the green chilies.

Go Green

Go Green

I make different variations depending on what my refrigerator and pantry has to offer. Each version tastes as different as well as similar as the other… you get what I mean? Don’t let my language baffle you, all Im trying to say is, the variations taste more or less the same, except for one or two key ingredient which can distinctively alter the taste. ( no, I am not bonkers…don’t look for family, they mislead.:) )


  • 1 cup coriander leaves, thin tender stalks included, washed well
  • 1/4 cup mint leaves
  • 5-6 green chilies, or according to your taste
  • 1 tiny piece of ginger
  • Juice of 1 whole lime
  • 1 tbsp of roasted channa dal(daalia) or a piece of coconut or roasted peanuts
  • salt to taste
  • Optional: 1 small onion and 1 tablespoon of curd


In a mixer jar, throw in all the ingredients, try and use very little water. Grind to a fine paste.
Remove in a glass jar, use as required and refrigerate the rest. Stays good up to 2-3 days.

Note: the roasted channa dal/peanut/coconut is put in to add some body to the chutney. An aunt also uses cucumber as a thickener, but I am not a fan of that taste, hence I avoid it. Peanuts taste best, but make sure they are fresh and not stale n smelling.

Note: Do not skip the lime juice, it adds tartness as well as helps maintain the green color of the chutney.

Note: If you do not have any mint leaves, its not a problem, coriander alone can kick enough…er… ruckus on your palette 🙂

What some people do: Make a huge batch, freeze the dip in ice cube trays, de mould and pack away in a ziploc bag and deep freeze.
When in need, remove as many chutney pieces you require, thaw and use!

Spicy green mint coriander chutney

Spicy green mint coriander chutney

1. As a dip with starters like samosa/cutlets/pakoras/vegetable fritters
2. As a spread on bread/tortillas/wraps
3. With rice and dal / pulao / pilaaf
4. With steamed savories like dhokla/idlis
5. In chaat! – pani puri/ragda pattice/sev puri/dahi puri.
Endless .. Endless… Endless!

so, now you see the varied uses of this spicy green must have in any Indian kitchen!