Mumbai Special Ragda Patties

Ragda Patties Chaat Recipe

Let’s make something chatpata, something lip-smacking tasty. Let’s make a Mumbai Special – Ragda Patties… or ragda pattice as it is also popularly called. This is one of the most popular street foods in my city, Mumbai. The food carts with ragda patties always have hungry customers swarming around them, waiting impatiently to be served….

Ragda patties is an extremely delicious snack…… but so unbelievably easy to make. Follow my recipe, and soon you could enjoy mouth-watering ragda patties in your own kitchen.

This is Indian chaat at its best. The individual components are so basic… but assemble it all, and you’ll have an amazingly irresistible, lip-smacking dish. Do make it at home, and then have your fill of this bursting with flavour Mumbai street food – ragda patties.

Another typically Indian lip-smacking recipe you might like to try out would be my Railway Vegetable Railway Cutlets Recipe.

Ingredients

Ragda

¾ cup (150g) white vatana (white peas)

½ tsp turmeric powder

1 tsp crushed ginger

½ tsp ground cumin

½ tsp coriander powder

1 tsp chaat masala

2 tbsp chopped coriander

½ tsp salt

Patties

400g potatoes (4 Nos)

½ tsp turmeric powder

2 small green chillies, chopped

1 tsp crushed ginger

½ tsp salt

2 tbsp chopped coriander leaves

1 slice bread

Green chutney

Diluted coriander-mint chutney

Sweet Chutney

2 tbsp tamarind

2 tbsp + 3 tbsp grated jaggery

½ tsp + ¼ tsp ground cumin

½ tsp chilli powder

½ tsp black salt

Finishing

Chopped onion

Chopped coriander

Sev

Procedure

1. Wash the vatanas and soak them in around 4 times the volume of water for 6 – 8 hours or overnight. Then, discard the water, rinse the vatanas in fresh water, and then add enough water to them, so that the level of the water is around ¾” to an inch above that of the vatanas.
2. In a pressure cooker, cook the vatanas and the potatoes for around 12 minutes (till the potatoes are fork tender and the vatanas are very soft).
3. Soak the tamarind in hot water for around an hour. Extract the tamarind pulp. Add a little water to the pulp and boil it along with the jaggery, ground cumin, chilli powder, and black salt. Adjust the taste by adding some more jaggery and other spices. (The chutney should be sweet with a hint of sourness.) Let the chutney simmer for a minute or two to thicken it a little.
4. Peel the boiled potatoes and mash them. Mix in the turmeric powder, finely chopped green chillies, crushed ginger, salt, and chopped coriander. Mix in a slice of bread, finely shredded. (If the potatoes are too sticky, you’ll have to add some more bread to the mix.) Mix everything to form a smooth ball of mashed potato.
5. Then shape potato patties with the mix and shallow fry them till they’re brown and crisp on each side.
6. Lightly mash the cooked vatanas with a potato masher or the back of a spoon, leaving a few vatanas intact.
7. To the vatanas, add the turmeric powder, crushed ginger, ground cumin, coriander powder, and chaat masala, and salt. Bring the mix to a boil, adding in a little water, enough to adjust the consistency of the ragda. It should be only medium thick as it will thicken some more on cooling. Garnish it with chopped coriander and take it off the heat.
8. To assemble a plate of ragda patties, add some ragda to a slightly shallow plate. Place two or three potato patties in the centre, add some more ragda on top of these and then top everything with a little green chutney, sweet chutney, chopped onion, chopped coriander, and a sprinkling of sev.

Enjoy!