Ragda Pattice Recipe

Ragda Pattice is a food from the streets of Mumbai, with a mad mix of flavors and textures that's tease and titillate your tastebuds. But it's also rather wholesome, with its chief ingredients being white peas and potatoes. A vegan, soy-free, nut-free and gluten-free recipe.

5 from 1 vote

Ragda Pattice is a divine food from the streets of Mumbai, with a mad mix of flavors and textures that's tease and titillate your tastebuds. But it's also rather wholesome, with its chief ingredients being white peas and potatoes. A vegan, soy-free, nut-free and gluten-free recipe.

Prep Time30

Cook Time30

Total Time1

Course: Appetizer/Snack/Meal

Cuisine: Indian Street Food, Indian veg recipes, nut-free, Soy-free

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings (2 patties each)

Calories: 254kcal

Author: Vaishali · Holy Cow Vegan

Ingredients

For the ragda (white peas curry):

1 cup white peas (Sometimes also sold as yellow peas. Chickpeas will do at a pinch. Soak for about 4-8 hours or overnight and cook until tender. (See instructions above on how to cook in pressure cooker, Instant Pot and on the stovetop)
1 teaspoon avocado oil or any neutral oil
1 teaspoon ginger garlic paste
2 green chili peppers (Minced. Use less or more depending on your tolerance for heat. Deseed for less heat.)
¼ teaspoon turmeric
1 teaspoon chaat masala (optional)
Salt to taste

For the potato patties:

4 medium-large potatoes (about 2 ½ pounds, boiled, peeled and mashed until smooth)
2 green chili peppers (finely minced. Again, use more or less based on your tolerance for heat)
¼ cup rice flour (or 2 tablespoon cornstarch)
2 tablespoon avocado oil or any neutral oil
Salt to taste

For the tamarind-date chutney:

½ cup dates (any kind is fine. Make sure you take out the pits, if any)
2 tablespoon tamarind paste , about the size of a lemon (adjust this up or down depending on whether you like your sauce sweet or really tangy)
2 tablespoon jaggery (an unrefined Indian sugar. You can replace with turbinado or coconut sugar)
½ teaspoon cumin (roasted until a couple of shades darker, then ground to a fine powder)
¼ teaspoon red chilli powder

For the mint chutney:

¼ cup mint
¼ cup cilantro
1 green chili pepper (like serrano or jalapeno)
Salt to taste

Toppings:

1 cup sev (found at Indian grocery stores)
1 medium onion (minced)
4 tablespoon cilantro (minced)

Instructions

Make the ragda:

Heat the oil in a skillet and add the ginger-garlic paste. Saute over medium-low heat for a few seconds until fragrant but not burnt, then add the green chili peppers, turmeric, chaat masala, if using, white peas and salt. Add about two cups of the cooking liquid from the white peas, or water.
Stir together, then bring the sauce to a boil, turn down the heat, and simmer for 10 minutes until the gravy is still a little runny but quite thick. You can add more water if needed.
Check salt, add more if needed, then turn off the heat.

Make the patties:

Place the potatoes and other ingredients and form into 12 flat patties, about 2 ½ inches in diameter and a third of an inch thick.
Heat the skillet, pour enough oil to coat the bottom evenly. When hot, fry the patties in batches. Let each patty cook about 2-3 minutes on medium-high heat or until the surface is a rich golden-brown. Flip over and cook the other side.

Make the tamarind-date chutney:

Place all ingredients for the chutney in a blender, add ½ cup water, salt if needed (you may not want it) and blend into a smooth and fairly runny paste, about the consistency of ketchup.

Make the mint chutney:

Place all the ingredients into a blender with ½ cup water and salt and blend into a runny paste. This chutney will be more liquid than the tamarind-date chutney.

Put the final dish together:

To build you plate of Ragda Pattice, ladle the ragda into a plate. Place two patties on it. Sprinkle on some more chaat masala, if you wish. Drizzle on the tamarind-date and mint chutneys followed by onions, cilantro, and finally the sev.

Nutrition