Mar 8, 2012

Ragda Pattice

Ragda Pattice

A very popular Mumbai street food.

Recipe adapted from Femina & Vimla Patil


For ragda (green peas gravy):

½ cup (100 g) dried green peas (vatana)

½ teaspoon salt

1 ¼ teaspoon coriander – cumin powder (dhania jeera powder)

1 teaspoon red chilli powder

2 pinches turmeric powder

2 teaspoon maida (refined flour / all purpose flour)

4 teaspoon water

For ragda:

Wash and soak green peas in 2 ¼ cup (250 ml) water for 6 hours or overnight. Add ½ teaspoon salt and pressure cook on high heat for 3 whistles (normally more than 3 high whistles will overcook green peas). Reserve stock. Switch off the heat. Allow the cooker to cool naturally.

Dilute 2 teaspoon flour with 4 teaspoon water. Make a smooth solution and keep it ready.

Add red chilli powder, coriander – cumin seed powder and turmeric powder into the boiled green peas (along with stock) and cook for 3 – 4 minutes. Adjust salt to taste add extra 1/4 cup (50 ml ) water if required Gravy should be in a pouring consistency. Add diluted flour solution and mix well. Cover with a lid and cook on a low heat for 5 – 7 minutes or until done and gravy slightly thickens / golden color. Switch off the heat.

For the pattice:

Makes: 6 pattice


3 medium size potatoes, boiled and mash well

3 green chilies, finely chopped and crushed

2 teaspoon chopped coriander leaves

¾ teaspoon cumin seed powder (jeera powder)

½ teaspoon red chilli powder

¼ teaspoon turmeric powder

¾ teaspoon salt (or to taste)

4 teaspoons oil


In a wide bowl, mix mashed potatoes, crushed green chillies, chopped coriander leaves, cumin powder, red chilli powder, turmeric powder and salt. Mix all the ingredients well and make a soft dough.

For gram dal:

1 tablespoon boiled gram dal (chana dal)

¼ teaspoon turmeric powder

¼ teaspoon red chilli powder

¼ teaspoon jeera powder

¼ teaspoon salt


In a small bowl, mix 1 tablespoon separately boiled gram dal with turmeric powder, red chilli powder, jeera powder and salt. Make soft mixture.

Final preparation of pattice:

Divide potato – spice into six portions. Roll them into cup shapes and fill a little gram dal (3/4 teaspoon) mixture in it. Close the potato mixture and roll it into slightly pattice shape (like aloo tikki – 3 inches in diameter).

In a pan, heat 2 teaspoons oil. Reduce heat to medium, arrange pattice carefully and fry till golden brown color on both the sides. Sprinkle remaining oil when turning other side. Do not fry on high heat. Approximate frying time 8 – 10 minutes for each side.

For dates jaggery tamarind chutney (or sweet & sour chutney)


Serves: 6

4 tablespoon chopped dates, remove seeds

1 tablespoon thick tamarind paste

1 tablespoon melted and sieved jaggery

1 ¼ teaspoon red chilli powder

½ teaspoon salt

½ cup (100 ml) water


In a pan, add chopped dates, tamarind paste, jaggery, red chilli powder, salt and ½ cup (100 ml) water. Mix all the ingredients well. Cover with a lid and cook on a medium to low heat for 10 – 12 minutes or until thickens. Keep aside to cool for 15 – 20 minutes and pass the chutney mixture through a fine iron sieve to extract clear chutney (like North Indian chaat centre).

Final presentation / serving:

Arrange required amount of pattice (or 3 pattice) in a serving plate, add 3 tablespoons of ragda (green peas gravy) over it. Decorate with chopped coriander, onions and sev. Serve with seet & sour chutney.

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