📝 About This Recipe
A crown jewel of Indian street food, Ragda Pattice is a masterful harmony of textures and flavors. This dish features 'Pattice'—crispy, shallow-fried mashed potato cakes—smothered in 'Ragda,' a hearty, spiced gravy made from dried yellow peas. Each bite is a complex explosion of sweet, tangy, and spicy notes, finished with crunchy sev and vibrant chutneys that transport your senses straight to the bustling beaches of Mumbai.
🥗 Ingredients
For the Ragda (Yellow Pea Gravy)
- 1.5 cups Dried White/Yellow Peas (soaked overnight for 8-10 hours)
- 1/2 teaspoon Turmeric Powder
- to taste Salt
- 1 tablespoon Oil (neutral oil like sunflower or canola)
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
For the Pattice (Potato Cakes)
- 4 large Potatoes (boiled, peeled, and mashed)
- 3 tablespoons Cornstarch or Arrowroot powder (for binding and crispness)
- 2 pieces Green Chilies (very finely chopped)
- 1 inch Ginger (grated)
- 3-4 tablespoons Oil (for shallow frying)
For Assembling & Garnish
- 1/2 cup Green Chutney (made with cilantro and mint)
- 1/2 cup Tamarind Date Chutney (sweet and tangy)
- 1/2 cup Fine Sev (crunchy gram flour noodles)
- 1 medium Onion (finely chopped)
- 1/4 cup Fresh Cilantro (chopped)
- 1 teaspoon Chaat Masala (for dusting)
👨🍳 Instructions
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1
Drain the soaked yellow peas and rinse them thoroughly. Place them in a pressure cooker or instant pot with 4 cups of water, salt, and turmeric.
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2
Pressure cook for 5-6 whistles (or 15 minutes on high pressure in an Instant Pot) until the peas are completely soft and mashable. They should be tender but not entirely disintegrated.
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3
In a separate pot, heat 1 tablespoon of oil. Add cumin seeds and asafoetida. Once they sizzle, add the ginger-chili paste and sauté for 30 seconds.
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4
Pour the cooked peas into this tempering. Use a potato masher to lightly mash about 20% of the peas; this creates a thick, creamy gravy consistency. Simmer for 10 minutes, adding water if it gets too thick. The consistency should be like a thick soup.
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5
While the ragda simmers, prepare the pattice. In a large bowl, combine the mashed potatoes, cornstarch, chopped chilies, grated ginger, and salt.
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6
Mix well until it forms a dough-like consistency. Divide into 8-10 equal portions and roll them into smooth balls, then flatten them into discs about 1 inch thick.
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7
Heat a non-stick skillet or tawa with 2 tablespoons of oil over medium heat. Place the potato discs on the skillet.
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8
Fry the pattice for 4-5 minutes on each side, adding more oil if necessary, until they are deep golden brown and have a visible crispy crust.
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9
To assemble, place two hot pattice in a shallow bowl or plate.
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10
Ladle a generous amount of hot ragda over the pattice until they are partially submerged.
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11
Drizzle a tablespoon each of the green chutney and tamarind chutney over the top. Adjust according to your spice preference.
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12
Sprinkle with chopped onions, a pinch of chaat masala, a handful of sev, and fresh cilantro. Serve immediately while the pattice are still crispy.
💡 Chef's Tips
Always soak the yellow peas for at least 8 hours; skipping this leads to uneven cooking and digestive discomfort. For the crispiest pattice, use potatoes that have been boiled and completely cooled in the fridge; cold potatoes hold their shape better. If the pattice dough feels too sticky, add a tablespoon of breadcrumbs to absorb extra moisture. Don't skimp on the chutneys—they provide the essential balance of heat and acid that cuts through the starchiness of the peas and potatoes. Keep the ragda consistency slightly thinner than you think; it thickens significantly as it cools.
🍽️ Serving Suggestions
Pair with a hot cup of Masala Chai for the ultimate afternoon snack experience. Serve alongside a chilled glass of Nimbu Pani (Indian lemonade) to refresh the palate. Add a spoonful of whisked yogurt on top for a 'Dahi Ragda' variation to mellow out the spice. For extra crunch, serve with a side of fried papadums or extra sev. Include a wedge of lime on the side for an extra hit of citrusy brightness.