It is a popular snack that can be found in every other corner of Mumbai. This finger-licking delicious Mumbai chaat recipe is literally the best chaat I have had in a while. Yes! I need to plan it beforehand if I am making this, but the time spent making this is totally worth it. After the Matar Kulcha recipe which is also a white peas curry and popular Delhi chaat I was missing this ragda pattice recipe, so I had to make it 🙂 This Bombay chaat of Ragada pattice recipe is somewhat similar to Chole Tikki that is more popular in North India. That is why in some parts it is known as matar ke chole. It looks similar but tastes wise Ragda recipe is quite different. I often make it and serve it as a meal as it is quite wholesome and filling. Actually most of these chaat recipes we enjoy as a meal rather than a snack. For a snack, you can make a mini version of this same ragda pattice recipe. This tangy Mumbai chaat has two main components: ragda and pattice/ patties. Ragda or ragada is white peas that are cooked in aromatic spices and sprinkled with onions and coriander leaves. To make Pattice recipe I use mashed potatoes, spices and corn flour, you can use bread crumbs if you wish to. The taste of any chaat or street food comes from the balance of sweet, spicy and tangy, this is a perfect balance of all three. I shallow fried the pattice you can either deep fry, shallow fry or Air fry as per your taste preference.
In many instances, I have been asked how I find this recipe so easy. In truth the trick is by unchangingly following the recipe process and making it enough times, to be in perfect synchronization with the recipe. The reason people find making ragda patties a bit complicated is that of the two recipes (ragada and patties) that need to be made simultaneously in order to make this Mumbai chaat.
Ragda Pattice Recipe Video
You can learn how I make this recipe with ease by following the process below. Whenever I have a chance to visit Mumbai, I make it the point to eat Mumbai Chaat. But, for sudden chaat cravings at home, this ragda pattice recipe is perfect and tastes quite similar to authentic Mumbai ragda pattice. Just the sort of food to make on a weekend. The Recipe for making this ‘chatpata’ chaat is actually a mix of two recipes, ragda recipe, and pattice recipe. I mostly prefer to make them simultaneously. while ragda is still bubbling on one stove a fry the pattice on the second stove and by the time ragda is done pattice are cooked too. After that assembling of the chaat, I always prefer to do on the table. Serve the ragda in a bowl or pour it over the patty, garnish with crispy onions, coriander leaves, and some green chilies.
How To Make Ragda Pattice: Recipe Notes
In order to make ragada/ ragda, pour white peas in a bowl of fresh water and soak them overnight or for at least 8 hours. After 8 hours the white peas will double in size, then discard the water and put the white peas in a cauldron. Add salt, turmeric powder and baking soda in the cauldron and cook the white peas. You can always boil and peel the potatoes while making them for patties ahead of time. Pressure cook the potatoes and mash well. You can always stuff the patties with your favorite veggie as per your taste.
📖 Recipe
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