Ragda Pattice Recipe – White Peas & Potato Street Food

Last Updated on 2 months by Neha Deshmukh

Ragda Pattice Recipe – White Peas & Potato Street Food

Okay, let’s be real. Is there anything more satisfying than a plate of hot, tangy, and utterly delicious Ragda Pattice? This iconic Indian street food is a flavor explosion, and honestly, once you make it at home, you’ll never want to buy it again. I remember the first time I tried to recreate this from my childhood memories of bustling street food stalls – it took a few tries, but now it’s a family favorite! Let’s dive in and get cooking.

Why You’ll Love This Recipe

This Ragda Pattice recipe is all about nailing that perfect balance of textures and tastes. You’ve got the soft, spiced ragda (white pea curry), the crispy, golden patties, and then all those delightful toppings! It’s a little bit of work, but trust me, every single bite is worth it. Plus, it’s a fantastic way to impress your friends and family with a truly authentic Indian snack.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup white peas (dried)
• 3 potatoes, medium-sized
• ½ tsp turmeric powder
• ½ tsp salt (plus more to taste)
• 12 cloves garlic
• 1 inch ginger
• 1 tomato
• 1 tsp cumin powder
• 1 tsp chaat masala
• ½ tsp sugar
• 1 tbsp chilli powder (adjust to your spice preference!)
• Juice of ½ lemon
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 onion, medium-sized

Ingredient Notes

Let’s talk ingredients! White peas, or vatana, are the star here. They give the ragda that lovely, creamy texture. If you can’t find dried white peas, you can use dried green peas, but the flavor will be slightly different.

Kasuri methi is another key player. Don’t skip it! It adds a unique, slightly bitter aroma that’s so characteristic of Indian chaat. You can find it at most Indian grocery stores.

And finally, chaat masala! Every family has their favorite brand, and the spice levels can vary. Feel free to adjust the amount to your liking – I like mine with a good kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the peas: Start by soaking the white peas in plenty of water for at least 6-8 hours, or even overnight. This is crucial for getting them nice and soft.
2. Pressure cook the ragda: Drain the soaked peas and add them to a pressure cooker with the potatoes, turmeric powder, salt, and about 4 cups of water. Pressure cook for 3-4 whistles, or until the peas and potatoes are completely tender.
3. Make the chutney: While the peas are cooking, let’s make the spicy chutney. Blend the garlic, ginger, tomato, cumin powder, chaat masala, sugar, chilli powder, lemon juice, and a pinch of salt until smooth.
4. Sauté the aromatics: Heat the oil in a pan over medium heat. Add the cumin seeds and kasuri methi. Sauté for about 30 seconds, until fragrant.
5. Build the ragda base: Add the chopped onion and sauté until translucent. Now, mix in the garlic-ginger-tomato chutney and cook for a couple of minutes, stirring constantly.
6. Combine and simmer: Add the cooked peas and potatoes to the pan. Mash the potatoes slightly to help thicken the ragda. Add water if needed to adjust the consistency – you want it to be thick but pourable. Simmer for about 10-15 minutes, allowing the flavors to meld. Add a pinch of food color (optional) and another sprinkle of chaat masala.
7. Assemble the Ragda Pattice: Now for the fun part! Crush the papdi (crispy fried dough wafers) and spread them on a plate. Top with a generous spoonful of ragda, followed by your favorite chutneys (tamarind and mint-coriander are classic!), chopped onions, tomatoes, sev (crispy chickpea noodles), and fresh coriander.

Expert Tips

• Don’t overcook the peas! You want them soft, but not mushy.
• Taste as you go and adjust the spices to your liking.
• For extra flavor, add a pinch of garam masala to the ragda.
• If you want a smoother ragda, you can blend a portion of it before simmering.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your papdi and sev are also vegan-friendly.
• Gluten-Free Adaptation: Use gluten-free papdi and sev.
• Spice Level Adjustment: Reduce the chilli powder for a milder flavor, or add more for extra heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: Ragda Pattice is a popular snack during Navratri and Diwali. You can serve it as part of a larger festive spread.

Serving Suggestions

Ragda Pattice is best served immediately while the patties are still warm and crispy. It’s perfect as an evening snack with a cup of chai, or as a light meal.

Storage Instructions

You can store the ragda in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. The patties are best made fresh, but you can store leftover patties in the fridge and reheat them in a pan or oven to regain some crispness.

FAQs

• What is Ragda Pattice traditionally served with? Traditionally, it’s served with tamarind chutney, mint-coriander chutney, chopped onions, tomatoes, sev, and coriander.
• Can I make the ragda ahead of time? Absolutely! The ragda actually tastes even better the next day as the flavors have more time to develop.
• What is the best way to get the pattice crispy? Shallow frying in hot oil is the key. Don’t overcrowd the pan, and flip them carefully to ensure even cooking.
• Can I use dried green peas instead of white peas? Yes, you can, but the flavor will be slightly different. White peas have a milder, creamier taste.
• What are some good alternatives to sev? If you can’t find sev, you can use crushed papdi or even fried potato sticks as a topping.