White Vatana Ragda Pattice Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

White Vatana Ragda Pattice Recipe – Authentic Indian Street Food

Okay, let’s be real. Is there anything better than a plate piled high with Ragda Pattice? Seriously! This iconic Indian street food is a flavor explosion – soft, spiced patties swimming in a tangy white pea gravy, and then loaded with all the good stuff. I remember the first time I tried it, wandering the streets of Mumbai… pure bliss! Today, I’m sharing my version, honed over years of making it for family and friends. It takes a little time, but trust me, it’s SO worth it.

Why You’ll Love This Recipe

This White Vatana Ragda Pattice isn’t just a snack; it’s an experience. It’s a beautiful balance of textures and tastes – the crispy patties, the flavorful ragda, and the fresh toppings. It’s perfect for parties, festivals, or just a cozy weekend treat. Plus, it’s surprisingly customizable! You can adjust the spice level, swap out chutneys, and make it your own.

Ingredients

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

For the Ragda (White Pea Gravy):

• 2 cups White Vatana (Whole Dried White Peas)
• 6 cups Water
• Salt to taste
• 2 tbsp Oil
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 2 tbsp Crushed Peanuts
• 1 tbsp Sesame Seeds
• 0.125 tsp Asafoetida (Hing)
• 0.25 tsp Turmeric Powder
• Few Curry Leaves
• 2 tsp Ginger (grated)
• 3 cloves Garlic (minced)
• Green Chillies to taste (chopped)
• 1 cup Onions (finely chopped)
• 1 large Tomato (finely chopped)
• 1 tsp Rasam Powder
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• Lemon Juice to taste
• Cilantro (for garnish)

For the Pattice (Potato Patties):

• 4 lbs Potatoes (boiled, peeled, and mashed)
• 1 tbsp Ginger/Green Chili Paste
• 2 tsp Roasted Cumin Powder
• 2 tsp Sugar
• 3 tbsp Lemon Juice
• 20 sprigs Cilantro (Coriander Leaves, finely chopped)
• 4 tbsp Corn Starch
• Oil for pan frying

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• White Vatana: This is the star! It needs to be soaked overnight (at least 8 hours) for it to cook properly. Don’t skip this step! I usually soak mine in the evening and start cooking the next day.
• Ragda Spice Level: Traditionally, Ragda can be quite spicy. Rasam powder adds a lovely tang and depth, but feel free to adjust the amount of green chilies to your liking. My grandma always made hers mild, so I tend to lean that way!
• Chutneys: The chutneys are essential. Tamarind chutney (imli chutney) and mint-coriander chutney are the classics. You can buy them pre-made, or make your own – homemade is always best, of course!
• Oil Choices: For frying the patties, a neutral oil like vegetable or canola works well. For the ragda tempering, I prefer a good quality mustard oil for that authentic flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak & Cook the Vatana: Soak the white vatana overnight. Drain and pressure cook with water and salt for 10 minutes after the first whistle. Let it cool completely.
2. Make the Ragda: Heat oil in a large pot. Temper with mustard seeds, cumin seeds, crushed peanuts, sesame seeds, asafoetida, turmeric powder, and curry leaves. Let the mustard seeds splutter!
3. Sauté the Aromatics: Add ginger, garlic, and green chilies. Sauté until fragrant, then add onions and cook until translucent.
4. Build the Flavor: Add tomatoes and cook until softened. Stir in rasam powder, coriander powder, and cumin powder. Cook for a couple of minutes until the spices release their aroma.
5. Combine & Simmer: Mix in the cooked vatana. Add enough water to reach your desired consistency (I like mine slightly thick). Simmer for 15-20 minutes, allowing the flavors to meld. Finish with lemon juice and cilantro.
6. Prepare the Patties: Mash the boiled potatoes with ginger/green chili paste, roasted cumin powder, sugar, lemon juice, cilantro, and corn starch. Mix well to form a smooth dough.
7. Shape & Fry: Shape the potato mixture into small patties. Heat oil in a pan and shallow fry the patties until golden brown and crispy on both sides.

Expert Tips

• Don’t overcrowd the pan when frying the patties. Fry in batches to ensure they get nice and crispy.
• For a smoother ragda, you can lightly blend a portion of it with a hand blender.
• Taste as you go! Adjust the salt, spice, and lemon juice to your preference.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your chutneys don’t contain any dairy.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce or omit the green chilies and rasam powder for a milder ragda. My friend, Priya, makes a super mild version for her kids.
• Festival Adaptations: Ragda Pattice is a popular street food during Diwali and Holi. It’s perfect for festive gatherings!

Serving Suggestions

Okay, the fun part! Assemble your Ragda Pattice like this:

1. Place 2-3 patties in a bowl.
2. Generously spoon the ragda over the patties.
3. Top with a dollop of tamarind chutney and mint-coriander chutney.
4. Sprinkle with sev (crispy chickpea noodles), finely chopped onions, and fresh cilantro.

Serve immediately and enjoy!

Storage Instructions

• Ragda: Leftover ragda can be stored in an airtight container in the refrigerator for up to 3 days.
• Patties: While best enjoyed fresh, leftover patties can be stored in the refrigerator for up to 2 days. Reheat in a pan or oven to restore crispness.

FAQs

Let’s answer some common questions:

Q: What is White Vatana and where can I find it?

A: White Vatana are whole dried white peas. You can find them at Indian grocery stores, or online.

Q: Can I use canned chickpeas instead of white vatana?

A: While you can use canned chickpeas in a pinch, it won’t be the same! White vatana has a unique flavor and texture that chickpeas can’t replicate.

Q: How do I adjust the spice level in the ragda?

A: Simply reduce the amount of green chilies and rasam powder. You can also add a pinch of sugar to balance the heat.

Q: What are the best chutneys to serve with Ragda Pattice?

A: Tamarind chutney (imli chutney) and mint-coriander chutney are the classic choices. But feel free to experiment!

Q: Can I make the patties ahead of time?

A: Yes, you can! Shape the patties and store them in the refrigerator for up to 24 hours before frying.