Ragda Pattice Recipe | Mumbai Street Food Made Easy at Home
By Kaushik Brahmakshatriya
Published On 31 May 2026.
Ragda Pattice recipe
Ragda Pattice is one of Mumbai’s most beloved street foods — a hearty, satisfying dish that brings together crispy pan-fried potato patties and thick, spiced white peas gravy, topped with tangy chutneys and crunchy sev. This dish is a staple at chaat stalls across Maharashtra and Gujarat, and the good news is you can recreate it perfectly in your own kitchen.
Whether you are making it for a family snack, a party starter, or a festive treat, this step-by-step Ragda Pattice recipe will guide you from scratch to serving plate with ease.
What Is Ragda Pattice?
Ragda refers to a thick, mildly spiced white peas (dried white vatana) gravy. Pattice are soft, crispy potato patties made from boiled and mashed potatoes. Together, they form a complete chaat dish layered with sweet tamarind chutney, green coriander chutney, chopped onions, tomatoes, and fine sev.
Ingredients at a Glance
Ingredients for Ragda (White Peas Gravy)
| Ingredient | Quantity |
| Dried white peas (vatana) | 1 cup (soaked overnight) |
| Water | 3 cups |
| Salt | 1 tsp |
| Turmeric powder | ½ tsp |
| Cumin seeds | 1 tsp |
| Oil | 1 tbsp |
| Ginger-garlic paste | 1 tsp |
| Tomato (chopped) | 1 tsp |
| Coriander powder | 1 tsp |
| Red chilli powder | ½ tsp |
| Amchur (dry mango powder) | ½ tsp |
Ingredients for Pattice (Potato Patties)
| Ingredient | Quantity |
| Boiled potatoes (mashed) | 4 medium |
| Salt | to taste |
| Green chilli (finely chopped) | 1 |
| Coriander leaves2 tbsp | 2 tbsp |
| Cornflour | 2 tbsp |
| Oil | for shallow frying |
Step-by-Step Method
Making the Ragda:
Pressure cook soaked white peas with water, turmeric, and salt for 5–6 whistles until soft. Heat oil in a pan, add cumin seeds, then ginger-garlic paste and sauté for 1 minute. Add chopped tomatoes and cook until mushy. Stir in coriander powder, red chilli powder, and amchur. Add the cooked peas along with some water to adjust consistency. Simmer for 8–10 minutes until the gravy is thick and aromatic.
Making the Pattice:
Mix mashed potatoes with salt, green chilli, coriander leaves, and cornflour. Divide into equal portions and shape into flat round patties. Shallow fry on a non-stick pan with a little oil on medium heat until golden and crisp on both sides.
How to Assemble Ragda Pattice
Topping Guide for Serving
| Topping | Purpose |
| Sweet tamarind chutney | Adds tangy sweetness |
| Green coriander chutney | Brings freshness and heat |
| Finely chopped onion | Adds crunch and bite |
| Chopped tomato | Freshness and color |
| Fine sev | Crispy texture contrast |
| Chaat masala | Signature tangy flavor |
| Fresh coriander leaves | Garnish and aroma |
Place 2 hot pattice in a serving plate. Ladle generous ragda over them. Drizzle both chutneys, sprinkle onion, tomato, sev, and chaat masala. Serve immediately while hot and crispy.
Frequently Asked Questions (FAQ)
Q1. Can I make Ragda Pattice without soaking white peas overnight?
Yes, you can quick-soak white peas by boiling them in water for 5 minutes, then letting them sit for 1 hour. However, overnight soaking gives a creamier texture to the ragda gravy.
Q2. Can I bake the pattice instead of frying?
Absolutely. Brush the patties with oil and bake at 200°C (400°F) for 20–25 minutes, flipping halfway. They will be slightly less crispy but much lighter on calories.
Q3. Is Ragda Pattice vegan?
Yes, this entire recipe is 100% plant-based and vegan-friendly. No dairy or animal products are used.
Q4. How long can I store leftover ragda?
Ragda can be refrigerated in an airtight container for up to 3 days. Reheat with a little water to restore its original consistency before serving.
Q5. What can I use instead of white peas?
If white dried peas are unavailable, you can use dried green peas or yellow peas as a substitute. The flavor will vary slightly but the dish will taste equally delicious.
Final Thoughts
Ragda Pattice is a perfect balance of textures and flavors — crispy, soft, spicy, tangy, and sweet all in one bite. Once you make it at home, you will never miss the street stall version. Try this recipe on weekends and bring the spirit of Mumbai’s streets right to your dining table.
