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Recipe 📖
The Patties/Petis/Patties are made from potatoes and spices (similar to aloo tikkis). They are shallow-fried till crisp on the outside. These aloo patties are served on a bed of mildly spiced zesty vatana (white/yellow peas) curry. They’re topped with mouth-watering sweet tamarind chutney and spicy green chutney, thin nylon sev, aromatic coriander leaves, and crunchy raw onions. The unique plating style makes this popular Mumbai street food visually appetizing! If you love Indian chaat, then you will love this ragda patties recipe. The best part is, you don’t have to step out of the house to enjoy this Indian street food. My dad’s favorite snack besides Masala Corn was Ragda Pattice and he would always order it whenever we had chaat. My mom and brother would order Bhel Puri. I would copy my dad and end up ordering Ragda Pattice and eventually became a fan of this yummy Bombay chaat dish! Making Ragda Patties usually requires some time and effort. There are some variations to the ragda petis recipe but I have kept this recipe very simple and basic. If you love chaat, check out Cheeselings Bhel and Chinese Bhel which are an interesting spin-off on the traditional bhel! Mexican Pani Puri is a Western spin on Pani Puri! Onion Pakora, Tawa Chole, Moong Dal Pakoda, Vada Pav, Misal Pav, and Pav Bhaji are authentic street foods of Mumbai that can easily be made at home. If you want to try a different style of street food, then check out this recipe for Mushroom Kalan. It’s a very popular dish from Coimbatore (South India) Vegetables - onions and tomatoes are quintessential ingredients in this ragda pattice recipe. They are added as toppings and give a refreshing flavor and taste. Spices - cumin seeds, turmeric powder, coriander powder, roasted cumin powder, chaat masala, green chillies, and ginger paste are the basic ingredients needed to make this Mumbai-style street food snack, flavorful. Other ingredients - chopped coriander leaves or cilantro, sev, sweet tamarind dates chutney which is also called meetha chutney, and spicy green chutney are what you will need. You can either make the 2 types of chutneys at home or use store-bought ones. They can be prepared ahead of time and stored in the fridge or the freezer.
Plating options
You can assemble the dish in individual bowls and serve Ragda Pattice. But if you are serving Ragda Patties at a party, then set up a chaat bar where you have all the elements in separate bowls. The guests can prepare their own Ragda Patties based on their preference for toppings and tastebuds. If you visit a street food stall in India, you will notice that Ragda Pattice is assembled by the street vendors right in front of the customers and then served immediately. You can soak dry white peas or vatana the day before, then the next day drain them and freeze them in a Ziploc bag. So that you can make ragda anytime you want. Freeze the soaked peas for up to a month. If you don’t like the skin of the peas floating on top once it’s boiled, add salt when you are soaking the vatana. It will help keep the skin intact. The aloo patties and the ragda can be made ahead of time. But I would suggest assembling the chaat fresh and serve. If you plate it and keep it for long, it will get soggy.
