What is the difference between ragda and pattice?

Ragda is the warm, lightly spiced curry of soaked dried white peas, while pattice are the shallow-fried mashed-potato patties. Together they make this popular chaat, with the patties crisped in Anveshan groundnut oil.

Do I need to soak the white peas in advance?

Yes, the dried white peas need soaking before cooking so the ragda turns soft and creamy. Plan for the soak on top of the recipe's 30 minutes prep and 30 minutes cook time.

How do I stop the pattice from breaking while frying?

Bind the mashed potato with a little cornflour and shallow-fry on a steady medium heat in Anveshan groundnut oil, turning only once the base is set and golden.

Why add jaggery powder to the chutney?

A pinch of Anveshan jaggery powder balances the sourness of the tamarind chutney with a natural caramel sweetness, the way it is done traditionally instead of refined sugar.

Ragda Pattice

Name: Ragda Pattice
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 4 cups Boiled potatoes, mashed; 1.5 cups Dried white peas, soaked; 3 tbsp Groundnut Oil; 1 tbsp Jaggery Powder; 0.5 cup Tamarind chutney base; 2 tbsp Cornflour, salt, turmeric; 1 cup Onion, coriander, sev

Ragda pattice is a beloved Maharashtrian street starter where crisp shallow-fried potato patties (pattice) are smothered in a warm, soupy white-pea curry (ragda) and finished with chutneys, onion and sev. Here the patties are shallow-fried in wholesome Anveshan groundnut oil for a clean, golden crust, while a pinch of mineral-rich Anveshan jaggery powder rounds out the tangy tamarind chutney. With about 30 minutes prep and 30 minutes cooking, it serves four as a hearty chaat plate.

Time breakdown

Prep Time30 min

Cook Time30 min

Total Time1 hr

Ingredients

Boiled potatoes, mashed
Dried white peas, soaked
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Tamarind chutney base
Cornflour, salt, turmeric
Onion, coriander, sev

How to Make Ragda Pattice

1
Pressure cook the white peas with turmeric and salt into a thick ragda.
2
Mix mashed potato with cornflour and salt; shape into patties.
3
Shallow-fry the pattice in Anveshan groundnut oil until golden and crisp.

Tips for the Best Ragda Pattice

✓Use floury boiled potatoes and mash them while warm for smooth, crack-free pattice.
✓Keep the ragda slightly loose and hot so it soaks into the patties when served.

Frequently Asked Questions

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