Ragda Patties | Mumbai Street food Ragda Pattice

Ragda Patties

Ragda Patties – the much loved street food of Mumbai.

Mumbai is known for its street food. Apart from Vada pav (which is the most popular street food), there are many others like pani puri, sev puri, pav bhaji, ragda patties, Chinese bhel, tawa pulao which are equally loved by all.

Ragda patties is made of two components – ragda and patties. Ragda is the delicious white peas curry and pattice is made of boiled potatoes.  Ragda Pattice  is served by pouring ragda on the pattice, topped with green chutney, sweet chutney and garnished with chopped onions, tomatoes, coriander and sev.  Ragda pattice is quite filling and can double up as a meal by itself.

Here goes the recipe for Ragda Patties:


For Ragda

1 ½ cups white peas
1 tbsp oil
1 tsp cumin seeds
½ tsp asafoetida
1 tbsp ginger garlic paste
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin coriander powder
salt as per taste
2 tbsp chopped coriander leaves for garnishing

For Patties
5 potatoes
1 tbsp ginger, green chillies paste
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp cumin coriander powder
1 tbsp chaat masala
1 tsp dried mango powder (aamchoor)
¾ cup powdered poha
½ cup chopped coriander leaves
¼ cup chopped mint leaves
salt as per taste
Oil for shallow frying the patties

Other Ingredients

Green Chutney (Mint Chutney)
Sweet Chutney (Khajur Imli Chutney)
Chopped onions
Chopped tomatoes
chopped coriander leaves
pomegranate seeds


Ragda Patties


For Ragda

  • Wash and soak the peas for 5 hours.
  • Heat 1 tbsp oil in a pressure cooker.  
  • Add cumin seeds, asafoetida and ginger garlic paste.
  • Saute for few seconds.
  • Add soaked peas.
  • Add turmeric powder, red chilli powder, cumin coriander powder and salt. Mix well.
  • Add around 2 cups of water.
  • Close the lid and pressure cook for 8 to 9 whistles or till the peas are well cooked.
  • Allow the steam to escape completely before opening the lid of the pressure cooker.
  • Mash the peas with the help of a masher or spoon.
  • Garnish with coriander leaves.
  • Ragda is ready.
  • Keep this aside.

For Patties

  • Boil the potatoes.
  • Peel and mash them.  
  • Add ginger green chillies paste, turmeric powder, red chilly powder, cumin coriander powder, chaat masala, aamchoor, salt, powdered poha, chopped coriander leaves and chopped mint leaves to the mashed potatoes. 
  • Mix well.
  • Take a small portion of this mixture and shape into a patty.
  • Likewise make patties from the rest of the mixture.
  • Heat around 2 tbsp oil in a frying pan.
  • Place the patties on the pan.
  • Shallow fry the patties on both sides till they turn golden brown in colour.
  • Keep the fried patties aside.

Assembling of Ragda Patties

  • In a serving plate, spread a layer of ragda.
  • Place 2 patties over it.
  • Pour some more ragda over the patties.  
  • Top it with green chutney and sweet chutney.
  • Garnish with chopped onions, chopped tomatoes, chopped coriander leaves, sev and pomegranate seeds.
  • Serve immediately.