Ingredients
For Dried Peas Curry (Ragda)
- 1 cup dried white peas – can swap with dried green peas
- 2 cups water
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing), optional
- 1 tablespoon ricebran oil – any neutral tasting oil
- Salt as required
For The Potato Pattice
- 4 potatoes medium-sized
- 2 to 3 tablespoons Cornflour/breadcrumps
- ½ teaspoon red chilli powder
- Salt to taste
- Oil/ghee for frying the patties, add as required
For Topping And Garnishing
- 2 cups ragda
- ½ cup Coriander Chutney or green chaat chutney
- ½ cup sweet Tamarind chaat chutney
- ½ cup yogurt (curd) plain (whisked, optional)
- 1 medium-sized onion, finely chopped
- ¼ cup chopped coriander leaves and mint leaves
- 1 small to medium-sized tomato
- 1 cup sev
- 1 to 2 teaspoons chaat masala
- 1 teaspoon red chilli powder
- 1 teaspoon black salt /roasted cumin powder
- 1 to 2 teaspoons lemon juice
- 1 cup Hattke Spicy Threesome Chunky Chilli Oil
Mumbai Style Ragda Pattice with Hattke Spicy Threesome Chunky Chilli Oil
Ragda Pattice is a beloved street food from Mumbai, but it actually draws inspiration from chaat traditions across India combining the North’s love for aloo tikki with the West’s iconic white pea curry! It’s the ultimate comfort dish...crispy on the outside, soft and spicy on the inside, and layered with bold, tangy flavors.
In this version, we’re turning up the heat and adding an irresistible twist with our Spicy Threesome—a bold blend of Indian, Korean, and Chinese flavours packed into one fiery, umami-rich chilli oil. Just a spoonful of this magic and your classic ragda pattice becomes a full-blown flavour bomb, something like you've never tried before!
Let’s dive into this fusion makeover that’s anything but ordinary!
Step 1: Prepare the Ragda
- Rinse and soak the dried white peas overnight in 2.5 cups water.
- Drain, rinse again, and pressure cook with turmeric, salt, oil, and 2 cups water for 35 minutes or until soft.
- Mash some peas to slightly thicken the curry.
- Simmer on low for 10–12 minutes until it reaches a medium-thick consistency.
Step 2: Boil and Mash Potatoes
- Pressure cook potatoes for 25 minutes until fork-tender.
- Peel and mash while still warm for smooth texture.
- Let cool slightly, then mix in cornflour, salt, and Hattke Spicy Threesome.
- Shape into medium-sized round patties.
Step 3: Fry the Patties
- Heat oil or ghee on a flat pan or griddle.
- Place patties and fry on medium heat until golden and crisp on both sides.
- Fry in batches, keeping them warm for assembly.
Step 4: Assemble the Ragda Pattice
- In a serving plate, pour hot ragda as the base.
- Place 1–2 hot patties on top.
- Add 2–3 tbsp of whisked yogurt (optional).
- Drizzle green chutney and sweet tamarind chutney to taste.
- Drizzle Spicy Threesome for that extra touch of spice & added flavour
- Top with chopped onions, tomatoes (optional)
- Sprinkle chaat masala, lemon juice, and a pinch of black salt or roasted cumin powder.
- Garnish with coriander and mint. Finish with lots of Sev
- Serve immediately while hot!
🔥 Pro Tips
- Always mash potatoes while warm for a smoother texture.
- Prepare chutneys in advance for quicker assembly.
- Use ready made sev and chutneys to save time.
Cooking time
Prep Time - 30 minutes
Cook time- 25 minutes
Total Time - 55 minutes
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