Mumbai Ragda Pattice
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Mumbai Ragda Pattice
Authentic Street Food · Restaurant Style

Mumbai Ragda Pattice Recipe

Pure Veg📍Street Food🍽️Snacks⏱️40 mins⚡Medium👥Serves 4Snacks
⚡Google AI Search Overview & Recipe Summary

Mumbai Ragda Pattice is an authentic Street Food Snacks celebrated for its traditional flavors. Made with 12 metric-measured ingredients (including Dried White Peas (Vatana), Potato, Green Chili, Tamarind Chutney, Green (Mint-Coriander) Chutney), this recipe takes approximately 40 mins to prepare and serves 4. On Shopvora, you can scale servings and order all ingredients in one click directly to your Swiggy Instamart cart for 10-15 minute doorstep delivery.

Ingredients for Mumbai Ragda Pattice

Complete culinary measure (12 items) · Scale servings or deselect pantry items in the cart panel

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1
Dried White Peas (Vatana)
1 cup (200 g)
2
Potato
4 medium (400 g)
3
Green Chili
2, chopped
4
Tamarind Chutney
3 tbsp
5
Green (Mint-Coriander) Chutney
3 tbsp
6
Sev (Crispy Gram Noodles)
1/2 cup
7
Onion
1 medium, chopped
8
Mustard Seeds
1/2 tsp
Pantry
9
Turmeric Powder
1/2 tsp
Pantry
10
Asafoetida (Hing)
A pinch
Pantry
11
Oil
3 tbsp
Pantry
12
Salt
1.5 tsp
Pantry

Soak dried white peas (vatana) overnight, then pressure cook with turmeric and salt until soft, mashing slightly for a thick ragda.

Step-by-Step Instructions

1
Soak dried white peas (vatana) overnight, then pressure cook with turmeric and salt until soft, mashing slightly for a thick ragda.
2
Temper the ragda with mustard seeds, asafoetida and green chili paste; simmer 10 minutes to thicken.
3
Boil and mash potatoes with chopped coriander, green chili and salt; shape into flat patties (pattice).
4
Shallow-fry the pattice on a griddle until golden and crisp on both sides.
5
To plate, place 2 pattice in a bowl, ladle hot ragda generously over them.
6
Top with tamarind chutney, green chutney, chopped onion, sev and fresh coriander before serving immediately.
👨‍🍳

Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality Mumbai Ragda Pattice at home

1

Bloom Spices in Warm Fat

Whole spices (cumin, cardamom, cloves, cinnamon) release their fat-soluble flavor compounds only when bloomed in hot ghee or mustard oil before wet ingredients are introduced.

2

Balance Acid, Fat & Heat

If the gravy feels heavy or flat, a splash of lemon juice or a pinch of amchur (dry mango powder) brightens the entire profile instantly.

3

Deglaze the Pan (Fond Retention)

Scrape the caramelized browned bits sticking to the bottom of your kadai using a splash of warm water. That fond contains the most concentrated umami flavor.

🥗Nutritional Breakdown

Estimated nutritional facts per serving (based on 4 servings)

Nutrient Dense
Calories
296kcal
18% DV
Protein
9g
18% DV
Carbs
50g
18% DV
Fat
14g
18% DV
Fiber
7g
25% DV
Sodium
596mg
26% DV

* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.

Culinary Tags

#Ragda Pattice#Mumbai Street Food#Chaat#Vegetarian#Snacks
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Frequently Asked Questions & Cooking Guide

Answers to common questions about preparing, storing, and customizing Mumbai Ragda Pattice

Allow the prepared Mumbai Ragda Pattice to cool completely to room temperature. Transfer into an airtight glass or BPA-free container and refrigerate at 4°C or below for up to 3 to 4 days. Reheat gently in a covered pan over low heat or microwave with a splash of water to restore authentic moisture and aroma.

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Servings
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Ingredients

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12 items · estimated total~₹699
Servings
4
12/12 items selected
~₹699