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🇮🇳 Indian Vegetarian

Mumbai Ragda Pattice

🇮🇳 Indian

Mumbai's potato patties drowned in white-pea ragda, chutney-polished. Bold, loud, sweet-hot-sour-tangy all at once — India's street food playbook. Best consumed within minutes — the crunch is the point.

Prep 22 min Cook 11 min Serves 1 Medium

Ingredients

  • Saltto taste
  • Onion2, finely sliced
  • Green Chili1-2, finely chopped
  • Potato3 medium, cubed
  • Lemon1
  • Chaat Masala1 tsp
  • Roasted Cumin1 tsp
  • Yellow Split Peas1 cup

Optional extras

  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Set out everything mise-en-place: this is assembly food, and it moves fast once you start.

  2. 2

    Cook the base element — boil, fry or toast it — till it is exactly right; texture is the whole story here.

  3. 3

    Spoon over the chutneys and yogurt in wide ribbons across the whole surface, not the middle.

  4. 4

    Shower with the dry elements: chaat masala, roasted cumin, chili, and the crunchy topping — do this at the last second so it stays loud.

  5. 5

    Scatter the yellow split peas and cilantro, add one more drag of chutney, and put it in front of someone immediately.

Chef's tip

Black salt (kala namak) is the secret edge; seek it out.

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Video: Ragda Pattice / Patties chaat | मुम्बई स्पेशल रगड़ा पेटिस chaat | Chole Tikki | Chef Ranveer Brar · on YouTube