Ragda Pattice | Mumbai Style Ragda Pattice | Mumbai Street Food

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes are more nutritious.

white peas

🥗Healthier: chickpeas

💰Cheaper: canned peas

Chickpeas offer more protein.

Melt Nutrilite classic spread in a preheated pan.

Add mustard seeds and allow them to crackle.

Add ginger and green chilies, then add a pinch of asafoetida and sauté for less than 30 seconds until fragrant.

Add soaked and pressure-cooked white peas, along with salt and turmeric powder, and mix well.

Add spices: cinnamon powder, red chili powder, cumin powder, and a pinch of salt. Mix until well combined.

Add tamarind water and jaggery, then bring to a brisk boil for 3-4 minutes until combined. Adjust seasoning if necessary.

Turn off the heat and ensure to add more water if storing the ragda to prevent thickening.

In a mixing bowl, add boiled and mashed potatoes that have been refrigerated for a couple of hours.

Add cornflour, salt, cumin powder, chopped green chilies, and chopped mint leaves to the potatoes. Mix until a firm dough-like mixture forms.

Shape the mixture into patties.

Melt more Nutrilite spread in a pan and pan-fry the patties on medium-high heat until browned and crisp on both sides, flipping as needed.

Plate the ragda first in a serving cup, then add the patties on top, garnishing with chutneys.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens