Authentic home cooking from India, with US measurements.

Originally published on Cookpad India as रगड़ा पेटिस स्ट्रीट चाट

Ragda Pattice Street Chaat

Name: Ragda Pattice Street Chaat
Total time: 2700 s
Yield: 4 servings
Ingredients: 1 cup dried white peas (about 200 grams); 1 potato; 1 onion; 2 tomatoes; 3 tablespoons oil (45 ml); 1/2 teaspoon asafoetida (hing); 1 teaspoon turmeric powder; 2 teaspoons red chili powder; 1 teaspoon pav bhaji masala; 2 teaspoons tamarind-date chutney; 2 teaspoons coriander-cumin powder; 2 teaspoons garlic chutney; 1 1/2 teaspoons salt, or to taste; as needed Water; 4 potatoes; 2 teaspoons ginger-chili paste; 1/2 teaspoon asafoetida (hing); 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon pav bhaji masala; 2 teaspoons sugar; 1 teaspoon lemon juice; 3 tablespoons cornstarch (24 grams); Salt to taste; 1/2 cup oil (120 ml) for pan-frying patties; 4 tablespoons cilantro-green chili chutney; 4 tablespoons garlic-red chili chutney; 8 tablespoons tamarind-date chutney; 1 finely chopped onion; 1 finely chopped tomato

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

Ragda Pattice Chaat is a popular Indian street food that most people love to eat.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

Ragda Pattice Chaat is a popular Indian street food that most people love to eat.

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Ingredients

45 minutes

4 servings

For the Ragda (White Pea Curry)
1 cupdried white peas (about 200 grams)
1potato
1onion
2tomatoes
3 tablespoonsoil (45 ml)
1/2 teaspoonasafoetida (hing)
1 teaspoonturmeric powder
2 teaspoonsred chili powder
1 teaspoonpav bhaji masala
2 teaspoonstamarind-date chutney
2 teaspoonscoriander-cumin powder
2 teaspoonsgarlic chutney
1 1/2 teaspoonssalt, or to taste
as neededWater
For the Potato Patties
4potatoes
2 teaspoonsginger-chili paste
1/2 teaspoonasafoetida (hing)
1 teaspoonturmeric powder
1 teaspoonred chili powder
1 teaspoonpav bhaji masala
2 teaspoonssugar
1 teaspoonlemon juice
3 tablespoonscornstarch (24 grams)
Salt to taste
1/2 cupoil (120 ml) for pan-frying patties
For Assembling the Chaat
4 tablespoonscilantro-green chili chutney
4 tablespoonsgarlic-red chili chutney
8 tablespoonstamarind-date chutney
1finely chopped onion
1finely chopped tomato
Juice of 1 lemon, as needed
4 tablespoonschopped cilantro
4 tablespoonspomegranate seeds
8 tablespoonsfine sev (crispy chickpea flour noodles)

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Steps

45 minutes

1

For the Ragda:
Soak the white peas in water overnight. Cook them in a pressure cooker for about 8 whistles, until soft. In a large pan, heat oil and add asafoetida, onion, and tomato. Add 1 boiled potato and mash it in. Add salt, red chili powder, turmeric powder, coriander-cumin powder, pav bhaji masala, garlic chutney, and tamarind-date chutney. Mix well. Add the cooked white peas with water as needed. Mix thoroughly and simmer for a few minutes. Sprinkle with chopped cilantro. The ragda is ready to serve.
2

For the Potato Patties:
In a bowl, mash the boiled potatoes. Add salt, lemon juice, sugar, asafoetida, turmeric powder, red chili powder, pav bhaji masala, and ginger-chili paste. Mix well. Shape the mixture into equal-sized balls, then flatten each to form round patties. Coat each patty with cornstarch. Heat a skillet, add oil, and pan-fry the patties on both sides until crispy and golden brown. The patties are ready to serve.
3

To Assemble the Chaat:
Place some ragda on a serving plate. Arrange the potato patties on top. Drizzle with garlic-red chili chutney, cilantro-green chili chutney, and tamarind-date chutney. Add some chopped onion and tomato. Sprinkle with sev, pomegranate seeds, and chopped cilantro. Squeeze a few drops of lemon juice on top.
4

Serve the hot, spicy, tangy, and flavorful ragda pattice immediately. Enjoy!

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Manisha Sampat @PURE_VEG_TREASURE

Published in the US on August 24, 2025 14:01

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐