Ragda Pattice

Potato cutlets topped with white peas and chutneys

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Sanjeev Kapoor

Published 2011

  • About

One of the best-selling foods on the streets of Mumbai is pattice, small potato cutlets, dunked in ragda, a white pea sauce, and garnished with chutneys and chopped onions. It’s delicious and filling, and in many Gujarati homes it is served as a meal by itself.

Ingredients

For the ragda

  • cups (250 grams) vatana (dried white peas)
  • ¼ teaspoon

Method

  1. Make the ragda: put the vatana in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 4 cups (800 ml) water and soak overnight. Drain the peas in a cola