It wouldn’t be wrong to say that Mumbai loves its Vada Pav, the soft pavs holding together crispy batata vadas, served with chutney are sure to make your day. But it would be wrong to say that Mumbai only thrives on its Vada Pav, especially considering that all the rich street food fare that the city has proudly boasted for years. The much famed Ragda patties or as the locals would like to call its Ragda ‘pattice’(a localised take on the English ‘Patties’) is part of that illustrious array, and missing out on these flat patties made of boiled potatoes and chickpeas while in the city is one food blunder you must never commit. Let us explain why.
The famous fast food snack is prepared in two parts- ragda and patties. The delectable Ragda is prepared by soaking white peas overnight in water. The peas are then finely mashed and fried with onions, tomatoes and spices in a giant ladle to make a thick curry(Ragda). Next comes the pattice, which are made from the boiled mashed potatoes. The pattice are then laced with ragda and served with the generous garnish of onions, coriander and lip-smacking chutneys of tamarind and coriander. In terms of appearance and taste, it could be called a close cousin of the Aloo tikki chaat of up North. Crisp on the outside and bursting with a mélange of flavours of the ragda on the inside, ragda pattice is a mainstay of all street food vendors across the city. You will many sellers serving this popular snack at the ever-crowded streets of Khau galli, Vile Parle West and Juhu-Chowpatty. Standing tall amongst its other equally famous Chaat peers such as Dahi puri, paani puri, sev puri, pav bhaaji, and of course the iconic vada pav, Ragda pattice would always have its own share of loyal followers standing in the queue next to the Tawa, waiting for the piping hot patty with dollops of chutney. Some vendors also top it with some savoury sev or boondi to make the snack even more relishing.
Ragda pattiesSomewhere in the 15th -16th century, when the Portuguese introduced potatoes to India little did they know that their genius import would become such an integral part of Maharashtrian kitchens, the streets too left no stones unturned to use the vegetable and satiated a million customers over the centuries. One of the oldest and most loved fast food of the state Ragda patties can also be made at home. Here’s a lipsmacking recipe of ragda by Niru Gupta, serve it with some crispy aloo patty and chutneys anad treat yourself with an indulgent evening.
About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.
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