मुम्बई स्पेशल रगड़ा पेटिस | Chole Tikki | Ragda Pattice | Street-Style Chaat | Kunal Kapur Recipes

Chef Kunal Kapur Snacks & Street Food 40 Mins 4 Servings 250.7K views May 12, 2022

Patties of aloo tikki and ragda of white peas, khatti meethi chutney & teekhi chutney. Ragda Patties Recipe | Ragda Pattice | Ragda Petis Chaat is a super popular chaat found on the streets of Mumbai. It is loved by people all across and is very filling in nature. Every bite is packed with incredible flavours and textures, leaving you wanting more and more.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Ragda

सफेद मटर (Dried White Peas), soaked overnight – 1cup
हल्दी (Turmeric) – ½ tsp
नमक (Salt) – ½ tsp
मीठा सोडा (Baking soda) – a pinch
घी (Ghee) – 1 tsp

For Pattice

आलू (Potato), Boiled & Mashed – 3nos
नमक (Salt) – ½ tsp
काला नमक (Black Salt) – 1 tsp
मिर्च पाउडर (Chilli Powder) – ½ tsp
ब्रेड स्लाइस (Bread Slice) – 2 nos
भुना जीरा पाउडर (Roasted cumin powder) – 1 tsp
काली मिर्च पाउडर (Black Pepper Powder) – ¼ tsp
गरम मसाला (Garam masala) – ¼ tsp
धनिया (Coriander), Chopped – ¼ cup
अदरक (Ginger), Chopped – 1 tsp
हरी मिर्च (Green Chilli), Chopped – 1 tsp
धनिया पाउडर (Coriander Powder) – ½ tsp
चाट मसाला (Chaat Masala) – ½ tsp
तेल/घी (Oil/Ghee) – as required
Green Chutney -
धनिया (Coriander), Chopped – 2cups
पुदीना (Mint Leaves) – 1cup
हरी मिर्च (Green Chilli), Chopped – 3 pc
अदरक (Ginger), Chopped – 1 small pc
नमक (Salt) – ½ tsp
काला नमक (Black Salt) – 1 tsp
नींबू का रस (Lemon Juice) – ¼ cup
चाट मसाला (Chaat Masala) – 1 tsp
भुना जीरा पाउडर (Roasted cumin powder) – 1 tsp
बर्फ (Ice Cubes) – few
पानी (Water) – a dash

For Khatti Meethi Chutney

इमली पानी (Tamarind Water) – 2 cups
गुड़/चीनी (Gur/Sugar) – ¾ cup
भुना जीरा (Roasted Cumin), Pounded – 1tbsp
नमक (Salt) – to taste
काला नमक (Black Salt) – 1 tsp
मिर्च पाउडर (Chilli Powder) – ¾ tsp
काली मिर्च पाउडर (Black Pepper Powder) – ½ tsp

For Garnish

प्याज (Onion), Chopped
धनिया (Coriander), Chopped
टमाटर (Tomato), Chopped
अनार (Pomegranate)
सेव (Sev)

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

For ultra-crispy snacks and street-food pakoras, add 1 tablespoon of rice flour or hot oil to the gram flour (besan) batter. Fry in oil maintained at medium-high heat—never overcrowd the kadhai to keep the temperature consistent.

Recipe FAQs & Expert Advice

How long can I store leftover मुम्बई स्पेशल रगड़ा पेटिस?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.