Indians have a love affair with Chaat. Be it Lucknow or Mumbai Chowpatty or anywhere else on the sub-continent, everyone loves chaat. Taking basic and humble ingredients and with judicious uses of condiments and garnishes, chaat becomes memorable. The street vendors generally specialize in one chaat and it is a pleasure watching them pile the mouthwatering delicacy onto your plate.

Growing up in Visakhapatnam, by the Bay of Bengal, (they were plenty of street vendors on the beach mostly unregistered and unlicensed) we were never permitted to have Bhel puri or Pani puri at the street stalls even though we yearned for it. When older cousins visited for summer holidays, we would indulge, and it would be our little secret!

Depending on what chaat you can make, it can be an entrée or a starter or you can plan the entire menu around chaat. Whatever you wish to serve, I reckon it will become a family favourite.

Ragda Patties colloquially referred to as Ragda Pattice is made from potatoes and dried peas. Of course, top with tamarind and date chutney, coriander chutney, and garnish with chopped onion, coriander and sev.

What is the origin of the pattice?

It is suggested that Indian chicken and Mutton Pattice also called Pattie and puffs is a ‘desi’ variant of the Cornish Pasty introduced to the colonies by the British. It is not hard to imagine how the word Pasties evolved into Pattice in the subcontinent.

For the pea stew, you can use tinned chick peas I suppose or even split chick peas could work. I used dried white peas you get in an Indian store.



200 grams dried white peas (safed vatana)

a couple of pinches of turmeric powder

Salt to taste


Soak the dried white peas overnight. Discard the soaking liquid, rinse. If you are using a pressure cooker, put the peas in the pressure cooker, add two cups water and cook for 15 minutes on low heat after the first whistle.

If you are using stove top method, put the peas in a heavy bottomed saucepan and pour 3 cups of water. Bring it up to the boil and allow to simmer and cook for 45 minutes to an hour.

In a saucepan, boil a cup of water. Add the cooked peas into the water. Mix in the salt and turmeric powder and keep it at a gentle simmer.



400g boiled potatoes, finely grated

½ teaspoon hot chilli powder

½ teaspoon curry powder

½ teaspoon turmeric

2 teaspoons corn flour

Salt to taste

1-2 tablespoons vegetable oil to pan fry


Combine all ingredients for pattice and knead a little to make a smooth mixture. Divide potato mixture into 12 equal portions. Shape into patties about 6 centimetres in diameter. Rest patties in refrigerator for half an hour.

Heat a fry pan and working in batches, fry the patties a few at a time. Keep warm.



¼ cup tomato ketchup

¼ cup Sriracha sauce

1-2 tablespoons malt vinegar


Mix all ingredients for the chilli chutney. Taste and adjust according to personal preference.



3 tablespoons store bought tamarind puree

2 tablespoon date puree

3 tablespoons brown sugar

1 teaspoon hot chilli powder

1 teaspoon cumin powder

1 teaspoon coriander powder

150ml water

Salt to taste


Put all ingredients except salt in a saucepan and bring it to a gentle boil. Add salt and simmer for five minutes. Taste to adjust seasoning.


1 cup coriander stems, roots and leaves washed and roughly chopped

3 -4 green chillies, chopped

1 small onion, chopped

½ teaspoon cumin seed powder

Salt to taste

1 teaspoon sugar

1 -2 tablespoons lemon or lime juice

Puree all the ingredients except the lime or lemon juice. Then add the juice and stir well. Will keep in fridge for a day or two.


In a shallow bowl, spoon the ragda. Arrange the potato patties. Spoon the tamarind and chilli chutney. Dot the coriander chutney. Ideas for additional garnishes could be finely chopped onion or sev (from Indian store) and serve. Serves 4.

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