If you want to savor Mumbai's delicious street food this weekend, give *Ragda Pattice* a try. The very first bite of the crispy potato *pattice* paired with the piping hot, tangy *ragda* will leave you hooked. It makes for a perfect morning or evening snack to enjoy with tea, especially during the monsoon season.

**Ragda Pattice Recipe**
*Ragda Pattice* originated in the streets of Mumbai and subsequently became popular across North India. Here is the special recipe:

**Ingredients for Pattice**
10-12 potatoes

4-5 bread slices

3-4 tablespoons oil

1/2 teaspoon cumin powder

Salt to taste

**Ingredients for Ragda**
3/4 cup dried white peas

2-3 finely chopped green chilies

1/4 cup baking soda

2 tablespoons oil

1/4 teaspoon cumin seeds

1/4 teaspoon red chili powder

1/4 teaspoon turmeric powder

1 teaspoon coriander powder

1-inch piece of ginger

1/2 teaspoon dry mango powder (*amchur*)

Salt to taste

**Ingredients for Chaat**
1/2 bowl green chutney

1/2 bowl tamarind chutney

1/2 bowl sweet chutney

1 bowl yogurt (*dahi*)

Chaat masala as required

**Method**
Soak the dried peas in water the night before preparing the *Ragda Pattice*.

The next day, place the peas in a cooker with baking soda, salt to taste, and water (double the volume of the peas) and set it to boil.

Once the cooker whistles once, do not turn off the heat immediately; let it simmer on a low flame for 1-2 minutes, then remove from the heat.

Heat oil in a pan and roast the cumin seeds. Then, add ginger paste, turmeric, coriander powder, and red chili powder; sauté briefly before adding the boiled peas.

Also, add the dry mango powder (*amchur*) to introduce a slight tanginess. Let it cook for at least 5 minutes.

Place the potatoes in the pressure cooker to boil while preparing the peas.

Next, soak the bread in water and mash it together with the boiled potatoes.

Thoroughly mix in cumin powder and salt to taste.

Now, heat oil in a pan, shape the potato and bread mixture into rounds, and deep-fry them until golden brown.

For this step, place the patties on a plate and pour the *ragda* (pea curry) over them; then, add the green chutney, tamarind chutney, and sweet chutney one by one. Finally, top with yogurt and *chaat masala* before serving.

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