Ragda Pattice (Baked Patties)

About this recipe

Ragda pattice is the Maharashtrian snack that bridges chaat and proper food—white pea patties, baked instead of fried, topped with a thick white pea curry that clings rather than runs. The key to success is moisture balance: too wet and the patties fall apart; too dry and they taste dusty. Poha (flattened rice) mixed into the binder provides just enough absorption to hold shape without leaching flavour. The ragda curry—white peas cooked till creamy, then finished with a tadka of cumin-infused oil and ginger-garlic paste—is the richness that makes this dish. It should be thick enough to coat the patty, not a soup. The spice comes from Kashmiri chillies (which colour without overwhelming heat) and garam masala; the heat comes from chillies and black salt added at the table. This is a dish where the toppings matter: both tamarind and mint chutneys, a scatter of crispy sev, finely chopped onion that adds freshness. Baking rather than deep-frying transforms the texture. The patties emerge from the oven with a crisp exterior and a tender crumb inside—not greasy, not heavy, just substantial. Brush with oil before baking so they cook evenly. They're best served hot, straight from the oven, before they cool and lose their initial crispness. Eat two patties per plate with the ragda ladled over, then drizzle both chutneys and scatter the toppings. This travels well in a lunch box if assembled while still warm—the ragda's residual heat keeps the patties tender. Leftovers reheat gently in a low oven, though they're best eaten fresh. High-protein at 16g, fibre-rich at 11g, this is street food that doesn't apologize for being nourishing.