Ragda Pattice is a very popular Chaat item from Mumbai. This was the first dish I made for Maharashtra, but changed it to Vada Pav and kept this for ‘Cooking from Cookbook Challenge‘ instead. I’ve never made ragda pattice at home until I saw this recipe being made on a Telugu cooking show and made it twice since then. I remember enjoying this snack on the road side stalls in Hyderabad, one particular one close to my aunt’s house was our favorite.
Prepping the chutneys (green & sweet) is the most time taking for making chaats and if you have them prepared ahead of time, then dish takes a snap to put together. Oh, the other thing you need to remember is to soak the dried peas or dried chana overnight, so they cook fast. On the show I mentioned earlier, the chef used black chana instead of the traditionally used dried peas (vatana). I tried both and they taste equally good.