Ragda pattice

This Mumbai street food consists of spiced dried white pea curry poured over crisp potato patties. The dish is heavily garnished with tamarind and mint chutneys, sev, and chopped onions.

The "ragda" portion of the dish is made using dried white peas, which are soaked and then boiled or pressure-cooked until soft. They are then mashed and spiced to create a thick, savory curry.

It is meant to be eaten immediately after assembly, while the potato patties are still hot and crispy against the warm ragda. It is a signature chaat of Maharashtra that requires breaking the patties into the curry to soak up the chutneys.

While both feature potato patties, Aloo tikki is usually served dry with various chutneys and yogurt, whereas Ragda pattice specifically requires the white pea curry. The addition of ragda turns the dish into a hearty, liquid-heavy chaat.