Ragda pav is a quintessential street food from Mumbai that's an absolute favourite! Bring the street recipes to your home, right here and right now. Picture this: soft, buttery pav rolls paired with a warm, spiced chickpea curry (aka ragda) that's rich, hearty, and perfectly seasoned with cumin, turmeric, and garam masala. But that's just the base. It's the ultimate balance of sweet, spicy, tangy, and savory, all rolled into one glorious snack. Making this masterpiece at home is a breeze: whip up the ragda until it's thick and flavorful, toast your pav until golden and pillowy, and then layer it up with all the street-style flair you can muster. It's like comfort food got a glow-up and decided to party. Whether you're reliving your Mumbai street food adventures or just craving something bold and exciting, this ragda pav recipe will have you hooked. Ragda pav is the kind of snack that doesn't just satisfy your taste buds—it wins them over completely. Try out this recipe of ragda pav today, and don't forget to share it with your friends and family.

• 2 medium potato
• 1 packet pav
• 1 cup white peas
• 1 large onion
• 1 small tomato
• 2 tbsp peanuts
• 1 tbsp aamchur
• 1 tbsp jaggery
• 5-6 deseeded dates
• 1 tbsp garlic paste
• 1 tbsp kashmiri chilli powder
• Salt
• 1/4 tsp turmeric
• Red chilli powder
• 1 tbsp ginger garlic paste
• 1-2 green chili
• 1 packet sev
• ¼ tsp saunth

• Ragda Pav is like the cool, street-food royalty of Mumbai, and we're diving right into its delicious chaos! Start by soaking white peas for 7-8 hours—it's their spa day. Once plumped and ready, boil them till tender and perfect.
• Meanwhile, heat some oil in a pan and toss in a sizzling paste of ginger, garlic, and green chili—the trifecta of flavor magic. Add your favorite dry masalas (turmeric, cumin, coriander, and red chili) along with 3 tablespoons of water, and roast it all until your kitchen smells like a spice carnival. In go the boiled peas, followed by mashed potatoes for that creamy-meets-hearty vibe.
• Stir, mash, and set this ragda goodness aside.
• Next up, the Tari. Take a bowl and mix garlic, Kashmiri chili powder, and salt with a glass of water—it's a fiery base.
• Heat a tablespoon of oil, pour in this red-hot concoction, and let it boil into a lip-smacking gravy. On another burner, whip up a sweet saunth chutney:,simmer aamchur (dry mango powder), dates, jaggery, and water for seven glorious minutes.
• Add a pinch of salt, red chili powder, and saunth (dry ginger powder), then blend it to silky perfection. Voilà, you now have your flavor squad prepped: ragda, tari, and sweet chutney.
• Time to assemble like a pro!
• For the fancy bowl version, tear pieces of pav (the humble Indian bread roll) and layer them up with a generous ladle of ragda.
• Add tari and sweet chutney as per your spice and sweetness drama. Top with finely chopped onions, tomatoes, coriander, and a sprinkle of masala-roasted peanuts for crunch. And let's not forget the pièce de r sistance—sev, that crispy fried gram noodle situation.
• If you're a purist, keep it OG with ragda served alongside fluffy, buttery pav, letting you dunk, scoop, and devour.
• Oh, and here's a cheeky twist: transform this into Ragda Pav Kebabs by shaping the ragda-potato mix into patties, frying them until golden, and layering them in between pav with all the chutneys. Street food meets caf chic—what's not to love? Ragda Pav: messy, hearty, and ridiculously satisfying.