Ragda Aloo Tikki Chat

Soak white peas overnight.

Pressure cook with water and salt for 4-5 whistles until soft.

Heat oil in a pan. Add onion and sauté until golden. Add ginger-garlic paste and tomatoes. Cook until soft.

Add turmeric, red chilli powder, pav bhaji masala and cooked peas. Simmer for 10 minutes to make thick ragda.

Mash boiled potatoes, add cornflour, chilli powder, cumin powder and salt. Mix well and shape into round tikkis.

Shallow fry the tikkis until crispy and golden on both sides.

Place two hot tikkis on a plate and pour generous ragda over them.

Top with green chutney, tamarind chutney, onions, coriander, sev and pomegranate seeds.

Serve hot and enjoy authentic Mumbai street-style Ragda Aloo Tikki!

You can also add a little chaat masala and a squeeze of lemon on top for an extra Mumbai street-food flavour.