Ragda Pattice is a popular Indian street food from Maharashtra and Gujarat. In North India it is called Chole Tikki that is same concept but tastes a little different. The Ragda is also called Gughni in Eastern India that also tastes a little different. The Ragda and Pattice if eaten separately have minimum flavors but when put together with chutneys, chopped onions and sev, it becomes so flavorful. I grew up eating Ragda Pattice at home and on the streets and I love how filling this dish is. It can be eaten as an appetizer, snack or even as a meal. There are so many different textures in this dish, crunch from sev and onions, mushiness from the pattice and perfect bite from the Ragda. I learned to make this dish at an early age as my mom made it very often. This is my brothers favorite Indian street food so whenever he comes over, I make this dish for him. This dish is a great option if you are entertaining or have pot lucks as everything can be prepared ahead of time and all you have to do is just assemble right before serving.It is completely vegan and gluten free and can be modified by subtracting onions and making a raw banana pattice if you are jain. I have a very simple recipe for this dish and sometimes I add more veggies to the pattice so I can make it little more healthier. I have video tutorials on how to assemble Ragda Pattice saved in my highlights on my Instagram page so do check it out. Looking forward to seeing you make this dish.