Ragda Chaat Recipe: Popular Among Chaat Lovers

Ragda Chaat is a famous street food delicacy originating in the western parts of India, especially in Mumbai. This delectable snack is made from white peas called “safed matar.”

It is topped with tangy, spicy, sweet chutneys and crunchy sev, onions, and fresh coriander. In every bite, Ragda Chaat provides an explosion of flavors and textures, making it popular among chaat lovers.

Ragda Chaat Recipe

Unlike other types of chaat, which use a lot of fried elements, Ragda Chaat is healthy because the predominant ingredient is white peas, which are rich in protein. It is an excellent Ragda Chaat recipe for evening snacking, kitty parties, and an appetizer/light meal.

The warm, comforting Magda combines with fabulous chutneys and fresh toppings-it’s a sheer delight. Moreover, you may adjust the quantity of ingredients depending on your preference, making it a crowd-pleaser for all ages.

Everything about the Ragda Chaat Recipe

The Ragda Chaat is popular dish in Maharashtra and has found its way into various parts of India due to its irresistible flavors.The contrasting combination of soft, spiced ragda with crunchy, tangy toppings reflects the diverse and vibrant Indian culinary landscape.

Whether served at street stalls or homemade kitchens, Ragda Chaat holds a special place in the hearts of chaat enthusiasts.

Ingredients for Easy Ragda Chaat Recipe

To make the delicious ragda chaat, you need some Ingredients as follows:

For Ragda (White Peas Curry):

• 1 cup dried white peas (saved matar)
• 4 cups water
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tsp ginger-garlic paste
• 2 green chillies, finely chopped
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 teaspoon Garam Masala (optional)
• Salt to taste
• 1 tsp oil
• Fresh coriander leaves for garnishing.

For Chaat Assembly:

• 1 large boiled potato, diced
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 2 tbsp green chutney (coriander-mint chutney)
• 2 tbsp tamarind chutney (sweet & tangy)
• 1 tsp red chili powder (optional)
• 1 tsp chaat masala
• Fresh coriander leaves, finely chopped
• Sev
• Pomegranate seeds (optional)
• Lemon wedges

Substitutes for Ragda Chaat Recipe

1. White Peas: If white peas are unavailable, you can substitute them with yellow peas. Although the flavor would differ slightly, yellow peas offer a similar texture.
2. Green Chutney: Any fresh herb chutney, like mint or cilantro dip, can be used. A spicy salsa can also be used in a pinch.
3. Tamarind Chutney: If tamarind is unavailable, date or sweet mango chutney can be used. A mixture of vinegar and jaggery can also give it a tangy-sweet flavor.
4. Sev: Crushed Papdi or crispy fried noodles can replace the crunchy element. Even crumbled nachos can give a unique twist.
5. Potatoes: Sweet potatoes can be used for a healthier variation, which is mildly sweet.
6. Onions: Spring onions or shallots can be used for different yet delectable flavors.

How to Make Delicious Ragda Chaat Recipe At Home?

Preparation of White Peas (Ragda)

1. Rinse the white peas well and soak them in enough water overnight or for at least 6-8 hours. This helps in softening the peas so that they will cook faster and more evenly.
2. Let it soak in water. Once the peas are soaked, drain the excess water and wash again to remove the excess starch.
3. Add the soaked peas, 3-4 cups of water, a bit of salt, and a pinch of turmeric to a pressure cooker. Cook for 4-5 whistles on medium heat until the peas become soft and mushy. Suppose you use an instant pot and cook high-pressure for about 20 minutes.
4. Once the peas are cooked, crush a few with the back of a spoon to make a creamy consistency. This thickens the ragda and makes it ideal for chaat.

Ragda Masala

1. Heat oil in a pan on a low flame. Add the chopped onions and sauté until translucent and lightly golden brown.
2. Now, add the ginger-garlic paste & the chopped green chilies.
3. Add chopped tomatoes & cook until they turn soft and mushy, releasing their juices.
4. Add turmeric and red chili powder, cumin powder, coriander powder, garam masala &salt.
5. Mix well the spices with the onion-tomato base.
6. Add the cooked white peas (Magda) and some water to adjust the consistency. Stir well to blend the flavors.
7. Let it simmer for 8-10 min, stirring occasionally, until the ragda thickens and the spices are well absorbed.
8. Garnish it with fresh coriander leaves and keep it warm to assemble the chaat.

Assemble the Ragda Chaat

1. Add a generous ladle of hot ragda as the base in a serving plate or bowl.
2. Top with diced boiled potatoes, chopped onions, and tomatoes for added texture and freshness.
3. Add a drizzle of green chutney and tamarind chutney on top. Adjust the amount to your taste.
4. Sprinkle chaat masala and red chili powder for added flavor.
5. Top with a handful of crunchy sev for texture and crunch.
6. Finish with fresh coriander leaves, pomegranate seeds, and a squeeze of lemon juice for that refreshing zing.
7. Serve immediately to enjoy the contrasting textures and flavors. The combination of hot ragda and fabulous chutneys makes it irresistible.

Ragda Chaat Recipe: Expert Tips

Here, we have brought you some tips from the experts as to what they think about this easy ragda chaat recipe –

1. Soaking the Peas: White peas should always be soaked overnight to reduce cooking time and get the right soft texture. If you are short on time, soak them in hot water for 2-3 hours.
2. Perfect Consistency: Ragda should be a little thick but not dry. Water will have to be added accordingly while simmering. The creaminess and smoothness enhance the experience of having chaat.
3. Flavor Balance: Use the desired amount of chutneys according to your taste preference. More tamarind chutney makes it sour, while more green chutney adds more spiciness. Adjust the green chilies and red chili powder to your desired spiciness. Top with black salt for added taste.
4. Freshness Matters: Chop the onions, tomatoes, and coriander just before using them for more flavor. Avoid using stale vegetables, as their flavors can dull the entire dish.
5. Make-Ahead: Ragda and chutneys can be prepared ahead. The ragda will only need heating before serving. This comes in handy for parties, of course.
6. Customization: Add toppings such as crushed papdi, roasted peanuts, or yogurt. Whisking a dollop of curd would make it richer and milder. Serve with hot ragda and cold chutneys together, with fresh chutneys added on top. This will give them the utmost flavor contrast, and the temperature will make the chaat more appetizing.
7. Healthier version: Utilize instead of fried ones. Add sprouts / chopped c cucumbers for much crunch or that dish.
8. Storage: Refrigerate for 2 days at the maximum. Reheat, adding water as needed to achieve the right consistency.

Final words

Ragda Chaat is a cuisine with the sensation of fullness of flavor and texture as in Indian Street food. Its flavor combination is very spicy, tart, and sweet, and it never lets a soul forget to be relieved.

Be it as a mere snack or to make it in any festive scenario, Ragda Chaat remains always the heartthrob among crowds. Here is how to prepare this flavourful treat at home and mesmerize loved ones!

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