Ragda Chaat Recipe
Make Ragda Chaat Recipe with this easy recipe! Made with from white peas called "safed matar”, Ragda Chaat is a famous street food delicacy originating in the western parts of India, especially in Mumbai.
Ingredients
- 1 cup Dried white peas (safed 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
- ½ tsp Garam Masala (optional)
- Salt to taste
- 1 tsp Oil
- 1 tbsp Fresh coriander leaves for garnishing.
For Chaat Assembly:
- 1 large potato, diced
- 1 small finely chopped
- 1 Medium 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
- 2 Sev
- Pomegranate seeds (optional)
- Lemon wedges
Instructions
Preparation of White Peas :
- Rinse the white peas well and soak them in enough water overnight or for at least 6-8 hours.
- Once the peas are soaked, drain the excess water and wash again to remove the excess starch.
- 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.
- Once the peas are cooked, crush a few with the back of a spoon to make a creamy consistency.
Ragda Masala
- Heat oil in a pan on a low flame. Add the chopped onions and sauté until translucent and lightly golden brown.
- Now, add the ginger-garlic paste & the chopped green chilies.
- Add chopped tomatoes & cook until they turn soft and mushy, releasing their juices.
- Add turmeric and red chili powder, cumin powder, coriander powder, garam masala & salt.
- Mix well the spices with the onion-tomato base.
- Add the cooked white peas (Magda) and some water to adjust the consistency. Stir well to blend the flavors.
- Let it simmer for 8-10 min, stirring occasionally, until the ragda thickens and the spices are well absorbed.
- Garnish it with fresh coriander leaves and keep it warm to assemble the chaat.
Assemble the Ragda Chaat
- Add a generous ladle of hot ragda as the base in a serving plate or bowl.
- Top with diced boiled potatoes, chopped onions, and tomatoes for added texture and freshness.
- Add a drizzle of green chutney and tamarind chutney on top. Adjust the amount to your taste.
- Sprinkle chaat masala and red chili powder for added flavor.
- Top with a handful of crunchy sev for texture and crunch.
- Finish with fresh coriander leaves, pomegranate seeds, and a squeeze of lemon juice for that refreshing zing.
- Serve immediately to enjoy the contrasting textures. The combination of hot ragda and fabulous chutneys makes it irresistible.