This spicy Ragda is used in many Indian snacks and chaat recipes. It is often served with aloo tikki known as Ragda Pattice Chaat. But this post is dedicated to only Ragda Chaat Recipe, in which the spicy Ragda is served with a shot of curd and a drizzling of chutneys with chopped onion and tomatoes, crushed papdi/puri and sev.
With this Matar Chaat Recipe, you can also checkout my Indian Snacks Recipes Collection, which includes Chaat section having recipes, like Shakarkandi ki Chaat, Papdi Chaat Recipe, Raj Kachori Recipe, Banarasi Tamatar Chaat Recipe, Kala Chana Chaat Recipe, Ram Laddu Recipe, Palak Patta Chaat Recipe, Aloo Chana Chaat Recipe, Dahi Phulki Chaat Recipe and Dal Pakwaan Chaat Recipe.
Finally, I would like you to visit and checkout more recipes collection like Raita Recipes Collection, Beverage Recipes Collection and Indian Sweets Recipes Collection.
Instructions for how to make Ragda Chaat at home:
- Firstly, boil white vatana and prepare ragda.
- Then take a cup of prepared ragda in a serving plate.
- Top it with 2 tsp green chutney and 2 tsp tamarind chutney.
- Then add 2tbsp finely chopped onion and 2tbsp finely chopped tomato, 4-5 crushed papdi and squeeze half lime over it.
- Next add 2-3 tsp beaten curd and sprinkle a pinch of red chili powder, chaat masala, roasted cumin powder and fresh green coriander.
- Finally, top it with sev and pomegranate seeds.
- Tasty Chatpati Ragda Chaat is ready to serve. Enjoy!
1. Firstly, take 1 cup white peas or Safed Vatana in a bowl, rinse them 2-3 times and soak them for 7-8 hours or overnight.
2. Then transfer the soaked vatana/ matar to a pressure cooker and add 1 tsp salt or salt as per your taste & 1/3 tsp turmeric powder/haldi to it. Pour 2.5 cups of water or just to cover the vatana.
3. Then close the lid of pressure cooker and pressure cook for 5 whistles.
4. Turn off the flame and let the steam settles down by its own and then open the lid.
5. Next in a large pan/kadai heat 3 tsp oil and sauté 1 finely chopped onion, 1 tsp ginger garlic paste and 1 finely chopped green chili.
6. Then add 1 finely chopped tomato and 1/4 tsp or salt to taste, and sauté until tomatoes turns soft and mushy. Keep in mind that salt has been added while boiling the peas.
7. Now add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 3/4 tsp coriander powder, ¼ tsp cumin powder and 1/4 tsp dried mango powder/ Amchur to it.
8. Sauté until the oil is released from the sides.
9. Then add the boiled peas and 1 boiled and cubed potato. Mix well and boil for 2-3 minutes or until the thicken consistency.
10. Add 2 tbsp finely chopped fresh green coriander and 1/4 tsp garam masala to it. Mix them well and Ragda is ready.
11. Take a cup of prepared ragda in a serving plate.
12. Top it with 2 tsp green chutney and 2 tsp tamarind chutney.
13. Then add 2 tbsp finely chopped onion and 2 tbsp finely chopped tomato, 4-5 crushed papdi and squeeze half lime over it.
14. Next add 2-3 tsp beaten curd and sprinkle a pinch of red chili powder, chaat masala, roasted cumin powder and fresh green coriander.
15. Finally, top it with sev and pomegranate seeds. Tasty Chatpati Ragda Chaat is ready to serve. Enjoy!
Tips:
- Soak white peas at least 7 hours or overnight, else it will be difficult to cook.
- Adjust the consistency of ragda as per your preference.
- In place of papdi, you can crush few chips or namakpare also.
- Prepare the chaat just before serving, else the papdi and sev turns soggy.
- Ragda Chaat tastes great, when served hot and spicy.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1 cup white peas or Safed Vatana in a bowl, rinse them 2-3 times and soak them for 7-8 hours or overnight.
2. Then transfer the soaked vatana/ matar to a pressure cooker and add 1 tsp salt or salt as per your taste & 1/3 tsp turmeric powder/haldi to it. Pour 2.5 cups of water or just to cover the vatana.
3. Then close the lid of pressure cooker and pressure cook for 5 whistles.
4. Turn off the flame and let the steam settles down by its own and then open the lid.
5. Next in a large pan/kadai heat 3 tsp oil and sauté 1 finely chopped onion, 1 tsp ginger garlic paste and 1 finely chopped green chili.
6. Then add 1 finely chopped tomato and 1/4 tsp or salt to taste, and sauté until tomatoes turns soft and mushy. Keep in mind that salt has been added while boiling the peas.
7. Now add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 3/4 tsp coriander powder, ¼ tsp cumin powder and 1/4 tsp dried mango powder/ Amchur to it.
8. Sauté until the oil is released from the sides.
9. Then add the boiled peas and 1 boiled and cubed potato. Mix well and boil for 2-3 minutes or until the thicken consistency.
10. Add 2 tbsp finely chopped fresh green coriander and 1/4 tsp garam masala to it. Mix them well and Ragda is ready.
11. Take a cup of prepared ragda in a serving plate.
12. Top it with 2 tsp green chutney and 2 tsp tamarind chutney.
13. Then add 2 tbsp finely chopped onion and 2 tbsp finely chopped tomato, 4-5 crushed papdi and squeeze half lime over it.
14. Next add 2-3 tsp beaten curd and sprinkle a pinch of red chili powder, chaat masala, roasted cumin powder and fresh green coriander.
15. Finally, top it with sev and pomegranate seeds. Tasty Chatpati Ragda Chaat is ready to serve. Enjoy!
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