Step 1: Soak White Peas

Take 1 cup of white peas and soak them in water for a minimum of 8 hours until they are plump.

Step 2: Cook Peas and Potatoes

Add the soaked peas and 2 medium-sized chopped potatoes to a pressure cooker. Add 1/4 teaspoon of turmeric powder and 1 teaspoon of salt. Pour enough water to completely immerse the peas and potatoes. Close the lid and pressure cook for 3 whistles on medium flame.

Step 3: Prepare the Ragda Base

In a wide kadai, heat 2 tablespoons of oil. Once hot, add 1 teaspoon of cumin seeds. Then add 2 finely chopped onions and 3 finely chopped green chilies. Sauté until the onions turn translucent and start to get a golden color.

Step 4: Add Ginger-Garlic and Tomatoes

Add 1 teaspoon of ginger garlic paste to the sautéed onions and mix well. Next, add 2 finely chopped tomatoes and mix them along with the onions. Cook until the tomatoes become soft and mushy.

Step 5: Incorporate Spices

Add 1 teaspoon of salt (total 2 tsp salt for the recipe), 1 teaspoon of chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder. Mix all the spices well and cook until the raw smell of the spices disappears.

Step 6: Combine and Simmer

Add the cooked peas and potatoes from the pressure cooker to the kadai. Mix everything well until all ingredients are well combined. You can slightly mash some of the peas and potatoes if you prefer a gooier texture. Add 1/4 teaspoon of garam masala and mix it in. Close the kadai with a lid and let it simmer for about 5 minutes on low flame.

Step 7: Finish the Ragda

After 5 minutes, open the lid and check the ragda; it should be well combined and fragrant. Squeeze the juice of half a lemon into the ragda and garnish with a few chopped fresh coriander leaves. The ragda is now ready.

Step 8: Assemble and Serve

Ladle some ragda into a serving bowl. Garnish with a few chopped onions, sprinkle some chaat masala powder, add a generous amount of sev, and finally top with finely chopped coriander leaves. Serve hot and enjoy your street-style Ragda Chaat.

• Adjust the spice levels according to your preference by modifying the amount of green chilies and chili powder.

• For a gooier texture, you can slightly mash the cooked peas and potatoes with a heavy ladle or potato masher.

• Check for seasoning after adding the cooked peas and potatoes, and adjust salt if needed.

• Serve with hot samosas for a complete meal.

• Enhance the flavor by adding various chutneys like green chutney or tamarind chutney.