Ragda Chaat – Street Style

Step 1: Soak White Peas

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

Step 2: Cook Peas and Potatoes

Drain the soaked peas and add them to a pressure cooker. Add 2 medium-sized chopped potatoes, 1/4 tsp turmeric powder, and 1 tsp salt. Pour enough water to completely immerse the peas and potatoes. Mix well. Close the pressure cooker and cook for 3 whistles on medium flame.

Step 3: Prepare the Ragda Base

Heat 2 tbsp of oil in a wide kadai. Once the oil is hot, add 1 tsp cumin seeds. Add 2 medium-sized finely chopped onions and 3 finely chopped green chilies. Sauté the onions until they become translucent and turn a lovely golden color.

Step 4: Add Ginger Garlic Paste and Tomatoes

Add 1 tsp ginger garlic paste to the sautéed onions and mix everything well. Next, add 2 finely chopped tomatoes and mix them along with the onions until the tomatoes become mushy and the raw smell is gone.

Step 5: Add Spices

Add 1 tsp salt, 1 tsp chili powder (Kashmiri red chili powder can be used for color), 1 tsp coriander powder, and 1 tsp cumin powder. Give it a quick mix to combine all the spices with the tomato-onion base.

Step 6: Combine with Cooked Peas and Potatoes

Add the cooked peas and potatoes from the pressure cooker to the kadai. Mix everything well until it's all well combined. If you prefer a gooey texture, you can mash some of the peas and potatoes slightly with a heavy ladle or potato masher. Check for seasoning and add more salt if needed.

Step 7: Simmer the Ragda

Add 1/4 tsp garam masala powder and mix it in. Close the kadai with a lid and let the ragda simmer for about 5 minutes on low flame to allow the flavors to meld together.

Step 8: Finish and Garnish

After 5 minutes, open the lid. The ragda should have come together beautifully. Squeeze the juice of half a lemon over the ragda and sprinkle with chopped fresh coriander leaves. The ragda is now ready.

Step 9: Assemble and Serve Ragda Chaat

To assemble the chaat, add a generous portion of the prepared ragda to a serving bowl. Top with a few chopped onions, sprinkle some chaat masala powder, add a handful of sev, and finally garnish with finely chopped coriander leaves. Serve immediately and enjoy!

• Adjust the spice level of green chilies and chili powder according to your preference.

• For a thicker, gooier texture, mash some of the peas and potatoes with a heavy ladle or potato masher after cooking.

• Serve hot with additional chutneys like tamarind chutney or green chutney for an enhanced flavor experience.

• Ragda Chaat can also be enjoyed with hot samosas.

• Add a pinch of black salt for a tangy flavor.

• Garnish with finely chopped tomatoes or sev for extra crunch and texture.