Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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!