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.

Step 2: Pressure Cook Peas and Potatoes

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

Step 3: Sauté Onions and Green Chillies

Heat 2 tablespoons of oil in a wide kadai (wok). Once the oil is hot, add 1 teaspoon of cumin seeds. Then add 2 finely chopped onions and 3 finely chopped green chillies. Sauté the onions until they become translucent and turn a lovely golden color.

Step 4: Add Ginger Garlic Paste

Add 1 teaspoon of ginger garlic paste to the sautéed onions and chillies. Mix everything well and continue to sauté until the raw smell of the ginger garlic paste disappears.

Step 5: Add Tomatoes and Spices

Add 2 finely chopped tomatoes to the mixture and mix them well with the onions. Once the tomatoes have softened and become a bit mushy, add 1 teaspoon of salt, 1 teaspoon of chili powder (Kashmiri red chili powder can be used for color), 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder. Give it a quick mix and sauté until the raw smell of the spices is gone.

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 all the ingredients are thoroughly combined. You can gently mash some of the peas and potatoes with a heavy ladle or potato masher if you prefer a gooier texture.

Step 7: Add Garam Masala and Simmer

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

Step 8: Finish with Lemon Juice and Coriander

After 5 minutes, remove the lid. Squeeze the juice of half a lemon over the ragda and sprinkle with a few chopped fresh coriander leaves. Mix gently.

Step 9: Assemble and Serve Ragda Chaat

Ladle the hot ragda into a serving bowl. Top with a generous amount of chopped onions, sprinkle some chaat masala powder, add sev (crispy chickpea flour noodles), and finally garnish with finely chopped coriander leaves. Serve immediately.

• Adjust the spice level according to your taste.

• Mash some of the peas and potatoes with a heavy ladle or potato masher for a gooier texture if desired.

• Serve with your favorite chaat chutneys (like tamarind chutney or green chutney).

• Enjoy the Ragda Chaat with hot samosas.