Ragda Chaat - Street Style

Step 1: Soak White Peas

Take 1 cup of white peas in a bowl and add enough water to cover them. Soak for a minimum of 8 hours.

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 teaspoon of turmeric powder, and 1 teaspoon of salt. Pour in enough water to completely immerse the peas and potatoes. Close the pressure cooker and cook for 3 whistles on medium flame.

Step 3: Prepare the Ragda Base

Heat 2 tablespoons of oil in a kadai (wok). Once the oil is hot, add 1 teaspoon of cumin seeds. Then add 2 finely chopped medium-sized 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 and Tomatoes

Add 1 teaspoon of ginger garlic paste to the sautéed onions and mix well. Next, add 2 finely chopped medium-sized tomatoes and mix them along with the onions until they become a bit mushy.

Step 5: Add Spices

Once the raw smell of the ginger garlic paste has gone, add 1 teaspoon of salt, 1 teaspoon of chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder. Mix all the spices thoroughly with the onion and tomato mixture until well combined.

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 ingredients are combined. You can lightly mash some of the peas and potatoes with a heavy ladle or potato masher if you prefer a gooier texture. Check for seasoning and add more salt if required.

Step 7: Simmer the Ragda

Sprinkle 1/4 teaspoon of garam masala over 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 and Serve

After 5 minutes, open the lid. Squeeze the juice of half a lemon over the ragda and garnish with a few chopped fresh coriander leaves. The Ragda is now ready to be assembled into chaat. Ladle the ragda into a serving bowl. Top with chopped onions, a sprinkle of chaat masala powder, sev, and finally, some more finely chopped coriander leaves.

• Soak white peas for a minimum of 8 hours for best results.

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

• For a gooier texture, mash some of the cooked peas and potatoes with a ladle or potato masher.

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

• Serve with your favorite chutneys (like tamarind or green chutney) for an enhanced flavor experience.

• Serve with hot samosas for a complete meal.

• Add a drizzle of sweet tamarind chutney or spicy green chutney for extra flavor.