Ultimate Ragda Chaat
For Ragda
For Tempering (Tadka)
For Assembly & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Dried Peas and Potato
Soak 1/2 cup of dried peas in water for at least . Drain the soaked peas and add them to a pressure cooker. Add 2 cups of water, 1/2 tsp of salt, 1/2 tsp of Hamdard Khaalis Turmeric Powder, and 1 medium cubed potato. Close the pressure cooker lid.
Pressure Cook Peas and Potato
Cook the peas and potato in the pressure cooker. Let the first whistle come, then the heat to low and cook for 2-3 more whistles. Turn off the gas and let the pressure release naturally for about .
Prepare Ginger-Chilli Paste
While the peas are cooking, take a small piece of ginger and 2 green chilies. Crush them in a mortar and pestle until a coarse paste is formed.
Prepare the Tempering (Tadka)
Heat 3 tbsp of oil in a pan. Add 1/2 tsp of Hamdard Khaalis Hing and 1 tsp of Hamdard Khaalis Cumin Seeds. Let the cumin seeds crackle. Then add the crushed ginger and green chili paste. for about until lightly fragrant.
Add Spices to Tempering
Add 1 1/2 tsp of Hamdard Khaalis Red Chilli Powder, 1/2 tsp of Hamdard Khaalis Turmeric Powder, 1 tbsp of Hamdard Khaalis Coriander Powder, salt to taste, and 1/2 tsp of black salt to the . Mix well and cook for a few seconds until the spices are fragrant.
Combine Ragda with Tempering
Carefully open the pressure cooker. Add the boiled peas and potatoes (ragda) to the in the pan. Mix everything thoroughly. Gently mash some of the potato pieces against the side of the pan to thicken the ragda and give it a creamy texture.
Simmer the Ragda
Cook the ragda on high heat for , stirring continuously, until it thickens to the desired consistency. Ensure it doesn't become too mushy. Turn off the gas.
Assemble the Ragda Chaat
Transfer the cooked ragda to a serving bowl. Top with 1/4 cup of chopped onions, 1/4 cup of chopped tomatoes, 2 chopped green chilies, 1 tsp of chopped ginger, and a handful of fresh chopped coriander. Drizzle with 1/4 cup of tamarind chutney and 1/4 cup of spicy mint chutney. Sprinkle 1/2 tsp of Hamdard Khaalis Zafrani Garam Masala and 1 tsp of Hamdard Khaalis Chaat Masala. Finally, garnish with a handful of sev.
Serve and Enjoy
Mix all the toppings and chutneys with the ragda. Serve the Ultimate Ragda Chaat warm or cold, as per your preference. Enjoy the burst of flavors!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare Dried Peas and Potato4 hours
Soak 1/2 cup of dried peas in water for at least 4 hours. Drain the soaked peas and add them to a pressure cooker. Add 2 cups of water, 1/2 tsp of salt, 1/2 tsp of Hamdard Khaalis Turmeric Powder, and 1 medium cubed potato. Close the pressure cooker lid.
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