Ultimate Ragda Chaat

Step 1: Prepare Dried Peas and Potato

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.

Step 2: Pressure Cook Peas and Potato

Cook the peas and potato in the pressure cooker. Let the first whistle come, then reduce the heat to low and cook for 2-3 more whistles. Turn off the gas and let the pressure release naturally for about 10 minutes.

Step 3: 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.

Step 4: 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. Sauté for about 30 seconds until lightly fragrant.

Step 5: 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 tempering. Mix well and cook for a few seconds until the spices are fragrant.

Step 6: Combine Ragda with Tempering

Carefully open the pressure cooker. Add the boiled peas and potatoes (ragda) to the tempering 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.

Step 7: Simmer the Ragda

Cook the ragda on high heat for 3-4 minutes, stirring continuously, until it thickens to the desired consistency. Ensure it doesn't become too mushy. Turn off the gas.

Step 8: 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.

Step 9: 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!

• Soak dried peas for at least 4 hours for best texture and taste.

• Crush some of the cooked potatoes and peas while cooking the ragda to give it a good body and creamy texture.

• Keep tamarind chutney readily available at home for quick chaat preparations.