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About Ragda Chaat Recipe Ragda Chaat is a popular Mumbai street food that is bursting with flavors! This delicious dish is made with soft and spicy white peas curry (ragda) topped with tangy chutneys, crunchy sev, and fresh veggies. If you love Indian chaats, this is a must-try recipe! Let's dive into making this irresistible snack at home. What is Ragda Chaat? Ragda Chaat is a lip-smacking Indian snack prepared using ragda (soft white peas curry) and various toppings like onions, tomatoes, chutneys, and sev. It is a famous street food in Maharashtra and is often served with puris or as a part of Ragda Pattice. Why You’ll Love This Recipe Authentic Mumbai street-style flavor Healthy and protein-packedQuick & easy to preparePerfect for evening snacks or party appetizers Customizable with your favorite toppings For more recipes you might like, please do check Dahi Papdi Chaat RecipeDahi Vada Chura MatarUpma Farsi Puri Watch my latest YouTube video 🎥🎞 https://www.youtube.com/playlist?listPL0ybK14XzsA5cTctrU2DfL-onMxLMTMdn Essential Ingredients for the Ragda Chaat Recipe For the Ragda (White Peas Curry): Dried White Peas – The main ingredient, soaked overnight and cooked until soft. Potatoes– Add a soft, starchy texture. Turmeric Powder – Adds color and mild earthy flavor. Salt – Enhances taste. Cumin Powder & Coriander Powder – Essential for flavoring the ragda. Chaat Masala – Brings the signature tangy taste. For Assembling the Chaat: Onion & Tomato – Provide crunch and freshness. Tamarind Chutney & Green Chutney – The soul of any chaat, offering sweet and spicy flavors. Roasted Cumin Powder & Black Salt – enhance the spice balance. Sev & Coriander Leaves – Essential toppings for crunch and garnish. Pomegranate Seeds (Optional) – Adds sweetness and color. 💭 Tips for the Perfect Ragda Chaat Recipe Soak white peas overnight for a soft and creamy texture. Adjust spice levels to your taste preference. Use homemade chutneys for an authentic street-style flavour. Serve hot to enhance the flavours and texture. FAQs About Perfect Recipe Can I use canned white peas? Yes, canned white peas can be used to save time. Just rinse them and cook them with spices for a few minutes. How to store leftover ragda? Store in an airtight container in the refrigerator for up to 2 days. Reheat before serving. Can I make Ragda Chaat without a pressure cooker? Yes! You can cook the soaked white peas in a pan with enough water until soft. It may take 30-40 minutes. 🥣 Storage Suggestions for Ragda Chaat Store Ragda Separately: Ragda (white peas curry) can keep in an airtight container in the refrigerator for up to 2 days. Reheat Before Serving: Warm the ragda in a pan or microwave before assembling the chaat. Keep Chutneys Fresh: Store tamarind and green chutneys in separate containers in the fridge for up to a week. Avoid Storing Assembled Chaat: Assemble the chaat fresh before serving to maintain its crisp texture and taste. Freeze for Longer Storage: You can freeze cooked ragda for up to 1 month. Thaw and reheat before use. 🍽 Serving Suggestions Serve with puri for a delicious twist. Make Ragda Pattice by pairing it with crispy aloo tikki. Add yogurt for a creamy dahi-based chaat. Top with crushed papdi for extra crunch Video Recipe https://youtu.be/5ZmLKocCJrg 🧾Recipe Card for Ragda Chaat Recipe Ragda Chaat Recipe – Mumbai Street-Style Delight Ragda Chaat is a delicious Mumbai-style street food made with white peas curry (ragda), topped with tangy chutneys, crunchy sev, and fresh veggies. It’s a flavorful and spicy snack that is easy to make at home! For the Ragda (White Peas Curry:)1 tbsp Ghee2 cups dried white peas (soaked overnight)2 bay leaf4 no medium sized potatoes1 teaspoon salt2 cups water½ teaspoon turmeric powder2 tsp Oil1 tsp cumin seeds1 tsp green chilli, chopped1 inch ginger, chopped1/4 tsp Hing1 tsp Cumin powder1 tsp kashmiri red chilli powder1/2 tsp Amchoor powder1 tsp chaat masala1/2 tsp black saltSalt to taste1/2 tsp garam masala2 tbsp coriander, chopped1 tbsp lemon juiceFor Assembling the Chaat:1 Curd, thick1 Onion, chopped (chopped)1 tomato (chopped)1 tamarind chutneygreen chutneykashmiri red chillichaat masalaroasted cumin powderSev (for garnishing)Fresh coriander leaves (chopped)Pomegranate seeds (optional)Black salt (to taste) Cook the RagdaDrain the soaked white peas and rinse them well.Add them to a pressure cooker with potatoes, 2 cups of water, salt, bay leaf, ghee and turmeric powder.Cook for 3-4 whistles until the peas become soft.Mash slightly to get a thick consistency.Heat 2 tsp ghee or oil in a broad pan.Add cumin seeds and let them splutter, then add chopped ginger, green chilli and a pinch of hing.Saute for a few minutes until nice and aromatic.Then add cooked ragda and mix well.Adjust the consistency and add water as required.Add cumin powder, chaat masala, Amchoor powder, Kashmiri red chilli powder, black salt and table salt as needed.Stir well and mix them all.Finally, add garam masala, lemon juice, and chopped coriander and mix them well. Our raga is ready to make a chaat.Assemble the ChaatSprinkle some crushed puri, thickened curd, chopped onions, and tomatoes.Drizzle tamarind chutney and green chutney for a tangy flavor.Sprinkle chaat masala, roasted cumin powder, and black salt.Garnish with crispy sev, fresh coriander, and pomegranate seeds.Serve immediately and enjoy your homemade Mumbai-style Ragda Chaat! For a crispy twist, serve it with crushed papdi or puris. For a healthier version, skip sev and reduce chutney quantities. Refrigerate leftover ragda and reheat it before serving. Appetizer, Side Dish, SnackIndian, Maharashtrian, Street FoodVegan, VegetarianEasy Chaat Recipe, Indian Chaat, Mumbai Street Food, Ragda Chaat, Ragda Recipe, Spicy Snacks, White Peas Curry 👩🍳 How To Make Ragda Chaat (Stepwise Photos) 🔥 First, let’s prepare the ragda: Drain the soaked white peas and rinse them well. Add them to a pressure cooker with 4 medium-sized potatoes, 2 cups of water, salt, bay leaf, ghee and turmeric powder. Cook for 4-5 whistles until the peas become soft. Mash slightly to get a thick consistency. Heat 2 tsp ghee or oil in a broad pan. Add cumin seeds and let them splutter, then add chopped ginger, green chilli and a pinch of hing. Saute for a few minutes until nice and aromatic. Then add cooked ragda and mix well. Adjust the consistency and add water as required. Add cumin powder, chaat masala, Amchoor powder, Kashmiri red chilli powder, black salt and table salt as needed. Stir well and mix them all. Finally, add garam masala, lemon juice, and chopped coriander 🍽️ Now, let's assemble the chaat! Take a serving plate and spread a ladleful of hot ragda.Top it with crushed puri, curd, and chopped onions and tomatoes.Drizzle tamarind and green chutney generously.Sprinkle chaat masala, roasted cumin powder, and a pinch of black salt.Garnish with crispy sev, fresh coriander, and pomegranate seeds. 🌟 There you have it—delicious, tangy, and spicy Ragda Chaat ready to be devoured! Final Thoughts Ragda Chaat is a perfect snack for all chaat lovers! It’s spicy, tangy, and packed with flavors that will leave you craving more. Try this recipe at home and let me know how it turns out in the comments! If you try this recipe and love it, please share your feedback in the comments below! Leave a comment

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