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!
Servings 8
Calories
Ingredients
- For the Ragda White Peas Curry:
- 1 tbsp Ghee
- 2 cups dried white peas soaked overnight
- 2 bay leaf
- 4 no medium sized potatoes
- 1 teaspoon salt
- 2 cups water
- ½ teaspoon turmeric powder
- 2 tsp Oil
- 1 tsp cumin seeds
- 1 tsp green chilli, chopped
- 1 inch ginger, chopped
- 1/4 tsp Hing
- 1 tsp Cumin powder
- 1 tsp kashmiri red chilli powder
- 1/2 tsp Amchoor powder
- 1 tsp chaat masala
- 1/2 tsp black salt
- Salt to taste
- 1/2 tsp garam masala
- 2 tbsp coriander, chopped
- 1 tbsp lemon juice
- For Assembling the Chaat:
- 1 Curd, thick
- 1 Onion, chopped chopped
- 1 tomato chopped
- 1 tamarind chutney
- green chutney
- kashmiri red chilli
- chaat masala
- roasted cumin powder
- Sev for garnishing
- Fresh coriander leaves chopped
- Pomegranate seeds optional
- Black salt to taste
Instructions
Cook the Ragda
- Drain 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 Chaat
- Sprinkle 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!
Notes
- 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.