Ever crave that tangy, spicy bite of street‑side Ragda Chaat that wakes up your taste buds?
This Indian snack superstar—soft white peas simmered in fragrant spices, crowned with chutneys and sev—delivers flavor in every spoonful. There’s something irresistibly fun about mixing crunchy sev, zesty chutneys, and soft ragda for that perfect Ragda Chaat bite.
Whether you’re craving an after‑school snack or want to impress friends at your next get‑together, this easy Ragda Chaat will win hearts. Let’s dive in and whip up that tangy magic!
Why Ragda Chaat Rules
- Flavor Explosion: The ragda (white peas curry) balances heat, tang, and earthiness.
- Textural Contrast: Creamy ragda meets crunchy sev, crisp onions, and soft potatoes.
- Customizable: Vegan‑friendly as is—just skip the yogurt or swap in coconut yogurt.
- Anytime Snack: Perfect for tea‑time, parties, or when those chaat cravings hit.
Ingredients Breakdown
- White Peas: Mildly sweet, protein‑rich base.
- Potatoes: Creamy texture that soaks up the ragda spices.
- Cumin Seeds: Warm earthiness and digestive benefits.
- Ginger‑Garlic Paste: Builds a savory aroma foundation.
- Chili & Coriander Powder: Spicy heat and citrusy notes.
- Lemon Juice: Bright acidity that lifts the whole dish.
🌿 Vegan Swap: Swap ghee for neutral oil and skip any dairy chutneys
How It All Comes Together
- Soak & Cook the Peas: Soak white peas until they double in size, then pressure‑cook with potato chunks, turmeric, and salt. You’ll end up with a soft, stew‑like ragda.
- Spice‑Up the Base: In a hot pan, heat oil and crackle cumin seeds. Sauté onions and green chilies until golden, then stir in ginger‑garlic paste and chopped tomatoes.
- Layer the Flavors: Add chili, coriander, and cumin powders, plus salt. Stir in your cooked peas and potatoes, letting them bathe in that spice mix—this is your ragda.
- Finish with Freshness: Off the heat, squeeze in lemon juice and scatter chopped coriander for a zingy finish.
💡 Pro Tip: Always soak your peas overnight—this cuts cooking time and yields plump, evenly cooked morsels.
What Goes Along
- Tamarind & Mint Chutney: Sweet‑tangy and herby counters the heat.
- Sev & Papdi: Adds irresistible crunch.
- Diced Onions & Tomatoes: Fresh bite and color pop.
- Sprinkle of Chaat Masala: Classic chaat fragrance that seals the deal.
How to Serve
Spoon hot ragda into bowls, top with chutneys, chopped veggies, sev, and a dusting of chaat masala. Serve immediately so the sev stays crisp.
Packing & Bulk Prep
- Make Ahead: Ragda can be refrigerated for up to 2 days—warm gently before serving.
- On‑the‑Go Chaat: Pack components separately and assemble at the last minute to preserve textures.
Ready to bring restaurant‑style Ragda Chaat to your kitchen? Grab your peas and spices, and let’s make snack time unforgettable!
Try this Ragda Chaat today and share your chaat‑tastic photos in the comments below. I can’t wait to see how you customize yours!
Ragda Chaat
Description
Ragda Chaat is a deliciously tangy and spicy Indian street food made with white peas, soft-boiled potatoes, and a flavorful onion-tomato masala. The white peas are soaked overnight and pressure-cooked until perfectly tender, then simmered in a masala base enriched with cumin, chilli powder, and a touch of garam masala. A squeeze of lemon juice and a sprinkle of fresh coriander bring brightness to the dish, while sev and chaat masala add crunch and punch. This hearty, comforting chaat is perfect for evenings when you crave something chatpata and satisfying—right from your own kitchen!
Ingredients
To make cooked peas
To make ragda
Instructions
Prep Work
-
Soak the Peas
Cover white peas with water and soak for about 8 hours.
-
Chop Vegetables
Chop potatoes, onions, tomato; slit green chillies; chop coriander leaves.
Method
-
Pressure Cook Ragda Base
Pressure cook soaked peas, chopped potatoes, turmeric, and salt for 3 whistles.
-
Sauté Aromatics
In a deep fry pan, heat oil; add cumin seeds, onions, chillies and sauté until onions turn golden.
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Build the Masala
Stir in ginger‑garlic paste; add chopped tomato and cook until soft; then add all dry spices (salt, chilli powder, coriander powder, cumin powder) -
Combine & Simmer
Add cooked peas and potatoes; cook for a few minutes until flavors meld. Add garam masala and mix well.let it simmer for 5 minutes on low flame. Check for seasoning adjust if needed.
-
Finish & Garnish
Stir in lemon juice; top with coriander,onion, sev, and a sprinkle of chaat masala.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1g5%
- Sodium 550mg23%
- Total Carbohydrate 32g11%
- Dietary Fiber 8g32%
- Sugars 3g
- Protein 7g15%
- Vitamin C 12 mg
- Calcium 40 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
