Ragda Chaat

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.

https://www.youtube.com/watch?v=XjTu18HgNM8

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!

Prep Time 8 hrs

Cook Time 30 mins

Total Time 8 hrs 30 mins

Cooking Method: Sauteing, Simmering

Cuisine: Indian, North Indian

Courses: Snacks

Difficulty: Intermediate

Servings: 4

Calories: 220

Best Season: Suitable throughout the year

Dietary: Gluten Free, High-Fiber, Iron-Rich, Vegan, Vegetarian

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

1 cup white peas (soaked)
2 potatoes (chopped)
1/4 tsp turmeric powder
1 tsp salt

To make ragda

2 tbsp oil
1 tsp cumin seeds
2 onions (finely chopped)
3 green chillies (slit)
1 tsp ginger garlic paste
1 tomato (chopped)
1 tsp salt
1 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1/4 tsp garam masala
1/2 of juice lemon
as needed coriander leaves (chopped)

Instructions

Prep Work

1
Soak the Peas
Cover white peas with water and soak for about 8 hours.
2
Chop VegetablesChop potatoes, onions, tomato; slit green chillies; chop coriander leaves.

Method

3
Pressure Cook Ragda Base
Pressure cook soaked peas, chopped potatoes, turmeric, and salt for 3 whistles.
4
Sauté AromaticsIn a deep fry pan, heat oil; add cumin seeds, onions, chillies and sauté until onions turn golden.
5
Build the MasalaStir in ginger‑garlic paste; add chopped tomato and cook until soft; then add all dry spices (salt, chilli powder, coriander powder, cumin powder)
6
Combine & SimmerAdd 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.
7
Finish & GarnishStir in lemon juice; top with coriander,onion, sev, and a sprinkle of chaat masala.