About Ragda Chaat

In Mumbai, ragda is prepared and served in a range of forms – from an individual dish and clubbed with crispy potato patties in Ragda Patties to this Ragda Chaat, all usually popular chaat dishes popular as street food. In fact, the ragda patties is as common as the Bhel Puri, Sev Puri, Misal Pav or Pav Bhaji. My mother used to make this Ragda Chaat for us, as an evening snack during our growing up years. So, quite obvious, that I have got this particular simple and tasty recipe from her. You can make this chaat as a quick snack or even for your house parties or get-togethers. Kids also like this Ragda Chaat. You can pair this chaat along with Aloo Tikki, Samosa or can also relish as dahi ragda. If you are a Mumbaikar (a person staying in Mumbai), then you can even have the ragda with pav (dinner rolls). If you have boiled the ragda from before, then this Ragda Chaat can be made in less than 5 minutes. Assembling the chaat is quite fuss-free and easy-peasy. If you skip the puri and sev, then this chaat is not just scrumptious but healthy too. The Ragda Chaat tastes amazing. Thus, literally disappears quickly! You can serve the chaat hot or warm. It tastes good both ways. You can even perk up the chaat by adding crispy sev, puri and tangy chutneys like sweet Tamarind Chutney and this Green Chutney.

Why this recipe works

I hardly know of any Indian (in fact, many non-Indians too!), who would say ‘no’ to a chaat or are not that fond of this quintessential street food category of savory snacks. Sometimes, I really feel that a ‘chaat’ is as integral as any other classic dish in the Indian food repertoire. Be it any variation, we Indians had and will always love our chaats. The same goes with this Ragda Chaat too. Though I have kept this recipe basic and not jazzed it up like the other usual preparations, it still strikes that perfect chord with the palate. However, you can always make things extra by adding other chaat essentials in this dish and make it all about the mélange of sweet, sour, salty, spicy and tangy flavors. All, at once. With a burst of flavor profiles, umaminess, beautiful textures and more; this Ragda Chaat is so good.

How to make Ragda Chaat

Soak and Pressure Cook White Peas

  1. Pick and rinse 1 cup dried white peas (safed matar). The color is slightly creamish or creamish-yellow in color.
  2. In a large bowl or pan, soak the dried white peas in enough water overnight or for 8 to 9 hours.
  3. Next day, you will see the white peas beautifully doubled in size. Drain all the water.
  4. In a 3 litre stovetop pressure cooker, add the soaked white peas.
  5. Add 2 to 2.5 cups water.
  6. Pressure cook for 10 to 12 minutes on medium heat. When the pressure settles down naturally, then only open the lid and check if the white peas are cooked.
  7. Sometimes dried white peas take a longer time to cook. In case they are not cooked, pressure cook for 7 to 8 minutes adding more 1 to 1.5 cups water. The peas should be cooked till tender, soft and mushy.

Prepare Ragda

  1. Take the boiled white peas in a pan. Then, keep the pan on low heat. Here I used a separate pan for further cooking, but you can continue to cook further in the pressure cooker itself.
  2. Then, add ½ teaspoon turmeric powder, 1 pinch asafoetida (hing) and salt as per taste.
  3. Stir and mix very well.
  4. Pour ¼ cup water or as required. Only add water if needed.
  5. Stir and mix well.
  6. Simmer the ragda on low heat for 4 to 5 minutes.
  7. Keep stirring the ragda, so that it does not stick to the bottom of the pan.
  8. Soon the ragda will begin to thicken. The consistency of the ragda should not be very thick or watery. Switch off the heat. The ragda will thicken as it cools down.

Make Ragda Chaat

  1. Now, measure all the ingredients and keep ready for making the chaat.
  2. Take ½ cup ragda in serving bowls. You can take more or less, if you want.
  3. Sprinkle a few pinches of roasted cumin powder and chaat masala powder on top of ragda.
  4. Add some finely chopped onions.
  5. Next, add some chopped green chilies. For small kids, you can skip green chilies. Instead of green chilies, you can also sprinkle 1 pinch red chili powder.
  6. Sprinkle black salt or regular salt as required.
  7. Drizzle some lemon juice as required.
  8. Add some chopped coriander leaves.
  9. Mix well.
  10. Top with sev and some crushed papdi. You can add less or more, as per your taste. You can also sprinkle some more chaat masala powder, roasted cumin powder and salt, if you want. Serve some lemon wedges and chopped onions along with the Ragda Chaat. Garnish with few coriander leaves.  If you are planning to serve the chaat later, then do not add the sev and papdi, as they turn soggy.
  11. Serve Ragda Chaat immediately.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Pani Puri Aloo Chaat Recipe (Street Style) Katori Chaat Recipe | Tokri Chaat Dahi Puri Recipe This Ragda Chaat from the blog archives, first published in August 2017 has been republished and updated on December 2022.

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title: “Ragda Chaat " ShowToc: true date: “2024-10-22” author: “Sharon Rylee”

About Ragda Chaat

In Mumbai, ragda is prepared and served in a range of forms – from an individual dish and clubbed with crispy potato patties in Ragda Patties to this Ragda Chaat, all usually popular chaat dishes popular as street food. In fact, the ragda patties is as common as the Bhel Puri, Sev Puri, Misal Pav or Pav Bhaji. My mother used to make this Ragda Chaat for us, as an evening snack during our growing up years. So, quite obvious, that I have got this particular simple and tasty recipe from her. You can make this chaat as a quick snack or even for your house parties or get-togethers. Kids also like this Ragda Chaat. You can pair this chaat along with Aloo Tikki, Samosa or can also relish as dahi ragda. If you are a Mumbaikar (a person staying in Mumbai), then you can even have the ragda with pav (dinner rolls). If you have boiled the ragda from before, then this Ragda Chaat can be made in less than 5 minutes. Assembling the chaat is quite fuss-free and easy-peasy. If you skip the puri and sev, then this chaat is not just scrumptious but healthy too. The Ragda Chaat tastes amazing. Thus, literally disappears quickly! You can serve the chaat hot or warm. It tastes good both ways. You can even perk up the chaat by adding crispy sev, puri and tangy chutneys like sweet Tamarind Chutney and this Green Chutney.

Why this recipe works

I hardly know of any Indian (in fact, many non-Indians too!), who would say ‘no’ to a chaat or are not that fond of this quintessential street food category of savory snacks. Sometimes, I really feel that a ‘chaat’ is as integral as any other classic dish in the Indian food repertoire. Be it any variation, we Indians had and will always love our chaats. The same goes with this Ragda Chaat too. Though I have kept this recipe basic and not jazzed it up like the other usual preparations, it still strikes that perfect chord with the palate. However, you can always make things extra by adding other chaat essentials in this dish and make it all about the mélange of sweet, sour, salty, spicy and tangy flavors. All, at once. With a burst of flavor profiles, umaminess, beautiful textures and more; this Ragda Chaat is so good.

How to make Ragda Chaat

Soak and Pressure Cook White Peas

  1. Pick and rinse 1 cup dried white peas (safed matar). The color is slightly creamish or creamish-yellow in color.
  2. In a large bowl or pan, soak the dried white peas in enough water overnight or for 8 to 9 hours.
  3. Next day, you will see the white peas beautifully doubled in size. Drain all the water.
  4. In a 3 litre stovetop pressure cooker, add the soaked white peas.
  5. Add 2 to 2.5 cups water.
  6. Pressure cook for 10 to 12 minutes on medium heat. When the pressure settles down naturally, then only open the lid and check if the white peas are cooked.
  7. Sometimes dried white peas take a longer time to cook. In case they are not cooked, pressure cook for 7 to 8 minutes adding more 1 to 1.5 cups water. The peas should be cooked till tender, soft and mushy.

Prepare Ragda

  1. Take the boiled white peas in a pan. Then, keep the pan on low heat. Here I used a separate pan for further cooking, but you can continue to cook further in the pressure cooker itself.
  2. Then, add ½ teaspoon turmeric powder, 1 pinch asafoetida (hing) and salt as per taste.
  3. Stir and mix very well.
  4. Pour ¼ cup water or as required. Only add water if needed.
  5. Stir and mix well.
  6. Simmer the ragda on low heat for 4 to 5 minutes.
  7. Keep stirring the ragda, so that it does not stick to the bottom of the pan.
  8. Soon the ragda will begin to thicken. The consistency of the ragda should not be very thick or watery. Switch off the heat. The ragda will thicken as it cools down.

Make Ragda Chaat

  1. Now, measure all the ingredients and keep ready for making the chaat.
  2. Take ½ cup ragda in serving bowls. You can take more or less, if you want.
  3. Sprinkle a few pinches of roasted cumin powder and chaat masala powder on top of ragda.
  4. Add some finely chopped onions.
  5. Next, add some chopped green chilies. For small kids, you can skip green chilies. Instead of green chilies, you can also sprinkle 1 pinch red chili powder.
  6. Sprinkle black salt or regular salt as required.
  7. Drizzle some lemon juice as required.
  8. Add some chopped coriander leaves.
  9. Mix well.
  10. Top with sev and some crushed papdi. You can add less or more, as per your taste. You can also sprinkle some more chaat masala powder, roasted cumin powder and salt, if you want. Serve some lemon wedges and chopped onions along with the Ragda Chaat. Garnish with few coriander leaves.  If you are planning to serve the chaat later, then do not add the sev and papdi, as they turn soggy.
  11. Serve Ragda Chaat immediately.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Pani Puri Aloo Chaat Recipe (Street Style) Katori Chaat Recipe | Tokri Chaat Dahi Puri Recipe This Ragda Chaat from the blog archives, first published in August 2017 has been republished and updated on December 2022.

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