Ragda chaat recipe with step by step photos. Easy and a delicious vegan chaat made with ragda, spices and herbs. Ragda is a preparation made with dried white or yellow peas.
My mom used to make this ragda chaat for us an evening snack during our growing up years. Thus this ragda chaat is my moms recipe – simple and tasty. you can make this ragda chaat as a quick snack or even for a party at home. Kids will like this. You can club ragda chaat along with Potato tikki or Samosa or as dahi ragda. If you stay in Mumbai then you can even serve ragda with pav.
If you have boiled the ragda earlier then this chaat can be made in less than 5 minutes. Assembling the chaat is very easy. If you skip the puri and sev, then this chaat is low on calories and yet tastes good.
This ragda chaat tastes delicious and disappears soon. You can serve the chaat hot or warm. It tastes good both ways. you can perk up the chaat by adding crispy sev and puri. You can also add sweet tamarind chutney and green chaat chutney to the chaat.
How to make ragda chaat
Pressure cooking ragda
1. Pick and then rinse 1 cup of dried white peas (safed matar). The color is slightly creamish or creamish yellow in color.
2. 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 pressure cooker, add the soaked white peas.
5. Add 2 to 2.5 cups of water.
6. Pressure cook for 10 to 12 minutes. When the pressure falls down on its own, then open the lid and check if the white peas are cooked.
7. Sometimes these white peas take a longer time to cook. In case they are not cooked, pressure cook for more 7 to 8 minutes along 1 to 1.5 cups water. the ragda should be cooked till tender, soft and mushy.
Preparing ragda for ragda chaat
8. Take the boiled ragda in a pan. Then keep the pan on a low flame.
9. Then add ½ teaspoon turmeric powder, 1 pinch asafoetida (hing) and salt to the ragda.
10. Stir and mix very well.
11. Pour ¼ cup water or as required.
12. Stir and mix well.
13. Simmer the ragda for 4 to 5 minutes on a low flame.
14. Keep stirring the ragda so that it does not stick to the bottom of the pan.
15. Soon the ragda will begin to thicken. the consistency of the ragda should not be very thick or watery. switch off the flame. The ragda will thicken as it cools down.
Making ragda chaat
16. Now measure all the ingredients and keep ready for making the chaat.
17. Take ½ cup of ragda in serving bowls. You can take more or less if you want.
18. Sprinkle some roasted cumin powder (bhuna jeera powder) and chaat masala on top of ragda.
19. Add some finely chopped onions.
20. Next add some chopped green chilies. For small kids you can skip green chilies. Instead of green chilies, you can also sprinkle 1 pinch of red chili powder.
21. Sprinkle black salt or regular salt as required.
22. Drizzle some lemon juice as required.
23. Garnish with chopped coriander leaves.
24. Mix well.
25. Top it with sev and some crushed papdis. You can add less or more as per your taste. You can also sprinkle some more chaat masala, roasted cumin powder (bhuna jeera powder) and salt if you want. Serve some lemon wedges and chopped onion along with the ragda chaat. Garnish with few coriander leaves. If you are planning to serve ragda chaat later then do not add the sev and papdis, as they turn soggy.
26. Serve Ragda chaat immediately.
If you are looking for more Chaat recipes then do check:
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soaking & pressure cooking peas
- 1 cup dried white peas (safed vatana or safed matar)
- 2.5 cups water for pressure cooking
for cooking ragda later
- 1 pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- ¼ cup water to be added later
for assembling and topping for ragda chaat
- 1 medium to large onion, finely chopped
- 2 to 3 green chilies, chopped finely
- ¼ cup coriander leaves, chopped finely
- 1 tablespoon lemon juice or add as required
- 2 teaspoons roasted cumin powder
- ¼ cup sev or nylon sev or add as required (fried chickpea flour vermicelli) or as required
- 5 to 6 papdis, broken into pieces
- black salt or regular salt as required
- few lemon wedges, optional
soaking and pressure cooking dry white peas
- Pick and rinse 1 cup of dry white peas.
- Soak the dried white peas in enough water overnight or for 8 to 9 hours.
- Next day you will see the peas doubled in size. Drain all the water.
- In a pressure cooker, add the soaked peas along with 2.5 cups water.
- Pressure cook for 10 to 12 minutes. When the pressure goes low on its own, check if the peas are cooked.
- Sometimes these peas take a longer time to cook. In case they are not cooked, pressure cook for more 7 to 8 minutes along 1 to 1.5 cups water. The ragda should be cooked till tender, soft and mushy.
preparing ragda for ragda chaat
- Take the cooked ragda in a pan. Keep the pan on a low flame.
- Then add turmeric powder, asafoetida and salt to the ragda. Stir well.
- Pour ¼ cup water or as required. stir and mix well.
- Simmer the ragda for 4 to 5 minutes on a low flame.
- Keep stirring the ragda so that it does not stick to the bottom of the pan.
- Stir well, Soon the ragda will begin to thicken. The consistency of the ragda should not be very thick nor watery. Switch off the flame. As the ragda cools it will thicken.
assembling and making ragda chaat
- Take about of half a cup of ragda in serving bowls.
- Sprinkle some roasted cumin powder and chaat masala.
- Then add some finely chopped onions, green chilies. Sprinkle a bit of black salt or regular salt as required.
- Drizzle some lemon juice as required.
- Garnish with chopped coriander leaves. Then mix well.
- Top it with as much sev you want along some crushed papdis. You can also chaat masala, cumin powder and some salt for seasoning.
- Serve with some lemon wedges and chopped onions along with the ragda chaat. Garnish with few coriander leaves.
- Serve ragda chaat immediately.