Ramadan Special Ragda Chaat Recipe ✨

Ingredients

• 1 cup Dried White Peas (Safed Vatane) (soaked overnight)
• 2 cups Water (for pressure cooking)
• 1 medium Potato (peeled, boiled and cubed)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Turmeric Powder (ground)
• 2 tbsp Oil (vegetable or mustard oil)
• 1 tsp Cumin Seeds (whole)
• 2 pieces Dried Red Chilies (whole, broken)
• 2 tbsp Tamarind Water (dissolve a small piece of tamarind in water)
• 1/2 tsp Red Chili Powder (adjust for heat)
• 1/2 tsp Coriander Powder (ground)
• 1/2 tsp Cumin Powder (ground)
• 1/2 tsp Chaat Masala (store‑bought or homemade)
• 1/2 tsp Black Pepper Powder (freshly ground)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 small Onion (finely chopped)
• 1 small Tomato (finely chopped)
• 1 piece Green Chili (finely chopped, optional heat)
• 2 tbsp Fresh Coriander Leaves (chopped)
• 2 tbsp Green Chutney (coriander‑mint chutney)
• 2 tbsp Tamarind‑Jaggery Chutney (sweet‑sour chutney)
• 2 tbsp Yogurt (optional, plain)
• 2 tbsp Sev (crunchy fried gram flour noodles)

Instructions

1. Soak the peas

   Rinse 1 cup dried white peas, place them in a bowl, cover with water and let soak overnight (at least 8‑10 hours).

   Time: PT5M

2. Pressure‑cook the ragda

   Drain the soaked peas. In a pressure cooker add the peas, 2 cups water, the peeled potato (whole), 1 tsp salt and ½ tsp turmeric. Close the lid and cook on high pressure for 2 whistles, then lower to medium and cook for another 3 minutes. Release pressure naturally.

   Time: PT15M

3. Prepare the tempering

   Heat 2 tbsp oil in a skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle, then add 2 broken dried red chilies.

   Time: PT2M

   Temperature: Medium heat

4. Add ragda and spices

   Open the pressure cooker, discard the boiled potato (set aside), and add the cooked peas to the skillet. Stir in 2 tbsp tamarind water, ½ tsp each of red chili powder, coriander powder, cumin powder, chaat masala and black pepper powder. Cook, stirring, for 2‑3 minutes until the mixture thickens slightly.

   Time: PT3M

   Temperature: Medium heat

5. Add potato cubes

   Remove the boiled potato, peel and cut into small cubes. Add the cubes to the ragda, mix gently and cook for another minute so the potatoes absorb the flavors.

   Time: PT1M

   Temperature: Medium heat

6. Plate and garnish

   Transfer the hot ragda to a serving bowl. Top with a drizzle of lemon juice, chopped onion, tomato, green chili and coriander. Add dollops of green chutney and tamarind‑jaggery chutney, optional yogurt, and finish with a generous sprinkle of sev. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

40 g

Fat

6 g

Fiber

8 g