Chatpata matar/ Ragda Chaat

Ingredients

• 1 cup Yellow Peas (Ragda) (Dried; soak 8‑10 hours, then drain)
• 2 pieces Potatoes (Medium, peeled and boiled until tender)
• 0.5 tsp Turmeric Powder (Ground, adds color and earthiness)
• 1 tsp Salt (Adjust to taste)
• 1 pinch Baking Soda (Helps peas soften)
• 3 cup Water (for cooking peas) (Enough to cover peas in pressure cooker)
• 1 tbsp Tamarind Pulp (Soaked in warm water to extract juice)
• 0.25 cup Warm Water (for tamarind) (Helps loosen tamarind pulp)
• 0.5 cup Fresh Mint Leaves (Loose packed, washed)
• 0.5 cup Fresh Coriander Leaves (Loose packed, washed)
• 2 pieces Green Chilies (Slit; adjust for heat)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 2 tbsp Vegetable Oil (For tempering)
• 1 tsp Cumin Seeds (Roasted before grinding)
• 1 piece Bay Leaf (Adds subtle aroma to tempering)
• 1 pinch Hing (Asafoetida) (Aids digestion)
• 1 tsp Coriander Powder (Ground)
• 0.5 tsp Red Chili Powder (Adjust for heat)
• 1 tsp Roasted Cumin‑Chili Powder (Prepared by roasting cumin seeds and grinding with chili powder)
• 0.5 tsp Garam Masala (Adds warm spice depth)
• 0.5 tsp Chaat Masala (For garnish)
• 2 tbsp Sev (Crispy fried gram flour noodles for topping)
• 1 medium Onion (Finely chopped for garnish)
• 1 medium Tomato (Finely chopped for garnish)
• 1 inch Ginger (Thin strips for garnish)

Instructions

1. Soak the Peas

   Rinse 1 cup of yellow peas and soak them in plenty of water for 8‑10 hours or overnight. Drain before cooking.

   Time: PT10H

2. Pressure‑Cook Peas & Potatoes

   In a pressure cooker add the soaked peas, 2 peeled boiled potatoes (cut into chunks), ½ tsp turmeric, 1 tsp salt, a pinch of baking soda and enough water to cover (≈3 cups). Close the lid and cook on medium flame until you hear 4‑5 whistles (about 20 minutes).

   Time: PT20M

   Temperature: Medium flame

3. Prepare Tamarind Water

   Place 1 tbsp tamarind pulp in ¼ cup warm water, stir and let it soften for 5 minutes. Strain if needed to obtain a smooth sour liquid.

   Time: PT5M

4. Blend Mint‑Coriander Chutney

   In a blender combine a handful (≈½ cup) fresh mint leaves, a handful (≈½ cup) fresh coriander leaves, the soaked tamarind water, and 2‑3 slit green chilies. Blend to a smooth consistency, adding extra water if too thick.

   Time: PT10M

5. Chop Garnish Ingredients

   Finely chop 1 medium onion, 1 medium tomato, a 1‑inch piece of ginger, and any extra green chilies for garnish. Set aside in a small bowl.

   Time: PT10M

6. Roast Cumin‑Chili Powder

   In a dry pan, roast 1 tsp cumin seeds over low heat until fragrant (≈2 minutes). Add ½ tsp red chili powder, stir quickly, and grind together in the blender to make a fine powder. Set aside.

   Time: PT5M

   Temperature: Low heat

7. Temper and Combine Peas

   Heat 2 tbsp oil in a frying pan over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, and a pinch of hing. When cumin sizzles, add 1 tsp coriander powder, ½ tsp red chili powder, and stir for 30 seconds. Add the cooked peas‑potato mixture, 1 tsp roasted cumin‑chili powder, ½ tsp garam masala, and a splash of hot water to achieve a thick‑but‑pourable consistency. Cook for 5‑7 minutes, stirring gently.

   Time: PT10M

   Temperature: Medium heat

8. Finish with Chutney and Lemon

   Stir in 2 tbsp lemon juice and 2‑3 tbsp of the mint‑coriander chutney. Mix well and taste; add more chutney or lemon for desired tang and heat. Turn off the heat.

   Time: PT5M

9. Garnish and Serve

   Transfer the hot chaat to a serving bowl. Top with the chopped onion, tomato, ginger strips, a sprinkle of chaat masala, extra mint‑coriander chutney if desired, and 2 tbsp sev. Serve immediately while hot.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

8 g

Fiber

6 g