Ragda Chaat a popular street food from Mumbai / Pune (India) and it’s one of my favorite chaat which I usually prepare at home which is delicious and easy to prepare. Basically, Ragda is thick curry made from dried vatana (yellow peas) and it is healthy recipe. It can be served as evening snacks or as a dinner menu when you don’t want to have your routine food. All ingredients are easily available at home and nutritious.
Ragda gives you nice sweet, tangy flavor and when server hot it is mouthwatering. To add more crunchiness to the dish we are garnishing it with crispy shev.
- Dried Vatana (yellow peas) – 2cup
- Potato – 1small (for taste and to get thickness)
- Onion – 1cup chopped
- Tomato – ½ cup chopped
- Tamarind – 3-4tsp paste
- Jaggery – 1/3 cup
- Ginger – 1tsp shredded
- Oil – 1tsp
- Chill powder (paprika) – 2tsp (depends on your taste)
- Turmeric powder – 1/3 tsp
- Chat masala – 1tsp
- Coriander powder – 1tsp
- Asafoetida – 1pinch
- Salt – 1tsp (as per your taste)
we need freshly chopped coriander leaves, onion and tomato, lemon wedge and crispy shev. You can also make sweet tamarind(imli) & pudina chutney (dip) to add more taste.
Steps to Prepare
Step1: Soaking and pressure cooker
Soak dried vatana for about 8-9 hours in adequate amount of water. You will observe all peas are double the size after soaking. Drain all the water, now pressure cook Dried Vatana, potato by adding pinch of salt, turmeric and fresh water for about 4-5 whistles. Check if the peas are cooked properly orelse you can pressure cook for some more time. The yellow peas/ragda should be cooked till its tender, soft and mushy.
Once vatana and potato are cooked well, then next step is
In a Pan or Kadai add 1tsp of oil let it heat then add chopped onions and tomato sauté it for 2/3mins. Then add chili Powder, coriander powder, Asafoetida, ginger and saute for 2more mins. Now add cooked Ragda and remaining ingredients, tamarind paste, jaggery, chat masala, and little salt if required. Stir and mix well, simmer the ragda for 4-5mins on low flame, so that all ingredients and flavours blend together. Soon the ragda will begin to thicken, it should not be very thick or watery. Switch off the flame and let it be little cool.
Now add 1cup water and mix well and let it cook for 5-10mins.
Now, let’s plate our ragda and garnish.
Take ragda in serving bowl. Add finely chopped onions and tomatoes. Sprinkle it with chat masala, chili(paprika) powder, crispy shev, chopped coriander & top with a lemon wedge.
Best thing about this recipe is when you add directly tamarind and jaggery then you don’t need any dip/chutney separately. For more spiciness you can sprinkle chili powder while serving.
You can serve Ragda with Aloo Tikki or Pattice or even with pav/bread slice.
Serve it immediately…Do try and let me know if you like.
Disclaimer: I am an independent owner of this site and the views expressed in this are my own. This is not to offend any class, religion, ethnicity or nation. All photographs are owned by me.
Stay Happy & Healthy!!