Ragda Chaat Recipe | Matar Chaat Recipe | How to Make Ragda Chaat with detailed photo and video recipe. A unique white peas gravy curry chaat made with chopped tomatoes, onions, and Sev toppings. It is a popular street food chaat recipe, particularly in the states of Maharashtra and Gujarat. It is often served with aloo tikki as Ragda Patties but popularly served as just a Ragda chaat recipe.
Ragda Chaat Recipe | Matar Chaat Recipe | How to Make Ragda Chaat with step-by-step photo and video recipe. Chaat recipes are quite essential evening snack recipes in cosmopolitan cities. It can be made with myriad ingredients and deep-fried snacks, but almost all snacks require a topping of Ragda to make it a lip-smacking snack. But Ragda can be used as the main ingredient with topping sev to make a simple and tasty matar chaat recipe.
This recipe of Ragda chaat recipe is an extension of my previous recipe of Radga recipe, in which I had shown how to make Ragda curry. As promised previously, I am sharing and dedicating an entire post to the Ragda chaat recipe. The recipe is easy and hassle-free if you have the Ragda gravy ready to use. I make this curry well ahead in advance and store it in the freezer as it is a source of many chaat recipes. I use the same Ragda for samosa chaat, sev puri, and even for the famous Bangalore masala puri recipe. But the simple matar chaat is just icing on the cake as it does not require any fancy ingredients. In short, it can be made with easily available ingredients. Moreover, I use the same Ragda base for my day-to-day curries and make it as a side dish for roti and chapati.
Furthermore, I would like to add some easy and important tips and suggestions for a perfect Ragda chaat recipe. Firstly, while preparing the Ragda, make sure you soak it for a minimum of 8 hours or overnight soaking. Even though we pressure cook the matar, soaking makes it easy to cook. Secondly, I like the combination of sweet and spicy flavors in my chaat recipes. Hence I have added green chutney and Imli chutney/sweet chutney for a flavor burst. But this can be ignored or can have just either one of them to match your taste preference. Lastly, add finely chopped tomatoes or onions with nylon sev as its topping for a Chatpata taste. you can sprinkle some chaat masala for more taste.
Finally, do visit my other popular Chaat Recipes collection with this post of Ragda chaat recipe. It includes recipes like, sev puri, dahi puri, aloo chaat, kachori chaat, raj kachori, sukha puri, katori chaat, aloo tikki chaat and masala puri recipe. Further, do visit my other related recipe collections like,
About Ragda Chaat
It is a popular and multipurpose chaat gravy made with white peas and a blend of spices with freshly chopped onions and tomatoes. Ragda Chaat or Matar chaat is an extension of the popular Ragda gravy with loaded flavors and taste. The gravy is topped with other popular chaat ingredients to make it a special chaat. The same gravy can also be used as a base for all the other popular chaat to make it a flavored and lip-smacking dish.
The most common Ragda gravy is prepared with white peas, but it is not only the way it is prepared. The other peas like green and purple can also be used as it does not require overnight soaking and can make a thick gravy. Using green pea gravy has more use cases and it can also be extended to breads like roti and chapati. In addition, the chaat recipe itself can be made with different snacks and combinations of veggies.
Video Recipe
Recipe Card for Ragda Chaat
Ragda Chaat Recipe | Matar Chaat Recipe | How to Make Ragda Chaat
Ingredients
For pressure cooking:
- 1 cup white matar / safed matar, soaked
- 2 potato
- ½ tsp turmeric
- 1 tsp salt
- 3 cup water
For ragda:
- 2 tbsp oil
- ½ tsp cumin
- pinch hing
- 2 chilli, finely chopped
- 1 inch ginger, grated
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp black salt
- 1 tsp chaat masala
- 1 tsp garam masala
For chaat:
- onion, finely chopped
- tomato, finely chopped
- green chutney
- tamarind chutney
- sev
- chilli powder
- coriander, finely chopped
- chaat masala
Instructions
- Firstly, in a pressure cooker take 1 cup white matar, 2 potato, ½ tsp turmeric and 1 tsp salt.
- Pour in 3 cup water, pressure cook for 5 whistles.
- Take the boiled potato and mash it smooth. Keep aside.
- In a kadai heat 2 tbsp oil. Add ½ tsp cumin and pinch hing, splutter on low flame.
- Add 2 chilli, 1 inch ginger and saute well.
- Also add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp black salt, 1 tsp chaat masala and 1 tsp garam masala.
- Saute on low flame until the spices turn aromatic.
- Add 2 tbsp water and cook the masala.
- Now add in the mashed potato and mix well.
- Pour in boiled ragda and mix well.
- Adjust the consistency, and boil for 5 minutes or until the flavours are absorbed well.
- To prepare the chaat, pour in ragda into the plate.
- Top with onion, tomato, green chutney, tamarind chutney and sev.
- Also, top it with chilli powder, coriander, and chaat masala.
- Finally, enjoy Ragda Chaat Recipe.
How to Make Ragda Chaat with Step-by-step Photos
- Firstly, in a pressure cooker take 1 cup white matar, 2 potatoes, ½ tsp turmeric, and 1 tsp salt.
- Pour in 3 cups water, pressure cook for 5 whistles.
- Take the boiled potato and mash it smooth. Keep aside.
- In a kadai heat 2 tbsp oil. Add ½ tsp cumin and pinch hing, splutter on low flame.
- Add 2 chilli, and 1-inch ginger and saute well. Also add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, 1 tsp black salt, 1 tsp chaat masala, and 1 tsp garam masala.
- Saute on low flame until the spices turn aromatic. Add 2 tbsp water and cook the masala.
- Now add in the mashed potato and mix well.
- Pour in boiled ragda and mix well.
- Adjust the consistency, and boil for 5 minutes or until the flavors are absorbed well.
- To prepare the chaat, pour in ragda into the plate.
- Top with onion, tomato, green chutney, tamarind chutney and sev.
- Also, top it with chilli powder, coriander, and chaat masala.
- Finally, enjoy Ragda Chaat Recipe.
Notes
- Firstly, make sure to mash the potato well to get a thick creamy consistency.
- Also, you can add tamarind chutney into ragda to get a tangy flavor.
- Additionally, adjust the consistency of ragda just before serving. As the ragda thickens once cooled.
- Finally, the Ragda Chaat Recipe tastes great when served hot.