Ragda Chaat Recipe

Ragda Chaat is a vibrant, tangy street food favorite, celebrated on the bustling streets of Maharashtra and Gujarat. This chaat spotlights a luscious curry made from white peas, bubbling with flavors of ginger, onion, and an aromatic blend of spices. Topped with crispy sev, juicy tomatoes, crunchy onions, and a playful drizzle of both green chutney and sweet tamarind chutney, it delivers the perfect harmony of sweet, spicy, and tangy notes in every mouthful. Whether you pair it with aloo tikki as ragda patties or relish it in its simplest, most classic form, this Matar Chaat promises soul-satisfying comfort and zesty flavors that make it a street-style sensation.

With a little planning, ragda can be prepared in advance, making spontaneous chaat cravings a breeze to satisfy—just reheat the gravy, pile on your favorite toppings, and serve! The straightforward ingredients can be found in most pantries, making this a fuss-free dish that’s also a crowd-pleaser. As a bonus, the ragda curry itself is incredibly versatile—serve as a main curry alongside roti, as a hearty filling in other chaats like samosa chaat, or simply enjoy this matar chaat on its own as a delightful snack or light meal.

Ragda Chaat Recipe

Print Recipe

By Malini Serves: 6 Prep Time: 10 minutes Cooking Time: 25 minutes

Ingredients

• 1 cup white peas/vatana/safed matar
• 1 potato, peeled & chopped
• ¼ tsp turmeric
• ½ tsp salt
• 3 cups water
• 3 tsp oil
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• 1 chilli, finely chopped
• 1 tomato, finely chopped
• ¼ tsp turmeric
• ½ tsp Kashmiri red chilli powder
• ½ tsp coriander powder
• ¼ tsp cumin powder/jeera powder
• ¼ tsp garam masala
• ¼ tsp salt
• 2 tsp coriander, finely chopped
• 2 tsp green chutney
• 2 tsp tamarind chutney
• 2 tbsp onion, finely chopped
• 2 tbsp tomato, finely chopped
• 1 tbsp carrot, grated
• Pinch chilli powder
• Pinch chaat masala
• Pinch cumin powder/jeera powder
• Pinch salt
• Handful sev
• 2 tsp coriander, finely chopped

Instructions

1

Soak the white peas overnight, then drain and rinse well.

2

Pressure cook the soaked peas with chopped potato, turmeric, salt, and water for 4–5 whistles until soft.

3

Heat oil in a pan. Add chopped onion and sauté until translucent. Stir in ginger garlic paste and green chilli, sautéing for a minute.

4

Add chopped tomato, remaining turmeric, Kashmiri red chilli powder, coriander powder, cumin powder, garam masala, and salt. Cook until tomatoes turn soft and masala is aromatic.

5

Add the cooked white peas and potato to the masala base. Simmer for 8–10 minutes until thick and flavorful. Stir in coriander leaves.

6

To serve, ladle hot ragda into bowls. Top each portion with green chutney and tamarind chutney.

7

Layer on chopped onion, chopped tomatoes, and grated carrot.

8

Sprinkle over a pinch each of chilli powder, chaat masala, cumin powder, and salt.

9

Finish with a generous handful of sev and some fresh coriander. Serve immediately while hot.

Notes

Tips:
Always soak the white peas overnight for the best, soft texture., Allow the ragda curry to thicken to preferred consistency before serving., Use both green and tamarind chutney for a sweet-spicy balance, or adjust to your taste., Add toppings like crisp onions, tomatoes, carrot, and plenty of sev just before serving to retain freshness and crunch., Make ragda in advance and store in the freezer for a quick chaat fix anytime.