Simple, practical, and full of everyday flavour, Ragda Chaat Recipe | Matar Chaat Recipe | How to Make Ragda Chaat is a vegetarian indian street food chaat made with white matar / safed matar, potato, and turmeric in about 515 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 515 minutes
  • Yield: 6 Servings
  • Category: chaat
  • Cuisine: indian street food

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

Method

  1. Firstly, in a pressure cooker take 1 cup white matar, 2 potato, ½ tsp turmeric and 1 tsp salt.
  2. Pour in 3 cup water, pressure cook for 5 whistles.
  3. Take the boiled potato and mash it smooth. Keep aside.
  4. In a kadai heat 2 tbsp oil. Add ½ tsp cumin and pinch hing, splutter on low flame.
  5. Add 2 chilli, 1 inch ginger and saute well.
  6. 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.
  7. Saute on low flame until the spices turn aromatic.
  8. Add 2 tbsp water and cook the masala.
  9. Now add in the mashed potato and mix well.
  10. Pour in boiled ragda and mix well.
  11. Adjust the consistency, and boil for 5 minutes or until the flavours are absorbed well.
  12. To prepare the chaat, pour in ragda into the plate.
  13. Top with onion, tomato, green chutney, tamarind chutney and sev.
  14. Also, top it with chilli powder, coriander, and chaat masala.
  15. Finally, enjoy Ragda Chaat Recipe.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.