Simple, practical, and full of everyday flavour, ragda puri recipe | ragda poori chaat recipe | ragda puri chaat is a vegetarian indian street food chaat made with white peas / vatana / safed matar, potato, and turmeric. 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: 5 minutes
  • Cook time: 20 minutes
  • Total time: Not specified
  • Yield: 10 plate
  • Category: chaat
  • Cuisine: indian street food

Ingredients

for pressure cooking:

  • 1 cup white peas / vatana / safed matar
  • 1 potato (peel & chop)
  • ¼ tsp turmeric
  • ½ tsp salt
  • 3 cup water

other ingredients:

  • 3 tsp oil
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • 1 chilli (finely chopped)
  • 1 to mato (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)

for 1 plate chaat:

  • 6 puri
  • few onion (finely chopped)
  • 2 tsp green chutney
  • 2 tsp tamarind chutney
  • pinch chilli powder
  • pinch cumin powder
  • pinch chaat masala
  • handful sev
  • few coriander (finely chopped)

Method

how to make ragda with step by step photo:

  1. firstly, soak 1 cup white peas in enough water for overnight.
  2. drain off the water and transfer to the cooker.
  3. also add 1 potato, ¼ tsp turmeric and ½ tsp salt, 3 cup water.
  4. pressure cook for 5 whistles or until peas get cooked completely.
  5. now in a large kadai heat 3 tsp oil and saute 1 onion, 1 tsp ginger garlic paste and 1 chilli.
  6. also, saute 1 tomato until it turns soft and mushy.
  7. furthermore add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala and ¼ tsp salt.
  8. saute on low flame until the oil is released from sides.
  9. now add boiled peas and mix well.
  10. boil for 5 minutes or until the spices are absorbed.
  11. mash the peas and potato slightly, to thicken the consistency.
  12. also, add coriander leaves and mix well.

for chaat:

  1. firstly, make a hole at the centre of puri and place in a plate.
  2. stuff with few chopped onions.
  3. then add a tbsp of prepared ragda. make sure you are adding a more of peas than gravy.
  4. top with a tsp green chutney and tsp tamarind chutney.
  5. further again top with a generous amount of prepared ragda.
  6. sprinkle pinch chilli powder, pinch cumin powder and pinch chaat masala.
  7. then dress with a generous amount of sev and few coriander leaves.
  8. top with a tsp green chutney and tsp tamarind chutney.
  9. finally, enjoy ragda puri immediately.

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.