Warm, richly spiced, and built for a satisfying meal, Ragda Recipe - Multipurpose Curry for Chaat Recipes is a vegetarian indian street food chaat made with white peas, potato, and salt in about 25 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: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 6 Servings
- Category: chaat
- Cuisine: indian street food
Ingredients
for cooker:
- 1 cup white peas (soaked)
- 2 potato
- 1 tsp salt
- ½ tsp turmeric
- 3 cup water
for gravy:
- 2 tbsp oil
- 1 tsp cumin
- pinch hing
- 2 chilli (finely chopped)
- 1 inch ginger (grated)
- ½ tsp turmeric
- 1 tsp chilli powder
- ½ tsp cumin powder
- 1 tsp aamchur
- 1 tsp chaat masala
- ½ tsp kala namak
- ½ tsp coriander powder
- 2 cup water
- 1 tsp salt
- 2 tbsp tamarind chutney
Method
- Firstly, in a pressure cooker take 1 cup soaked white peas, 2 potato, 1 tsp salt, ½ tsp turmeric and 3 cup water.
- Cover and pressure cook for 5 whistles or until the peas are cooked well.
- Once the pressure releases, keep the boiled potato aside.
- In a kadai, heat 2 tbsp oil. Add 1 tsp cumin, pinch hing and splutter tempering.
- Also, add 2 chilli, 1 inch ginger and saute well.
- Further, keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp aamchur, 1 tsp chaat masala, ½ tsp kala namak and ½ tsp coriander powder.
- Saute on low flame, until the spices turn aromatic.
- Mash the potato and cook well.
- Add in boiled peas and mix well.
- Adjust the consistency, adding 2 cup water, 1 tsp salt or as required.
- Simmer and boil for 10 minutes or until the flavours are absorbed well.
- Also, add 2 tbsp tamarind chutney and mix well.
- Finally, Ragda is ready to prepare chaats.
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.
