From the recipe box
Ragada Chaat Bowl
Chaat, vadas, and snackable plates to open a meal or carry to the couch.
- Protein
- White Peas (Vatana)
- Meal format
- Appetizers & Chaats
- Base
- Snack plate
Tomato, Onion
From my kitchenCook this meal
Ingredients & method
- Prep
- 20 mins
- Cook
- 48 mins
- Total
- 68 mins
- Serves
- 4
Dry Peas
- 1 cupsdry yellow peas or green vatana
- as needed for soaking and pressure cookingWater
- to tasteSalt
Preparation:
- —Soak the dry peas overnight (8+ hours).
Cooking options:
- —Instant Pot: Pressure Cook for about 20–25 minutes with water and salt, followed by natural pressure release.
- —Regular pressure cooker: Cook for 3–4 whistles after soaking.
- —If not soaked, cook much longer until the peas become soft.
Vegetables
- 1large tomato, finely chopped
- 1medium onion, finely diced
Tempering
- 1 tablespoonoil
- 2 teaspoonscumin (jeera) seeds
- 2 teaspoonsginger-garlic paste
Spice Mix
- 1½ teaspoonsred chili powder
- ¼ teaspoonturmeric powder
- ½ teaspooncumin powder
- ½ teaspooncoriander powder
- 2 teaspoonschaat masala
- to tasteSalt
For Assembly
- as neededGreen chutney
- as neededTamarind chutney
- ¼ cupnylon sev
Notes & Tips
- Soaking the dry peas overnight is highly recommended! It helps them cook faster, become creamier, and makes them easier to digest.
- Potatoes are totally optional in this dish – I usually add them for special occasions only.
- In order to add potatoes, Boil the potatoes separately and mash them up lightly and add to the mixture.
- You can cook the peas and potatoes in the same vessel to save time and reduce dishes. Just make sure to wash and peel the potatoes before cooking.
- The beauty of ragada is that it is a great base for many chaat variations. You can serve it simply as ragada chaat or take it up a level by layering it over:
- Broken samosas
- Aloo patties
- Toasted bread pieces
- Or use it for filling in Pani Puri!
- Adjust the consistency based on how you like your chaat — keep it thicker for topping samosas or patties, or slightly thinner for a classic bowl of ragada chaat.
Step by step
Method
- 01
Prepare the Ragada
- 02
Wash and soak the dry peas overnight in plenty of water.
- 03
Drain the soaking water and rinse the peas well.
- 04
Pressure cook the peas with fresh water and salt until very soft:
- 05
Instant Pot: Pressure Cook for 20–25 minutes
- 06
Regular pressure cooker: 3–4 whistles
- 07
Heat oil in a large pan over medium heat.
- 08
Add cumin seeds and allow them to splutter.
- 09
Add ginger-garlic paste (if using) and sauté until fragrant.
- 10
Add about ¾ of the diced onions and save the remaining onions for garnish.
- 11
Add salt and cook until the onions become translucent.
- 12
Add tomatoes and cook until they become soft and mushy.
- 13
Add red chili powder, turmeric powder, cumin powder, coriander powder, and chaat masala. Mix well.
- 14
Add 2–3 cups of water and bring the mixture to a gentle boil.
- 15
Lightly mash the peas with the back of a ladle. Do not make it completely smooth — the ragada should have some texture.
- 16
Simmer for another 5–6 minutes until the flavors come together and the ragada reaches your preferred consistency.
- 17
Assemble the Ragada Chaat
- 18
Add about 1 cup of hot ragada into a serving bowl.
- 19
Top with:
- 20
Raw diced onions
- 21
Green chutney
- 22
Tamarind chutney
- 23
Fresh cilantro
- 24
Nylon sev
- 25
A squeeze of lime
- 26
Serve immediately while warm.
- 27
This Ragada Chaat is a classic street-food favorite that is hearty, flavorful, and incredibly satisfying. The creamy peas, tangy chutneys, crunchy sev, and fresh toppings create the perfect balance of textures and flavors.
