Ragda Chaats Recipe

Ragda Chaats Recipe – Ragda is the gravy or the base that is required for preparing variety of Indian chaats or street foods. Am a great fan of chat recipes especially masala puri served in small chat corners. “Ragda or the gravy” is prepared using white peas/ green peas. One can make a variety of Indian chats with the hot and spicy ragda. I have tasted the ragda based chats from small food court, A2B and variety of hotels but the perfect taste of originality you can get is from small food courts.
If I do not have time to prepare puris / golgappa I would just love to slurp the ragda garnished with chopped onions and coriander leaves or even sprinkle of sev and grated carrot too.

Ingredients of Ragda Chaats Recipe:

• Dried Green peas / white peas – 1 cup
• Onion -2
• Tomato – 2
• Ginger – 1 inch
• Besan flour – 1.5 tsp
• Red chilli powder – 1 tsp
• Jeera / cumin powder – 1 tsp
• Dry mango / Amchur powder – 1/2 tsp
• Chaat masala powder – 1/2 tsp
• Coriander powder – 3/4 tsp
• Black salt – less than 1/4 tsp
• Salt – 1.5 tsp
• Oil – 2 tbsp
• To garnish – Chopped onions, coriander leaves, sev, grated carrot.

Method of Preparation for Ragda Chaats Recipe:

1. Soak dr peas for 8 hours and pressure cook 4-5 whistles
2. Finely chop onion, grate ginger,soak besan flour, puree tomatoes, grind 1/4 cup cooked peas
3. Heat oil + fry ginger, onion + tomato puree.
4. Add all spices and fry until raw smell goes off
5. Add cooked peas and ground peas along with water and salt.
6. Let it boil for 3 minutes
7. Serve just as plain ragda else use to prepare any Indian street chats.

Stepwise preparation of Ragda Chaats Recipe:

1. Soak dry peas 8 hours else overnight

2. Add adequate water above the peas

3. Pressure cook for 4 – 5 whistles

4. Grate ginger and finely chop onions

5. Heat oil add onion,ginger

6. Make puree of the tomatoes

7. Fry onion until translucent

8. Add the tomato puree

9. Set ready the spice powders

10. Add the spice powders

11. Meanwhile make a paste of began flour

12. Fry the spice powders until raw smell goes off

13. Add the besan mixture

14. Now add the cooked peas

15. Grind 1/4 cup into paste

16. Add into the pan along with water and salt

17. Mix well

18. Let it boil for 5 minutes in medium flame

19. Check the consistency. It should be free flowing,else add a cup of boiling water

20. Ragda is ready to serve

21. Serve just plain ragda with garnishing else use to prepare any Indian chat recipes

NOTE :

• You can either use one variety of peas or combination of both.
• You can also add crushed garlic and green chillies along with onions while frying.
• I tried both method but the one without garlic and chillies tastes good. But it prey depends on your taste requirement.
• When you are adding water for correcting the consistency, make sure to add boiling water to retain the taste.
• This method of preparing gravy/ragda is used to prepare Masala puri, dahi puri, Peas chat, papdi chat and many more in the list.