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Mumbai Street Style Ragda Chaat
Binjal Pandya

Mumbai Street Style Ragda Chaat

Mumbai, the city that never sleeps, is famous for its vibrant street food culture, and Ragda Chaat is a quintessential part of this culinary tapestry. This delectable dish is a perfect harmony of textures and flavors, making it a favorite among locals and tourists alike.
At its core, Ragda Chaat features ragda, a spicy and tangy curry made with white peas and potatoes, cooked to perfection. The ragda is generously ladled over crispy puris or aloo tikkis, creating a delightful contrast between the creamy curry and the crunchy base.
The dish is then topped with a medley of fresh ingredients: finely chopped onions, tomatoes, and coriander, adding a burst of freshness with each bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 -4
Course: Appetizer
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • For Ragda
  • 1 cup Dry White Peas
  • 1 Medium Sized Potato
  • ½ tsp Turmeric
  • ¼ tsp Hing
  • Salt
  • 1 Chopped Green Chili
  • For Tadka/Tempering
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • Pinch Of Hing
  • 1 tsp Grated Ginger
  • 1 tsp Finely Chopped Green Chili
  • 1 tsp Coriander Seeds Powder
  • 1 tsp Cumin seeds Powder
  • 1 tsp Fennel Seeds Powder
  • ½ tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Black/Pink Salt
  • 1 tbsp Green Chutney
  • 1-2 tbsp Soaked Tamarind Water
  • ¼ cup Chopped Coriander Leaves
  • Other Ingredients
  • 5-6 Pani Puri Puries
  • ¼ cup Green Chutney
  • ¼ cup Garlic Chutney
  • ½ cup Sweet Imli Chutney
  • ¼ cup Finely Chopped Onion
  • ¼ cup Finely Chopped Tomato
  • 1-2 Finely Chopped Green Chiles opt.
  • ¼ cup Finely Chopped Coriander Leaves
  • ¼ cup Pomegranate
  • ½ cup Nylon/Chaat Sev
  • 1-2 tsp Chaat Masala
  • 1-2 tsp Chili Powder
  • 1-2 tsp Rock Salt

Method
 

  1. Wash and soak dry peas for about 5-6 hours in warm water or overnight.
  2. Once soaked enough, add them into the pressure cooker. Peel and cube the potato and add it with the dry peas.
  3. Add turmeric powder, asafetida (hing), green chilies, and salt, and pressure cook for 3-4 whistles. Once cooked, mash it a little bit with a potato masher and keep it aside.
  4. In a deep pan, heat oil, add cumin seeds, hing, ginger, green chilies, cumin-coriander powder, fennel powder, turmeric, and chili powder, and roast for a minute on low flame. Then add 1/2 cup of water, rock salt, and let it boil.
  5. Now, add the cooked peas and potato mixture to the boiling water, mix well, add more water if required, and let the curry boil. Then, cook it on low flame for about 5 minutes.
  6. Next, add green chutney, tamarind water, and chopped coriander, and mix it well. Keep it aside.
  7. Garnish and Serve
  8. Take a serving bowl, add 2-3 ladle full of hot ragda in the bowl, and crush some puries on top of hot ragda.
  9. Spread all three chutneys as per your taste, then top with chopped onion, tomato, chopped green chiles, and coriander leaves over the chutneys.
  10. Squeeze lime juice, sprinkle some sev, pomegranate arils, and sprinkle chaat masala, chili powder, rock salt, over the mixture, and serve immediately. Enjoy!

Notes

  • You can use dry green peas instead of white peas.
  • In the tempering, you can add chopped onion and tomato if you like.
  • The garnishing and toppings are as per your taste and preferences.
  • Assembling and garnishing just before serving; otherwise, it will get soggy.