Indian Ragda Chaat Recipe

White peas: These are dried peas that need to be soaked overnight and cooked until soft.

Oil: Used for sautéing the spices and cooking the peas.

Cumin seeds: Adds a warm, earthy flavor to the dish.

Turmeric powder: Provides a vibrant color and subtle flavor.

Red chili powder: Adds heat and spice to the ragda.

Garam masala: A blend of ground spices that adds depth and complexity.

Salt: Enhances the overall flavor of the dish.

Tamarind chutney: A tangy and sweet chutney made from tamarind pulp.

Green chutney: A spicy and fresh chutney made from cilantro and green chilies.

Sev: Crispy chickpea flour noodles that add crunch.

Onions: Chopped fresh for a sharp, pungent flavor.

Tomatoes: Chopped fresh for a juicy, tangy taste.

Coriander leaves: Freshly chopped for a burst of freshness and color.

When preparing white peas, ensure they are soaked overnight to achieve the desired softness. This step is crucial for the peas to cook evenly and absorb the flavors well. When sautéing the spices in oil, make sure to do so on medium heat to prevent burning and to allow the cumin seeds to release their aroma fully. This will enhance the overall flavor profile of the ragda.

• white peas - Substitute with chickpeas: Chickpeas have a similar texture and can absorb flavors well, making them a good alternative.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor that complements Indian spices.

• cumin seeds - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor, though slightly sweeter.

• turmeric powder - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper offers a similar level of heat and can be used in the same quantity.

• garam masala - Substitute with curry powder: Curry powder has a different flavor profile but can still provide a complex spice mix.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, though it will change the dish's color slightly.

• tamarind chutney - Substitute with date chutney: Date chutney provides a similar sweet and tangy flavor.

• green chutney - Substitute with mint yogurt: Mint yogurt offers a refreshing taste and creamy texture.

• sev - Substitute with crushed potato chips: Crushed potato chips provide a similar crunch and can be easily found.

• chopped onions - Substitute with shallots: Shallots have a milder flavor and can be used in the same way.

• chopped tomatoes - Substitute with sun-dried tomatoes: Sun-dried tomatoes offer a concentrated flavor and can be rehydrated if needed.

• chopped coriander leaves - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor, though it lacks the citrus notes of coriander.

• Allow the ragda to cool completely before storing. This prevents condensation and maintains the texture.
• Transfer the cooled ragda into an airtight container. This helps in preserving the flavors and prevents any external odors from seeping in.
• Store the container in the refrigerator if you plan to consume it within 3-4 days. The ragda will stay fresh and flavorful.
• For longer storage, place the ragda in a freezer-safe container or zip-lock bag. Ensure to remove as much air as possible to prevent freezer burn.
• Label the container with the date of preparation. This helps in keeping track of its freshness.
• When ready to use, thaw the ragda in the refrigerator overnight. This gradual thawing helps in retaining its texture and taste.
• Reheat the ragda on the stovetop or microwave until it is thoroughly warmed. Add a splash of water if it appears too thick.
• Store the tamarind chutney and green chutney separately in airtight containers in the refrigerator. They can last up to a week.
• Keep the sev in an airtight container at room temperature to maintain its crunchiness.
• Chop the onions, tomatoes, and coriander leaves fresh before serving to ensure the best taste and texture.

• Stovetop Method:

  1. Transfer the ragda to a pan or skillet.
  2. Add a splash of water or vegetable broth to prevent it from drying out.
  3. Heat over medium flame, stirring occasionally, until thoroughly warmed.
  4. Once heated, serve with fresh tamarind chutney, green chutney, sev, chopped onions, tomatoes, and coriander leaves.

• Microwave Method:

  1. Place the ragda in a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes for ventilation.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Once hot, garnish with fresh tamarind chutney, green chutney, sev, chopped onions, tomatoes, and coriander leaves.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the ragda in an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Once heated, serve with fresh tamarind chutney, green chutney, sev, chopped onions, tomatoes, and coriander leaves.

• Steaming Method:

  1. Place the ragda in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover.
  4. Steam for about 10-15 minutes or until thoroughly heated.
  5. Once hot, garnish with fresh tamarind chutney, green chutney, sev, chopped onions, tomatoes, and coriander leaves.

• Slow Cooker Method:

  1. Transfer the ragda to a slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Once heated, serve with fresh tamarind chutney, green chutney, sev, chopped onions, tomatoes, and coriander leaves.

• Pressure cooker: Essential for cooking the soaked white peas until they are soft and tender.

• Pan: Used for heating oil and sautéing the spices and cooked peas.

• Spatula: Handy for stirring and mixing the ingredients in the pan.

• Measuring spoons: Useful for accurately measuring the spices and oil.

• Knife: Necessary for chopping onions, tomatoes, and coriander leaves.

• Cutting board: Provides a safe surface for chopping vegetables.

• Serving plate: Used to serve the ragda chaat with all the toppings.

• Mixing bowl: Can be used to mix the cooked peas with the spices before serving.

• Ladle: Useful for scooping and serving the ragda onto the plate.

• Small bowls: Handy for holding the tamarind chutney, green chutney, and sev for easy access while assembling the chaat.

Pre-cook the peas: Soak and pressure cook the white peas in advance. Store them in the fridge to save time on the day of preparation.

Use ready-made chutneys: Purchase tamarind chutney and green chutney from the store to cut down on preparation time.

Prep toppings ahead: Chop onions, tomatoes, and coriander leaves in advance and store them in airtight containers.

Organize ingredients: Arrange all spices and ingredients on your countertop before you start cooking to streamline the process.