Mumbai Street-Style Ragda Chaat
ID: 95dced02...
A classic Mumbai street-style snack made with creamy mashed white peas, soft potatoes, tangy chutneys, fresh chopped veggies, and aromatic spices. It offers a perfect balance of spicy, tangy, sweet, and savory flavors with a satisfying crunchy finish from sev.
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🍳 Cooking Flow
Boil soaked white peas and cubed potatoes in a pressure cooker with turmeric and salt until soft. → Sauté cumin seeds, hing, crushed ginger-chilli paste, and dry spices in hot oil. → Add the boiled pea-potato mixture, mash some potatoes to thicken, and simmer for 3-4 minutes. → Mix the hot ragda with chopped onions, tomatoes, fresh coriander, spicy and sweet chutneys, and chaat spices. → Garnish with more toppings, chutneys, and crispy sev, then serve immediately.
Cooking Steps
Brief Cooking Order
Boil soaked white peas and cubed potatoes in a pressure cooker with turmeric and salt until soft. → Sauté cumin seeds, hing, crushed ginger-chilli paste, and dry spices in hot oil. → Add the boiled pea-potato mixture, mash some potatoes to thicken, and simmer for 3-4 minutes. → Mix the hot ragda with chopped onions, tomatoes, fresh coriander, spicy and sweet chutneys, and chaat spices. → Garnish with more toppings, chutneys, and crispy sev, then serve immediately.
Introduction
A classic Mumbai street-style snack made with creamy mashed white peas, soft potatoes, tangy chutneys, fresh chopped veggies, and aromatic spices. It offers a perfect balance of spicy, tangy, sweet, and savory flavors with a satisfying crunchy finish from sev.
Step 1
Wash and soak the dried white peas in water for at least 4 hours before cooking.
Step 2
Drain the soaked peas and add them to a pressure cooker with 2 cups of water, 1/2 tsp salt, and 1/2 tsp turmeric powder.
Step 3
Peel and roughly cube a medium potato, then add it to the pressure cooker. Close the lid and cook on high heat for 1 whistle. Lower the heat and cook for 2-3 more whistles until the peas and potatoes are completely soft.
Step 4
Using a mortar and pestle, coarsely crush a small piece of ginger and 2 green chillies into a paste.
Step 5
Heat 3 tbsp of oil in a pan (kadai) over medium heat.
Ingredients List
Important Notes
Ensure the dried peas are soaked for at least 4 hours, or ideally overnight, to get the perfect soft texture.
Mashing the potatoes is the key secret to achieving a thick, street-style gravy texture without adding any artificial thickeners.
Adjust the amount of green chillies and red chilli powder according to your spice preference.
Assemble and serve the chaat immediately after garnishing to prevent the sev from getting soggy.
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