Ragda is an instant pot recipe made with dried white peas or yellow peas, spices and seasoning. This gravy is used in making various Indian Street foods.
Ragda is popularly used as the main element in different chaat recipes, like – ragdapattice, samosa chaat, kachori chaat, dahi puri, pani puri, aloo tikki, etc.
It is Gluten Free, Vegan & Oil free..!!!
Apart from being used in different chaat items, ragda gravy can also be eaten with kulcha and other Indian bread. It tastes great even if served alone, along with toppings like curd, chutney, onions, spices and sev.
I learned this recipe from my mom and it is one of the easiest yet most delicious recipes from my mom’s kitchen. And I & my family is just a fan of the various chaat dishes she prepares with this single ragda/matar recipe.
Ragda chaat, aloo tikki with matar/ ragda pattice and matar/ragda stuffed pani puri are some of our all-time favourite items while having a chaat party at home.
This ragda recipe is a thick gravy made with minimal seasoning that has a balance of flavours and no oil at all. It is a one-pot recipe; the only time required is the soaking of the white peas.
The full step-by-step recipe with images at each step is discussed below. Do try this recipe and let me know your views in the comment section.
How to make Street style Ragda for Chaat| Ragda Chaat| Matar Chaat: –
Ingredients: –
- White peas- 3 cups
- Water – for soaking
- Turmeric powder- 1 tsp
- Red chilli powder- 1 tsp
- Salt -to taste
- Roasted cumin powder -to taste
- Water for cooking- 6-8 cups
Method: –
Soaking the dried white peas/ yellow peas: –
- Take a large bowl and add the dried peas. Make sure that your bowl/container is large enough so that the peas have enough space even after getting soaked.
- Add a sufficient amount of water so that the white peas are soaked properly.
- Soak them overnight or for 10-12 hours.
- The next day, you will see smooth rounded yellow-coloured peas almost double in size.
- Rinse the soaked peas in fresh running water 2-3 times and drain all the water.
- Transfer the soaked peas to the pressure cooker.
Cooking the Soaked White Peas: –
- Next, we will add some spices – turmeric powder, red chilli powder and salt.
- Add 6-8 cups of water as white peas require a lot of water while cooking.
- Stir them well.
- Close the lid and pressure cook for 9-10 whistles on medium flame. The cooking time varies with the quality of the white peas so, always check if the peas are soft by mashing them. If they are a bit hard pressure cook for a few more minutes.
- Cooked white peas or ragda.
- Mash them a little with the spatula.
- Serve it in a bowl.
- The Ragda is ready.
How to serve..?
Making the Ragda Chaat
- To make the ragda chaat, also known as matar chaat, top it with yoghurt.
- Sweet & tangy tamarind chutney along with some green chutney if you want.
- Chopped onions, green chillies, and fresh coriander.
- Roasted cumin & red chilli powder.
- And last but not the least, sev or nylon sev.
- Ragda Chaat or Matar chaat is ready to serve.
You can also add this ragda or matar to make aloo tikki, samosa chaat or kachori chaat. It can be served with buttered pav to make ragda pav or kulcha to make matar kulcha.
Or it can be simply served as a curry/gravy with plain rice, puri, paratha or roti.
Hope you like the recipe…!!!
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If you liked this recipe, you can also check out some of my other Snacks recipes:–
Crispy Bread Pakodas (without Aloo stuffing)
Ragda Recipe for Chaat Video recipe: –
How to make Street style Ragda for Chaat| Ragda Chaat| Matar Chaat. Step-by-Step recipe with images at each step: –
Soaking the dried white peas/ yellow peas: –
- Take a large bowl and add the dried peas. Make sure that your bowl/container is large enough so that the peas have enough space even after getting soaked.
- Add a sufficient amount of water so that the white peas are soaked properly.
- Soak them overnight or for 10-12 hours.
- The next day, you will see smooth rounded yellow-coloured peas almost double in size.
- Rinse the soaked peas in fresh running water 2-3 times and drain all the water.
- Transfer the soaked peas to the pressure cooker.
Cooking the Soaked White Peas: –
- Next, we will add some spices – turmeric powder, red chilli powder and salt.
- Add 6-8 cups of water as white peas require a lot of water while cooking.
- Stir them well.
- Close the lid and pressure cook for 9-10 whistles on medium flame. The cooking time varies with the quality of the white peas so, always check if the peas are soft by mashing them. If they are a bit hard pressure cook for a few more minutes.
- Cooked white peas or ragda.
- Mash them a little with the spatula.
- Serve it in a bowl.
- The Ragda is ready.
How to serve..?
Making the Ragda Chaat
- To make the ragda chaat, also known as matar chaat, top it with yoghurt.
- Sweet & tangy tamarind chutney along with some green chutney if you want.
- Chopped onions, green chillies, and fresh coriander.
- Roasted cumin & red chilli powder.
- And last but not the least, sev or nylon sev.
- Ragda Chaat or Matar chaat is ready to serve.
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