Ragda Chaat (Matar Chaat)
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5.0
18 reviews
Excellent
Ragda Chaat (Matar Chaat)
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Ragda Chaat, also called Matar Chaat, is a street-style snack made with dried white peas. It is topped with onions, tomatoes, chutneys, and spices to make a delicious snack. Pair it with aloo tikki or kulcha to make a complete meal!
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Ingredients
- 1 cup Dried white peas (Matar/Vatana) can also use dried yellow or green peas
For ragda:
- 1 1/2 cup water
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon salt
For the chaat:
- 2 green chili pepper diced, adjust to taste
- 1 cup red onion diced
- 1 cup tomato chopped
- 1 inch ginger julienned
- 4 tablespoon tamarind chutney
- 2 tablespoon mint cilantro chutney
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon Black salt (kala namak)
- 1/2 teaspoon chaat masala
- 1 lime
- cilantro leaves chopped, to garnish
- nylon sev also called thin sev (optional)
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Instructions
Preparing Ragda:
- Rinse the white peas in water and then soak them overnight in 3 cups of water. Drain the soaking water when ready to cook.
- Add the white peas along with water, turmeric powder, coriander powder, and salt to a pressure cooker (or instant pot). Give it a stir.
- Close the lid of the pressure cooker and Pressure cook for 2 whistles on high flame. Then change to a medium flame and let it pressure cook for 12-15 minutes. (For instant pot, pressure cook on high pressure for 20 minutes)
- Let the pressure release naturally. Make sure the ragda is well cooked. You can also put the curry on saute to thicken. You can also mash a few peas to thicken the consistency.
For Ragda Chaat:
- In a serving bowl, take half cup ragda curry. Top with diced green chili, onions, tomatoes, and julienned ginger.
- Top with 1 tablespoon of tamarind chutney and 1/2 tablespoon green chutney. Sprinkle the roasted cumin powder, black salt, and chaat masala.
- Sprinkle some lime juice. Garnish with cilantro leaves, sev and enjoy!
For Delhi Style Matar Chaat:
- Add the cooked ragda and all the ingredients under "chaat" to a large bowl. Mix together until well combined. Serve as is or with kulcha.
Notes
- Dried Peas: You can use white or green dried peas in this recipe. They can take a long time to cook. So do check multiple peas to see that they are cooked properly. You want the peas to be soft and a little mushy when they are cooked.
- Consistency: If the ragda is too thick, you can add water to adjust the consistency. Remember that ragda curry thickens a bit as it cools down. So add liquid or thicken the curry accordingly.
- Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- Storing: You can prepare the ragda curry ahead of time, and refrigerate for upto 4 days. And then this chaat is easy to put together in 5 minutes.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
44g
(15%)
Protein
12g
(24%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
676mg
(28%)
Potassium
903mg
(26%)
Fiber
10g
(40%)
Sugar
6g
(12%)
Vitamin A
355IU
(7%)
Vitamin C
17mg
(19%)
Calcium
95mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 676mg | 28% |
| Potassium | 903mg | 19% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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