Ragda Chaat (Matar Chaat)
User Reviews
5
Ragda Chaat (Matar Chaat)
Description
Ragda Chaat, or Matar Chaat, uses dried white peas cooked into a thick curry called ragda, flavored simply with turmeric, coriander powder, and salt. The peas are soaked overnight and pressure-cooked until soft and slightly mushy. The ragda has a thick, soup-like consistency that can be adjusted by adding water or mashing peas for desired thickness.
The assembled chaat layers the ragda with fresh ingredients including diced green chilis, red onion, tomato, and julienned ginger for a mix of spicy, crunchy, and fresh textures. Tamarind chutney provides sweet tang, while mint chutney adds herby freshness. Sprinkling roasted cumin, black salt (kala namak), and chaat masala spices the dish further with warm and savory notes. A squeeze of lime juice brightens the flavors, and crispy sev on top gives a distinctive crunch.
This chaat is a cold or room temperature snack or appetizer often enjoyed as a quick, flavorful street food. It is practical to prepare the ragda ahead of time and refrigerate, assembling the chaat just before serving for fresh texture contrast. The heat level can be adjusted with the amount and type of chili peppers used.
Long cooking times for the peas ensure they soften completely; checking for soft but not broken peas is important. The dish benefits from balancing the chutneys and spices to taste and adding sev last to preserve crispness.
Ingredients
- 1 cup dried white peas can also use dried yellow or green peas, aka Matar, Vatana
For ragda:
- 1 1/2 cup water
- 1/4 teaspoon turmeric powder ground, aka 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 chutney contains cilantro
- 1 teaspoon cumin powder roasted
- 1/2 teaspoon black salt aka kala namak
- 1/2 teaspoon chaat masala
- 1 lime
- cilantro chopped, to garnish, leaves
- nylon sev also called thin sev (optional)
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
- Soak dried peas overnight for better cooking and softer texture.
- Adjust ragda consistency by adding water or mashing peas to thicken.
- Choose chili type and quantity to control heat level, such as Thai or Serrano chilis.
- Prepare ragda ahead and refrigerate; assemble chaat quickly before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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