Street-Style Ragda Chaat | Matar Chaat Recipe

Some flavors take you right back home, and for me, Ragda Chaat is exactly that kind of dish. Growing up in Mumbai, I'd watch street vendors expertly ladle steaming hot ragda into small paper bowls, the aroma of cumin and ginger filling the air. The vendors would top it with a rainbow of chutneys, crunchy sev, and fresh onions, creating this beautiful mess of flavors that somehow tasted perfect together. Every bite was a contrast of temperatures and textures. The warm, creamy peas against the cool chutneys, the soft potatoes against the crispy sev.

When I moved to the US, I missed those spontaneous evening snacks from Mumbai's bustling streets. The first time I found white vatana at an Indian grocery store here, I got so excited I bought three bags! I knew I had to recreate that taste of home in my American kitchen. The best part? My Instant Pot makes it so much easier than the traditional hours of simmering. Now my kids ask for "Mom's special chaat" whenever their friends come over, and I love watching American kids discover the magic of ragda for the first time.

This recipe brings together the authentic street food flavors I grew up with, but with the convenience of modern cooking. The Instant Pot does all the work while you prep the toppings, and trust me, the result tastes just like those paper bowls from Mumbai.

Jump to:

• Ingredients
• Instructions
• Cook and Serve
• Soniya's Top Tip
• Common Mistakes to Avoid
• Substitutions
• Ragda Chaat-Matar Chaat recipe

The beauty of ragda lies in how flexible it is. In Maharashtra and Gujarat, you will find ragda served in many different ways. As Ragda Pattice with potato patties, Ragda Puri stuffed in crispy shells, or simply as Ragda Chaat with just toppings. Each region has its own twist on the spice blend and garnishes, but the comforting base of soft, spiced white peas stays the same. Street vendors have perfected this dish over generations, and millions of servings are sold daily across India.

Ingredients

See recipe card for quantities.

• White vatana (dried white peas): the star of the dish that creates that signature creamy texture when cooked until tender. Soaking overnight helps them cook evenly.
• Potatoes: these help thicken the ragda and add a comforting, starchy element that balances the spices. The mashing step is key for the right consistency.
• Cumin seeds: toasted in oil, they release their warm, earthy smell that forms the flavor foundation of the ragda.
• Ginger paste: adds depth and that strong note that makes street style ragda so addictive.
• Spice mix (turmeric, red chili powder, coriander powder, jeera powder): making a slurry with water helps these spices bloom properly and prevents burning in the Instant Pot. Each spice adds its own layer of flavor.
• Green chilies: bring the heat and a fresh, bright spiciness that cuts through the richness of the peas.
• Tamarind chutney: provides that essential sweet and tangy contrast that balances the savory ragda.
• Green chutney: adds a cool, herby freshness and spicy kick that makes each bite more interesting.
• Nylon sev and papdi: the crispy toppings that give you that satisfying crunch against the soft ragda. This texture contrast is what makes chaat so special.
• Fresh toppings (onion, tomato, ginger, cilantro): these bring brightness, color, and fresh flavors that lighten up the rich ragda. The ginger pieces add a nice sharp bite.

Instructions

• Soak and prep the peas
  • The night before, soak your white vatana in plenty of water. In the morning, drain and rinse them really well. You will see the water run clear when they are clean enough. This step is so important because any dirt will end up in your final dish, and nobody wants that.
• Make the spice slurry
  • In a small bowl, mix together your turmeric, red chili powder, coriander powder, jeera powder, and salt with about 2 tablespoons of water. This creates a paste that will help prevent the spices from burning when you add them to the hot oil. I learned this trick from watching street vendors, and it makes such a difference.
• Start the tempering
  • Turn on your Instant Pot to Sauté mode and let it heat up for a minute. Add some oil, and once it shimmers, toss in the cumin seeds. Listen for that wonderful crackling sound. That is when you know they are ready. The smell will start filling your kitchen, and you will know you are making something good.
• Add aromatics
  • Now add your chopped green chilies and ginger paste. Sauté this for just about 30 seconds to a minute until the raw ginger smell goes away and you get that sweet, aromatic smell instead. Do not let it brown. You want it golden and fragrant, not bitter.
• Add spice slurry and main ingredients
  • Pour in your prepared spice slurry and stir it well for about 30 seconds. The raw spice smell will cook out and everything will come together. Then add your drained vatana and diced potatoes, giving everything a good mix so the spices coat all the peas and potatoes evenly.

Cook and Serve

• Pressure cook
  • Add 1 and a half cups of water and give it a final stir. Close the lid, make sure the valve is set to sealing, and pressure cook on High for 3 minutes. Yes, just 3 minutes! The Instant Pot works its magic quickly. Once done, let the pressure release naturally. This takes about 10 minutes and helps the peas finish cooking to that perfect soft texture.
• Mash and adjust consistency
  • Carefully open the lid and take a look at your ragda. Using the back of a ladle or a potato masher, gently mash some of the potatoes. You are not trying to make it completely smooth. Just break down enough potatoes to thicken the curry and give it that creamy consistency. Some texture is good!
• Finish with cilantro
  • Stir in some freshly chopped cilantro and keep the ragda warm while you prep your toppings. The cilantro adds a fresh note that brightens up all those deep, warm spices.
• Assemble and serve
  • Pour the hot ragda into serving bowls. Top generously with chopped onions, tomatoes, green chilies, and those beautiful ginger pieces. Drizzle both chutneys over the top. Do not be shy! Add a handful of sev and some crushed papdi for that essential crunch. Garnish with more cilantro and serve immediately while everything is still warm and crispy. A squeeze of lemon or sprinkle of chaat masala is optional but really good.

Common Mistakes to Avoid

Mistake	What Happens	How I Fix It
Not using enough liquid	Instant Pot burn notice, undercooked peas	I always use at least 1 and a half cups water for pressure cooking
Opening lid too soon	Steam burns, peas not fully cooked	I wait for natural pressure release for 10 minutes minimum
Forgetting to soak vatana	Uneven cooking, some peas hard	I always soak overnight or at least 8 hours for even cooking
Adding toppings too early	Soggy sev and papdi, loses crunch	I add crispy toppings right before serving, never ahead

Substitutions

• White vatana: You can use green peas or dried yellow peas, though the texture and taste will be a bit different from traditional ragda.
• Oil: Substitute with ghee for a richer flavor or use any neutral oil you like.
• Ginger paste: Fresh minced ginger works perfectly if you do not have paste.

How to Serve Ragda Chaat

Ragda Chaat is best served hot in individual bowls. I like to set up a toppings bar where everyone can customize their own bowl. It makes it more interactive and fun, especially when you have guests over. Serve it as an evening snack with hot chai or make it the star of your chaat party along with other Mumbai Street food favorites. Some people like to add a squeeze of lemon juice or a sprinkle of chaat masala at the end for extra tang. Do not forget to have extra napkins on hand because this is definitely a messy, finger licking good kind of snack!

Best Tips for Ragda Chaat

• Prepare all your toppings ahead of time and keep them ready in small bowls so you can put the chaat together quickly once the ragda is done.
• The ragda should have a slightly thick, gravy like consistency. If it is too thin, turn on Sauté mode and let it simmer for a few minutes to reduce.
• Always add the crispy toppings like sev and papdi right before serving, or they will get soggy from the hot ragda.
• For the best street food experience, serve the ragda really hot and let everyone add their own toppings and chutneys to taste.
• Leftover ragda tastes even better the next day once the flavors have mixed together. Just reheat and add fresh toppings.

Serve With

• Puri - serve the ragda with fresh fried puris for a classic Ragda Puri combination
• Bhatura - these fluffy fried breads pair beautifully with the spicy ragda
• Tamarind Chutney - homemade is always better than store bought and essential for authentic taste
• Green Cilantro Mint Chutney - the fresh herby flavor balances the rich ragda perfectly

Related

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This Instant Pot Ragda Chaat brings the authentic taste of Mumbai streets right to your kitchen. It is a bowl of pure comfort that is perfect for any time you are craving those tangy, spicy, crunchy flavors that make chaat so special.