Ragda Chaat-Matar Chaat recipe
Craving Indian street food? Try this easy Ragda Chaat! Instant Pot makes the spiced white peas quick. Add toppings and enjoy authentic flavors!
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Servings:
peopleCalories:
168kcal
Ingredients
For the Ragda:
- 1 cup white vatana dried white peas, soaked 8 hours or overnight
- 1 and a half cups water
- 2 potatoes peeled and diced
- 2 tablespoon oil
- 1 tablespoon cumin seeds
- 1 tablespoon Ginger paste
- 3 green chilies finely chopped
- Salt to taste
- ¼ teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon jeera cumin powder
- Handful of chopped cilantro
For Toppings:
- 1 medium red onion finely chopped
- 1 large tomato finely chopped
- 3 green chilies finely chopped
- 1 inch ginger peeled and cut into thin strips
- Handful of chopped cilantro
- ½ cup tamarind chutney
- ½ cup green chutney
- 1 cup nylon sev
- 1 cup papdi broken into pieces
- Lemon wedges or chaat masala optional
Instructions
- Soak peas: Soak white vatana overnight, then drain and rinse well.
- Make spice slurry: Mix all dry spices with 2 tablespoon water in a small bowl.
- Sauté aromatics: Turn Instant Pot to Sauté, add oil, then cumin seeds until they crackle. Add green chilies and ginger paste, sauté briefly.
- Add spices and main ingredients: Add spice slurry, stir well. Add vatana and potatoes, mix to coat.
- Pressure cook: Add 1 and a half cups water, close lid, pressure cook on High for 3 minutes. Natural release for 10 minutes.
- Mash and finish: Mash potatoes lightly with ladle to thicken. Stir in cilantro.
- Serve: Pour into bowls, top with onions, tomatoes, chutneys, sev, papdi, and cilantro. Serve hot.
Video
Nutrition
Calories: 168kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 470mg | Potassium: 485mg | Fiber: 5g | Sugar: 5g | Vitamin A: 937IU | Vitamin C: 37mg | Calcium: 43mg | Iron: 2mg
