How to Make Ragda For Chaat Recipes

Bursting with flavor and the soul of Indian street food, this ragda is a must-have base for your favorite chaats, especially ragda patties, samosa chaat, or pani puri. Made from tender white peas and potatoes, gently simmered with tomatoes, onions, and aromatic spices, this curry is magically simple yet deliciously satisfying. The gentle warmth of cumin, coriander, and garam masala creates a savory gravy that clings to every topping, transforming each bite into a chaat lover’s dream.

Ragda doesn’t just add flavor—it uplifts the whole chaat experience with its hearty texture and mild spicing. With just a little preparation and mostly hands-off cooking, this make-ahead curry can be refrigerated for a couple of days, making it perfect for assembling quick street-style snacks on busy days or for entertaining guests. Spoon it hot over crispy tikkis, inside puris, or paired with crunchy sev, and serve up an iconic Indian snack right at home.

How to Make Ragda For Chaat Recipes

Print Recipe

By Malini Serves: 4 Prep Time: 5 minutes Cooking Time: 20 minutes

Ingredients

• 1 cup white peas (vatana/safed matar)
• 1 potato, peeled and chopped
• 1/4 tsp turmeric
• 1/2 tsp salt
• 3 cups water
• 3 tsp oil
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• 1 chilli, finely chopped
• 1 tomato, finely chopped
• 1/4 tsp turmeric
• 1/2 tsp Kashmiri red chilli powder
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder (jeera powder)
• 1/4 tsp garam masala
• 1/4 tsp salt
• 2 tsp coriander, finely chopped

Instructions

1

Soak the white peas overnight for at least 8 hours.

2

Drain and add the soaked peas to a pressure cooker with the potato, turmeric, salt, and water. Cook for about 5 whistles until soft.

3

Heat oil in a large pan or kadai. Add chopped onion, ginger garlic paste, and green chilli. Sauté until fragrant and onions are translucent.

4

Add in the chopped tomato and cook until it turns soft and mushy.

5

Sprinkle in turmeric, chilli powder, coriander powder, cumin powder, garam masala, and salt. Cook on low heat, stirring, until the oil separates from the sides.

6

Stir in the boiled peas and potato mixture. Simmer everything together for about 5 minutes so the spices blend in.

7

Use the back of a spoon or masher to lightly mash some peas and potatoes for extra creaminess. Adjust water as needed to reach a semi-thick consistency.

8

Finally, stir in the chopped coriander and serve your ragda hot as a chaat base or topping.

Notes

Tips:
Always soak white peas overnight for best texture. Skipping this step can leave them undercooked, as extra pressure cooking won’t help., Lightly mash the cooked peas – don’t overdo it. This keeps the ragda creamy but still hearty., The ragda thickens as it cools. Add a little hot water when reheating to reach the right consistency., This ragda freezes well; cool completely and store in an airtight container for up to a week.