Ragda Chaat

• Soak white peas for several hours or overnight

Nutrition values are AI-estimated based on ingredients.

• Pre-soaked white peas
• Water
• Salt to taste
• Everest Turmeric powder
• Mustard oil
• Everest Hing powder
• Pre-cooked mashed potatoes
• Chopped red onions
• Chopped red tomatoes
• Chopped green chilies
• Ginger juliennes
• Fresh cilantro
• Green chutney
• Tamarind chutney
• Fresh lime juice
• Crispy papdi
• Fine sev
• Pomegranate seeds

1. 1Add the pre-soaked white peas to a pressure cooker.
2. 2Add water, salt, and Everest Turmeric powder to the peas, then pressure-cook until they are soft and tender.
3. 3In a separate pot, prepare a tempering by heating mustard oil.
4. 4Add Everest Hing powder to the hot oil and let it release its fragrance.
5. 5Transfer the cooked peas from the pressure cooker into the pot containing the hing tempering.
6. 6Add the pre-cooked mashed potatoes to the pot with the peas and tempering.
7. 7Thoroughly combine and lightly mash the mixture to achieve the desired thick, chunky consistency of ragda.
8. 8Transfer the warm ragda to a large bowl, then mix in chopped red onions, chopped red tomatoes, chopped green chilies, ginger juliennes, fresh cilantro, and green chutney.
9. 9Portion the mixed ragda into smaller individual serving bowls.
10. 10Generously garnish each bowl with tamarind chutney, crispy papdi, fine sev, bright red pomegranate seeds, and a final squeeze of fresh lime juice.

These instructions are our analysis of the original video. Watch on YouTube →