Mumbai Style Ragda Puri Recipe | How to make Ragda Puri Chaat at Home | Easy Chaat Recipe – Step By Step with Images and Video.
Craving something tangy, spicy, and absolutely irresistible? This Street-Style Ragda Puri Chaat is just what you need! A perfect monsoon or festive snack, this chaat combines soft white peas (ragda), crispy puris, and three flavor-packed chutneys — green chutney, spicy red garlic chutney, and sweet tamarind chutney.
The best part? You can enjoy it in not just one, but three exciting ways: as classic Ragda Puri Chaat, as hearty Ragda Chaat, or as spicy Ragda Pani Puri! Each version is bursting with flavors and textures that will remind you of Mumbai’s iconic street food stalls.
Let’s dive into this crowd-pleasing, mouth-watering chaat recipe that’s easy to make and impossible to resist!
Ingredients of Mumbai Style Ragda Puri Recipe
Mumbai Style Ragda Puri Recipe Video
Mumbai Style Ragda Puri Recipe | How to make Ragda Puri Chaat at Home | Easy Chaat Recipe
Materials
- White Peas – 1.5 cup
- Potato – 2
- Water – 2 cup
- Salt as per taste
- Turmeric Powder – 1/4 tsp
- Bay Leaf – 1
- Oil – 1 tbsp
- Cumin Seed – 1 tsp
- Chopped Green Chilli – 1 tsp
- Ginger
- Asafoetida – 2 pinch
- Turmeric Powder – 1/4 tsp
- Coriander Powder – 2 tsp
- Red Chili Powder – 1 tsp
- Cumin Powder – 1/2 tsp Coriander
Instructions
- Soak Peas: Soak 1.5 cups of white peas (safed matar or white chickpeas) overnight. Drain and rinse thoroughly before cooking.
- Cook Peas and Potatoes: In a pressure cooker, add the soaked peas, 2 roughly chopped raw potatoes, 2 cups water, salt to taste, 1/4 tsp turmeric, and 1 bay leaf.
- Pressure Cook: Cook on medium flame for 4 whistles. Allow the pressure to release naturally.
- Mash Lightly: Lightly mash the peas using a spoon or masher. Do not over-mash. Remove the bay leaf and keep the ragda aside.
- Make Green Chutney: Blend 1 handful fresh coriander, a few mint leaves, 3–4 green chilies, 1-inch ginger, 1/4 tsp white salt, 1/4 tsp black salt, 2 pinches hing, juice of 1/2 lemon, and 1 ice cube to make a vibrant green chutney.
- Make Red Garlic Chutney: Blend 4–5 tbsp Kashmiri red chili powder, 10–12 garlic cloves, 1/2 inch ginger, black salt, regular salt, and a little water to a smooth paste.
- Make Sweet Tamarind Chutney: Boil 3 tbsp seedless tamarind with 4 tbsp jaggery in 1 cup water. Once soft, strain and mix in black salt, regular salt, red chili powder, cumin powder, and 1/4 tsp garam masala.
- Assemble Ragda Puri Chaat: Take golgappa puris and make small holes in them. Fill each with warm ragda.
- Add Toppings: Sprinkle chaat masala, drizzle green chutney, red chutney, and sweet chutney.
- Garnish: Add finely chopped onions, tomatoes, a pinch of red chili powder, cumin powder, and black salt.
- Add Crunch: Top with nylon sev, finely chopped coriander, chana dal namkeen, and a squeeze of lemon juice.
- Make Ragda Chaat: Heat 1 tbsp oil in a pan. Add 1 tsp cumin, 1 tsp chopped green chilies, 1 tsp grated ginger, 2 pinches hing, and 1/4 tsp turmeric.
- Spice it up: Add the prepared ragda along with 2 tsp coriander powder, 1 tsp red chili powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala. Mix and simmer for 2 minutes. Add water if needed.
- Serve Ragda Chaat: Pour into a plate, top with chutneys, onions, tomatoes, sev, crushed puris or chips, coriander, and chana dal namkeen.
- Make Ragda Pani Puri: Fill puris with chopped onions, sev, chilies, ragda, sweet chutney, coriander, and pour in spicy pani. Serve immediately for an explosion of flavors!
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Mumbai Style Ragda Puri Recipe – Step By Step
1: Soak Peas: Soak 1.5 cups of white peas (safed matar or white chickpeas) overnight. Drain and rinse thoroughly before cooking.
2: Cook Peas and Potatoes: In a pressure cooker, add the soaked peas, 2 roughly chopped raw potatoes, 2 cups water, salt to taste, 1/4 tsp turmeric, and 1 bay leaf.
3: Pressure Cook: Cook on medium flame for 4 whistles. Allow the pressure to release naturally.
4: Mash Lightly: Lightly mash the peas using a spoon or masher. Do not over-mash. Remove the bay leaf and keep the ragda aside.
5: Make Green Chutney: Blend 1 handful fresh coriander, a few mint leaves, 3–4 green chilies, 1-inch ginger, 1/4 tsp white salt, 1/4 tsp black salt, 2 pinches hing, juice of 1/2 lemon, and 1 ice cube to make a vibrant green chutney.
6: Make Red Garlic Chutney: Blend 4–5 tbsp Kashmiri red chili powder, 10–12 garlic cloves, 1/2 inch ginger, black salt, regular salt, and a little water to a smooth paste.
7: Make Sweet Tamarind Chutney: Boil 3 tbsp seedless tamarind with 4 tbsp jaggery in 1 cup water. Once soft, strain and mix in black salt, regular salt, red chili powder, cumin powder, and 1/4 tsp garam masala.
8: Assemble Ragda Puri Chaat: Take golgappa puris and make small holes in them. Fill each with warm ragda.
9: Add Toppings: Sprinkle chaat masala, drizzle green chutney, red chutney, and sweet chutney.
10: Garnish: Add finely chopped onions, tomatoes, a pinch of red chili powder, cumin powder, and black salt.
11: Add Crunch: Top with nylon sev, finely chopped coriander, chana dal namkeen, and a squeeze of lemon juice.
12: Make Ragda Chaat: Heat 1 tbsp oil in a pan. Add 1 tsp cumin, 1 tsp chopped green chilies, 1 tsp grated ginger, 2 pinches hing, and 1/4 tsp turmeric.
13: Spice it up: Add the prepared ragda along with 2 tsp coriander powder, 1 tsp red chili powder, 1/2 tsp cumin powder, and 1/2 tsp garam masala. Mix and simmer for 2 minutes. Add water if needed.
14: Serve Ragda Chaat: Pour into a plate, top with chutneys, onions, tomatoes, sev, crushed puris or chips, coriander, and chana dal namkeen.
15: Make Ragda Pani Puri: Fill puris with chopped onions, sev, chilies, ragda, sweet chutney, coriander, and pour in spicy pani. Serve immediately for an explosion of flavors!
