Sometimes the craving for street food is just too strong to ignore, especially when one is trying to actively avoid it. Celebrity chef and MasterChef India judge Kunal Kapur came up with a solution on May 28, when he took to YouTube to share his recipe for ragda chaat.
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Describing the dish, he wrote, “This street-style ragda chaat recipe is spicy, tangy, comforting, and loaded with layers of flavour - from creamy ragda and crispy elements to chutneys, masalas, and that perfect chatpata kick we all love in authentic Indian street food.”
The detailed steps for the recipe are as follows.
Ingredients for ragda chaat
For the ragda base:
- Soaked chana - ½ cup
- Water - 2 cups
- Salt to taste
- Turmeric powder - ½ tsp
- Potato - 1 medium-sized, peeled and diced
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- Oil - 3 tbsp
- Asafoetida (hing) - ½ tsp
- Cumin seeds (jeera) - 1 tsp
- Ginger - 1-inch piece
- Green chilli - 2
- Red chilli powder - 1½ tsp
- Turmeric powder - ½ tsp
- Coriander powder - 1 tbsp
- Salt - to taste
- Black salt - ½ tsp
For assembling the chaat:
- Onion - ¼ cup, chopped
- Tomato - ¼ cup, chopped
- Green chillies - 2, finely chopped
- Ginger - 1 tsp, finely chopped
- Fresh coriander - handful, freshly chopped
- Imli chutney - ¼ cup
- Spicy mint chutney - ¼ cup
- Garam masala - ½ tsp
- Chaat masala - 1 tsp
- Sev - handful
Method of preparation
- Soak chana in water for at least four hours. Then strain the water, and put the chana in a pressure cooker. Add water, a sprinkle of salt, turmeric powder, and diced potatoes.
- Close the lid of the pressure cooker and set it to boil. Reduce the heat after the first whistle, then wait for two to three more whistles. After that, turn off the flame and keep the pressure cooker as is for 10 minutes.
- Meanwhile, using a mortar and pestle, make a paste of ginger and green chillies.
- In a pan, heat up some oil. To it, add hing and cumin seeds. As the spices start to sputter, add in the ginger-chilli paste and saute for 30 seconds. Then add to the pan red chilli powder, turmeric powder and coriander powder. Sprinkle in both regular and black salt.
- Give the spices a quick stir, and then add the boiled ragda from the pressure cooker into the pan. Mix them well and keep cooking on high heat. Cook for three to four minutes till the ragda thickens.
- Turn off the heat, and pour the ragda into a bowl. Now add to it chopped onions, chopped tomatoes, finely chopped green chillies, finely chopped ginger, freshly chopped coriander, imli (tamarind) chutney, mint chutney, garam masala, and chaat masala.
- Give them all a good mix and plate. Garnish with finely chopped onion, tomatoes, green chilli, coriander, imli and mint chutney and sev, and enjoy.
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- Oil - 3 tbsp
- Asafoetida (hing) - ½ tsp
- Cumin seeds (jeera) - 1 tsp
- Ginger - 1-inch piece
- Green chilli - 2
- Red chilli powder - 1½ tsp
- Turmeric powder - ½ tsp
- Coriander powder - 1 tbsp
- Salt - to taste
- Black salt - ½ tsp
For assembling the chaat:
- Onion - ¼ cup, chopped
- Tomato - ¼ cup, chopped
- Green chillies - 2, finely chopped
- Ginger - 1 tsp, finely chopped
- Fresh coriander - handful, freshly chopped
- Imli chutney - ¼ cup
- Spicy mint chutney - ¼ cup
- Garam masala - ½ tsp
- Chaat masala - 1 tsp
- Sev - handful
Method of preparation
- Soak chana in water for at least four hours. Then strain the water, and put the chana in a pressure cooker. Add water, a sprinkle of salt, turmeric powder, and diced potatoes.
- Close the lid of the pressure cooker and set it to boil. Reduce the heat after the first whistle, then wait for two to three more whistles. After that, turn off the flame and keep the pressure cooker as is for 10 minutes.
- Meanwhile, using a mortar and pestle, make a paste of ginger and green chillies.
- In a pan, heat up some oil. To it, add hing and cumin seeds. As the spices start to sputter, add in the ginger-chilli paste and saute for 30 seconds. Then add to the pan red chilli powder, turmeric powder and coriander powder. Sprinkle in both regular and black salt.
- Give the spices a quick stir, and then add the boiled ragda from the pressure cooker into the pan. Mix them well and keep cooking on high heat. Cook for three to four minutes till the ragda thickens.
- Turn off the heat, and pour the ragda into a bowl. Now add to it chopped onions, chopped tomatoes, finely chopped green chillies, finely chopped ginger, freshly chopped coriander, imli (tamarind) chutney, mint chutney, garam masala, and chaat masala.
- Give them all a good mix and plate. Garnish with finely chopped onion, tomatoes, green chilli, coriander, imli and mint chutney and sev, and enjoy.
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Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
This article is for informational purposes only.
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