Ragda Samosa Chaat

Name: Ragda Samosa Chaat
Cuisine: Indian
Ingredients: 1 cup dry Yellow / White Peas, soaked overnight; pinch baking soda; 2 tbsp. oil; 1 onion, chopped; 1 tsp. ginger-garlic paste (opt); 1 tomato, pureed; 1 tsp. tomato paste; 1/2 tsp. turmeric powder; 1 tsp. red chilli powder; 1 tsp. roasted coriander-cumin powder; 1/2 tsp. garam masala powder / whole spice powder; to taste salt; 1 tbsp. coriander leaves, chopped; 2-3 samosa, roughly crumbled; 1 onion, chopped; 1 tomato, chopped; 1-2 fresh red / green chilies, chopped; handful coriander leaves, chopped; 2-3 tbsp. roasted peanuts; 2-3 tbsp. mixture farsan; 2-3 tbsp. fresh grated coconut; 1/2 cup sev (fried gram flour noodles); as required sweet tamarind chutney; as required mint-coriander chutney; as required beaten yogurt; to taste salt; to taste red chilli powder; to taste chaat masala; to taste roasted cumin powder; as required lime juice

Bethica Das @kitchen_flavours

Sharjah (UAE)

#streetfoodofindia - Chaats are of different types and forms and happens to be one of my favourite snack. They are yummy, light on the stomach and extremely tongue tingling. The ingredients can be mixed and matched to dish out this delicacy. To the ragda, some crumbled samosa is added, topped with some spicy, sweet and tangy chutneys, onion, tomato, sev, some dry spices and coriander leaves. This chaat is quite a popular Delhi street food and I used to enjoy it a lot during my stay in the city.

Bethica Das @kitchen_flavours

Saved

Ingredients

Ragda...
1 cupdry Yellow / White Peas, soaked overnight
pinchbaking soda
2 tbsp.oil
1onion, chopped
1 tsp.ginger-garlic paste (opt)
1tomato, pureed
1 tsp.tomato paste
1/2 tsp.turmeric powder
1 tsp.red chilli powder
1 tsp.roasted coriander-cumin powder
1/2 tsp.garam masala powder / whole spice powder
to tastesalt
1 tbsp.coriander leaves, chopped
Chaat......
2-3samosa, roughly crumbled
1onion, chopped
1tomato, chopped
1-2fresh red / green chilies, chopped
handfulcoriander leaves, chopped
2-3 tbsp.roasted peanuts
2-3 tbsp.mixture farsan
2-3 tbsp.fresh grated coconut
1/2 cupsev (fried gram flour noodles)
as requiredsweet tamarind chutney
as requiredmint-coriander chutney
as requiredbeaten yogurt
to tastesalt
to tastered chilli powder
to tastechaat masala
to tasteroasted cumin powder
as requiredlime juice
as requiredchopped coriander leaves

Saved

Steps

1

Ragda......Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.
2

Heat oil in a pan and saute the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.
3

Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required.
4

Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.
5

For serving, pour a cupful of the prepared ragda in individual bowls.
6

Then arrange the samosa first.
7

Top it up with the onion, tomato and chilies.
8

Followed by the tamarind chutney, green chutney and yoghurt.
9

Next add all the dry spices, followed by some sev, peanuts, coconut, farsan, lime juice and coriander leaves. Relish as an evening tea-time snack or as and when desired.