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Dahi Ragda Chaat


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Dahi Ragda Chaat

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dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with 30 amazing images.

In the dahi ragda chaat the spicy Ragda is served with a shot of curds and a drizzling of chutneys. A garnish of sev and coriander adds more josh to this exciting mix of ingredients, presenting you with a really irresistible choice!

Ragda has earned its share of fame by making itself useful in the preparation of chaats like Ragda Patties. Here is another interesting dahi ragda chaat snack using yummy, tongue-tickling Ragda made of cooked safed vatana, tomatoes and spices.

One can see chaat being sold as Mumbai street food from Chowpatty beach to roads leading to train stations. If you get dahi puri and sev puri, then they will also offer you Indian roadside dahi ragda chaat.

You can also try other chaat recipes like the Mixed Sprouts Chaat or Moong Sprouts and Potato Salli Chaat.

Enjoy dahi ragda chaat | Indian roadside dahi ragda chaat | chaat recipe | with detailed step by step recipes and video below.

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Dahi Ragda Chaat recipe - How to make Dahi Ragda Chaat

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
Show me for servings

Ingredients

For Dahi Ragda Chaat
3/4 cup whisked curds (dahi)
1 1/2 tbsp green chutney
6 tsp sweet chutney
1/4 tsp chilli powder for sprinkling
1/4 tsp cumin seeds (jeera) powder for sprinkling
3 tbsp sev
1 1/2 tbsp finely chopped coriander (dhania)

For The Ragda
2 cups soaked safed vatana (dried white peas)
salt to taste
1 1/2 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
Method

For the ragda
    For the ragda
  1. Combine the safed vatana, little salt and enough water in a pressure cooker, mix well and pressure cook for 3 whistles.
  2. Allow the steam to escape before opening the lid. Drain and keep aside.
  3. Heat the oil in a deep non-stick pan and add the mustard seeds and sauté on a medium flame for 30 seconds.
  4. Add the onions and sauté on a medium flame for 1 minute.
  5. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  6. Add the chilli powder, coriander powder, turmeric powder, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the cooked safed vatana, coriander and lemon juice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

How to proceed to make dahi ragda chaat
    How to proceed to make dahi ragda chaat
  1. Divide the ragda into 3 equal portions.
  2. Put a portion of the ragda in a serving bowl.
  3. Pour ¼ cup of whisked curds, ½ tbsp of green chutney and 2 tsp of sweet chutney, little chilli powder and cumin seeds powder for sprinkling evenly over it.
  4. Finally sprinkle 1 tbsp of sev and ½ tbsp of coriander evenly over it.
  5. Repeat steps 2 to 4 to make 2 more servings of dahi ragda chaat.
  6. Serve the dahi ragda chaat immediately.

Dahi Ragda Chaat Video

Dahi Ragda Chaat recipe with step by step photos

Popular Chaat Recipes
  1. Chaat are savoury/ sweet snack popular around India. Generally it is made using a myriad of ingredients like chutneys, spices, tikki, samosa, ragda, sev, papdi, puri, boondi etc. You can even prepare healthy chaat recipes using nutritious ingredients like mixed sprouts, boiled moong, chickpeas, low-fat curd and vegetables. If you like dahi ragda chaat | Indian roadside dahi  ragda chaat | below are some popular chaat recipes :

Soaking the vatana
  1. To make the ragda for Dahi ragda chaat, clean and pick the safed vatana. Rinse them with water and transfer to a bowl.
  2. Pour enough water to soak the safed vatana. Cover with a lid and soak for 8 hours or overnight.
  3. In the morning the soaked safed vatana will look like this.

For making the ragda
  1. For preparing the ragda, drain the soaked vatana using a strainer.
  2. Transfer them to a pressure cooker.
  3. Add little salt and enough water in the pressure cooker.
  4. Mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Mix once.
  5. Drain the boiled safed vatana and keep aside. You can reserve the water and use it further while tempering if you like.

For tempering the ragda
  1. To temper the ragda, heat the oil in a deep non-stick pan.
  2. Once the oil is hot, add mustard seeds.
  3. Add asafoetida and sauté on a medium flame for 30 seconds.
  4. Add the onions.
  5. Sauté on a medium flame for 1 minute or until they are soft.
  6. Add the tomatoes.
  7. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  8. Add the chilli powder.
  9. Add the coriander powder.
  10. Furthermore, add turmeric powder.
  11. Add salt and ½ cup of water. At this stage, you can make use of the boiled vatana water. If you want a runny consistency, then add more water.
  12. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  13. Add the cooked safed vatana.
  14. Add coriander.
  15. Add lemon juice and mix well.
  16. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Our ragda is now ready. If you are not a fan of dahi ragda chaat then you can simply make ragda chaat, ragda pattice, ragda puri, ragda pav or ragda samosa.

How to make Dahi Ragda chaat
  1. For preparing the dahi ragda chaat | Indian roadside dahi  ragda chaat | measure and assemble all the ingredients.
  2. Divide the ragda into 3 equal portions.
  3. Put a portion of the ragda in a serving bowl.
  4. Pour ¼ cup of whisked curd. I have used homemade fresh curd for this recipe. To learn how to make dahi, check out this detailed recipe of curd made using cow’s milk at home
  5. Pour ½ tbsp of green chutney. You can make the green chutney a day prior and store in the freezer. Before assembling, you can take spoonfuls of chutney, add water and adjust the consistency.
  6. Drizzle 1 tbsp of sweet chutney. Also, the meethi chutney can be made prior to assembling.
  7. Sprinkle little chilli powder.
  8. Also, sprinkle cumin seeds powder evenly over it.
  9. Finally sprinkle 1 tbsp of sev. For an added crunch, you can sprinkle broken papdis, masala peanuts or fried chana dal over the dahi ragda chaat.
  10. Lastly, sprinkle ½ tbsp of coriander evenly over it.
  11. Repeat steps 3 to 10 and make 2 more servings of the dahi ragda chaat | Indian roadside dahi  ragda chaat |.
  12. Serve the dahi ragda chaat immediately. You can serve the dahi ragda chaat warm or cold.

Ragda Pattice
  1. If you like sev puri recipe, then check out other chaat recipe ragda pattice. See detailed step by step raga pattice. Serves 4.

    For The Ragda
    1 cup safed vatana (dried white peas)
    2 tsp oil
    1/2 tsp mustard seeds ( rai / sarson)
    6 to 8 curry leaves (kadi patta)
    a pinch of asafoetida (hing)
    1/4 tsp turmeric powder (haldi)
    1/2 tsp chilli powder
    2 tsp ginger-green chilli paste
    2 tsp lemon juice
    1/2 tsp garam masala
    salt to taste

    For The Patties
    2 cups boiled , peeled and mashed potatoes
    2 tbsp cornflour
    3/4 cup chopped mint leaves (phudina)
    1/4 cup chopped coriander (dhania)
    1 tsp ginger (adrak) paste
    1 tsp green chilli paste
    1/2 tsp lemon juice
    1/2 tsp sugar
    salt to taste
    2 tbsp peanut oil for cooking

    Other Ingredients For Ragda Patties
    4 tbsp sweet chutney
    4 tsp green chutney
    4 tsp garlic chutney
    4 tbsp sev
    4 tbsp finely chopped onions

    For the ragda
    1. For making the ragda, soak the dried white peas and keep them overnight.
    2. Drain the peas using a strainer and discard the water.
    3. Put the soaked peas in a pressure cooker, add approximately 2½ cups of water and pressure cook for 6 whistles or until the peas are soft. It is very important for the peas to be soft for this stuffed ragda patties recipe to ensure it is properly enjoyed by all.
    4. Allow all the steam to escape before opening the lid. This is called the natural release method and is done by removing the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.
    5. Now we have to prepare the tempering to which we will add the peas. For the, heat the oil in a deep non-stick pan, add the mustard seeds, curry leaves and asafoetida and saute for 30 seconds.
    6. Add the potatoes, mix well and saute on a medium flame for 30 seconds.
    7. Add the cooked peas, turmeric powder, chilli powder, ginger-green chilli paste, garam masala, tamarind and salt, if required, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
    8. Switch off the flame and keep aside.

    For the patties
    1. For making the patties, combine the mint leaves, coriander in a deep bowl.
    2. Add the ginger paste and green chilli paste and mix well using hands so that the pastes are evenly distributed.
    3. Add the lemon juice, sugar and salt in a deep bowl and mix well. Keep aside.
    4. Combine the boiled, peeled and mashed potatoes, cornflour and salt to taste in a deep mixing bowl.
    5. Knead this mixture into a soft dough. Since the potatoes are very soft, its hard to give them a definite shape, that’s why we add cornflour the potatoes to ensure proper binding.
    6. Divide the dough into 8 equal portions.
    7. Take one portion and carefully flatten it between the palms of both your hands, making sure it does not break.
    8. Place 2 tsp of the mint leaves and coriander mixture in the center of the flatten potato mixture.
    9. Bring together the edges while lightly pressing the centre so that the filling does not fall out from the patty.
    10. Completely seal the filling inside the potato and lightly press it again in between the palms of both hands to form a patty.
    11. Repeat steps 5 to 8 to make 7 more patties.
    12. Heat 1 tbsp oil on a tava (griddle).
    13. Once the oil is hot, place the patties on the tava and let them cook on a medium flame for 2 to 3 minutes till golden brown on one side.
    14. Turn the patties, drizzle with 1 tbsp of oil and let them cook on the other side on a medium flame for 2 minutes till golden brown.

    How to proceed making the ragda patties.
    1. For serving the ragda patties, place 2 patties in a shallow serving plate.
    2. Pour 1/4th of the ragda evenly over it.
    3. Drizzle 1 tbsp of sweet chutney, 1 tsp of green chutney and 1 tsp of garlic chutney evenly over the ragda.
    4. Sprinkle 1 tbsp of sev evenly over it.
    5. Top with 2 tbsp of finely chopped onions for the crunch.
    6. Repeat steps 1 to 5 to make 3 more servings of ragda patties.
    7. Serve this ragda patties chaat immediately.
     

Nutrient values (Abbrv) per serving
Energy351 cal
Protein15 g
Carbohydrates40.5 g
Fiber4.4 g
Fat13.1 g
Cholesterol8 mg
Sodium31.4 mg

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Reviews

Dahi Ragda Chaat
5
 on 24 Apr 21 08:36 AM


Should the dahi be sour or plain? What should I do if my dahi is too sour to taste? Should I add a pinch of sugar to it to make it taste better? Iam planning to make it today. Please help me
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| Hide Replies
Tarla Dalal    The dahi used in this chaat has to be fresh and not sour. If the dahi is sour, you can add a pinch of sugar.
Reply
26 Apr 21 06:03 PM
Dahi Ragda Chaat
5
Foodie #581017
 on 18 Jan 18 03:49 PM


Looks yummy. Will surely try
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Tarla Dalal    We are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
18 Jan 18 04:30 PM
Dahi Ragda Chaat
5
 on 01 Sep 17 05:14 PM


this dahi ragda chaat is a very unusual recipe which is filling, healthy and just great to eat as a one meal dish...
Reply