Ragda Pattice Chaat Recipe – White Peas & Crispy Puri Delight

Last Updated on 4 months by Neha Deshmukh

Ragda Pattice Chaat Recipe – White Peas & Crispy Puri Delight

Hello friends! If you’ve ever wandered the bustling streets of India, you’ve likely been captivated by the vibrant colours and irresistible aromas of chaat. Today, I’m sharing one of my absolute favourites – Ragda Pattice Chaat! It’s a delightful explosion of flavours and textures, and honestly, once you make it, you’ll be hooked. I first made this for a Diwali party, and it was a huge hit. Let’s get cooking!

Why You’ll Love This Recipe

This Ragda Pattice Chaat is more than just a snack; it’s an experience. The creamy, flavourful ragda (white pea curry) paired with the crispy, melt-in-your-mouth puris, and topped with tangy chutneys and fresh veggies… it’s just heavenly! It’s perfect for parties, festivals, or even a cozy weekend treat. Plus, it’s surprisingly satisfying and customizable to your spice preference.

Ingredients

Here’s what you’ll need to create this chaat magic:

• 250 gms green or white peas
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 3-4 green chillis, slit lengthwise
• 1 tsp grated ginger
• 1/4 tsp asafoetida/hing
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1 tbsp tamarind paste
• 1/2 tbsp ghee
• 1/4 cup maida/all-purpose flour
• 1/2 cup urad dal flour
• 1 1/2 cups semolina/sooji
• 1/4 cup whole wheat flour
• 1 tbsp oil or ghee

Ingredient Notes

Let’s talk ingredients! Using good quality peas makes all the difference. You can use either dried white peas (vatana) or green peas – both work beautifully, though white peas are more traditional.

The urad dal flour in the puri dough is a game changer. It adds an incredible crispness that you just won’t get otherwise. Don’t skip it!

Sooji (semolina) gives the puris a lovely texture. And don’t underestimate the power of hing (asafoetida)! It adds a unique savoury depth that’s essential to Indian cooking. A tiny pinch goes a long way.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the green or white peas overnight. This is crucial for getting them nice and soft. Then, pressure cook them until they’re tender.
2. Now, let’s make the ragda. Heat the ghee in a pan, add the cumin seeds, green chillis, ginger, and asafoetida. Let them sizzle for a moment until fragrant.
3. Add the chopped onions and sauté until they turn translucent.
4. Stir in the turmeric powder, cumin powder, and salt. Then, add the chopped tomatoes and cook until they soften and become mushy.
5. Add the boiled peas (remember to reserve about 3 tablespoons of mashed peas!), water, and simmer for a bit.
6. Now, mix in the reserved mashed peas, tamarind paste, and garam masala. Cook until the ragda thickens to your liking.
7. Time for the puris! In a large bowl, combine the maida, urad dal flour, semolina, whole wheat flour, and salt. Add the oil or ghee and mix well.
8. Knead the dough and let it rest for about 30 minutes. This helps the puris become nice and flaky.
9. Roll out the dough into thin discs and fry them in hot oil until they puff up and turn golden brown.
10. Finally, assemble the chaat! Layer crushed puris, mashed potatoes (not included in ingredient list, but a classic addition!), ragda, chopped onions, tomatoes, your favourite chutneys, sev, and coriander leaves. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying the puris. Fry them in batches to ensure they puff up properly.
• For a smoother ragda, you can blend a portion of it before adding the mashed peas.
• Taste as you go! Adjust the spices and tamarind paste to your preference.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the ghee with vegetable oil. It works just as well!
• Gluten-Free Adaptation: Use a gluten-free flour blend for the puris. You might need to adjust the water content slightly. My friend, who’s gluten-intolerant, swears by this!
• Spice Level Adjustment: Control the number of green chillies you use. Or, remove the seeds for a milder flavour.
• Festival Adaptation: During Navratri or Diwali, you can skip the onions and garlic for a satvik (pure) version of the chaat.

Serving Suggestions

Ragda Pattice Chaat is best served immediately, while the puris are still crispy. It’s a fantastic street food-style snack, perfect with a cup of chai. You can also serve it as a starter for a larger Indian meal.

Storage Instructions

The ragda can be made ahead of time and stored in the refrigerator for up to 3 days. The puris are best enjoyed fresh, but you can store them in an airtight container for a day or two. They will lose some of their crispness, though.

FAQs

1. What is the best way to achieve a fluffy ragda consistency?

Mashing some of the peas and adding them back into the ragda really helps create a lovely, thick, and fluffy texture. You can also blend a portion of the ragda for extra smoothness.

2. Can I make the ragda and puris ahead of time? If so, how should I store them?

Yes! The ragda can be stored in the fridge for up to 3 days. Store the puris in an airtight container at room temperature, but they’re best enjoyed fresh.

3. What chutneys are traditionally served with Ragda Pattice Chaat?

Traditionally, you’ll find a sweet tamarind chutney (imli chutney), a spicy green chutney (made with mint and coriander), and a garlic chutney served alongside.

4. I don’t have tamarind paste, what can I substitute?

You can use lemon juice or a mixture of lime juice and a little brown sugar as a substitute for tamarind paste.

5. My puris aren’t puffing up – what am I doing wrong?

Make sure your oil is hot enough, and don’t overcrowd the pan. Also, the dough needs to rest for at least 30 minutes.

6. Can I bake the puris instead of frying them?

While frying gives the best results, you can try baking them. Roll the dough very thinly and bake at a high temperature (around 200°C/400°F) until golden brown and crispy. They won’t puff up as much, but it’s a healthier option.

Enjoy making this delicious Ragda Pattice Chaat! I hope it brings a little bit of India to your kitchen. Let me know how it turns out in the comments below!