Street Food Of India: How To Make Delish Ragda Chaat At Home

Maharashtra’s street food is a variegated affair

Maharashtra’s rich culinary heritage has fancied foodies from across borders. Maharashtra’s street food, especially, is a rich melange of flavours, colours and textures that is sure to make you sit up and take notice. From vada pav to missal and panipuri to chana jor garam, the exquisite range of Maharashtra’s street food is sure to leave anyone drooling and spoilt for choice. One of our most favourite Maharashtrian street foods is Ragda Chaat. This fiery chickpea curry is often crowned with freshly chopped onions, sev and coriander. It is also popularly paired with pattice – this combination is known as the ‘Ragda pattice’, an another street food sensation.

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This recipe video of street-side ragda chaat was posted by Mumbai-based blogger Alpa Modi on ‘Something’s Cooking With Alpa’. For this recipe, you need to soak safed matar or white chickpeas overnight. Cook the soaked chickpeas in a cooker with roughly chopped potatoes, some water, turmeric and salt. Keep the cooked matar aside. Now, take a kadhai and heat some oil and cumin seeds, then add some hing, followed by onions, green chillies and ginger-garlic paste. Cook until the onions are nicely cooked, then add some finely chopped tomatoes, Kashmiri red chilli powder, garam masala, dhaniya-jeera powder. Cook till the tomatoes are completely done, then to this masala add your cooked chickpeas.

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Watch the step-by-step recipe of Radga chaat here:

Let us know how you liked it!

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

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