Producer: Priyanka Das
Editor: Manuj Yadav | July 03 , 2025
Monsoon-special Tasty Khakra Ragda Chaat Recipe
White peas (ragda) – 1 cup (soaked overnight)
Haldi – 1/4th tsp
Salt – to taste
Water – 1.5 cups for boiling
Ghee – 1 tbsp
Jeera – 1 tsp
Green chillis – 1-2 nos
Hing – a pinch
Chilli powder – 1/4th tsp
Amchur powder -1/4th tsp
Coriander leaves – 2 tbsp
Ingredients for the ragda
White Scribbled Underline
Onion – small dice
Pomegranate
Imli chutney
Green chutney
Other ingredients
White Scribbled Underline
Heat ghee in a pressure cooker. Add cumin seeds and let them splutter. Next, add green chillis and a pinch of hing, sauté briefly.
Add turmeric powder, red chilli powder, salt and amchur powder. Stir well. Next, add soaked white peas, salt, and 1.5 cups of water.
Pressure cook for 7-8 whistles or until the peas are soft and cooked through. Open the cooker once the pressure releases. Slightly mash the peas to thicken the ragda.
Add the chopped coriander leaves. Keep warm until assembly. For serving, take the khakra of your choice on a plate.
Spoon warm ragda over the khakra. Drizzle green chutney and tamarind chutney generously.
Add chopped onions, sev, and pomegranates. Garnish with fresh coriander and a squeeze of lemon juice. Serve immediately for best taste and texture.
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