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Ragda Chaat | Batani Chaat | Hyderabadi Style Chaat

  • Published On November 2, 2020
  • In Video
  • By Guest Author
  • 0 comments
  • Prep Time
    500 Minutes
  • Cook Time
    25 Minutes
  • Difficulty Level
    Beginner

Ragda Chaat | Batani Chaat | Hyderabadi Style Chaat is a popular and mouthwatering chaat from Hyderabad.

Ragda Chaat | Batani Chaat | Hyderabadi Style Chaat is a unique white peas based curry chaat prepared from tomato puree, white peas, and potato and topped with onion, tomato, carrot, sev, and spices. Assembling the chaat is very easy. Serve the chaat hot or warm with your choice of topping. The sweetness of chutney, tanginess of tamarind juice, the spiciness of chili, and the crunch of topping make it a more amazing and delicious dish. It is a must-try chaat recipe, I assure you, it will definitely satisfy your taste buds. Try and enjoy the lip-smacking chaat with your dear ones. Do share your feedback in the comment section.

This recipe was prepared under the live cooking contest ZPL season 2 by a lovely mom – Archana Chakravarthy.

Tips and Suggestions by Mom Chef:-

  • Make sure, to soak the white peas overnight, else it will be difficult to cook.
  • The potato should be boiled together with the white peas.
  • Check the white peas after boiling by pressing or squeezing them between the fingers. It should be soft.
  • Mash the potato separately, do not mix it with the boiled white peas.
  • Adjust the spiciness, sweetness, and tanginess as per the requirement.
  • Serve it immediately after topping.

For more such exciting recipes like Ragda Chaat | Batani Chaat | Hyderabadi Style Chaat, please click on the following links:

  1. Mysore Bajji | Mysore Bonda | Goli Bajji – Karnataka Famous Tea Time Snack
  2. Set Dosa – Bangalore Famous Breakfast
  3. Mumbai Ka Veg Tava Pulav – Street Style

Current Recipe Rating

(4.8 / 5)

2 ratings

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Ingredients

  • Oil - 1 tablespoon
  • Tomato puree - 3 small-sized (washed and ground to a fine puree) and 1 small tomato finely chopped for topping
  • Haldi powder/ Turmeric powder - 1/4 teaspoon for peas and 1/4 teaspoon for gravy
  • imli ka ras/ Tamarind juice - 1 cup or as required
  • Namak/ Salt - as required
  • Laal mirch powder/ Red chili powder - 1 to 1(1/2) teaspoon or as required
  • Dhaniya powder/ Coriander powder - 1 teaspoon
  • Jeera powder/ Cumin powder - 1 teaspoon
  • Garam masala/ All spice mix - 1 teaspoon
  • Kala namak/ Black salt - as required
  • White peas / Vatana / Safed matar - 1 cup
  • Water - as required
  • Aloo/ Potato - 1 small-sized
  • Chaat masala - as required
  • Pyaaz/ Onion - finely chopped as required for topping (optional)
  • Gajar/ Carrot - grated as required for topping
  • Dhaniya patta/ Coriander leaves - finely chopped as required for garnishing
  • Mithi chutney/ Sweet chutney - 1 teaspoon (optional)
  • Sev/ Indian snack - as required for garnishing

Instructions

  1. TO PREPARE THE TAMARIND JUICE-
  2. Soak tamarind in sufficient water and squeeze it to make the juice. Keep it aside.
  3. TO PREPARE THE MITHI CHUTNEY-
  4. Mix tamarind juice and jaggery properly for a flowing consistency. Keep it aside.
  5. Soak white peas overnight in sufficient water.
  6. Transfer the white peas to a pressure cooker and add potato, salt, water, and turmeric powder. Take 6 whistles and check that the white peas mash easily between the fingers.
  7. Further, take out the potato and mash it separately.
  8. Now, heat oil in a pan and add tomato puree, turmeric powder, and tamarind juice. Mix well.
  9. Further, add salt, red chilli powder, coriander powder, cumin powder, garam masala, and black salt. Sauté it well and allow it to boil.
  10. Add the mashed potato and mix it properly. Add boiled peas along with the remaining boiled water.
  11. Add chaat masala and mix it properly. Allow it to boil so that white peas can absorb all the flavours. Cover and cook it for 10 to 15 minutes.
  12. Now, mash it with the help of a masher and turn off the flame.
  13. Further, take a small bowl and place some ragda in it.
  14. Top the ragda with onion, tomato, carrot, and coriander leaves.
  15. Add mithi chutney and sprinkle some sev, black salt, and chaat masala.
  16. Delicious 'Ragda Chaat | Batani Chaat | Hyderabadi Style Chaat' is ready to be served.
  • Servings : 3
  • Ready in : 525 Minutes
  • Special Category : Chaat, Super Food
  • Recipe Type : Snacks

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Guest Author showcases the recipes sent to us by individual users on our email id zaykakatadka@gmail.com

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