Ragda Chaat is a healthy choice as it’s not only rich in Protein, Fiber but also Gluten Free and Nutritious. Ragda can be consumed as an evening snack or can be a part of a wholesome meal.
White Peas are rich in plant protein and fiber. Along with that, they are also a good source of vitamins C and E, zinc, and other antioxidants that strengthen the immune system.
Other nutrients, such as vitamins A, B and coumestrol, aid to reduce inflammation and lowers the risk of chronic conditions, including diabetes, heart disease, and arthritis.
- Dried White Peas / Vatana (Soaked & Pressure Cooked) – 1 Cup
- Chopped Onion – 1 Small
- Chopped Tomato – ½ Small
- Mustard Seeds (Rai) – ½ Teaspoon
- Curry Leaves – 6 to 8
- Turmeric (Haldi) – ¼ Teaspoon
- Asafoetida (Hing) – Pinch
- Chilli Powder – ½ Teaspoon
- Ginger Chilli Paste – 2 Teaspoon
- Garam Masala – ½ Teaspoon
- Lemon Juice – 2 Teaspoon
- Chopped Coriander Leaves – As required
- Salt to taste
- Oil – 2 Teaspoon
- Heat oil in a pan, sauté mustard seeds (rai), curry leaves, and asafoetida (hing).
- Add the cooked peas / vatana, followed by turmeric, chilli powder, ginger chilli paste, garam masala and salt. Cook well on a medium flame and stir occasionally.
- Transfer the ragda in a bowl, add chopped onions, coriander leaves, tamarind chutney (optional) and green chutney (optional).
- Ragda is ready to serve.
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