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Ragda Papdi Chaat | Mumbai Style Crispy Chaat Recipe
Crispy Ragda Papdi Chaat loaded with flavorful ragda, chutneys and fresh toppings. A true Mumbai street food favorite!
30-35 minutes
2-4
Ingredients
For Ragda
- 2 tbsp Ghee, घी
- 500 gms White Peas (soaked overnight), भिगोए हुए सफेद वटाना
- 3-4 cups Water, पानी
- 1 tsp Turmeric powder, हल्दी पाउडर
- ½ tsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर
- A pinch of Asafoetida, हींग
- 2 medium Potatoes (peeled & diced), आलू
- Salt to taste, नमक स्वादअनुसार
- 1-2 tbsp Ghee, घी
For Papdi Dough
- 1 cup Refined flour, मैदा
- 1 cup Wheat flour, गेहूं का आटा
- Salt to taste, नमक स्वादअनुसार
- ¼ tsp Carom seeds, अजवाइन
- 2 tbsp Semolina, सूजी
- 2-3 tbsp Oil, तेल
- Water as required, पानी
- 1 tbsp Semolina, सूजी
For Flour & Ghee Mixture
- 1-2 tbsp Ghee, घी
- 2-3 tbsp Refined flour, मैदा
For lamination
- Ghee Mixture, घी का मिश्रण
For Salad
- 3-4 no. Green Chillies (less spicy & finely chopped), हरी मिर्च
- 1 ½ medium Onions (chopped), प्याज
- 1 large Tomato (chopped), टमाटर
- ½ inch Ginger (peeled & grated), अदरक
- ⅓ cup fresh Coriander leaves (chopped), धनिया पत्ता
- 1-2 tsp Lemon juice, नींबू का रस
- Salt to taste, नमक स्वादअनुसार
Other Ingredients
- Oil for frying, तेल तलने के लि
For Assembling Ragda Papdi Chaat
- Cooked Ragda, पका हुआ रगड़ा
- Tamarind Chutney, इमली की चटनी
- Green Chutney, हरी चटनी
- Prepared Salad, तैयार किया हुआ सलाद
- Pomegranate pearls, अनार के दाने
- Nylon sev, सेव
- Namkeen Chana dal, नमकीन चना दाल
- Ladi pav, लादी पाव
For Garnish
- Coriander sprig, धनिया पत्ता
- Lemon wedge, नींबू की फांक
Process
For Ragda
- In a pressure cooker, add ghee, once it’s hot, add soaked white peas, water, turmeric powder, degi red chilli powder, a pinch of asafoetida, potatoes and give it a good mix.
- Cover it with the lid and let it cook for 3-4 whistles or until it’s cooked.
- Leave it aside to depressurize the cooker.
- Open the lid and mash the ragda until it’s mushy in texture.
- Add salt to taste, ghee and give it a good mix.
For Papdi Dough
- In a bowl or parat, add refined flour, wheat flour, salt to taste, carom seeds, semolina, oil, water and knead it into semisoft dough.
- Add semolina and knead it well.
- Cover it with the damp cloth and leave it aside for resting.
For Flour & Ghee Mixture
- In a bowl, add ghee, refined flour and give it a good mix.
- Keep it aside for further use.
For Lamination
- Divide the dough into small lemon size balls and flatten it with a rolling pin to make thin roti into it.
- Apply ghee mixture evenly and fold into half to form moon shape.
- Once again, apply ghee mixture evenly and fold it into another half to make papdi.
- Drop one by one prepared papdi’s into the moderately hot oil and fry them until light golden brown in colour and crispy in texture.
- Transfer it into the absorbent sheet and leave it aside for a while.
For Salad
- In a bowl, add green chillies, onions, tomato, ginger, fresh coriander leaves, lemon juice, salt to taste and mix everything well.
- Keep it aside for further use.
For Assembling Ragda Papdi Chaat
- In a serving dish, add cooked ragda, spoonful of tamarind chutney, green chutney, prepared salad, pomegranate pearls, nylon sev and namkeen chana dal.
- Garnish it with coriander sprig.
- Serve warm with fried papdi and ladi pav.
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