Ragda samosa or samosa chaat is a popular Indian street side snack and a delicacy. Chaat is a sumptuous and mouth-watering dish having varied flavors, colors, and tastes.
There is a variety of chaat in Indian cuisine and you will usually find one or more chaat options on the Indian restaurant menus.
Samosa chaat is one such popular street-side snack in which a curry made from dry peas is served on top of samosa with various spices and chutneys. It is also known as matar chaat and is very easy to make at home.
Ragda is a white peas curry. If you can find the white ones, the dry green peas will work as well. The white peas are soaked for at least 6 hours before pressure cooking.
To make the curry you will also need tomatoes, onions, ginger garlic paste, and some common Indian spices found in the Indian kitchen.
To make the samosa chaat recipe, ragda is served on samosa along with some green chutney, tamarind chutney, and some sev or thin gram noodles.
Although beans and lentils can be cooked dry, I prefer to soak the dried white peas (vatana) for about 6-8 hours. It softens the dried peas and hence requires lesser cooking time. This step allows me to not overcook my spices and other ingredients while making the curry as a one-pot meal.
Saute all the whole spices in oil in the instant pot liner using the saute mode on the normal setting. Then add the onions, ginger garlic paste, tomatoes, and dry spices and saute them until well cooked.
Add the soaked peas and water and deglaze the bottom of the instant pot liner with a spatula.
Close and lock the lid with the pressure-release knob on the sealing position. Pressure cook for 15 minutes on high-pressure mode followed by natural pressure release cooks for perfect ragda.
Once the ragda or white peas curry is cooked in the instant pot, it is ready to be used for making ragda samosa chaat.
To prepare the samosa chaat, break a samosa so as to form a base of the chaat on which a generous amount of
Top it up with some green chutney, and sweet tamarind chutney, sprinkle some chaat masala, and thin sev (gram noodles). Optionally, garnish it with some chopped onions and cilantro.
Ragda patties are one popular variant of ragda chaat in which potato patties are topped with chutneys and gram noodles. The potato patties are made from mashed potatoes mixed with spices and grilled on both sides.
Either fresh or frozen samosas can be used to make this delicious samosa chaat. There are a variety of samosas available but usually, Punjabi samosas having potato fillings work best for samosa chaat.
Samosa chaat can be served as an appetizer, it is a great dish for potlucks. It is quite filling and at times can just be a full meal in itself!
Depending on whether it is served as an appetizer or for a full meal, preparing the chaat with one or two samosas would be a good serving size.
If you are making it for an event or a party, you can make the curry in advance and serve it with store-bought samosa or aloo tikki.
I have made this white pea curry in the 3 qt. instant pot. You can make it in other larger pots as well. A bigger batch can be made too for storing or meal planning.
Ragda can be stored in the fridge for about 4-5 days. You can prepare it ahead of time for meal planning or before an event. If you want to store it for a longer time then it is best to freeze it after cooling them completely.
White pea curry freezes well and can be stored for about 3 months. You can portion it and store it in airtight containers. Another option is to only cook the white peas and freeze them.
When you are ready to serve it you can keep the container in the fridge overnight or thaw it in the microwave.
As the curry will thicken up once stored, you can add some water while reheating it to adjust the consistency.
Other Indian appetizers you may like
- Cilantro chutney
- Sev puri chaat
- Sabudana vada
- Kala chana chaat
- Best Indian appetizers for potluck
- Popular Indian street food recipes
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- 2 cup Dried white peas (soaked)
- 2 cup Water
- 2 Tomato (medium size, chopped)
- 1 cup Onion (chopped)
- 1 tablespoon Ginger garlic (paste or minced)
- 1 tablespoon Oil
- 1 teaspoon Serrano pepper to taste
- 10 Curry leaves
- 2 tablespoon Peanuts
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
Spices to make ragda
- 1 tablespoon Coriander powder
- ½ tablespoon Cumin powder
- ¼ teaspoon Garam masala powder
For making Ragda Samosa chaat
- 8 Samosa Fresh or Frozen
- Sweet and spicy tamarind chutney
- Green chutney
- Sev (thin gram noodles)
- Chaat Masala
- Cilantro (for garnishing)
Making ragda in Instant pot
- Turn the Instant Pot on "Saute" mode and add the oil.
- Once the oil is hot, add the tempering ingredients - mustard seeds, cumin seeds, curry leaves, green chilies, and peanuts and give a good mix.
- Add the ginger garlic paste and onions, and saute for about a minute until cooked.
- Add the tomatoes and all the spices and cook for a few minutes.
- Add the soaked dried peas and give it a mix.
- Add salt and water to cover the dried peas and deglaze the bottom of the pot with a spatula.
- Select "Cancel" to come out of Saute mode.
- Cook on "High Pressure" mode for 15 minutes followed by natural pressure release.
Making ragda samosa chaat
- If using frozen samosa, cook them as per directions.
- Take one samosa and break into two pieces.
- Top it with generous amount of ragda (white peas curry), green chutney, sweet tamarind chutney, thin sev.
- Sprinkle some chaat masala and optionally garnish with some cilantro leaves.
- The curry can be made without soaking the peas. It will take about 45-50 minutes of pressure cooking in the instant pot.
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