Name: Ragda Samosa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cup Dried white peas ((soaked)); 2 cup Water; 2 Tomato ((medium size, chopped)); 1 cup Onion ((chopped)); 1 tbsp Ginger garlic ((paste or minced)); 1 tbsp Oil; 1 tsp Serrano pepper (to taste); 10 Curry leaves; 2 tbsp Peanuts; 1/2 tsp Mustard seeds; 1/2 tsp Cumin seeds; 1 tbsp Coriander powder; 1/2 tbsp Cumin powder; 1/4 tsp Garam masala powder; 8 Samosa (Fresh or Frozen); Sweet and spicy tamarind chutney; Green chutney; Sev ((thin gram noodles)); Chaat Masala; Cilantro ((for garnishing))

5 from 6 votes

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Ragda samosa is a popular Indian chaat or a street side food. It is served as a side dish, appetizer, or meal. Check out how to make a vegan samosa chaat recipe at home.

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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.

Ingredients

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.

Instructions

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 ragda can be put over it.

Top it up with some Indian chutneys like green chutney, and sweet tamarind chutney, sprinkle some chaat masala, and thin sev (gram noodles). Optionally, garnish it with some chopped onions and cilantro.

Variations

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.

Serving suggestions

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.

Equipment

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.

Storage

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.