Ragda Chaat Recipe with white chana/chickpea How To Make Ragda at Home Holi Special Snacks

In this episode of Mother's Recipe, let's learn how to make Ragda Chaat at Home.

Ragda Chaat Recipe | Ragda Patties | Chana Ragda Recipe | Street Style Ragda Chaat | White Chana Chaat Recipe | White Chickpea Chaat Recipe | How To Make Ragda For Chaat | Indian Street Food Recipes | Holi Special Snacks Recipe | How To Cook Ragda on Pressure Cooker | Easy Chaat Recipes for Parties | Chaat Recipes For Holi | Snacks Recipes For Holi Indian | Rajshri Food

Ragda Chaat Ingredients:

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About Chaat
Chaat, or cht is a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, India,[3] chaat has become immensely popular in the rest of South Asia.
The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour Indian chili and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included alu tikkis or samosa (garnished with onion, potatoes, coriander, peas, hot spices and a dash of yogurt), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.
There are common elements among these variants including dahi (yogurt); chopped onions and coriander; sev (thin dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder), cumin, kala namak (Himalayan black rock salt), coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl. Most chaats originated in some parts of Uttar Pradesh in India, but they are now eaten all across South Asia and neighboring countries.