Dahi Ragda Chaat

Chaat - the name simply induces salivary glands on a overdrive. Memories of food are always beautiful., and eating chaat with loved ones - on the beach, on the roadside, from a food cart..... balancing that paper plate and digging into that yummy concoction that Chaat offers. Its rightly named so, coz Chaat means to lick , in Hindi. Anyone worth their chaat would surely lick their fingers / spoons / plates clean to savour the spicy - savoury - sweet - tarty kick that's only enhanced by the various chutneys that are used - green chilli - mint - coriander or the red chilly chutney or the tamarind-dates (aka khajur chutney). 

Today's post is sure to steal the hearts of both kids and adults alike. I generally have a batch of boiled chickpeas in the freezer and its pretty easy to put this together. Addition of yoghurt is a must to this chaat to balance the heat from the fiery chutney. If not preferred, this can be had as is and the name then changes to simply Ragda Chaat. Ragda refers to the boiled white peas / yellow peas / chickpeas which is cooked to almost mushy kind of consistency but still has a bite. You could use any of these three lentils or a combo. 

Enjoy this treat at home as this goes to Blogging Marathon # 53 and also to Sandhya who is hosting Kids delight - Snacking all the way series . Also to PJ who is hosting MLLA #84

Similar recipes:

Spicy Corn Chaat

Sprouts Dahi Batata Puri

Tikki Chole Chaat

Sev Batata Puri

Prep time : 20 mins | Cook time : 10 mins | Serves : 4

Ingredients:

• Cooked Ragda - 2 cups
• Oil - 1 tsp
• Ginger garlic paste - 1/2 tsp (optional)
• Onions - 1/2 cup (minced fine)
• Tamarind - dates chutney - 3 tsp
• Green chilly - coriander - mint chutney - 4 tsp
• Chaat masala - to taste
• Sliced onions - dipped in vinegar - 1/2 cup
• whisked yoghurt - 1/2 cup
• Red chilli powder , salt, roasted cumin powder - all to taste
• optional garnish : fine sev (chickpeas fritters), coriander and lemon juice

How to cook:

In a pan, heat 1 tsp oil, fry ginger paste and onions till onion turn pink and translucent, add the boiled chickpeas (ragda),1/2 cup water, requisite salt and chaat masala, let it simmer for 6-7 mins.

How to assemble:

In a plate, make a base of the cooked ragda mixture, top with chutneys , 1-2 tbsp of whisked yoghurt, spice powders , sliced onions and serve immediately.

Optionally, you could crush papdi (maida based savoury biscuits like discs), and then assemble upon it too.