It is a popular Indian street food variation made with hot and crispy Aloo Samosa topped with tangy spicy chutneys and ragda, this one is surely a treat for your taste buds. There are many ways to make it as many prefer to have it with channa or chole, but in this recipe, matar gravy or ragda is used. I also share a crispy samosa recipe which you can make in advance and serve with ragda and chutney.
Ragda samosa recipe | samosa chaat with ragda | street style samosa chaat
- 1 cup white chickpeas
- 1 tbsp oil
- ½ tsp jeera
- ¼ tsp hing
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chilli paste
- ¼ tsp turmeric powder
- 2 tsp red chilli powder
- 2 tsp coriander powder
- 3 cup + ½ cup water
- ¼ tsp baking soda
- Salt to taste
- ½ tsp garam masala
- Some coriander leaves
- 2 cup all purpose flour
- Salt to taste
- 1 tsp ajwain
- 4 tbsp ghee
- ¾ cup water or as required
- 2 tbsp oil
- 1 tsp jeera
- 1 tsp hing
- 1 tbsp fennel seeds
- 1 tbsp ginger garlic paste
- 2 chopped green chili
- 5-6 medium size boiled and crushed potatoes
- ½ cup green peas
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- Salt to taste
- 1 tsp jeera powder
- ½ tsp black salt
- 1 tsp amchur powder
- Some chopped coriander leaves
- Oil for deep frying
For samosa chaat
- 2-3 samosa
- Coriander chutney
- Tamarind chutney
- Garlic chutney
- Chopped onion
- some coriander leaves
- Wash the chickpeas with water and soak them in fresh water for a minimum of 5-6 hrs. Discard water and keep it aside.
- In a pressure cooker on medium heat, add oil, jeera, hing, ginger, garlic, and green chili paste. Sauté for a minute.
- Add coriander powder, red chilli powder, and turmeric powder and mix well, add some water to avoid the masala from burning.
- Add the soaked chickpeas and stir once by mixing well, add 3 cup or enough water so the chickpeas are submerged completely, add salt, and baking soda, and Close the pressure cooker lid to cook.
- Pressures cook it for 4-5 whistles on medium heat. Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir.
- Turn the gas on to medium heat, and cook again for 4-5 minutes
- .Add ½ cup water, garam masala, and freshly chopped coriander leaves, mix and cook for 3-4 minutes while stirring well.
- Your ragda is ready to serve with samosa and other toppings.
- To make samosa dough, In a mixing bowl, add maida, salt, Ajwain and ghee, mix and combine the ingredients very well,
- Add water as required to knead the semi-stiff dough, cover it with a damp cloth and rest it for at least 10 minutes.
- After the rest knead once again and further divide it into small equal dough balls, cover this too with a damp cloth and rest it for a while. Meanwhile, you can make potato filling.
- To make samosa stuffing, In a pan, add ghee, jeera, hing and saunf, ginger garlic paste, and green chilli paste, and continue to sauté for a minute.
- Add the boiled and mashed potatoes, green peas, red chilli powder, coriander powder and salt. Mix well and cook until the moisture in the potatoes evaporates, this will take about 5-6 minutes.
- Add jeera powder, black salt, amchur powder and freshly chopped coriander leaves, mix well and cook for another 2-3 minutes. keep aside the filling and allow it to cool down.
- To make the samosa, take a dough ball, flatten the dough balls with a rolling pin in a thin chapati, divide into two halves by cutting it from the center, take the first half of the chapati fold it to make a cone shape, apply water on the edges to seal it properly.
- Fill the cone shape cavity with the potato mixture, fill it nicely do not leave any gap, stretch the unfolded side, apply some water on the edge and seal it to make samosa.
- Heat oil on low-medium heat, and deep fry the samosa until they turn crisp and golden brown.
Making ragda samosa chaat
- break 2-3 samosa roughly
- pour in 1 cup of ragda and some water on it.
- top with green chutney, tamarind chutney, and garlic chutney.
- Sprinkle some chopped onion on it.
- In a bowl, add red chilli powder, cumin powder and chaat masala. mix well and sprinkle masala on the top.
- Sprinkle some fine sev and coriander leaves.
- Immediately serve samosa chaat and enjoy.
- sauté masala in oil gives nice color to ragda.
- pressure cook white chickpeas on medium heat so they will be properly cooked.
- the consistency of ragda is slightly watery, so rasa is absorbed into the samosa.
- rub ghee with your fingers until it is well incorporated with the flour.
If flour forms a shape between your palm means oil is enough and well incorporated.
- make stiff and smooth dough; do not make a soft dough.
- potato stuffing of samosa must be dry.
- do not use dry flour while rolling the samosa.
- seal samosa with little water.
- fry samosa on low-medium heat.