Wednesday, August 4, 2021

Baked Potato Ragada Chaat

Potatoes, ragada, with chutney toppings...yum! this is an addictive combination of the mouth watering chaat or street foods we enjoy. This is my take on the ragada patties chaat. The patties are made with potatoes. Instead of the patties this mouth-watering chaat is made with baked potatoes (saves some time making the patties). Try making this ragada chaat instead of making baked potatoes in the same old way, and you'll be amazed with the wonderful flavors of this ultimate take on simple street food.

Ragada is a simple and delicious curry made with dried yellow peas. The soaked peas are pressure cooked. Then simmered with sautéed onions, tomatoes, and spices. Doesn't it sound delicious? Since it uses dried peas, making this needs a little planning as you need to soak them. They can be quick soaked by adding them to boiling water and soaking them further instead of starting them with cold water. I often soak the beans, drain and freeze them. In this way you will always have some protein rich beans ready to be used in any recipe. This is vegan too!

I have used medium sized russet potatoes and as a snack each one can easily be shared by two persons. This is great to serve as a meal too. Sometimes, I make this for an early dinner on weekends like a big snacky dinner. This can be served for parties too! Just use very small or baby russets to bake. This helps in keeping the portion size while serving for a large crowd. Both meaty potatoes and protein rich peas are going make this a very filling one and hence these pointers help in deciding the portion size.

The toppings can be added from 1 tbsp to 5 tbsp per serving, as per preference. This also helps in keeping the chaat mild or spicy. For milder version use more sweet chuney and increase the mint chutney for more bolder flavors. The sauces can be homemade or store-bought. Making them fresh is easier but if you prefer to keep life simple, go for premade chutneys. Chaat will be amazing in any way.

Break open the roasted potato, ladle the ragada, add the chutneys, sev, onions, and cilantro. With every bite of the potatoes along with ragada, and is absolutely delicious and very satisfying. This can serve about 4-8 persons. When the potatoes are baking, the ragada can be made and this dish can be assembled in about 50 minutes of time.

Did you know that Aug 19, 2021 is National Potatoes Day! Who doesn't love potatoes? We are celebrating that in our #FoodieExtravaganza group by sharing any potato recipes that we like. Karen is hosting this month's event. Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page.

Potatoes are very versatile and can be cooked un numerous ways like thisand the list is innumerous . Potatoes are meaty can be used as a meat substitute, and this Ohn No Khauk Se - Vegan Version turned out to be scrumptious. Patriotic Potato Pizza is another comforting meal. Potato pancakes are famous all over the world and try this simple Boxty! They are great in soups like in Potato, Cauliflower, and peas soup, and Potato and Spinach Soup. Try this Baked Aloo Pulao for an yummy aloo curry. Yellow peas are very delicious and try this Bangalore style Masal puri.


Potato - 4, medium
Salt - 1 tsp
Oil - 1-2 tsp

For ragada

Yellow peas - 1 cup
Water - 3cups, plus soaking
Salt - 1 and 1/4 tsp
Turmeric - 1/3 tsp
Chili powder - 1 tsp
Cumin powder - 1/2 tsp
Garam masala - 3/4 tsp
Coriander powder - 1/2 tsp
Onions - 3/4 vup, chopped
Tomatoes - 1.5 cup, chopped
Garlic - 1 tbsp, chopped
Ginger - 1 tbsp, chopped


Cilantro - mint chutney
Sweet chutney
Onions, finely minced


Soak the dried peas for about 5-6 hours with adequate water. Rinse and drain the water.

Heat oil in a pan on a medium flame, add the cumin and asafetida. Add the ginger and garlic, sauté for 30 seconds. Add the onions and sauté for 3-5 minutes till it becomes translucent.

Add the tomato puree and cook till reduces .

Add the dried peas to the pressure cooker, add the rice and spices. Mix thoroughly.

Cook for 2 whistles in a pressure cooker.

 Mash them a little.

Set aside in a serving container. Add about a tsp of chopped cilantro.

Preheat the oven to 400 degrees F. In a baking tray, add the potatoes, apply a little oil and sprinkle each potato with 1/8th teaspoon oil. Bake for 20 minutes. Flip them and cook for another 20 minutes. Remove from the oven, break open them.

Transfer the potato to a serving plate or bowl. Add the ragada as required.

Top with chutneys, sev, onion, and cilantro. Serve hot.

Here are the potato recipes we shared today. Thanks, Karen!


  1. Who can resist this chaat...fingerlicking!

  2. I always learn about new delicious dishes from you! This sounds amazing.

  3. The spices and flavors in this dish sound absolutely scrumptious.

    1. It is Wendy! Thanks for stopping by Wendy!

  4. What a gorgeous filling for baked potatoes, Radha! It ticks all the boxes for me!

  5. So many amazing flavors packed into this chaat! Definitely the perfect use for potatoes.

  6. This sounds like pure heaven to me! And the potatoes are what take it over the top! Excited to try this one!