Ragda Recipe, How to make Ragda Recipe for Ragda Pattice

ragda recipe for ragda pattice

Ragda Recipe with step by step photos

For the uninitiated, Ragda is a preparation made from dried white peas and used in chaat items like Pani Puri, Ragda Puri, Ragda Pattice, Dahi Ragda Puri or Ragda Chaat.

While making Pani Puri, I prefer to make ragda instead of boiled sprouted moong and potatoes. Just a personal liking. The process of making ragda is simple but takes a little long time.

In Mumbai, ragda is used instead of chole with the aloo tikki/pattice – making it Ragda Pattice. Its a famous dish and one of our favorite chaat. Ragda is also used in Pani Puri instead of boiled chana, moong and potatoes. By the way, this ragda recipe is again my mom’s recipe.

You can make ragda with dried green peas too. Dried green peas are also used in making matar kulcha.

Lets Start Step by Step Ragda Recipe:

1. Pick and rinse the white peas. They are slightly creamish or creamish yellow in color. Soak the white peas overnight in water. The next day, you will see beautiful smooth rounded creamish yellow colored peas almost doubled in size. Drain the water. Rinse the soaked peas in fresh clean water.

white peas for making ragda recipe

2. In a pressure cooker, add the soaked white peas with the turmeric powder, asafoetida, salt and 1/2 tsp oil. Add 2.5 cups water and mix well.

cooked yellow peas for ragda recipe

3. Pressure cook for 10-11 minutes. When the pressure becomes low on its own in the cooker, open the lid and check to see if the peas are cooked.  These peas take a long time to cook. In case, they are not cooked completely, pressure cook again for 7-8 minutes. I had to pressure cook again. Add 1.5 to 2 cups water and pressure cook again. The pic below shows the consistency of the ragda before I pressure cooked them again.

cooked ragda

4. Generally, it happens that some peas gets cooked, whereas a few remain partially cooked. If this is the case you will have to cook it for some more minutes. Once the peas have become soft and mushy, check for the consistency of the ragda. If it is slightly watery, then evaporate the water by cooking the ragda in the pressure cooker without the lid. The ragda should not be very thick nor watery. Just slightly thick. This is the final consistency of the Ragda.

cooked ragda

5. Check the seasoning and adjust accordingly. Add the red chili powder to the hot ragda and mix well.

adding red chili powder to the ragda

6. Now this ragda can be used as the masala (filling) for Pani Puri. It can also be used to make Ragda Pattice or a simple Ragda Chaat.

Ragda Recipe, How to make Ragda Recipe

If you are looking for more snacks recipes then do check samosapav bhaji, bhel puri, dahi sev batata puri, misal pav and sev puri.

Ragda Recipe for Ragda pattice below:

How to make Ragda for Ragda Pattice, Pani Puri
 
PREP TIME
COOK TIME
TOTAL TIME
 
Ragda is a preparation made from yellow peas and used in chaat items like Pani Puri, Ragda Puri, Ragda Pattice, Dahi Ragda Puri or Ragda Chaat.
AUTHOR:
RECIPE TYPE: Snacks
CUISINE: Indian
SERVES: 1 large bowl
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup white peas/safed matar/safed vatana or dried green peas/hara matar
  • ¼ tsp red chili powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • ½ to 1 tsp oil (optional)
  • a pinch of asafoetida/hing
  • 4 to 4.5 cups water
  • salt as required
INSTRUCTIONS
  1. Start the night before. Pick and rinse the white peas or safed matar.
  2. Soak the peas overnight or for 8 to 9 hours in enough water.
  3. Drain the water. Rinse the white peas in fresh clean water.
  4. In a pressure cooker, add the soaked white peas with the turmeric powder, asafoetida, oil and salt.
  5. Add water and mix well. Pressure cook for 10-11 minutes on medium to high flame.
  6. When the pressure falls in the cooker on its own, open the lid and check to see if the peas are cooked.
  7. These peas take a long time to cook. In case, they are not cooked completely, pressure cook again for 7-8 minutes. Add 1.5 to 2 cups water and pressure cook.
  8. Generally, it happens that some peas gets cooked, whereas a few remain partially cooked. If this is the case you will have to cook it for some more minutes.
  9. Once the peas have become soft and mushy, check for the consistency of the ragda.
  10. If it is slightly watery, then evaporate the water by cooking the ragda in the pressure cooker without the lid.
  11. The ragda should not be very thick nor watery. Just slightly thick.
  12. Check the seasoning and adjust accordingly. Add the red chili powder to the hot ragda and mix well.
  13. Now this ragda can be used as the masala (filling) for Pani Puri.
  14. Ragda can also be used to make Ragda Pattice or a simple Ragda Chaat.




{ 17 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    RATE THIS RECIPE:  

  1. Ravikiran says

    Thanks for sharing this recipe Dasanna…we are staying in south India and tried it and all in family got refreshed with Mumbai type taste. Thanks for making the day.

  2. John says

    Hello, I’m wondering what you mean by Red Chili Powder is that ground red chili (cayenne pepper powder) or the Chili Powder (spice blend cumin, hot pepper, coriander powder, oregano) thanks!

    • says

      red chili powder is just ground red chilies and not the blend. you can use cayenne pepper powder which is a milder version. here in india we call ground red chilies as red chili powder :-)