Ragda Recipe

Ragda Recipe With step by step photos – For the uninitiated, Ragda is a curry or gravy preparation made from dried white peas and used in chaat items like Pani Puri, Ragda Puri, Ragda Patties, 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 – making it Ragda Patties. Its a famous dish and one of our favorite chaat. Ragda is also used in Pani Puri instead of boiled chana, moong and potatoes. Dried white peas are also used to make Masala puri chaat which is a famous chaat from Bangalore.

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.

How to make 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.

2. In a pressure cooker, add the soaked white peas with the turmeric powder, asafoetida, salt and ½ tsp oil. Add 2.5 cups of water and mix well.

3. Pressure cook for 10 to 11 minutes on a medium flame. When the pressure falls down 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 ti 8 minutes. I had to pressure cook again. Add 1.5 to 2 cups of water and pressure cook again. The pic below shows the consistency of the ragda before I pressure cooked them again.

4. Generally, it happens that some peas get 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.

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

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.

More Snacks recipes

• Samosa recipe
• Pav bhaji
• Bhel puri
• Momos
• Misal pav

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Ragda Recipe

4.91 from 11 votes

By Dassana Amit

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.

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Prep Time 9 hrs

Cook Time 20 mins

Total Time 9 hrs 20 mins

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Cuisine Indian

Course: Snacks

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Servings 1 large bowl

Units

Ingredients

• 1 cup white peas (safed matar or safed vatana) or dried green peas1 cup white peas (safed matar or safed vatana) or dried green peas
• ¼ teaspoon red chili powder¼ teaspoon red chili powder
• ½ teaspoon turmeric powder½ teaspoon turmeric powder
• ½ to 1 teaspoon oil (optional)½ to 1 teaspoon oil (optional)
• 1 pinch asafoetida (hing)1 pinch asafoetida (hing)
• 4 to 4.5 cups water4 to 4.5 cups water
• salt as requiredsalt as required

Instructions

Soaking dried white peas

• Start the night before. Pick and rinse the dried white peas or safed matar.
• Soak the peas overnight or for 8 to 9 hours in enough water.
• Drain the water. Rinse the white peas in fresh clean water.

Making Ragda

• In a pressure cooker, add the soaked white peas with the turmeric powder, asafoetida, oil and salt.
• Add water and mix well. Pressure cook for 10 to 11 minutes on medium flame.
• When the pressure falls in the cooker on its own, 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 to 8 minutes. Add 1.5 to 2 cups water and pressure cook.
• 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.
• Check the seasoning and adjust accordingly. Add the red chili powder to the hot ragda and mix well.
• Now this ragda can be used as the masala (filling) for pani puri.
• Ragda can also be used to make ragda pattice or a simple ragda chaat.

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