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.
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Ragda Recipe
By Dassana Amit
Ingredients
- 1 cup white peas (safed matar or safed vatana) or dried green peas
- ¼ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ to 1 teaspoon oil (optional)
- 1 pinch asafoetida (hing)
- 4 to 4.5 cups water
- salt 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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Your recipes are so well written and easily to follow. The dishes come out perfectly each time! I have been following your recipes for quite some time now (after i chucked out my cook) and gave been very happy with the outcomes! Thanks a lot Dassana!
thank you sapna for this lovely feedback. glad to read it. most welcome and happy cooking.
I always do ur recipes when my hubby wants to eat something like this but made at home.. I made this lots of time and he loves it alot… Thanks for such amazing recipes… Loving all these recipes… Me ND my husband both r diheart fan of Pani Puri and making it at home means delicious treat to me and him also… Thank u very much…
Welcome Seema. Glad to know this. Thanks for sharing this positive feedback. Being from Mumbai I also love pani puri and other chaat snacks like pav bhaji, bhel puri etc.
Hi Dassana, I was missing urban tadkas ragada chat after moving to Tamilnadu. I really loved the chat it was quick and easy. I just made a slight tweek added few garam masala, coriander powder along with chilli powder and jeera powder.
Chat prepared with mint chutney, imly chutney, puri, onion. Tossed with chilli powder, chat and pani puri masala, jeera powder, sev and coriander leaver with a pinch of lemon on ragda. It was awesome, I forgot to take a pic dwelting in it’s deliciousness, definetly will add a pic next time. Thanks…
thanks vijay for sharing all the variations. garam masala, coriander powder, jeera powder can be added. i am sure ragda chaat must have tasted awesome.
Actually i need the street taste of ragada
this is a very simple preparation and one that goes very well with pani puri. usually most street side vendors in mumbai, make the ragda recipe this way. they do not add too much spices. but yes there can be some more variations.
It is not so much clear about the preparation of ragada.