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.
Prep Time9 hrs
Cook Time20 mins
Total Time9 hrs 20 mins
Servings: 1 large bowl
- 1 cup white peas (safed matar or safed vatana) or dried green peas (hara matar)
- ¼ teaspoon red chili powder (lal mirch powder)
- ½ teaspoon turmeric powder (haldi)
- ½ to 1 teaspoon oil (optional)
- 1 pinch asafoetida (hing)
- 4 to 4.5 cups water
- salt as required
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.
cooking white peas for 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.