Ragda Recipe | How to make Ragda

Ragda Recipe | How to make Ragda with step by step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. Ragda is nothing but a curry or gravy prepared from dried white peas and used as a masala/filling in chaat items like Pani Puri, Ragda Patties, Dahi Ragda Puri, or a simple Ragda Chaat. This is ragda is used in Pani Puri instead of boiled chana, sprouted moong, and potatoes. It is being used to make Masala puri chaat which is a famous chaat in Bangalore. The only hitch in making this gravy is, it takes a long time to cook, so proper soaking is a must for easy cooking and there is no way to skip this step. But it stays good for a week under refrigeration, so if made in large quantities, you can relish your favourite chaat items every now and then in your home itself.

Check my other Street Food/ Chaat Recipes like
1. Dahi Vada / Bhalla
2. Onion Samosa
3. Maggi Masala Noodles
4. Peanut Chaat
5. Mirchi / Milagai Bajji
6. Aloo / Urulaikizhangu Bonda

How to make Ragda

Ragda Recipe | How to make Ragda

Priya Santhamohan

Ragda Recipe | How to make Ragda is nothing but a curry or gravy prepared from dried white peas and used as a masala/filling in chaat items like Pani Puri, Ragda Patties, Dahi Ragda Puri, or a simple Ragda Chaat.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Chaat

Cuisine Indian

Servings 4 People

Calories 228 kcal

Equipment

• Stovetop
• Kadai / Pan
• Pressure Cooker

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 1 Cup White Peas
• 1 Medium Size Potato
• 2 Pinch Turmeric Powder
• Salt As Required
• 3 Cups Water

To Saute

• 1 tbsp Oil
• 1 Onion
• 1 tsp Ginger Garlic Paste Link for Homemade Ginger-garlic paste
• 2 Small Tomato
• 1 tsp Chilli Powder
• 1 tsp Coriander Powder
• ¼ tsp Garam Masala Powder Link for Homemade Garam masala powder
• Salt To Adjust
• ¼ tsp Jeera Powder
• Coriander Leaves For Garnishing

Instructions

 

• Soak the white peas (they are slightly cream or cream-yellow in color), overnight or for a minimum time of 8 hours. The next day, you will see beautiful smooth rounded cream yellow-colored peas almost doubled in size. Peel the skin of the potato, rinse and chop it roughly. Keep the potato immersed in water till use to avoid discoloration. Then, measure the turmeric powder, salt and keep aside.
• Rinse the peas well in running water and drain them thoroughly.
• To the peas, add the chopped potato, turmeric powder, and required salt.
• Pour 3 cups of water and give a quick stir.
• First, pressure cook for 5 whistles on a low flame. When the pressure subsides 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, if they are not cooked completely, pressure cook again for 2 to 3 whistles (I cooked again). Generally, some peas get cooked, whereas a few remain partially cooked.
• Mash the cooked ragda slightly. But don't overdo it, while mashing, mash it in such a way that there are some whole peas here and there.
• Now, chop the onion and tomatoes finely.
• Then, measure the ginger-garlic paste, chilli powder, coriander powder, garam masala powder, salt and keep everything by side.
• Heat 2 tbsp of oil in a pan, then add the onion and saute till translucent. Now, add the ginger-garlic paste and saute till the raw smell leaves.
• Add the tomatoes and saute them again till mushy.
• Now, add the chilli powder, coriander powder, garam masala powder, and mix well.
• Now, add the mashed peas and mix again.
• Add very little salt only, as we have added already while cooking the white peas. Cook for 5 more minutes in low flame. Once the peas have become soft, check for the consistency of the ragda. If it is slightly watery, then evaporate the water by cooking the ragda for another 5 minutes without the lid. The ragda should not be very thick nor watery.
• Finally, sprinkle jeera powder and coriander leaves. Switch off the flame, when the gravy is slightly watery itself, as it can easily become thick once it is cooled down.

  Use this Ragda Recipe for all chaat iems.

Notes

Tips for How to make Ragda

1. Soaking the white peas properly for a minimum time of 8 hours 0r overnight is a must for easy cooking. As these peas take a long time to cook, there are no ways to skip the soaking process.

2. Addition of potato is optional, but it lends more taste and a creamy texture to the gravy.

3. Pressure cook the peas for at least 5 to 6 whistles on low flame. If it is not properly cooked or not soft, cook again for 2 whistles.

4. While mashing, mash it in such a way that there are some whole peas here and there.

5. Adjust chilli powder as per spice level required for this Ragda Recipe.

6. The consistency of this ragda should be semi-thick, not watery or too thick. The gravy thickens once it cools down.

7. This gravy stays good for 1 week under refrigeration.

8. This Ragda Recipe can be used as a filling/masala for Pani Puri, Ragda Patties

or a simple Ragda Chaat.

Keyword How to make Ragda, Ragda, Ragda Chaat, Ragda Recipe

Ragda Recipe

Method for Ragda Recipe

1. Soak the white peas (they are slightly cream or cream-yellow in color), overnight or for a minimum time of 8 hours. The next day, you will see beautiful smooth rounded cream yellow-colored peas almost doubled in size. Peel the skin of the potato, rinse and chop it roughly. Keep the potato immersed in water till use to avoid discoloration. Then, measure the turmeric powder, salt and keep aside.

2. Rinse the peas well in running water and drain them thoroughly.

3. To the peas, add the chopped potato, turmeric powder, and required salt.

4. Pour 3 cups of water and give a quick stir.

5. First, pressure cook for 5 whistles on a low flame. When the pressure subsides 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, if they are not cooked completely, pressure cook again for 2 to 3 whistles (I cooked again). Generally, some peas get cooked, whereas a few remain partially cooked.

6. Mash the cooked ragda slightly. But don’t overdo it, while mashing, mash it in such a way that there are some whole peas here and there.

7. Now, chop the onion and tomatoes finely.

8. Then, measure the ginger-garlic paste, chilli powder, coriander powder, garam masala powder, salt and keep everything by side.

9. Heat 2 tbsp of oil in a pan, then add the onion and saute till translucent. Now, add the ginger-garlic paste and saute till the raw smell leaves.

10. Add the tomatoes and saute them again till mushy.

11. Now, add the chilli powder, coriander powder, garam masala powder, and mix well.

12. Now, add the mashed peas and mix again.

13. Add very little salt only, as we have added already while cooking the white peas. Cook for 5 more minutes in low flame. Once the peas have become soft, check for the consistency of the ragda. If it is slightly watery, then evaporate the water by cooking the ragda for another 5 minutes without the lid. The ragda should not be very thick nor watery.

14. Finally, sprinkle jeera powder and coriander leaves. Switch off the flame, when the gravy is slightly watery itself, as it can easily become thick once it is cooled down.

Use this Ragda Recipe for all chaat iems.

Ragda Recipe