Ragda Recipe » Dassana’s Veg Recipes

Ragda is a curry or gravy preparation created from dried white peas, spices and seasonings. It’s utilized in making varied chaat snacks like Pani Puri, Ragda Puri, Ragda Patties or Ragda Chaat or Masala Puri. However it’s also scrumptious to eat these white peas curry with dinner rolls (pav) or bread or with a topping of crunchy onions, chutneys, chaat masala, lemon juice or yogurt and sev.

About This Ragda Recipe

I share a ragda recipe that I’ve been making for years having realized it from my mother. This recipe makes use of minimal seasonings in order that the flavors of the white peas shine via.

Furthermore this straightforward white peas curry balances the flavors and is in concord with the chutneys once you make any chaat gadgets with it. It’s all the time higher to have a minimally seasoned ragda curry moderately than going overboard with numerous components added to it. Particularly when you’re going to use this ragda curry for making many chaat snacks.

Even this minimally spiced ragda gravy tastes nice when topped with some onions, tomatoes, chaat masala and lemon juice.

Whereas making pani puri, I favor to make ragda as an alternative of boiled sprouted moong and potatoes. Only a private liking. The method of constructing ragda is straightforward however takes just a little very long time as you might want to soak the dried white peas.

In Mumbai, ragda is used as an alternative of chole or Chana Masala with the Aloo tikki – making it ragda patties. It’s a well-known dish and one in all our favourite chaat. Ragda can also be utilized in pani puri as an alternative of boiled chickpeas, moong and potatoes. Dried white peas are additionally used to make Masala Puri chaat which is a well-known chaat snack from Bangalore metropolis.

You can also make ragda with dried inexperienced peas too. Dried inexperienced peas are additionally utilized in making Matar Kulcha.

Step-by-Step Information

Methods to make Ragda Recipe

Soaking Dried White Peas

1. Choose and rinse 1 cup of white peas for a couple of instances in contemporary water. These peas are barely creamish or creamish yellow in coloration.

Soak the white peas in a single day in sufficient water. Bear in mind so as to add triple the quantity of water in order that they get soaked correctly.

The following day, you will notice lovely clean rounded creamish yellow coloured peas nearly doubled in measurement. Drain the water. Rinse the soaked peas in contemporary clear water a few instances and drain all of the water.

2. You may also use dried inexperienced peas. Soak them in a single day as you do for white peas. Drain the water and set it apart.

I’ve made ragda many instances with dried inexperienced peas they usually additionally style good.

Cooking Dried Peas

3. Now you’ve the choice of cooking the soaked peas in an Instantaneous prime or a stove-top strain cooker. I’d not suggest cooking these in a pan as it can take numerous time – probably an hour or extra.

Within the stepwise photographs beneath, I present the tactic of cooking dried white peas in an Instantaneous pot. However I’ve additionally listed on tips on how to cook dinner these peas in a stovetop strain cooker.

1. Instantaneous Pot Methodology: Add the soaked white peas along with ¼ teaspoon turmeric powder, ½ teaspoon pink chilli powder, 1 pinch of asafetida (hing) and salt as required. Additionally add 1 tablespoon oil.
2. Stovetop Stress Cooker Methodology: In a 3 litre stovetop strain cooker, add the soaked white peas with ¼ teaspoon turmeric powder, ½ teaspoon pink chilli powder, 1 pinch of asafetida, salt as required and 1 tablespoon oil. Add 2.5 cups of water and blend nicely.

4. Add 2 cups of water to the Instantaneous Pot. Combine with a spoon.

5. Once I make ragda patties or pani puri, I favor to cook dinner the peas and potatoes collectively within the Instantaneous pot or strain cooker to avoid wasting time. Displaying the tactic right here on this step. However that is elective.

To do that, place a trivet within the Instantaneous Pot or the stove-top strain cooker. Place rinsed potatoes in a metal bowl or pan. Place this bowl or pan with the potatoes on the trivet.

6. Stress cooking.

1. For strain cooking in Instantaneous Pot: Seal with the moment pot lid with the strain valve positioned within the sealing mode. Stress cook dinner for half-hour on excessive strain.
2. For stovetop strain cooking: Stress cook dinner for 15 to twenty minutes on medium warmth.

7. Checking the doneness of the potatoes and white peas after cooking.

1. Instantaneous Pot: After strain cooking for half-hour the Instantaneous pot will beep. Enable the strain to launch naturally for 10 minutes after which carry and launch the valve. Open the moment pot lid. Examine the potatoes with a fork or knife. The fork ought to cross simply via the potatoes.
2. Range-top cooker: When the strain falls down by itself within the cooker, then solely open the lid and examine to see if the potatoes and peas are cooked. These peas take a very long time to cook dinner.

8. Examine the cooked peas. Typically, it occurs that among the peas get cooked totally, whereas a couple of stay partially cooked. If that is so you’ll have to cook dinner them for some extra minutes.

1. Instantaneous Pot: If they’re undercooked or have a chunk within the heart, then strain cook dinner once more for 10 minutes extra on excessive strain setting.
2. Range-top Stress cooker: Stress cook dinner on medium warmth for 8 to 10 minutes if the peas are undercooked. Add 1 cup water or as required if wanted whereas strain cooking on the stove-top for the second time.

Making Ragda

9. As soon as the peas have change into tender and mushy, examine for the consistency of the ragda.

1. For the Instantaneous Pot: Now with a vegetable masher or potato masher, start to mash among the cooked peas. Mashing the cooked peas thickens the ragda.
2. For stove-top strain cooker: Whether it is barely watery, then evaporate the water by cooking the ragda within the stovetop strain cooker with out the lid. Mash some cooked peas with a potato masher. The ragda shouldn’t be very thick nor watery. Simply barely thick.

10. Cooking and simmering additional.

1. Instantaneous Pot: Press the sauté button, and set the time for 10 to 12 minutes. Utilizing the “saute” choice cook dinner for about 10 to 12 minutes or extra till the consistency of the gravy thickens. Bear in mind you shouldn’t see skinny or watery consistency. Ragda has medium to medium-thick and flowing consistency. Add a little bit of scorching water and blend if in case the consistency seems very thick. Swap off the moment pot.
2. Range-top strain cooker: Simmer on low to medium-low warmth with out lid till the consistency turns into medium to medium thick. Hold stirring typically. Swap off the warmth.

When you get the specified consistency, examine the seasonings and modify accordingly by including extra pink chilli powder or salt.

What to make with Ragda

Now this ragda can be utilized because the filling for Pani Puri. It will also be used to make Ragda Pattice or a Ragda Chaat.

To get pleasure from it in a easy means, take the piping scorching ragda in a bowl. Add some finely chopped onions. Sprinkle with a couple of pinches of roasted cumin powder, black salt or common salt and chaat masala powder. Drizzle some lemon juice and garnish with coriander leaves or mint leaves.

Moreover, you’ll be able to sprinkle some sev or crushed papdi or golgappa puri. Take pleasure in!

Be aware that on cooling the consistency will thicken extra. To skinny out the consistency a bit, add some water and reheat it till heat or frivolously scorching.

Extra Tasty Snacks recipes

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This Ragda Recipe publish is from the archives (July 2010) and has been republished and up to date on 12 September 2021.