About This Ragda Recipe

I share a ragda recipe that I have been making for years having learned it from my mom. This recipe uses minimal seasonings so that the flavors of the white peas shine through. Moreover this simple white peas curry balances the flavors and is in harmony with the chutneys when you make any chaat items with it. It is always better to have a minimally seasoned ragda curry rather than going overboard with a lot of ingredients added to it. Especially when you are going to use this ragda curry for making many chaat snacks. Even this minimally spiced ragda gravy tastes great when topped with some onions, tomatoes, chaat masala and lemon juice. 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 as you need to soak the dried white peas. In Mumbai, ragda is used instead of chole or Chana Masala with the Aloo tikki – making it ragda patties. It is a famous dish and one of our favorite chaat. Ragda is also used in pani puri instead of boiled chickpeas, moong and potatoes. Dried white peas are also used to make Masala Puri chaat which is a famous chaat snack from Bangalore city. You can make ragda with dried green peas too. Dried green peas are also used in making Matar Kulcha.

How to make Ragda Recipe

Soaking Dried White Peas

  1. Pick and rinse 1 cup of white peas for a few times in fresh water. These peas are slightly creamish or creamish yellow in color. Soak the white peas overnight in enough water. Remember to add triple the amount of water so that they get soaked properly. 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 a couple of times and drain all the water.
  2. You can also use dried green peas. Soak them overnight as you do for white peas. Drain the water and set it aside. I have made ragda many times with dried green peas and they also taste good.

Cooking Dried Peas

  1. Now you have the option of cooking the soaked peas in an Instant top or a stove-top pressure cooker. I would not recommend cooking these in a pan as it will take a lot of time – possibly an hour or more. In the stepwise photos below, I show the method of cooking dried white peas in an Instant pot. But I have also listed on how to cook these peas in a stovetop pressure cooker.
  2. Add 2 cups of water to the Instant Pot. Mix with a spoon.
  3. When I make ragda patties or pani puri, I prefer to cook the peas and potatoes together in the Instant pot or pressure cooker to save time. Showing the method here in this step. But this is optional. To do this, place a trivet in the Instant Pot or the stove-top pressure cooker. Place rinsed potatoes in a steel bowl or pan. Place this bowl or pan with the potatoes on the trivet.
  4. Pressure cooking.
  5. Checking the doneness of the potatoes and white peas after cooking.
  6. Check the cooked peas. Generally, it happens that some of the peas get cooked thoroughly, whereas a few remain partially cooked. If this is the case you will have to cook them for some more minutes.

Making Ragda

  1. Once the peas have become soft and mushy, check for the consistency of the ragda.
  2. Cooking and simmering further. Once you get the desired consistency, check the seasonings and adjust accordingly by adding more red chilli powder or salt.

What to make with Ragda

Now this ragda can be used as the filling for Pani Puri. It can also be used to make Ragda Pattice or a Ragda Chaat. To enjoy it in a simple way, take the piping hot ragda in a bowl. Add some finely chopped onions. Sprinkle with a few pinches of roasted cumin powder, black salt or regular salt and chaat masala powder. Drizzle some lemon juice and garnish with coriander leaves or mint leaves. Additionally, you can sprinkle some sev or crushed papdi or golgappa puri. Enjoy! Note that on cooling the consistency will thicken more. To thin out the consistency a bit, add some water and reheat it until warm or lightly hot. More Tasty Snacks recipes

Samosa recipePav bhajiBhel puriMomosMisal pav

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Ragda Recipe post is from the archives (July 2010) and has been republished and updated on 12 September 2021.

Ragda Recipe - 95Ragda Recipe - 20Ragda Recipe - 18Ragda Recipe - 90Ragda Recipe - 59Ragda Recipe - 28Ragda Recipe - 85Ragda Recipe - 24Ragda Recipe - 18Ragda Recipe - 18Ragda Recipe - 96Ragda Recipe - 94Ragda Recipe - 78

title: “Ragda Recipe " ShowToc: true date: “2024-10-30” author: “Robert Pacheco”

About This Ragda Recipe

I share a ragda recipe that I have been making for years having learned it from my mom. This recipe uses minimal seasonings so that the flavors of the white peas shine through. Moreover this simple white peas curry balances the flavors and is in harmony with the chutneys when you make any chaat items with it. It is always better to have a minimally seasoned ragda curry rather than going overboard with a lot of ingredients added to it. Especially when you are going to use this ragda curry for making many chaat snacks. Even this minimally spiced ragda gravy tastes great when topped with some onions, tomatoes, chaat masala and lemon juice. 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 as you need to soak the dried white peas. In Mumbai, ragda is used instead of chole or Chana Masala with the Aloo tikki – making it ragda patties. It is a famous dish and one of our favorite chaat. Ragda is also used in pani puri instead of boiled chickpeas, moong and potatoes. Dried white peas are also used to make Masala Puri chaat which is a famous chaat snack from Bangalore city. You can make ragda with dried green peas too. Dried green peas are also used in making Matar Kulcha.

How to make Ragda Recipe

Soaking Dried White Peas

  1. Pick and rinse 1 cup of white peas for a few times in fresh water. These peas are slightly creamish or creamish yellow in color. Soak the white peas overnight in enough water. Remember to add triple the amount of water so that they get soaked properly. 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 a couple of times and drain all the water.
  2. You can also use dried green peas. Soak them overnight as you do for white peas. Drain the water and set it aside. I have made ragda many times with dried green peas and they also taste good.

Cooking Dried Peas

  1. Now you have the option of cooking the soaked peas in an Instant top or a stove-top pressure cooker. I would not recommend cooking these in a pan as it will take a lot of time – possibly an hour or more. In the stepwise photos below, I show the method of cooking dried white peas in an Instant pot. But I have also listed on how to cook these peas in a stovetop pressure cooker.
  2. Add 2 cups of water to the Instant Pot. Mix with a spoon.
  3. When I make ragda patties or pani puri, I prefer to cook the peas and potatoes together in the Instant pot or pressure cooker to save time. Showing the method here in this step. But this is optional. To do this, place a trivet in the Instant Pot or the stove-top pressure cooker. Place rinsed potatoes in a steel bowl or pan. Place this bowl or pan with the potatoes on the trivet.
  4. Pressure cooking.
  5. Checking the doneness of the potatoes and white peas after cooking.
  6. Check the cooked peas. Generally, it happens that some of the peas get cooked thoroughly, whereas a few remain partially cooked. If this is the case you will have to cook them for some more minutes.

Making Ragda

  1. Once the peas have become soft and mushy, check for the consistency of the ragda.
  2. Cooking and simmering further. Once you get the desired consistency, check the seasonings and adjust accordingly by adding more red chilli powder or salt.

What to make with Ragda

Now this ragda can be used as the filling for Pani Puri. It can also be used to make Ragda Pattice or a Ragda Chaat. To enjoy it in a simple way, take the piping hot ragda in a bowl. Add some finely chopped onions. Sprinkle with a few pinches of roasted cumin powder, black salt or regular salt and chaat masala powder. Drizzle some lemon juice and garnish with coriander leaves or mint leaves. Additionally, you can sprinkle some sev or crushed papdi or golgappa puri. Enjoy! Note that on cooling the consistency will thicken more. To thin out the consistency a bit, add some water and reheat it until warm or lightly hot. More Tasty Snacks recipes

Samosa recipePav bhajiBhel puriMomosMisal pav

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Ragda Recipe post is from the archives (July 2010) and has been republished and updated on 12 September 2021.

Ragda Recipe - 34Ragda Recipe - 86Ragda Recipe - 44Ragda Recipe - 78Ragda Recipe - 25Ragda Recipe - 67Ragda Recipe - 86Ragda Recipe - 83Ragda Recipe - 70Ragda Recipe - 55Ragda Recipe - 33Ragda Recipe - 10Ragda Recipe - 3