Street Food Series: Ragda Recipe / Ragda Patties Recipe / Ragda Puri Chaat Recipe

Ragda is a popular streetfood style peas curry. Best way of relishing ragda is to top the curry over cutlet chaat or aloo tikkis. This curry is also stuffed inside a panipuri and served as masala panipuri, Some street vendors also sell ragda with kulcha/ naans or bread toast. The curry is very tasty and pairs well with even rotis.

Ragda Recipe Video on Vidyascooking Channel

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Clear Pani Puri Pani Recipe on Vidyascooking Channel

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Different Pani Puri Pani Recipe on Vidyascooking Channel

Ingredients for Ragda Recipe:

250 Grams Dried White Peas

1/4 + 1/4 Tsp Asafoetida

1/2 Tps Turmeric Powder

5 Cloves Garlic + 1/2 Inch Ginger + 6 Green Chilly Ground Into Paste

1 Tsp Cumin Powder

1 Tbsp Chilly Powder

1 Tbsp Dried Mango Powder or Chaat Masala

1 Tbsp Coriander Powder

1 Tbsp Coriander and Mint Chutney

1 Tbsp Chilly Garlic Chutney

1 Tbsp Tamarind Chutney

5 Sprigs Coriander Finely Chopped

2 Tsp Use Mustard Oil or Sesame Oil in this recipe

Salt as per taste

For Ragda Patties (Single Serve):

3 Aloo Tikkis

1/2 Cup Ragda

2 Tbsp Each Finely Chopped Onion, Tomato, Cucumber, Mint and Coriander.

1 Tsp Each Mint Chutney, Tamarind Chutney, Chilly Garlic Chutney

1 Pinch Chaat Masala

1 Pinch Cumin Powder

1 Pinch Chilly Powder

1 Pinch Clove Power

2 Tbsp Sev

Prep:

Wash the dried white peas thrice and soak it in enough water overnight. 

Once the dried peas has soaked it should've doubled in size.

Drain the water from white peas and wash twice. Add it to pressure cooker with 1/4 tsp Asafoetida and 1/4 tsp turmeric powder, place a cover and whistle and cook it for 5 whistles or until the white peas has absorbed the water and cooked till tender.

Prepare all the chutney's in bulk ahead of time.

Prepare the masala paste ahead of time.

Method:

Heat a wok with oil on medium flame, once the oil starts to smoke add the ground chilly masala paste and fry till raw flavor reduces.

Add the powdered spices and allow to bloom in the oil. Make sure not to burn these powdered spices.

Add the cooked peas and fry in the masala for a minute. Add salt as per taste and stir.

Add all the three chutney and stir well.

Add 1 1/2 cups warm water and cook the peas until the masala is well combined and cooked with the peas.

Try to Stir and mash the peas a little this way the gravy will thicken.

Once the gravy reduces remove from flame. Garnish with mint and coriander and serve hot...Enjoy :)

To Prepare Ragda Patties:

Place the aloo tikki in a serving plate mash it a bit.

Top with ragda, top with all three chutneys and garnish with finely chopped tomato, onion and coriander.

Sprinkle all the aromatic spice powder and top the ragda with sev...serve hot and Enjoy :)

For Ragda Pani Puri (Single Serve):

12 Pani Puri Shells

1/2 Cup Ragda

1/2 Cup Masala Pani

2 Tbsp Each Finely Chopped Onion, Tomato, Cucumber, Mint and Coriander.

1 Tsp Each Mint Chutney, Tamarind Chutney, Chilly Garlic Chutney

1 Pinch Chaat Masala

1 Pinch Cumin Powder

1 Pinch Chilly Powder

1 Pinch Clove Power

2 Tbsp Sev

Assemble Ragda Pani Puri:

Combine all the ingredients in the ragda. Create a cavity in the pani puri shell and fill 1/2 tsp ragda masala inside. Fill the puri with pani and serve right away.