Ragda Recipe, How to make Ragda for Ragda Pattice and Pani puri

Ragda Recipe, how to make Ragda for Ragda Pattice and Pani puri

One can make many Indian snacks and variety of Indian chaats with hot ragda. Ragda is a preparation made from dried white/green peas and used in chaat items like Pani puri, Ragda puri, Ragda pattice, Dahi ragda puri (Ragda chaat).

In Mumbai, all kinds of chaat are incomplete without ragda.

The ragda is added in pani puri instead of boiled chana, moong and potatoes. It is used instead of chole with the aloo tikki/patties, to make Ragda Pattice. It’s a famous dish and one of our favourite chaat.

Step by step Ragda recipe:

1. Pick and rinse the peas. Soak the peas overnight in water. The next day, you will see smooth rounded yellow colored peas almost double in size. Drain the water. Rinse the soaked peas in fresh clean water.
   
2. In a pressure cooker, add the soaked white peas with the turmeric powder, salt, asafoetida and 1.5 cups water. Mix well.
   
3. Pressure cook for 10-11 minutes. When the pressure is released, 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 7-8 minutes.
   
4. Once the peas have become soft and mushy, check for the consistency of the ragda. If it is slightly thick add some water to it. The ragda should not be very thick nor watery. Just slightly thick.
   
5. This is the final consistency of the ragda.
6. Check the seasoning and adjust accordingly. Add the red chili powder to the hot ragda and mix well.
   
7. Now this Ragda can be used to make Ragda pattice or Ragda Chaat. It can also be used as a filling for pani puri.
   

Ragda recipe below:

Ragda for Ragda pattice or pani puri Prep time Cook time Total 8 hrs  20 min  8 hrs 20min Ragda is a recipe made from dry white/ green peas and used in chaat items like Ragda Pattice, Ragda Puri, Pani puri etc. AUTHOR: Monali RECIPE TYPE: Snacks CUISINE: Indian SERVES: INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 cup white peas/safed matar/safed vatana or dried green peas/hara matar ¼ tsp turmeric powder/haldi A pinch of asafoetida/hing 1.5 cups water Salt as required ¼ tsp red chili powder/lal mirch powder DIRECTION Pick and rinse the white peas or safed mater. Soaked the peas overnight or for 7-8 hours in enough water. Drain the water, Rinse the white peas in fresh clean water. 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 10-11 minutes on medium to high 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 7-8 minutes. 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. Add some water, if required, to adjust the consistency. The Ragda should not be very thick nor watery. Add the red chili powder to the hot Ragda and mix well. The Ragda is ready. SERVING SUGGESTION It can be used to make Ragda pattice or a as filling for pani puri.