Ragda is a preparation made of dry white peas, potatoes along with a blend of spices. It is used in several chaat dishes such as ragda puri, ragda pani puri, ragda pattice/patties, ragda chaat, dahi ragda chaat, etc.

It is most popularly known for being used in making ragda pattice. The use of hot/warm ragda in ragda puri and ragda pani puri is most popular in Mumbai (Maharashtra) and the adjoining regions of North Karnataka. The traditional cuisine of both these regions overlap and the same is visible in their offerings for street food.

The first time I came across this delicious dish was on the streets of Dharwad (a small town in North Karnataka) several years ago. There was super hot ragda filled in the puris along with the chaat chutneys, onions and brown chana for crunch. The burst of flavours was amazing.

Here I have re-created the same magic at home. Street food made at home in a hygienic manner in the best feeling ever! You can enjoy endless chaat without the apprehensions of where it was made or what went into making it.

Once you make ragda, there are many varieties of chaat you can make with them…Ragda puri – ragda, brown chana, green chutney, sweet chutney, red chutney, finely chopped onions & coriander leaves, and nylon sev. Ragda pani puri – all the stuffings of ragda puri with the addition of chilled mint pani. Dahi Ragda puri – all the stuffings of ragda puri along with curd that is gently salted (and sometimes sweetened too). Ragda pattice/ patties is served with simple salted potato patties that are not enhanced with spices (unlike aloo tikki chaat of North India). Ragda chaat – sprinkle hot ragda with finely chopped onions, coriander leaves & green chillies, broken papdis and sev.

Sharing Ragda Puri Recipe below. Also, do check my recipes for other homemade chaat varieties:

1. Bangarpet Pani Puri with spicy, colourless pani
2. Dahi Batata Sev Puri

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Ragda Puri Recipe

1 Cup = 240 ml

Ingredients:

For pressure cooking:

• Dry white peas – 1 cup, soaked overnight
• Tomato – 1, medium, finely chopped
• Turmeric powder – 1/4 tsp
• Coriander powder – 1 tsp
• Salt – 1/2 tsp
• Water – 2-1/2 cup

For grinding together:

• Coriander leaves – 10 sprigs
• Mint leaves – 10 to 15
• Green chillies – 2
• Ginger – 1/2 inch
• Garlic – 2 cloves
• Potato – 1, medium, boiled & peeled
• Water – 1 tbsp or as needed

Others:

• Oil – 2 to 3 tsp
• Hing – 1 pinch
• Turmeric powder – 1/4 tsp
• Red chilli powder – 1/2 tsp
• Garam masala powder – 1/2 tsp
• Pani puri masala powder – 1/2 tsp
• Chaat masala – 1/2 tsp
• Potato – 1, medium mashed
• Onion – 1, small, finely chopped
• Lemon juice – 1/2 lemon
• Coriander leaves – 1 tbsp

For garnishing:

• Onion- 1, medium, finely chopped
• Brown chana – 1/4 cup, soaked & boiled
• Green chutney
• Tamarind chutney
• Red chilli-garlic chutney
• Nylon sev
• Coriander leaves – 2 tbsp, finely chopped

Instructions:

1) Soak dry white peas and brown chana overnight.

2) After soaking for about 8 to 10 hours, dry white peas and brown chana are well hydrated. The dry white peas change colour to yellow.

3) Drain the hydrated white peas. Transfer to a pressure cooker. Add finely chopped tomato, turmeric powder, coriander powder, salt and water.

4) Place a bowl on top and add peeled potatoes with additional 1/2 cup water. This way you can cook all of them together.

5) White peas take a long time to cook. It took me about 9 whistles for them to be cooked well. Mash one potato and keep aside. The other potato will be used for grinding masala in the next step.

6) Peel garlic. Peel & roughly chop ginger. Roughly chop green chillies and potato.

7) Add coriander leaves, mint leaves, ginger, garlic, green chillies and potato to a small blender jar. Add 2-3 tablespoons of water to get it going.

8) Grind to a fine consistency.

9) Heat oil in a pan on low heat. Add hing and the ground masala. Saute for 30 seconds.

10) Add turmeric powder, red chilli powder, garam masala, pani puri masala, and chaat masala. Mix well and saute for about 30-45 seconds.

11) Add mashed potato.

12) Mix well. Saute for 30 seconds.

13) Add the cooked white peas along with all the water it was cooked in.

14) Mix well. Cook on low flame and bring to a boil while stirring at intervals.

15) Check taste, adjust salt if needed. Turn off heat. Add finely chopped onion, coriander leaves and lemon juice. Mix well.

How to serve

• Make a hole in the puris.
• Add 1 to 2 teaspoons of warm ragda (halfway) in each puri.
• Add 2-3 boiled brown chanas.
• Add a little each of green chutney, sweet chutney and spicy red chilli-garlic chutney.
• Add a little finely chopped onion.
• Sprinkle chaat masala, roasted cumin powder, and red chilli powder.
• Top it with nylon sev and finely chopped coriander leaves.
• Enjoy!

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Tips & Tricks:

Boil the brown chana in an open sauce pan with 1 cup water and 1/4 tsp salt. When cooked well, drain and rinse with fresh water. Drain well and then use for stuffing the puris along with ragda.

If the white peas are not cooked completely, do pressure cook again for a couple more whistles.

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Have a great day!
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M❤️