Ragda Recipe for Indian Chaats – A gravy or curry preparation made from dried white peas. It goes as the topping for most of the chaat recipes like Pani Puri, Ragda Patties and much more. It’s easy, delicious and vegan!
Various Indian Chaats, my weakness indeed! I love to devour it anytime and every time.
Explore the Indian cuisine and you will be astound to see the variety of chaats we have.
Having been brought in Mumbai, street food chaat indulgence was at the peak. It’s been my all time favourite snack to eat whether homemade or at roadside stalls.
I remember, whenever we went for a shopping at Mumbai’s King Circle, pani puri was a must have for us. It was so yummy that one can go eating it on and on. I just could not resist it.
I miss those days so badly, sigh!
You go to streets of Mumbai and believe me, you will find that each of the stalls are having their version of ragda recipe.
It compliments your favorite snack like samosas, papdis, tikkis, pani puris etc perfectly. Further, it makes a delicious snacks during evening tea.
Just dress up the boiled white peas with lots of chutneys, and spice powders, chaat masala and enjoy.
In Mumbai, the ragada filling goes in Pani Puri and not the boiled potatoes and sprouts like the ones in North.
Similarly, in Northern India chana chole goes over the samosa chaat. Whereas, in Mumbai we use this white peas curry and call it as samosa ragda chaat.
All in all, it is versatile recipe that will uplift your chaat snacks such that you will keep asking for it again and again.
What is Ragda?
Ragda is a delicious curry preparation made by boiling the dried white peas along with few spices.
It needs handful of ingredients and does not really take much time to cook.
You just need to soak white peas over night and then pressure cook oil next day with seasonings.
While some people also use dried green peas to make this recipe. But, I like the one with white peas only. Just a personal favorite.
Soaked White Peas when boiled should be soft and mushy. It should have slightly thick flowing consistency.
Remember to keep it little thin (but not too watery) as it thickens further when cools down completely.
Prepare this ahead and store it in your refrigerator. Then, eating chaat at your home shall be the matter of minutes whenever you get the craving to have it.
Further, you can cook ragda in Instant Pot as well in pressure cooker on stove top. So, here I am posting the detailed step by step and video for both the versions below.
How to store and freeze it?
Cooked ragda stays well on counter for 7-8 hours in cool weather.
Transfer it in a clean air tight container and refrigerate up to 5 days.
You can also freeze it freezer container either in bulk or in portions up to 3 months. Thaw it on a counter couple of hours before using it.
Assemble the choice of chaat as and when needed.
Ragda Chaat Varieties
As we discussed above, ragada is used in many ways.
Like, we have Dahi Ragda Puri, Aloo Tikki, Ragda bhel, Ragda Pav chaat, Ragda Puri Chaat and what not.
Pani Puri, Ragda pattice and dahi puri is my personal favourite. Not only as a snack, but I can eat them as lunch or dinner as well, LOL!
The list goes on and on.
Pour hot ragada over crisp pakodis of your choice, drizzle some chutney, chaat masala, lemon juice, chopped onions and coriander and enjoy.
Step by Step Instructions
Clean, wash and soak dried white peas in a bowl in enough water over night (or 8 hours)
To begin with, add soaked and strained white peas in pressure cooker.
Add salt, chopped green chillies, turmeric powder, a pinch of hing.
Now, add 3.5 water and 1 teaspoon oil, mix.
Pressure cook the peas on medium flame for 12- 15 minutes. Let the pressure to release naturally.
If the peas are uncooked, pressure cook it for few more minutes. As peas take a little longer time to cook, sometimes few peas remain half cooked.
Check for the consistency you need, it should not be too thick or too thin.
a) If it’s too thick, add little water and simmer for 2-3 minutes to reach the desired consistency.
b) And, if it’s thin or watery, cook on medium heat to evaporate the extra liquid.
c) Further, keep in mind that ragda thickens a bit after it cools down completely. So adjust the consistency accordingly.
Now, add tamarind pulp and mix. It is ready to use in chaats.
Instant Pot Ragda Recipe Video
Place the steel insert in an IP and switch it on.
Then, add soaked and strained white peas in the insert along with salt, green chillies, turmeric and a pinch of hing (asafoetida).
Add, 3 cups of water and a teaspoon of vegetable oil. Mix well and close the IP lid.
Place the vent in sealing position and press manual / pressure cook button.
Pressure cook the peas for 10 minutes on high pressure.
Let the pressure release naturally (NPR).
Open the IP lid, add tamarind pulp and mix.
Note : If the consistency is too thin, switch on the sauté mode and simmer for 3-4 minutes to evaporate the extra liquid.
Ragda Recipe (For Chaat)
- 1 cup Dry White Peas
- Salt To Taste
- 1 teaspoon Green Chilies finely chopped
- 1/2 teaspoon Turmeric Powder
- 1 pinch Hing (Asafoetida)
- 3.5 cups Water (3 cups for Instant Pot)
- 1 teaspoon Vegetable Oil
- 1 tablespoon Tamarind Pulp (Tamarind Water)
Preparation – Soaking the dried white peas
- Clean, wash and soak dried white peas in a bowl in enough water over night (or 8 hours).
Making Ragda On Stove Top In Pressure Cooker
- To begin with, add soaked and strained white peas in pressure cooker.
- Add salt, chopped green chillies, turmeric powder, a pinch of hing, 3.5-4 cups water and 1 teaspoon oil.
- Pressure cook the peas on medium flame for 12- 15 minutes.
- Allow the pressure to release naturally.
- As peas take a little longer time to cook, sometimes few peas remain half cooked. So, cook them for another 4-5 minutes until tender.
- Check for the consistency you need, it should not be too thick or too thin.
- Now, add tamarind pulp and mix.
Making Ragda In Instant Pot
- Place the steel insert in an IP and switch it on.
- Then, add soaked and strained white peas in the insert along with salt, green chillies, turmeric and a pinch of hing (asafoetida).
- Add, 3 cups of water and a teaspoon of vegetable oil. Mix well and close the IP lid.
- Place the vent in sealing position and press manual / pressure cook button.
- Pressure cook the peas for 10 minutes on high pressure.
- Let the pressure release naturally (NPR).
- Open the IP lid, add tamarind pulp and mix.
- Top the cooked ragda with some spicy and sweet chutneys, roasted cumin powder, black salt, chaat masala, chopped onions, tomatoes and green chillies, lemon juice and enjoy.
- Or, compliment it with various snacks like samosas, kachori, papdi, pakodis, pani puris, patties, dahi puri, bhel, etc and enjoy it as a street food chaats at home.