easy ragda puri recipe | ragda poori chaat recipe | ragda puri chaat

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: Not specified
  • Yield: 10 plate
  • Category: chaat
  • Cuisine: indian street food

Ingredients

for pressure cooking:

  • 1 cup white peas / vatana / safed matar
  • 1 potato (peel & chop)
  • ¼ tsp turmeric
  • ½ tsp salt
  • 3 cup water

other ingredients:

  • 3 tsp oil
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • 1 chilli (finely chopped)
  • 1 to mato (finely chopped)
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder / jeera powder
  • ¼ tsp garam masala
  • ¼ tsp salt
  • 2 tsp coriander (finely chopped)

for 1 plate chaat:

  • 6 puri
  • few onion (finely chopped)
  • 2 tsp green chutney
  • 2 tsp tamarind chutney
  • pinch chilli powder
  • pinch cumin powder
  • pinch chaat masala
  • handful sev
  • few coriander (finely chopped)

Method

how to make ragda with step by step photo:

  1. firstly, soak 1 cup white peas in enough water for overnight.
  2. drain off the water and transfer to the cooker.
  3. also add 1 potato, ¼ tsp turmeric and ½ tsp salt, 3 cup water.
  4. pressure cook for 5 whistles or until peas get cooked completely.
  5. now in a large kadai heat 3 tsp oil and saute 1 onion, 1 tsp ginger garlic paste and 1 chilli.
  6. also, saute 1 tomato until it turns soft and mushy.
  7. furthermore add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala and ¼ tsp salt.
  8. saute on low flame until the oil is released from sides.
  9. now add boiled peas and mix well.
  10. boil for 5 minutes or until the spices are absorbed.
  11. mash the peas and potato slightly, to thicken the consistency.
  12. also, add coriander leaves and mix well.

for chaat:

  1. firstly, make a hole at the centre of puri and place in a plate.
  2. stuff with few chopped onions.
  3. then add a tbsp of prepared ragda. make sure you are adding a more of peas than gravy.
  4. top with a tsp green chutney and tsp tamarind chutney.
  5. further again top with a generous amount of prepared ragda.
  6. sprinkle pinch chilli powder, pinch cumin powder and pinch chaat masala.
  7. then dress with a generous amount of sev and few coriander leaves.
  8. top with a tsp green chutney and tsp tamarind chutney.
  9. finally, enjoy ragda puri immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.