Ragda is a preparation of white peas which is an important component in most Chaat Recipes. You can make a delicious one at home using very few ingredients. Here is how to make it.
About This Recipe
Ragda is a gravy prepared by boiling white peas, which is then flavored with chutneys and spices. It is popularly topped on all sorts of chaats, the most famous being Ragda Pattice. It is a highly irresistible condiment that is sweet, spicy, and tangy, all at the same time.
This dish is a variation of White Matar Chaat which is also a very popular chaat recipe from UP. It is used to make a variety of chaats and is a very simple and easy recipe to make at home.
You just need to pressure cook the soaked white peas along with some spices, mash them a little, and you are good to go.
This recipe of Ragda uses very few ingredients and is super easy to prepare. You just need to pressure cook the peas, mix it with chutneys, and you are done.
White Peas – White Peas are soaked overnight before pressure cooking it.
Chutneys – Coriander Mint Chutney and Sweet Tamarind Chutney are added, which gives it a slight tangy-sweet taste.
Other Ingredients – Other than these, I have used Turmeric powder, hing, and vegetable oil.
Step by Step Recipe
Wash the peas and soak in enough water for 5-6 hours.
Drain the water and add the peas in a pressure cooker along with 2 cups water, salt, vegetable oil, and turmeric powder. Pressure cook for 3-4 whistles on high heat.
Remove the pressure cooker from heat and let the pressure release. Open the lid of the cooker and mix the peas using a ladle.
Add hing, tamarind chutney, and green chutney and mix well.
Garnish with fresh coriander and serve with Patties or Golgappa.
Frequently Asked Questions
The most popular one is Ragda Patties or Aloo Tikki Chaat, in which this hot tangy spicy Ragda is topped on crispy Aloo Tikkis.
You can also use this Ragda to fill your Golgappas and then top it with tangy-sweet water or add in Masala Puri.
It can also be served with some delicious Kulchas, which is very popular in Punjab and Delhi and is popularly called as Chole Kulcha or Chana Kulcha.
Sometimes, when I make Samosa or Kachori at home, I make a Chaat out of it by topping them with this Ragda, Chutneys, and fine Sev.
You can also add a little of this Ragda, while making your
To store Ragda, pack it in an airtight container. Now you can keep them at room temperature for about 4 to 6 hours in summers and for about 8 to 10 hours in winter.
If you are planning to store it in the refrigerator, then it will remain fresh for about 8 hours in summers and for about a day in winter.
You can freeze Ragda in a freezer-safe airtight container for about 2 months. But as it is very easy to make, I will recommend you to make it fresh.
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- 1 cup Dry White Peas
- Salt to taste
- 1 tsp Vegetable Oil
- ⅛ tsp Turmeric Powder
- ¼ tsp Hing
- 2 tbsp Tamarind Chutney
- 2 tbsp Coriander Mint Chutney
- Wash the peas and soak in enough water for 5-6 hours.
- Drain the water and add the peas in a pressure cooker along with 2 cups water, salt, vegetable oil and turmeric powder.
- Pressure cook for 3-4 whistles on high heat.
- Remove the pressure cooker from heat and let the pressure release.
- Open the lid of the cooker and mix the peas using a ladle.
- Add hing, tamarind chutney and green chutney and mix well.
- Garnish with fresh coriander and serve with Patties or Golgappa.