Ragda Recipe (For Pattice, Pani Puri & Other Chaat)
Servings: 4 people
Calories: 204kcal
Ragda is an Indian spicy curry made using dried white peas. It is used as a component of many chaat dishes like pani puri, radga pattice, samosa chaat, or ragda puri. Here is how to make it.
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Ingredients
- 1 cup dried white peas (safed matar)
- 1 teaspoon salt or to taste
- 1 teaspoon grated ginger
- 1 teaspoon vegetable oil
- ⅛ teaspoon turmeric powder
- 1 teaspoon coriander mint chutney
- 2 tablespoons tamarind chutney
- 1 tablespoon chopped cilantro (fresh coriander leaves)
For Topping
- chopped cilantro (fresh coriander leaves)
- chopped red onions
- chopped green chilies
Instructions
Soak The Peas
- Rinse dried white peas and soak in 4-5 cups of water for 5-6 hours or overnight. Drain the water and rinse the peas once again.
Cook the Peas In A Traditional Pressure Cooker
- Add the soaked peas to a pressure cooker along with 2 cups of water, salt, grated ginger, 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 naturally.
- Open the lid of the cooker and mash the peas lightly using the back of the ladle. Stir in coriander mint chutney and tamarind chutney.
- Garnish with fresh cilantro, chilies, and chopped onions and serve.
Cook The Peas In Instant Pot
- Add the soaked peas to an instant pot along with 1 cup of water, salt, grated ginger, vegetable oil, and turmeric powder.
- Close the lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 25 minutes on high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.
- Mash the peas lightly using the back of the ladle.
- Stir in coriander mint chutney and tamarind chutney.
- Garnish with fresh cilantro, chilies, and chopped onions and serve.
Notes
I use my 3-liter pressure cooker or a 6-quart instant pot to make this recipe but if you are scaling the recipe, use a bigger pressure cooker or instant pot. The time of pressure cooking will remain the same.
Dried peas have a tendency to not cook evenly. Check multiple peas for tenderness before adding the remaining ingredients to them.
If the ragda has not cooked evenly, pressure cook for another 4-5 minutes. The peas should be very slightly mushy when cooked perfectly.
Keep in mind that it will not cook further once tamarind chutney is added to it how much ever you pressure cook it. That’s because of the sugar in the chutney.
Ragda has a tendency to thicken as it cools down. Add some more water and heat it if it has thickened too much.
Most of the time, boiled potatoes are also needed while making chaat dishes. So you can boil them along with ragda to save time and resources. Just keep a trivet over the ragda and place the potatoes over the trivet. Now cook them both together.
Nutrition
Calories: 204kcal | Carbohydrates: 37g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 764mg | Fiber: 8g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg