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Pav ragda recipe | green peas pav ragda recipe | green peas ragda recipe | ragda with chaat chutney recipe

Pav ragda is the popular street food of Saurashtra in Gujarat. It is made with pav, spicy ragda, chaat chutney, and top with sev and masala peanuts. It tastes sweet, sour, and spicy and loves by all kinds of age groups. In this recipe, I made green peas which are made quickly and taste great. I also share different types of chaat chutney recipes. Pav ragda is easy to make with leftover bread and all available ingredients in your kitchen. Do try this! 

The key to making tasty pav ragda at home are

  • Use ladi pav for this recipe, but you can use leftover bread slices instead of it.
  • The consistency of ragda should be slightly liquid, so it will easily absorb into the bread.
  • Tamarind chutney, green chutney, and garlic chutney taste great for preparing pav ragda or other chaats. These chutneys can be easily stored and preserved in a jar and can be used whenever required.
  • Sev and Masala peanuts give a crunchy taste to the dish, you can use fried chana dal or boondi instead of masala sing.
  • Lastly, once the pav ragda is made, it has to be served immediately.
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Recipe video 

Pav ragda recipe | green peas pav ragda recipe | green peas ragda recipe | ragda with chaat chutney recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course chaat, Snack
Cuisine Indian, indian street food
Servings 6


For boiling green peas

  • 1.5 cup green peas
  • 3 cup water
  • Salt to taste
  • ½ tsp sugar
  • 2 medium size chopped potatoes

For ragda

  • 2 tbsp oil
  • 1 bay leaf
  • 3 cloves
  • 2 cardamom
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • Pinch of hing
  • ¼ cup chopped onion
  • 2 chopped green chilli
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp amchur powder
  • ¼ cup chopped tomatoes
  • Salt to taste
  • 1 tsp chaat masala
  • Some coriander leaves

For green chutney

  • 1 cup fresh coriander leaves
  • ¼ cup mint leaves
  • 1 inch ginger
  • 2 green chilli
  • 3 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp chaat masala
  • 2 tbsp lemon juice
  • ½ tsp sugar
  • 1 tbsp roasted chana dal
  • Salt to taste
  • ¼ cup cold water

For date-tamarind chutney

  • ½ cup dates
  • ½ cup tamarind
  • ½ cup jaggery
  • 3 cup water
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp kashmiri red chilli powder
  • ½ tsp dry ginger powder
  • Pinch of salt

For garlic chutney

  • 10-12 soaked dry red chilli
  • 9-10 garlic cloves
  • 1 tsp black salt
  • 1 tsp cumin powder
  • Salt to taste
  • ¼ cup water

Assembling pav ragda

  • ladi pav
  • ragda
  • Tamarind-date chutney
  • Green chutney
  • Garlic chutney
  • Chopped onion
  • Chopped tomatoes
  • Chaat masala
  • Nylon sev
  • Masala sing
  • Pomegranate seeds
  • Some coriander leaves


Pressure cook green peas

  • In a pressure cooker, add green peas, salt, sugar, and water. mix well.
  • Now in the center, place a bowl with 2 medium size potato pieces.
  • Cover and Pressure cook for 2 whistles or until peas get cooked completely.
  • Add boiled potatoes into peas and mashed the mixture slightly with a masher.

Making ragda

  • In a kadai heat 2 tbsp oil, bay leaf, cloves, cardamom, cumin seeds, fennel seeds and hing. Sauté for a minute.
  • Then add chopped onion and sauté till onion become translucent.
  • Now add garlic, ginger, green chili paste, and onion. Sauté it.
  • Then add turmeric powder, red chili powder, coriander powder and cumin powder, amchur powder, and some water. Mix well and sauté masala till oil separates from its sides.
  • Add tomatoes and salt. Cook till tomatoes become soft and mashy.
  • Add boiled peas and potatoes mixture. Mix well.
  • Add chaat masala and mix well.
  • Cover and cook ragda for 10 minutes on low flame.
  • Ragda is ready.

Making green chutney

  • In a mixing jar, add green coriander leaves, mint leaves, green chilli, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt and cold water.
  • grind it into a smooth paste.
  • Green chutney is ready.

Making tamarind date chutney

  • In a pan, add date and tamarind pulp and jaggery. Mix well
  • Cook it for10-15 minutes on medium flame.
  • Then add cumin powder, dry ginger powder, red chilli powder, saunf powder, and coriander powder.  Mix well.
  • Switch off the gas and sieve the chutney mixture.
  • Tamarind-date chutney is ready.

Making garlic chutney

  • In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder, and salt to taste, add 50 ml water, and grind into a fine paste.
  • Garlic chutney is ready to use.

Assembling pav ragda

  • Cut pav into slightly big pieces, and arrange them into the plate.
  • Spread hot ragda on it.
  • Then spread green chutney, tamarind chutney, and garlic chutney on it.
  • Sprinkle some chopped onion, tomatoes, and chaat masala on it.
  • Then  top pav ragda with sev, masala sing and pomegranate seeds.
  • Garnish with coriander leaves and serve.


  • add sugar while pressure cook green peas help to retain their green color.
  • potato pieces help to thicken ragda gravy.
  • cover and cook ragda on the low-medium flame so all spices absorb in it.
  • chaat chutneys can be easily stored and preserved in a jar and can be used whenever required
  • once the pav ragda is made, it has to be served immediately.
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