Ragda puri recipe | street style ragda poori chaat recipe | how to make rada puri

Ragda puri is a tasty and easy Indian street food chaat recipe made with crunchy puris, ragda, chutney and sev toppings.  It is ideal to be served as a party starter or simple as an evening snack with a cup of tea or coffee. So with a few basic ingredients try out the tasty street-style ragda puri with chutney and ragda recipe.

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Recipe video

Ragda puri recipe | street style ragda poori chaat recipe | how to make rada puri

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Soaking time 5 hours hrs

Total Time 5 hours hrs 40 minutes mins

Course chaat, Street Food

Cuisine Indian

Servings 4 servings

Ingredients

 

For pressure cooker

• 1 cup white peas
• 2.5 cup water
• ¼ tsp turmeric powder
• Salt to taste
• 3 medium size potatoes

For ragda

• Boiled white peas
• 1 mashed potatoes
• 2 tbsp oil
• ½ tsp garlic paste
• ½ tsp ginger paste
• 1 tsp green chilli paste
• 1 medium size onion
• 1 chopped tomatoes
• ¼ tsp turmeric powder
• 1 kashmiri red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala

For date-tamarind chutney

• 1 cup date-tamarind pulp - 1/2 cup dates + ½ cup tamarind
• ½ cup jaggery
• 1 tsp dry ginger powder
• 1 tsp red chilli powder
• 1 tsp sauf powder
• 1 tsp coriander powder

For green chutney

• ½ cup coriander leaves
• ½ cup mint leaves
• 2 green chilli
• Salt to taste
• 1 tsp lemon juice

For assembling ragda puri

• 6 puris
• Finely chopped onion
• Boiled potatoes pieces
• Chaat masala
• Ragda
• Green chutney
• Date tamarind chutney
• Sev
• Coriander leaves

Instructions

Preparation of ragda

• Soak 1 cup of white peas in enough water overnight. drain off the water and transfer it to the cooker.
• Also add 3 medium size potatoes, ¼ tsp turmeric and ½ tsp salt, 2.5 cup water.
• Pressure cook for 4-5 whistles or until peas gets cooked completely.
• Add one potato to boiled peas and mashed the mixture slightly with a masher.
• In a kadai heat 2 tbsp oil, and add garlic, ginger, green chilli paste and onion. Sauté till onion become translucent.
• Add tomatoes and salt. Cook till tomatoes become soft and mashy.
• Then add turmeric powder, red chilli powder, coriander powder and cumin powder. Mix well.
• Add boiled peas and potatoes mixture. Mix well.
• Cover and cook ragda for 4-5 minutes on low flame.
• Add garam masala and mix well.
• Ragda is ready.

For tamarind-date chutney

• In a pan, add date and tamarind pulp and jaggery. Mix well
• Then add dry ginger powder, red chilli powder, saunf powder, and coriander powder. Cook it for 2 minutes on medium flame.
• Tamarind-date chutney is ready.

For green chutney

• In a mixing jar, add green coriander leaves, mint leaves, green chilli, salt and lemon. Add the required water and grind it into a smooth paste.
• Green chutney is ready.

For assembling ragda puri

• make a hole at the centre of the puri and place on a plate.
• stuff with a few chopped onions and boiled potato pieces. Sprinkle some chaat masala over it.
• then add a tbsp of prepared ragda. make sure you are adding more peas than gravy.
• top with a tsp green chutney and a tsp tamarind chutney.
• then add a generous amount of sev on top.
• Add chopped onion and coriander leaves.
• Serve ragda puri immediately.

Notes

• Turmeric gives colour and salt increases the cooking process while boiling white peas.
• potato pieces help to thicken ragda gravy.
• pressure cook white peas on medium heat so they will be properly cooked.
• mash some peas and potato pieces with a masher so the gravy becomes thick
• cook tomatoes till they become soft and mushy and the oil separates from them.
• cover and cook ragda on low flame so all spices absorb in it.