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
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.
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