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

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 5 hours
Total Time 5 hours 40 minutes
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.