Ragda Recipe | How to Make Ragda Curry for Ragda Patties & Chaat with detailed photo and video recipe. Ragda curry is a spicy and savoury gravy-based curry made from soaked and pressure-cooked white peas. It is mainly used as a topping and taste enhancer for chaat recipes, particularly pani puri or aloo tikki. The recipe is easy and straightforward to prepare and can be quickly refrigerated for 2-3 days.
Ragda Recipe | How to Make Ragda Curry for Ragda Patties & Chaat with step-by-step photo and video recipe. Chaat recipes are standard across many cities and states in India. There are myriad ways to prepare chaat, but they share common condiments or taste enhancers across all regions, i.e., Ragda curry. It is the complete package with a combination of tastes, uplifting the taste of chaats.
Recipes using white peas are not standard in my place here, but I frequently end up preparing Ragda recipes for most chaat recipes. I used the same curry in my previously shared masala puri recipe, but it had more spices and flavours than this. The main difference is the usage of fried spices like cinnamon, pepper and clove (laung) in masala puri Ragda. This curry for pani puri, or Ragda patties, is subtle and less spicy yet effective. I prefer masala puri Ragda since it offers more flavour and is a lip-smacking chaat recipe. But this multipurpose curry is open-ended and can be used for many other chaat recipes like sev puri, dahi puri, samosa chaat, kachori chaat and aloo chaat.
The Ragda recipe is straightforward, yet some tips and suggestions exist. Firstly, the white peas must be soaked overnight for a minimum of 8 plus hours. There is no shortcut, and pressure cooking for more whistles would not work. Hence, plan this recipe accordingly. Secondly, once the white peas are pressure-cooked, do not mash them thoroughly. It should be random, and mashing is done only to improve the consistency of the gravy. Lastly, the Ragda can quickly become thick once it is cooled down. Hence, keep adding water and achieve a semi-thick consistency when reusing it. Also, it may get thicker once rested, and you may have to add water to bring it to the right consistency.
Finally, visit my other Chaat Recipes Collection with this post of Ragda recipe. It includes recipes like sev puri, dahi puri, pav bhaji, masala puri, aloo chaat, Papdi chaat, Sukha puri, raj kachori, corn chaat, matar kulcha, katori chaat and Girmit recipe. Further, do visit my other related recipes collection,
About Ragda Curry
Ragda curry, or multipurpose curry, is a simple and spiced curry prepared with white peas, potatoes, and a combination of assorted spices and herbs. It is an essential gravy base for most Indian Street food or chaat recipes. However, this curry is region-specific and is typically used in Western and Southern India. In North India, chickpea curry with yoghurt is a gravy base for most chaat recipes.
This simple Ragda curry is prepared in many different ways across South India. Some purpose-based curries are mainly prepared for specific chaat recipes, like Masala Puri, Sev Puri, etc. However, this curry is multi-purpose and can be used in all types of chaat recipes. In addition, the curry can be used as a gravy for different types of Indian flatbreads, including chapati and roti.
Video Recipe
Recipe Card for Ragda Curry
Ragda Recipe - Multipurpose Curry for Chaat Recipes
Ingredients
for cooker:
- 1 cup white peas, soaked
- 2 potato
- 1 tsp salt
- ½ tsp turmeric
- 3 cup water
for gravy:
- 2 tbsp oil
- 1 tsp cumin
- pinch hing
- 2 chilli, finely chopped
- 1 inch ginger, grated
- ½ tsp turmeric
- 1 tsp chilli powder
- ½ tsp cumin powder
- 1 tsp aamchur
- 1 tsp chaat masala
- ½ tsp kala namak
- ½ tsp coriander powder
- 2 cup water
- 1 tsp salt
- 2 tbsp tamarind chutney
Instructions
- Firstly, in a pressure cooker take 1 cup soaked white peas, 2 potato, 1 tsp salt, ½ tsp turmeric and 3 cup water.
- Cover and pressure cook for 5 whistles or until the peas are cooked well.
- Once the pressure releases, keep the boiled potato aside.
- In a kadai, heat 2 tbsp oil. Add 1 tsp cumin, pinch hing and splutter tempering.
- Also, add 2 chilli, 1 inch ginger and saute well.
- Further, keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp aamchur, 1 tsp chaat masala, ½ tsp kala namak and ½ tsp coriander powder.
- Saute on low flame, until the spices turn aromatic.
- Mash the potato and cook well.
- Add in boiled peas and mix well.
- Adjust the consistency, adding 2 cup water, 1 tsp salt or as required.
- Simmer and boil for 10 minutes or until the flavours are absorbed well.
- Also, add 2 tbsp tamarind chutney and mix well.
- Finally, Ragda is ready to prepare chaats.
How to Make Ragda Curry with Step-by-step Photos
- Firstly, in a pressure cooker take 1 cup soaked white peas, 2 potato, 1 tsp salt, ½ tsp turmeric, and 3 cup water.
- Cover and pressure cook for 5 whistles or until the peas are cooked well.
- Once the pressure releases, keep the boiled potato aside.
- In a kadai, heat 2 tbsp oil. Add 1 tsp cumin, pinch hing and splutter tempering.
- Also, add 2 chilli, 1 inch ginger and saute well.
- Further, keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp aamchur, 1 tsp chaat masala, ½ tsp kala namak and ½ tsp coriander powder.
- Saute on low flame, until the spices turn aromatic. Mash the potato and cook well.
- Add in boiled peas and mix well.
- Adjust the consistency, adding 2 cup water, 1 tsp salt or as required.
- Simmer and boil for 10 minutes or until the flavours are absorbed well.
- Also, add 2 tbsp tamarind chutney and mix well.
- Finally, Ragda is ready to prepare chaats.
Notes
- Firstly, soak white peas overnight to cook easily.
- Also, adding potato is optional, however, it thickens the gravy.
- Additionally, adjust the consistency of ragda as it thickens once cooled.
- Finally, Ragda Recipe tastes great when cooked soft and mushy.