IMG_6950 Ragda is the gravy or the base that is required for preparing variety of Indian chaats or street foods. Am a great fan of chat recipes especially masala puri served in small chat corners.  “Ragda or the gravy” is prepared using white peas/ green peas. One can make a variety of Indian chats with the hot and spicy ragda. I have tasted the ragda based chats from small food court, A2B and variety of hotels but the perfect taste of originality you can get is from small food courts.

If I do not have time to prepare puris / golgappa I would just love to slurp the ragda garnished with chopped onions and coriander leaves or even sprinkle of sev and grated carrot too.

 

 

 

 

 

 

Ingredients :

Dried Green peas / white peas – 1 cup

Onion -2

Tomato – 2

Ginger – 1 inch

Besan flour – 1.5 tsp

Red chilli powder – 1 tsp

Jeera / cumin powder – 1 tsp

Dry mango / Amchur powder – 1/2 tsp

Chaat masala powder – 1/2 tsp

Coriander powder – 3/4 tsp

Black salt – less than 1/4 tsp

Salt – 1.5 tsp

Oil – 2 tbsp

To garnish – Chopped onions, coriander leaves, sev, grated carrot

 

Method of Preparation :

  1. Soak dr peas for 8 hours and pressure cook 4-5 whistles
  2. Finely chop onion, grate ginger,soak besan flour, puree tomatoes, grind 1/4 cup cooked peas
  3. Heat oil + fry ginger, onion + tomato puree.
  4. Add all spices and fry until raw smell goes off
  5. Add cooked peas and ground peas along with water and salt.
  6. Let it boil for 3 minutes
  7. Serve just as plain ragda else use to prepare any Indian street chats :-)

 

Stepwise preparation of Ragda for Chaats :

1. Soak dry peas 8 hours else overnight

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2. Add adequate water above the peas IMG_6877

3. Pressure cook for 4 – 5 whistlesIMG_6898

4. Grate ginger and finely chop onionsIMG_6899

5. Heat oil add onion,gingerIMG_6900

6. Make puree of the tomatoesIMG_6901

7. Fry onion until translucentIMG_6903

8. Add the tomato pureeIMG_6905

9. Set ready the spice powdersIMG_6909

10. Add the spice powders IMG_6912

11. Meanwhile make a paste of began flourIMG_6913

12. Fry the spice powders until raw smell goes offIMG_6914

13. Add the besan mixtureIMG_6915

14. Now add the cooked peasIMG_6917

15. Grind 1/4 cup into pasteIMG_6918

16. Add into the pan along with water and saltIMG_6919

17. Mix wellIMG_6920

18. Let it boil for 5 minutes in medium flameIMG_6921

19. Check the consistency. It should be free flowing,else add a cup of boiling waterIMG_6952

20. Ragda is ready to serveIMG_6939

21. Serve just plain ragda with garnishing else use to prepare any Indian chat recipesIMG_6923IMG_6976

Click link for the recipe of Masala puri chat

 

NOTE :

  • You can either use one variety of peas or combination of both.
  • You can also add crushed garlic and green chillies along with onions while frying.
  • I tried both method but the one without garlic and chillies tastes good. But it prey depends on your taste requirement.
  • When you are adding water for correcting the consistency, make sure to add boiling water to retain the taste.
  • This method of preparing gravy/ragda is used to prepare Masala puri, dahi puri, Peas chat,papdi chat and many more in the list…….. :-)

 

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