RAGDA |RAGDA FOR CHAAT | BASE FOR RAGDA-PATTICE | रगडा

Ragda is a gravy base for various chaat dishes.It is one of the most common dish found in many roadside chaat stalls. It is generally prepared by soaking and then pressure cooking the white peas.We eat this gravy of Ragda as a toppings for Potato Pattice,Pani Puri,Samosa and also as a gravy base for Vatana Misal.

The consistency is semi thick.The white peas are here first soaked overnight and then next day pressure cooked to many whistles as the cooking of these peas is the most important part.Once nicely cooked these peas are just semi-smashed.Here we don’t have to make a paste of the peas.

This dish can be made in two ways,like just a simple way of boiling the white peas and just by adding few spices,But I follow the second method because I personally love eating spicy and savoury form of Ragda.

So lets start with this mouth-watering dish of Ragda gravy.



RAGDA |RAGDA FOR CHAAT | BASE FOR RAGDA-PATTICE



course : snacks,chaat dish

cuisine : indian street food

soaking : 8hrs or overnight

prep : 20 minutes

cook : 20 minutes

total : 40 minutes

servings : 4-5

author : suchita pradeep



INGREDIENTS :

FOR RAGDA :

  • 1 cup White peas
  • 2 medium sized onions paste
  • 2 small tomatoes paste
  • 7-8 garlic cloves
  • ½ inch ginger
  • 2 tsp chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp jaggery
  • 2 tbsp tamrind pulp
  • ¼ tsp baking soda (optional)
  • Coriander for garnishing
  • Oil for cooking
  • Water as required.

METHOD :

FOR MAKING RAGDA :

  • Soak the white peas overnight and add the baking soda to the peas while soaking.
  • Next day remove the water from the soaked peas and pressure cook the white peas with fresh water.
  • While pressure cooking add salt and turmeric powder to the peas.
  • Cook the peas to 5-6 whistles.
  • Let the peas get cool down.Then smash the peas and keep aside.
  • Make a fine paste of onions paste and tomatoe paste.
  • Also grind the ginger and garlic to fine paste.
  • Add oil to the pan and add the onion paste to it.
  • Saute the onion paste till it turns golden brown.
  • Next add the tomato paste to the pan and mix the onion and tomato paste properly.
  • Add garlic and garlic paste to the pan.
  • Saute the mixture till it leaves the oil.
  • Now add chilli powder,turmeric powder,coriander powderand garam masala to the mix and saute it nicely.
  • Add tamrind pulp and jaggery.
  • Now add the smashed white peas to the mixture in the pan.
  • Give it a quick mix.
  • Add required amount of water to the above mixture and keep the proper consistency.(here I added about 2 full glasses of water)
  • The consistency of the ragda mixture should not be too thick.It should be little flowy so that the pattice gets nicely absorbed in it.
  • Give it a nice boil and garnish it with chopped coriander.
  • Your ragda is ready now.



STEP BY STEP METHOD OF MAKING RAGDA |RAGDA FOR CHAAT | BASE FOR RAGDA-PATTICE



  • Soak the white peas overnight and add the baking soda to the peas while soaking.
  • Next day remove the water from the soaked peas and pressure cook the white peas with fresh water.

  • While pressure cooking add salt and turmeric powder to the peas.
  • Cook the peas to 5-6 whistles.
  • Let the peas get cool down.Then smash the peas and keep aside.
  • Make a fine paste of onions and tomatos.
  • Also grind the ginger and garlic to fine paste.
  • Add oil to the pan and add the onion paste to it.

  • Saute the onion paste till it turns golden brown.
  • Next add the tomato paste to the pan and mix the onion and tomato paste properly.

  • Add garlic and garlic paste to the pan.

  • Saute the mixture.

  • Now add chilli powder,turmeric powder,coriander powder and garam masala to the mix and saute it nicely.

  • Add tamrind pulp and jaggery.

  • Saute the mixture till it leaves the oil.

  • Now add the smashed white peas to the mixture in the pan.

  • Give it a quick mix.

  • Add required amount of water to the above mixture and keep the proper consistency.( here I added about 2 full glasses of water.)

  • The consistency of the ragda mixture should not be too thick.It should be little flowy so that the pattice gets nicely absorbed in it.

  • Give it a nice boil and garnish it with chopped coriander.

  • Your ragda is ready now.

 

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