Ragda Recipe

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We can not imagine pani-puri, chaat, and ragda patties without this “Ragda Masala”. With the help of Ragada Masala, you can make many snacks and different type of chaats.
This is very easy to make and can be used with many snacks. You can enjoy ragda with Aloo-Matar kachori, Samosa, Aloo Patties, Pav, Katori chaat, or Pav or enjoy as it is by mixing some sev namkeen and chopped onions, tomatoes, coriander leaves and serve.

  • 1 Cup soaked whole yellow peas (8-9 hours)
  • 2.5 Cups water
  • 1 Medium onion chopped
  • 1 Medium tomato chopped
  • 2-3 Green chilies chopped
  • Pinch of asafoetida
  • 1 Tsp cumin powder
  • 1 Tsp red chili powder
  • 1 Tsp coriander powder
  • 1 Tbsp oil
  • Salt as required

Step 1- Add peas, 2.5 Cups water, salt in a pressure cooker and cook on high flame till 15-16mins.These peas take a long time to cook. Cook until the peas turn mushy
Open the cooker lid when peas are boiled properly and turn the flame to low
Step 2- Add chopped onions, green chilies and chopped tomato to the peas
Step 3- Heat oil in a pan and add a pinch of asafoetida, cumin powder, coriander powder and red chili powder. Saute for 1min and turn off the flame
Step 4- Add the masala to the pressure cooker and mix well and turn the flame to low and let it cook for 10-15mins more.
Ragada masala is ready to serve as a Pani-puri stuffing or Ragda-Pattice, or add it to any chaat and enjoy. 


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