Ragda Puri

Taking the best of Dahi Puri and Ragda Patties, this Ragda Puri is a fusion dish that you are sure to fall in love with..

Ragda Puri Recipe | How to make Bombay Chaat Street Food Masala Poori | Mumbai Street Food Recipe From Foodomania.com by Kavitha Ramaswamy By now, you probably know my love for great Mumbai Street Foods.

Ragda Puri (or in some places Masala Poori) seriously tops my list of favorite Chaat foods.

Ragda Puri is a dish that combines concepts from Dahi Puri and Ragda Patties. If you’ve already seen and loved those recipes on my blog, chances are you would find this one equally delicious too! Hot, bubbly and delicious curried white peas (Ragda) on crispy puffed up pooris is ragda puri for you!

Ragda Puri Recipe | How to make Bombay Chaat Street Food Masala Poori | Mumbai Street Food Recipe From Foodomania.com by Kavitha Ramaswamy I used to travel a lot during my college days (still do). And I had some pretty tough exams always looming over my head. These Chaat foods were my way of “relaxing”. Oh yea, you’re looking at a big time emotional eater. It wasn’t ideal or healthy. But what can I say? They got me through some tough times… which is why these Chaat dishes would always hold a special place in my heart! 🙂

As I’ve already mentioned before, you’ve got to have a few things on hand when you decide to make a Chaat dish. Please click on the following links to get recipe / source to buy the ingredients mentioned in the printable recipe >

  1. Sweet Chutney (Tamarind-Dates Chutney) – make it ahead of time. This stores well in the fridge for almost 6 months!
  2. Green Chutney (Mint Coriander Chutney)  make it ahead of time. This stays well for upto 2 weeks
  3. Chaat Masala Powder – a crucial blend of spice that lends the typical chaat flavor to the dish. You can make it at home or buy it from a store or Amazon.
  4. Sev (fried chickpea noodles) – since this is a time consuming process, we usually buy Sev from the stores. It is just a sort of deep fried noodles made from chickpea flour. You can also make it at home.

Ragda Puri
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 plates (12 pieces)
Ingredients
For the Ragda - Curried White Peas
  • ½ cup White Peas
  • 1 Onion, finely chopped
  • 3 tablespoons Vegetable Oil
  • 2 Garlic cloves, minced
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Cumin seeds (jeera)
  • 1-2 Green Chilli, split in middle
  • 1 teaspoon Red Chilli Powder
  • ½ teaspoon Turmeric Powder
  • 2-3 teaspoons Chaat Masala Powder
  • 2 teaspoons Black Salt (or use regular salt) {adjust for taste}
  • a pinch of Sugar
  • 2 cups Water (add enough water to cover the entire mixture plus ½ cup more)
Others
  • 12 Puffed up Poori / Puchka / Golgappa
  • 1 cup Ragda
  • 2 teaspoons Chaat Masala Powder
  • ¼ cup Sweet Tamarind Dates Chutney, diluted with a splash of water
  • ¼ cup Green Mint Coriander Chutney
  • ¼ cup finely chopped Onions
  • ¼ cup cooked, mashed Potatoes (optional)
  • ¼ cup Sev (fried chickpea noodles) {buy from Indian store}
  • ¼ cup finely chopped Coriander Leaves
  • Lemon Wedge
Instructions
Ragda - Curried White Peas (you can make this 1 day ahead)
  1. Soak the white pas in water overnight for it to sprout. This helps in cooking the peas easily. Wash and drain the peas.
  2. In a pressure cooker, heat the oil and add cumin, chilli, garlic & ginger. Fry for a few seconds and add onions. Fry until lightly golden brown.
  3. Add chaat powder, red chilli powder, turmeric powder, salt & sugar. Add the peas immediately and mix well with the spices.
  4. Add the water and let it come to a boil. Taste and adjust for seasonings.
  5. Close the pressure cooker lid and put the whistle on. Let it cook on for 10-12 whistles. Switch off flame. Let pressure release completely.
  6. Open the lid and smash some of the peas with the back of your ladle. The peas should be extremely well cooked. If not, cook again for a few more whistles.
  7. Remove the Ragda for use as required
If you don't have a pressure cooker...
  1. Follow the same procedure as above. But instead of pressure cooker, do it on a pan with high sides. Once the water comes to a boil, reduce flame to medium low, close with a lid and let it cook for 20 minutes. Open lid, stir everything well and cook again for 10 minutes. If mixture dries u, add more water. Keep cooking till you have well cooked peas.
To make Ragda Puri / Masala Poori
  1. If the Ragda (white peas curry) is cold, add a splash of water and 1 teaspoon Chata powder. Mix well. Microwave / heat it for 30-40 seconds until it is hot & bubbly
  2. Place 6 Puchka / Poori on each plate. Gently make holes in the center of every poori with a finger. Make sure not to break up the puchka
  3. Fill each puchka with onions and mashed potatoes. Sprinkle some Chaat powder on top of them
  4. Spoon over the Ragda mixture generously into every puchka. It doesn't have to be exactly into the Puchka. It is okay even if something spills outside the puchka
  5. Generously add the sweet & green chutneys over all the puchkas
  6. Add the Sev to cover all the Puchka
  7. Garnish with onions, coriander leaves and a squeeze of lemon.
  8. Serve immediately
IMPORTANT - You have to work extremely quickly and serve immediately since this tends to turn soggy very fast. So make 2 plates at a time if you have to, but not more

Ragda Puri Recipe – step by step pictorial

To know how to make “Ragda” or the White Peas Curry, refer to my Ragda Patties post. It has step by step pictures too! So once that cools, it would solidify a bit. You need it to be hot and bubbly. So add a splash of water and some chaat powder and microwave for 30 seconds. Mix well
Ragda Puri Recipe | How to make Bombay Chaat Street Food Masala Poori | Get step by step pictures with recipe from Foodomania.com | Written by Kavitha Ramaswamy

Make holes in the puffed puchkas gently without breaking them up. Fill them with Onions and mashed potatoes
Ragda Puri Recipe | How to make Bombay Chaat Street Food Masala Poori | Get step by step pictures with recipe from Foodomania.com | Written by Kavitha Ramaswamy

Fill each of the Puchka with the hot ragda
Ragda Puri Recipe | How to make Bombay Chaat Street Food Masala Poori | Get step by step pictures with recipe from Foodomania.com | Written by Kavitha Ramaswamy

Fill with the green & sweet chutneys
Ragda Puri Recipe | How to make Bombay Chaat Street Food Masala Poori | Get step by step pictures with recipe from Foodomania.com | Written by Kavitha Ramaswamy

Add the sev over every puchka
Ragda Puri Recipe | How to make Bombay Chaat Street Food Masala Poori | Get step by step pictures with recipe from Foodomania.com | Written by Kavitha Ramaswamy

Garnish with onions & finely chopped coriander leaves. Give a squeeze of lemon all over and serve!
Ragda Puri Recipe | How to make Bombay Chaat Street Food Masala Poori | Get step by step pictures with recipe from Foodomania.com | Written by Kavitha Ramaswamy
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Other Chaat Recipes You Will Love!

Sev Puri
Sev Batata Puri Recipe | How to make Bombay Chaat Dahi Sev Batata Poori | Delicious recipe by Kavitha Ramaswamy from Foodomania.com

Bhel Puri
Bhel Puri Recipe | How to make Bombay Chaat Dahi Sev Batata Poori | Delicious recipe by Kavitha Ramaswamy from Foodomania.com

Pav Bhaaji
Pav Bhaji recipe by foodomania.com

Dahi Puri
Dahi Puri recipe by foodomania.com

Ragda Patties
ragda patties recipe by foodomania.com

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3 Comment

  1. […] Pakwan has quickly replaced my favorite Ragda Puri. Both are similar in that there’s a lentil based curry and something crunchy served with sweet […]

  2. Haven’t had the chance to visit here for a while, was happy to get this post on my reading list today.. I just love the way you’ve developed this site- it’s looking best ever 🙂

  3. Mast hai!

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