White Peas Ragda Recipe – Authentic Indian Street Food Chaat

Last Updated on 2 months by Neha Deshmukh

White Peas Ragda Recipe – Authentic Indian Street Food Chaat

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the vibrant world of chaat. And at the heart of many a delicious chaat creation is the humble, yet incredibly flavorful, Ragda. Today, I’m sharing my go-to recipe for White Peas Ragda – a truly authentic taste of Indian street food that you can easily make at home. I first made this for a Diwali party, and it was a huge hit!

Why You’ll Love This Recipe

This White Peas Ragda isn’t just a recipe; it’s an experience. It’s comforting, flavorful, and incredibly versatile. It’s perfect as a base for Ragda Chaat, but honestly? I sometimes just enjoy a bowl of it on its own with a side of roti. It’s a little bit of effort, but trust me, the results are so worth it. Plus, it’s a fantastic way to impress your friends and family with a taste of real Indian cuisine.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup white peas (soaked) – about 170g
• 2 potatoes – medium sized, about 200g
• 1 tsp salt (plus more to taste) – about 6g
• ?? tsp turmeric powder – about 1/4 tsp (around 0.5g)
• 3 cups water (for soaking & cooking peas) – 720ml
• 2 tbsp oil – about 30ml
• 1 tsp cumin seeds – about 5g
• Pinch of hing (asafoetida) – about 1/8 tsp (a tiny amount!)
• 2 green chillies (finely chopped)
• 1 inch ginger (grated)
• ?? tsp turmeric powder – about 1/4 tsp (around 0.5g)
• 1 tsp chilli powder – about 4g
• ?? tsp cumin powder – about 1/2 tsp (around 1g)
• 1 tsp aamchur (dry mango powder) – about 5g
• 1 tsp chaat masala – about 5g
• ?? tsp kala namak (black salt) – about 1/4 tsp (around 0.5g)
• ?? tsp coriander powder – about 1/2 tsp (around 1g)
• 2 cups water (for simmering) – 480ml
• 2 tbsp tamarind chutney – about 30ml
• 1 tsp salt (to adjust seasoning) – about 6g

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your Ragda.

White Peas (Wattana) – A Traditional Choice: White peas, also known as wattana, are the star of the show. They have a lovely, slightly nutty flavor and a creamy texture when cooked. Don’t skip these if you want authentic Ragda!

Potatoes – Selecting the Right Variety: I prefer using red potatoes because they hold their shape well during cooking. Yukon Gold potatoes also work beautifully. Avoid waxy potatoes, as they can become mushy.

The Spice Blend – A Key to Authentic Flavor: The spice blend is where the magic happens. Don’t be shy with the spices! Each one plays a crucial role in creating that signature Ragda flavor.

Hing (Asafoetida) – Its Unique Role: Hing has a… unique aroma, I’ll admit! But trust me, a tiny pinch adds a depth of flavor that’s essential for authentic Indian cooking. It aids digestion too!

Aamchur (Dry Mango Powder) – Adding Tanginess: Aamchur provides a lovely tanginess that balances the spices perfectly. It’s a key ingredient in many North Indian dishes.

Kala Namak (Black Salt) – The Distinctive Flavor: Kala namak has a sulfurous, almost eggy aroma, but it adds a wonderful savory depth to the Ragda. It’s what gives chaat that signature “zing.”

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Peas: Start by soaking 1 cup of white peas in plenty of water overnight (at least 8 hours). They’ll plump up beautifully.
2. Pressure Cook the Peas & Potatoes: Drain the soaked peas and add them to a pressure cooker along with 2 potatoes, 1 tsp salt, and about ¼ tsp turmeric powder. Add 3 cups of water. Pressure cook for 5 whistles. Once cooled, carefully remove the potatoes and set them aside.
3. Temper the Spices: Heat 2 tbsp oil in a pan over medium heat. Add 1 tsp cumin seeds and a pinch of hing. Let them splutter – this releases their aroma.
4. Sauté Aromatics: Add 2 finely chopped green chillies and 1 inch of grated ginger to the pan. Sauté for about a minute until fragrant.
5. Bloom the Spices: Reduce the flame to low. Add ¼ tsp turmeric powder, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp aamchur, 1 tsp chaat masala, ¼ tsp kala namak, and ½ tsp coriander powder. Sauté for another minute until the spices are fragrant and well combined.
6. Mash & Mix: Mash the cooked potatoes and add them to the spice mixture. Mix well.
7. Combine & Simmer: Add the boiled white peas and 2 cups of water to the pan. Adjust the salt to taste. Bring to a simmer and cook for about 10 minutes, allowing the flavors to meld.
8. Finish with Tamarind Chutney: Stir in 2 tbsp of tamarind chutney. This adds a lovely sweetness and tanginess.
9. Adjust Consistency: If the Ragda is too thick, add a little more water to reach your desired consistency. And that’s it! Your Ragda is ready.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Ragda:

Soaking the Peas for Optimal Texture: Don’t skip the soaking step! It’s crucial for ensuring the peas cook evenly and have a creamy texture.

Achieving the Right Consistency: Ragda should be thick enough to coat the back of a spoon, but not so thick that it’s pasty. Adjust the water accordingly.

Balancing the Spice Levels: Feel free to adjust the amount of chilli powder to suit your taste.

Variations

Want to switch things up? Here are a few ideas:

Vegan Ragda: This recipe is naturally vegan! Just double-check your tamarind chutney to ensure it doesn’t contain any honey.

Gluten-Free Ragda: This recipe is also naturally gluten-free.

Spice Level Adjustments:
* Mild: Reduce the chilli powder to ½ tsp.
* Medium: Use 1 tsp chilli powder (as per the recipe).
* Spicy: Add an extra ½ tsp chilli powder or a pinch of cayenne pepper.

Festival Adaptations: My family loves making this during Diwali and Navratri. It’s a festive treat that everyone enjoys!

Serving Suggestions

Okay, so you’ve made the Ragda… now what?

Ragda Chaat Assembly: The classic way to enjoy Ragda is as Ragda Chaat! Layer puffed rice, boiled potatoes, onions, tomatoes, chutneys, and a generous helping of Ragda. Garnish with coriander and sev (crispy chickpea noodles).

Pairing with Other Chaat Items: Ragda also pairs beautifully with Pav Bhaji, Dahi Puri, and Samosas.

Storage Instructions

Storing Leftover Ragda: Leftover Ragda can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing Ragda for Later Use: Ragda freezes beautifully! Store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Got questions? I’ve got answers!

What is Ragda made of? Ragda is primarily made of white peas (wattana) cooked with spices and potatoes.

Can I use dried yellow peas instead of white peas? While you can use yellow peas, the flavor and texture won’t be quite the same. White peas are traditional for a reason!

How can I adjust the thickness of the Ragda? Add more water to thin it out, or simmer for a few more minutes to thicken it.

What is the purpose of adding hing (asafoetida)? Hing adds a unique savory depth and aids digestion.

Can I make Ragda in an Instant Pot? Absolutely! Reduce the cooking time to about 20-25 minutes on high pressure, followed by a natural pressure release.

Enjoy making this delicious White Peas Ragda! I hope it brings a little bit of Indian street food magic to your kitchen. Let me know how it turns out in the comments below!