Ragda Pattice Recipe – White Peas Curry with Crispy Pooris

Last Updated on 2 months by Neha Deshmukh

Ragda Pattice Recipe – White Peas Curry with Crispy Pooris

Okay, let’s be real. Ragda Pattice is comfort food defined. It’s that perfect blend of spicy, tangy, and crunchy that just hits the spot. I remember the first time I tried it from a street vendor in Mumbai – instantly hooked! Now, I love making it at home, and I’m so excited to share my version with you. It takes a little time, but trust me, it’s worth every minute.

Why You’ll Love This Recipe

This Ragda Pattice recipe isn’t just about a delicious snack; it’s about experiencing a little piece of India. The creamy, flavorful ragda (white pea curry) paired with the crispy, melt-in-your-mouth pooris is a texture and taste sensation. It’s perfect for parties, festivals, or just a cozy night in. Plus, it’s surprisingly customizable – you can adjust the spice level to your liking!

Ingredients

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

• ¾ cup dried white peas (vatana)
• 1 medium onion
• 1 medium tomato
• 2 green chillies
• 1 inch piece of ginger
• 4 garlic cloves
• 1 tbsp oil
• ¼ tsp turmeric powder
• 1-2 tsp chilli powder (adjust to taste!)
• 2 tsp coriander powder
• ½ tsp cumin powder
• 1.5 tsp Kitchen King masala
• 1 tbsp oil (for seasoning)
• ¾ tsp cumin seeds
• 7-8 crushed pooris

Ingredient Notes

Let’s talk ingredients! Using dried white peas is key for that authentic ragda flavor. Vatana, as they’re called in Hindi, have a unique texture and sweetness that canned peas just can’t replicate.

Now, about that Kitchen King Masala… it’s a blend of spices that adds a wonderful depth of flavor. You can usually find it at Indian grocery stores, or online. If you absolutely can’t find it, you can try substituting with a mix of garam masala, amchur (dry mango powder), and a pinch of black salt, but it won’t be quite the same.

Spice levels are a personal thing! I usually go for around 1.5 tsp of chilli powder for a good kick, but feel free to adjust based on your preference. Some families love it super spicy, while others prefer a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Peas: Start by soaking the dried white peas overnight in plenty of water. This is crucial for softening them up.
2. Pressure Cook: Drain the soaked peas and add them to a pressure cooker. Add ¼ tsp turmeric powder, a pinch of salt, 4 garlic cloves, and 1-2 tsp chilli powder. Pressure cook until the peas are super soft – usually 4-5 whistles. Once cooled, grind half of the cooked peas into a coarse paste. We want some texture!
3. Make the Onion-Tomato Paste: While the peas are cooking, let’s make the base for our ragda. Heat 1 tbsp oil in a pan and sauté 1 chopped medium onion, 4 chopped garlic cloves, 1 inch grated ginger, and 2 chopped green chillies until they’re beautifully caramelized. Let this cool completely, then grind it into a fine paste.
4. Build the Ragda: Heat 1 tbsp oil in a large pot. Add ¾ tsp cumin seeds and let them splutter. Add the onion-tomato paste and sauté for a few minutes until the raw smell disappears. Now, add 2 tsp coriander powder, ½ tsp cumin powder, and 1.5 tsp Kitchen King masala. Cook for another minute, stirring constantly.
5. Combine & Simmer: Add the coarse pea paste and the remaining whole peas to the pot. Simmer with about 2 cups of water for 5-7 minutes, stirring occasionally, until you get a nice, thick gravy.
6. Assemble the Pattice: Gently crush the pooris on a plate. Ladle a generous amount of hot ragda over the crushed pooris.
7. Garnish & Serve: Sprinkle with chaat masala, a pinch of chilli powder, and a dash of cumin powder. Drizzle with green chutney and sweet tamarind chutney. Top with chopped onions, fresh coriander, grated carrots, and a generous helping of sev. Serve immediately!

Expert Tips

• Don’t skip the soaking! Seriously, it makes a huge difference.
• Taste as you go. Adjust the spices to your liking.
• For a smoother ragda, you can grind all the peas into a paste, but I prefer the texture of leaving some whole.
• Keep the ragda warm while you’re assembling the pattice.

Variations

Let’s get creative!

• Vegan Adaptation: Simply use oil instead of ghee when seasoning the ragda.
• Gluten-Free Adaptation: Make sure your pooris are made with gluten-free flour.
• Spice Level: For mild, use ½ tsp chilli powder. For spicy, go up to 2 tsp or more!
• Festival Adaptations: Ragda Pattice is a popular snack during Navratri and Diwali. It’s perfect for festive gatherings. My aunt always makes a huge batch for Diwali!

Serving Suggestions

Ragda Pattice is fantastic on its own, but you can also serve it with:

• A side of sliced onions and lemon wedges.
• A cooling raita (yogurt dip).
• A cup of masala chai.

Storage Instructions

You can store leftover ragda in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. The pooris are best enjoyed fresh, as they tend to lose their crispness when stored.

FAQs

What is Ragda Pattice traditionally served with?

Traditionally, Ragda Pattice is served with a variety of chutneys (green, tamarind, mint-coriander), sev, onions, and coriander.

Can I make the ragda ahead of time?

Yes, absolutely! You can make the ragda a day or two in advance. It actually tastes even better after the flavors have had a chance to meld.

How long will it keep?

Leftover ragda will keep in the refrigerator for up to 3 days.

What is Kitchen King Masala and where can I find it?

Kitchen King Masala is a popular Indian spice blend. You can find it at most Indian grocery stores or online.

Can I use canned white peas instead of dried?

You can, but the flavor and texture won’t be quite the same. If using canned peas, reduce the cooking time and don’t grind them – just add them directly to the ragda.

How do I get the pooris perfectly crispy?

Make sure the oil is hot enough before frying the pooris. Fry them in small batches to prevent overcrowding the pan. And don’t forget to drain them on paper towels to remove excess oil!

Enjoy making this delicious Ragda Pattice! 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!