White Pea Flatbread Recipe – Authentic Ragda Bread with Whole Wheat Flour

Last Updated on 2 months by Neha Deshmukh

White Pea Flatbread Recipe – Authentic Ragda Bread With Whole Wheat Flour

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful flatbreads that are a little different from the usual. This White Pea Flatbread, or Ragda Bread as we call it at home, is exactly that. It’s a taste of home, a little bit rustic, and absolutely delicious. I first made this when I was craving something warm and filling on a rainy day, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average roti or paratha. The addition of mashed white peas (ragda) gives it a unique texture and a subtly sweet, earthy flavor. It’s incredibly satisfying, packed with protein, and surprisingly easy to make. Plus, it’s a fantastic way to use up leftover ragda if you’ve made it before! You’ll love how the warm, soft flatbread pairs with a dollop of yogurt or a spicy chutney.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful flatbreads:

• 1.5 cup whole wheat flour (approx. 195g)
• 1 cup cooked and mashed white peas (ragda) (approx. 200g)
• 0.5 tsp garam masala powder (approx. 2.5g)
• 0.25 tsp chaat masala powder (approx. 1.25g)
• 0.5 tsp red chili powder (approx. 2.5g) – adjust to your spice preference!
• 0.25 tsp turmeric powder (approx. 1.25g)
• Salt to taste
• Finely chopped coriander as required
• Ghee/oil for cooking

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• White Peas/Ragda – origin & preparation: Ragda is made from dried white peas (vatana). Traditionally, they’re soaked overnight and then pressure cooked until incredibly soft. You can find pre-cooked ragda in Indian grocery stores, which is a huge time-saver!
• Whole Wheat Flour – nutritional benefits: We’re using whole wheat flour (atta) here, which is a fantastic source of fiber and nutrients. It gives the flatbreads a lovely nutty flavor and a slightly coarser texture.
• Regional variations in spice blends: Every family has their own secret spice blend! Feel free to experiment with adding a pinch of cumin powder, coriander powder, or even a dash of amchur (dried mango powder) for a tangy twist.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big mixing bowl, combine the whole wheat flour, mashed white peas, garam masala, chaat masala, red chili powder, turmeric powder, salt, and chopped coriander.
2. Now, this is where it gets interesting. Start mixing everything together with your hands. You’re aiming for a dough that comes together without needing water. It might seem dry at first, but keep working it! If it’s absolutely too dry and crumbly, add 1-2 tablespoons of water, one tablespoon at a time.
3. Once you have a dough, knead it gently for about 5 minutes. This helps develop the gluten and makes the flatbreads softer.
4. Cover the dough and let it rest for 20 minutes. This allows the flavors to meld and the dough to relax.
5. Divide the dough into equal portions – I usually make 6-8 flatbreads. Roll each portion into a thick flatbread using a rolling pin. Don’t worry about making them perfectly round!
6. Heat a griddle or tawa over medium-high heat. Add a little ghee or oil.
7. Cook each flatbread for about 2-3 minutes per side, or until you see lovely golden brown spots appear. Press gently with a spatula to ensure even cooking.

Expert Tips

• Don’t over-knead the dough, as it can become tough.
• A well-heated griddle is key to getting those beautiful golden spots.
• If the flatbreads are sticking to the griddle, add a little more ghee or oil.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with your favorite cooking oil – sunflower, canola, or even coconut oil work well.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or flatbreads. You might need to adjust the amount of liquid slightly.
• Spice Level: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick! Feel free to adjust the amount of red chili powder to your liking.
• Festival Adaptations: During Diwali, my family loves to serve these with chana masala and a side of sweet chutney. They’re also fantastic with shrikhand during Holi!

Serving Suggestions

These flatbreads are incredibly versatile! Here are a few of my favorite ways to serve them:

• With coriander chutney – a classic pairing!
• With a dollop of plain yogurt.
• With pumpkin oambal (a sweet and spicy pumpkin relish).
• As a side dish with your favorite Indian curry.

Storage Instructions

Leftovers? No problem! You can store these flatbreads in an airtight container at room temperature for up to 2 days. Reheat them on a griddle or in a microwave before serving.

FAQs

Let’s answer some common questions:

1. What is Ragda and where can I find it?

Ragda is a dish made from dried white peas that are soaked, boiled, and mashed. You can find pre-cooked ragda in most Indian grocery stores, usually in the refrigerated section.

2. Can I use dried white peas instead of pre-cooked ones?

Absolutely! Soak 1 cup of dried white peas overnight. Then, pressure cook them with some salt and turmeric powder until they are very soft and easily mashed.

3. How do I get the flatbreads to puff up?

Getting them to puff up can be tricky! Make sure your griddle is hot enough and that you’re pressing gently with a spatula while cooking. Resting the dough properly also helps.

4. What is the best way to knead the dough without water?

It takes a little patience! Use the heel of your hand to work the ingredients together. The heat from your hands will help bind the dough.

5. Can this bread be made ahead of time and reheated?

Yes, you can! Cook the flatbreads and store them in an airtight container. Reheat them on a griddle or in the microwave when you’re ready to eat.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!