White Peas Ragda Puri Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

White Peas Ragda Puri Recipe – Authentic Indian Street Food

Okay, let’s be real. Is there anything quite as satisfying as a perfectly assembled Ragda Puri? That explosion of textures and flavors… sweet, spicy, tangy, crunchy… it’s pure happiness on a plate! I remember the first time I tried to make these at home – it took a few tries to get the hang of it, but now it’s a family favorite. Today, I’m sharing my go-to recipe for White Peas Ragda Puri, so you can experience that same joy in your own kitchen.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little piece of Indian street food magic. Ragda Puri is a classic for a reason! It’s relatively easy to make (though there are a few steps), incredibly flavorful, and always a crowd-pleaser. Plus, it’s a fantastic way to impress your friends and family with your culinary skills. Seriously, who doesn’t love a good puri?

Ingredients

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

• 1 cup white peas (approx. 200g)
• 1 potato, medium sized
• ½ tsp turmeric powder (approx. 2g)
• ½ tsp salt (approx. 3g) – adjust to taste
• 3 cups water (720ml)
• 3 tsp oil (approx. 15ml)
• 1 onion, medium sized, finely chopped
• 1 tsp ginger garlic paste (approx. 5g)
• 1 green chilli, finely chopped (adjust to your spice preference)
• 1 tomato, medium sized, finely chopped
• ½ tsp turmeric powder (approx. 2g)
• 1 tsp Kashmiri red chilli powder (approx. 4g) – for color and mild spice
• 1 tsp coriander powder (approx. 4g)
• ½ tsp cumin powder (approx. 2g)
• ½ tsp garam masala (approx. 2g)
• ½ tsp salt (approx. 3g) – adjust to taste
• 2 tsp chopped coriander leaves (approx. 5g)
• Small crispy puris (approx. 7-8)
• Boiled potato, mashed (approx. 1 medium potato)
• Green chutney, for drizzling
• Tamarind chutney, for drizzling
• Finely chopped onion, for garnish
• Finely chopped tomato, for garnish
• Kashmiri red chilli powder, for garnish
• Cumin powder, for garnish
• Chaat masala, for garnish
• Sev, for garnish
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Using good quality ingredients really makes a difference.

• White Peas (Vatana): These are the star of the show! They have a lovely, slightly sweet flavor and a creamy texture when cooked. Don’t confuse them with green peas.
• Kashmiri Red Chilli Powder: This isn’t about heat; it’s about color. It gives the ragda that beautiful, vibrant red hue. You can find it at most Indian grocery stores.
• Fresh is Best: When it comes to the chutneys, homemade is always best. The freshness really shines through. If you’re short on time, good quality store-bought chutneys will work too.
• Spice Level: Feel free to adjust the green chilli and red chilli powder to your liking. I like a little kick, but you can tone it down if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Peas: Start by soaking the 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 with the potato, ½ tsp turmeric powder, ½ tsp salt, and 3 cups of water. Pressure cook for about 5 whistles, or until the peas and potato are tender. Let the pressure release naturally.
3. Prepare the Ragda Base: While the peas are cooking, heat the oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
4. Sauté Aromatics: Add the ginger garlic paste and green chilli and sauté for another minute until fragrant.
5. Cook the Tomatoes: Add the chopped tomato and cook until softened.
6. Spice it Up: Stir in the ½ tsp turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, garam masala, and ½ tsp salt. Cook for a minute, stirring constantly, until the spices are fragrant.
7. Combine & Simmer: Add the boiled peas and potato to the pan. Mash slightly with the back of a spoon to create a slightly thick consistency. Simmer for 5 minutes, allowing the flavors to meld together. Stir in the chopped coriander leaves.
8. Assemble the Puris: Gently poke a hole in each puri with your thumb. This prevents them from bursting when you stuff them.
9. Stuff & Drizzle: Stuff each puri with a spoonful of mashed potato and then top with a generous helping of the ragda mixture. Drizzle with green chutney and tamarind chutney.
10. Garnish & Serve: Sprinkle with chopped onions, tomatoes, Kashmiri red chilli powder, cumin powder, and chaat masala. Finish with a generous sprinkle of sev and fresh coriander leaves. Serve immediately!

Expert Tips

• Don’t Overcook the Peas: Overcooked peas will become mushy. You want them to hold their shape slightly.
• Adjust the Consistency: If the ragda is too thick, add a little water. If it’s too thin, simmer for a few more minutes.
• Crispy Puris are Key: Make sure your puris are nice and crispy for the best texture.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chutneys are also vegan-friendly.
• Gluten-Free Adaptation: Ragda Puri is naturally gluten-free, as long as your puris are made without gluten.
• Spice Level Adjustment: My family loves a bit of heat, but you can easily adjust the amount of green chilli and red chilli powder to suit your taste.
• Festival Adaptations: Ragda Puri is a popular snack during festivals like Holi and Diwali. You can make a larger batch and serve it to guests. My aunt always makes a huge spread during Diwali!

Serving Suggestions

Ragda Puri is best served immediately, while the puris are still crispy. It’s a perfect snack or light meal. You can serve it with a side of sliced onions and a wedge of lemon. A glass of chilled lassi (yogurt drink) complements it beautifully.

Storage Instructions

Ragda can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before serving. However, the puris are best assembled just before serving, as they will lose their crispness if stored.

FAQs

• What is Ragda Puri traditionally served with? Traditionally, Ragda Puri is served with green chutney, tamarind chutney, chopped onions, tomatoes, sev, and a sprinkle of chaat masala.
• Can I make the ragda ahead of time? Yes, absolutely! The ragda can be made a day or two in advance and stored in the refrigerator.
• How long will it keep? The ragda will keep in the refrigerator for up to 2 days.
• What is the best way to get the puris nice and crispy? Make sure the puris are stored in an airtight container. You can also briefly warm them in a dry pan before assembling the puris.
• Can I use dried green peas instead of white peas? While you can use dried green peas, the flavor and texture won’t be quite the same. White peas have a more delicate flavor and a creamier texture.
• What are some good homemade green chutney recipes to use? There are tons of great green chutney recipes online! A basic one includes green chillies, coriander, mint, ginger, garlic, and a squeeze of lemon juice.

Enjoy making (and eating!) this delicious White Peas Ragda Puri. I hope it brings a little bit of Indian street food joy to your home! Let me know in the comments how it turns out for you.