White Peas Ragda Recipe – Authentic Indian Street Food Delight

Last Updated on 6 months ago by Neha Deshmukh

White Peas Ragda Recipe – Authentic Indian Street Food Delight

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the vibrant world of chaat. And if you have, chances are you’ve tasted the magic of Ragda Pattice, or simply, Ragda! This White Peas Ragda is the heart and soul of that experience – a flavorful, slightly tangy, and utterly addictive gravy that’s perfect over crispy patties, puri, or even just enjoyed on its own. I first made this when I was craving the street food flavors of Mumbai, and honestly, it transported me right back! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This White Peas Ragda isn’t just a recipe; it’s a little piece of India you can make in your own kitchen. It’s wonderfully flavorful, packed with spices, and surprisingly easy to make. Plus, it’s incredibly versatile! You can adjust the spice level to your liking, and it’s a fantastic way to impress your friends and family with a truly authentic Indian dish. It’s comfort food at its finest.

Ingredients

Here’s what you’ll need to create this delicious Ragda:

• 1 cup dried white peas
• ¼ teaspoon salt (for soaking)
• ⅛ teaspoon turmeric powder
• 2 cups water (for pressure cooking)
• 1-2 mace strands
• 1 tablespoon coriander seeds
• 2 cloves
• 1 inch cinnamon stick
• ½ teaspoon cumin seeds
• 2 pinches nutmeg powder
• 2 Marathi Moggu (optional)
• 1 tablespoon roasted chana dal (split chickpeas)
• 3-4 garlic cloves
• ½ inch ginger
• ½ cup coriander leaves (cilantro)
• 1-2 green chilies
• ¼ cup fresh coconut, grated
• ¼ cup cooked white peas (from the pressure cooked batch)
• ⅓ cup water (for grinding)
• 1 tablespoon oil
• ⅓ cup chopped onions
• ¼ teaspoon red chili powder
• 2 teaspoons sugar
• Salt to taste
• 4-5 pani puri (crushed)
• 1 medium onion (chopped, for serving)
• 1 medium tomato (chopped, for serving)
• 1 small lime/lemon
• Chaat masala to taste
• Black salt to taste
• Sev (thin chickpea noodles), as needed
• Coriander leaves (cilantro), as needed

Ingredient Notes

Let’s talk about a few key ingredients!

• Marathi Moggu: This adds a unique, floral aroma to the ragda. It’s a bit hard to find outside of India, but if you can, definitely use it! If not, don’t worry, the ragda will still be delicious – it’s optional.
• Dried White Peas: These are the star of the show! Make sure you soak them overnight for the best results. You can usually find them in Indian grocery stores. (About 200g)
• Spice Blend: Don’t be intimidated by the spice list! These spices work together to create a complex and incredibly flavorful gravy. Toasting the spices lightly before grinding can really enhance their aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Peas: Start by soaking 1 cup of dried white peas overnight in plenty of water. This is crucial for getting them nice and soft.
2. Pressure Cook: Drain the soaked peas and add them to a pressure cooker with ¼ teaspoon salt, ⅛ teaspoon turmeric powder, and 2 cups of water. Cook for 15-20 minutes, or about 10-12 whistles, until they are completely soft and easily mashed.
3. Make the Masala Paste: While the peas are cooking, let’s make the magic masala paste! Grind together the mace, coriander seeds, cloves, cinnamon, cumin, nutmeg, Marathi Moggu (if using), roasted chana dal, garlic, ginger, coriander leaves, green chilies, coconut, ¼ cup of the cooked peas, and ⅓ cup water into a super smooth paste. You might need to add a little more water to get the right consistency.
4. Sauté the Onions & Masala: Heat 1 tablespoon of oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent. Now, add the red chili powder and the masala paste. Cook for 1-2 minutes, stirring constantly, until fragrant.
5. Simmer the Ragda: Add the remaining cooked peas, 1 cup of water, 2 teaspoons sugar, and salt to taste. Bring to a simmer and cook for 12-15 minutes, or until the gravy has thickened and the oil starts to separate from the sides. This is a good sign!

Expert Tips

• Consistency is Key: If your ragda is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Taste as You Go: Don’t be afraid to adjust the seasoning to your liking. Add more salt, sugar, or chili powder as needed.
• Fresh is Best: Using fresh ingredients, especially coriander and coconut, will really elevate the flavor of your ragda.

Variations

• My Family’s Secret: My grandmother always added a tiny pinch of hing (asafoetida) to the ragda for extra depth of flavor.
• Friend’s Spicy Kick: A friend of mine loves to add a dash of Garam Masala at the end for a warmer, spicier flavor.
• Sweet & Tangy: For a sweeter and tangier ragda, add a squeeze of lemon juice and a little more sugar.

Vegan Adaptation

This recipe is naturally vegan! Just make sure your sev is also vegan-friendly, as some brands may contain dairy.

Gluten-Free Adaptation

This recipe is also naturally gluten-free! Again, double-check your sev to ensure it’s gluten-free.

Spice Level Adjustment

• Mild: Reduce the number of green chilies to 1 or omit them altogether.
• Medium: Use 1-2 green chilies.
• Spicy: Add 3-4 green chilies or a pinch of cayenne pepper.

Festival Adaptations

• Navratri: Serve the ragda with farali (fasting) puri or potatoes.
• Diwali Chaat Options: This ragda is amazing as part of a Diwali chaat spread! Serve it with papdi, dahi bhalle, and other chaat favorites.

Serving Suggestions

Now for the fun part! Here’s how to enjoy your White Peas Ragda:

• Ragda Pattice: Serve over crispy potato patties (pattice).
• Ragda Puri: Layer it onto crushed pani puri with chopped onions, tomatoes, and sev.
• As a Dip: Enjoy it as a dip with your favorite snacks.
• Simply on its own: Honestly, it’s delicious even just scooped up with a piece of roti or naan!

Garnish with chopped onions, tomatoes, a squeeze of lime juice, chaat masala, black salt, sev, and fresh coriander leaves.

Storage Instructions

Leftover ragda can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken upon refrigeration, so add a splash of water when reheating.

FAQs

What are white peas and where can I find them?

White peas, also known as vatana, are a type of dried pea commonly used in Indian cuisine. You can find them at most Indian grocery stores.

Can I use a different type of pea for this recipe?

While you can experiment, dried white peas give the most authentic flavor and texture. Green peas won’t have the same creamy consistency.

What is Marathi Moggu and can I skip it?

Marathi Moggu is a type of flower bud that adds a unique aroma. You can skip it if you can’t find it, but it does add a special touch.

How can I adjust the consistency of the ragda?

Add more water to thin it out, or simmer for longer to thicken it.

Can this ragda be made ahead of time?

Absolutely! It actually tastes even better the next day as the flavors meld together.

Enjoy making this classic Indian street food! I hope this recipe brings a little bit of India to your kitchen. Happy cooking!