Ragda recipe | Ragda for chaats

Ragda recipe with step-by-step photos and instructions. A simple and easy to prepare ragda recipe that elevates the flavour of chaat recipes.

What is Ragda?

Ragda is a white peas gravy which is used while preparing different chaat items like sev puri, ragda patties, etc. White peas are called as ‘dhave vatane‘ in Konkani. ‘Dhave‘ means white and ‘vatane‘ means peas. Ragda can also be prepared using dried green peas, however, white peas ragda tastes best.

Although sometimes, boiled potato is used instead of ragda, the latter renders an altogether different charm to chaats. Ragda can be refrigerated for 4-5 days and used. So you can prepare it in advance and keep. I prepare ragda and chaat chutneys in advance so making chaats becomes very easy.

Although, ragda does not use much spices, the flavour and aroma of white peas adds a palatable touch. It gives an appealing mushiness and a melt-in-the-mouth feature to your chaats!

The most popular chaat item prepared using ragda is the ‘ragda patties‘. Here aloo tikkis (potato patties) are topped with ragda, chutneys, spice powders like chaat masala and garnished with fine sev and coriander.

Do check out my chaat chutneys!

Tamarind chutney

Red Chutney

Green Chutney

Also for all the chutney recipes at one place do check out the link below:-

Chaat Chutneys

Tips to prepare ragda

1. Always buy and use a fresh batch of white peas. Aged white peas take longer to cook.
2. The most important step to get your ragda right is to cook the white peas really well. The peas have to become very soft and mushy.
3. If your white peas have not cooked and are still hard, do not proceed with the recipe. Pressure cook again for 4-5 whistles.
4. The cooking time of white peas varies. Cook accordingly.
5. Potato is added to thicken the gravy.
6. If the ragda has become thick just add a little water to get a medium thick consistency.
7. If there is a lot of water, just keep cooking further until it thickens.

How to prepare ragda?

1. Pick the white peas and rinse them with water. Add water to cover them completely and soak for 6-7 hours or overnight. Once soaked, drain the water, add chopped potato and turmeric.

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2. Add salt, water and pressure cook for 6-7 whistles. Once the pressure drops on its own, open the pressure cooker and check the white peas. If the white peas are not soft, pressure cook again for a few more whistles depending on how much more the peas need to be cooked.

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3. Heat oil in a pan and sauté onion till soft. Add ginger-garlic paste and sauté till the raw smell goes away. Add tomato and fry till soft.

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4. Add all the spice powders and mix well. Add the cooked white peas and give a good mix.

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5. Mash the mixture to blend the white peas and potato well.

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6. Ragda is ready. Use ragda in your favourite chaat recipes and enjoy!

Note : Ragda should be slightly warm when using.

Below : Ragda with all the 3 chaat chutneys.

Tamarind chutney

Red Chutney

Green Chutney