How to cooking Ragda Puri recipe @rabi196
How to cooking Ragda Puri recipe @rabi196 is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Rabi Shorts on YouTube.
Prep: 5 hrs 30 min | Cook: 1 hr | Total: 6 hrs 45 min
Cost: $28.11 total, $7.03 per serving
Ingredients
- 1 cup Dried White Peas (Safed Vatana) (Soaked overnight, then drained)
- 0.25 tsp Baking Soda (Helps soften the peas)
- 4 cups Water (For cooking peas)
- 1 tsp Salt (Divided – ½ tsp for peas, ½ tsp for dough)
- 0.5 tsp Turmeric Powder (Adds color and flavor)
- 1 tsp Red Chili Powder (Adjust to heat preference)
- 1 tsp Cumin Seeds (For tempering)
- 1 pinch Asafoetida (Hing) (Adds umami depth)
- 2 tbsp Vegetable Oil (For tempering peas)
- 2 medium Boiled Potatoes (Peeled and cubed)
- 3 tbsp Tamarind Chutney (Store‑bought or homemade)
- 3 tbsp Green Chutney (Cilantro‑mint chutney)
- 0.5 cup Sev (Crispy chickpea noodles)
- 1 small Onion (Finely chopped)
- 2 tbsp Fresh Coriander Leaves (Chopped for garnish)
- 1 tsp Chaat Masala (For final seasoning)
- 2 cups Whole Wheat Flour (For puri dough)
- 2 liters Oil for Deep Frying (Neutral oil (e.g., vegetable or canola))
- 0.75 cup Water (for dough) (Lukewarm)
Instructions
Soak the White Peas
Rinse the dried white peas, place them in a large bowl, cover with plenty of water and let soak for at least 5 hours or overnight.
Time: PT5H
Cook the Peas
Drain the soaked peas. Add them to a pressure cooker with 4 cups fresh water, ½ tsp salt, ½ tsp turmeric and ¼ tsp baking soda. Cook on high pressure for 12 minutes, then natural release.
Time: PT15M
Temperature: High pressure
Prepare the Tempering
Heat 2 tbsp oil in a saucepan over medium heat. Add 1 tsp cumin seeds and a pinch of asafoetida; let sizzle for 10 seconds. Stir in 1 tsp red chili powder.
Time: PT5M
Temperature: Medium
Make the Ragda (Pea Gravy)
Add the cooked peas to the tempering, mix well, and simmer for 10 minutes, adjusting salt to taste. The ragda should be thick but slightly soupy.
Time: PT10M
Temperature: Medium
Boil and Cube Potatoes
Place peeled potatoes in a pot, cover with water, add a pinch of salt and boil until fork‑tender (about 12‑15 minutes). Drain and cut into small cubes.
Time: PT15M
Temperature: High
Prepare Puri Dough
In a large bowl combine 2 cups whole wheat flour, ½ tsp salt, and ¾ cup lukewarm water. Knead until smooth and pliable, about 5‑7 minutes. Cover with a damp cloth and let rest for 15 minutes.
Time: PT10M
Roll and Fry Puris
Divide the rested dough into 12 equal balls. On a lightly floured surface roll each ball into a 3‑inch circle. Heat oil in a deep frying pan to 350°F (175°C). Fry each puri until puffed and golden, about 30‑40 seconds per side. Drain on paper towels.
Time: PT15M
Temperature: 350°F
Assemble the Ragda Puri
Place a fried puri on a serving plate. Spoon a generous ladle of ragda over it, add a few potato cubes, drizzle tamarind and green chutney, sprinkle chopped onions, sev, fresh coriander and finish with a pinch of chaat masala.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 10 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 8 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Sesame (if using sesame oil in chutney)
Ingredient Substitutions
- Instead of Dried White Peas (Safed Vatana): Canned white peas, rinsed
- Instead of Salt: Sea salt
- Instead of Red Chili Powder: Cayenne pepper
- Instead of Cumin Seeds: Ground cumin (½ tsp)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Boiled Potatoes: Sweet potatoes
- Instead of Tamarind Chutney: Date chutney
- Instead of Green Chutney: Coriander chutney
- Instead of Sev: Crushed papdi
- Instead of Onion: Shallots
- Instead of Fresh Coriander Leaves: Fresh mint
- Instead of Chaat Masala: Lemon juice + pinch of cumin
- Instead of Whole Wheat Flour: All‑purpose flour
- Instead of Oil for Deep Frying: Ghee (different flavor)
Equipment Needed
- Large Bowl
- Pressure Cooker
- Saucepan
- Deep Frying Pan / Kadai
- Rolling Pin
- Rolling Board
- Slotted Spoon
- Mixing Spoon
- Knife
- Cutting Board
- Serving Plate
Critical Steps — Do Not Skip
- Soaking the white peas overnight
- Cooking peas with baking soda for proper softness
- Resting the puri dough before rolling
- Frying puris at the correct oil temperature
Chef Tips from the Video
- Use fresh cilantro and mint for the green chutney – it brightens the dish.
- A tiny squeeze of lemon juice over the assembled puri adds extra zing.
- For extra crunch, sprinkle a little roasted cumin powder on top.
Troubleshooting
Peas remain hard after cooking.
Add a pinch more baking soda and cook an extra 5‑7 minutes under pressure.
Puris are soggy or do not puff.
Make sure oil is at 350°F; roll puris thin (≈3 mm) and fry one at a time.
Ragda is too watery.
Simmer uncovered for a few minutes to reduce, or mash some peas to thicken.
Storage
Refrigerator: Ragda (pea gravy) keeps 3‑4 days in an airtight container; boiled potatoes 2 days; chutneys 5 days.
Freezer: Ragda freezes well for up to 1 month; thaw before reheating. Puris lose crispness when frozen.
Room temperature: Assembled ragda puri should be eaten immediately; otherwise puris become soggy.
Make-Ahead Tips
- Soak peas a day before cooking.
- Prepare ragda a day ahead; reheat gently before serving.
- Boil and cube potatoes ahead; store in water to prevent browning.
- Fry puris just before assembly for maximum crispness.
Frequently Asked Questions
What is the cultural significance and history of Ragda Puri in Indian street food cuisine?
Ragda Puri originates from the western Indian states of Maharashtra and Gujarat, where it is a popular chaat served at roadside stalls. It combines protein‑rich pea curry (ragda) with fluffy puris, reflecting the Indian tradition of balancing textures and flavors in street snacks.
What are the traditional regional variations of Ragda Puri in Indian cuisine?
In Maharashtra, the ragda is often spiced with goda masala, while in Gujarat the dish may include a sweeter tamarind chutney and extra sev. Some versions add yogurt for a tangy contrast, but the core components—pea ragda, puri, potatoes and chutneys—remain the same.
How is Ragda Puri traditionally served in Maharashtra street stalls?
Vendors serve the puri on a metal plate, ladle hot ragda over it, add boiled potato cubes, drizzle both tamarind and green chutney, sprinkle chopped onions, sev, coriander and finish with chaat masala. It is eaten immediately with the fingers to keep the puri crisp.
During which Indian festivals or celebrations is Ragda Puri commonly enjoyed?
Ragda Puri is a favorite snack during monsoon festivals, weekend fairs, and as an evening treat during Navratri or Ganesh Chaturthi gatherings, where people enjoy quick, flavorful chaat while socializing.
What authentic ingredients are essential for traditional Ragda Puri versus acceptable substitutes?
Authentic ragda uses dried white peas (safed vatana), whole‑wheat flour for puris, and fresh cilantro‑mint chutney. Substitutes can include canned peas, all‑purpose flour, or store‑bought chutneys, but they may alter texture and flavor.
What other Indian dishes pair well with Ragda Puri as a snack platter?
Ragda Puri pairs nicely with other chaat items such as bhel puri, sev puri, and dahi puri, as well as a cold glass of masala chai or a tangy jal‑jeera drink for a balanced snack spread.
What are the most common mistakes to avoid when making Ragda Puri at home?
Common errors include under‑soaking the peas, frying puris at too low a temperature (resulting in soggy puris), and assembling the dish too early, which makes the puris lose crispness. Follow the critical steps for soaking, oil temperature, and immediate assembly.
Why does this Ragda Puri recipe use baking soda when cooking the peas?
Baking soda raises the pH of the cooking water, softening the pea skins faster and giving the ragda a smoother texture without over‑cooking, which is a traditional trick used in many Indian legume recipes.
Can I make Ragda Puri ahead of time and how should I store the components?
Yes. Soak and cook the peas a day ahead, store ragda in the refrigerator for up to 4 days, and keep boiled potatoes in water. Fry puris just before serving to retain crispness; assembled ragda puri is best eaten immediately.
What texture and appearance should I look for when frying puris for Ragda Puri?
A properly fried puri should puff up, turn golden‑brown, and have a smooth, slightly glossy surface. It should feel light and crisp to the touch; any oil residue or sogginess indicates the oil was not hot enough.
What does the YouTube channel Rabi Shorts specialize in?
The YouTube channel Rabi Shorts focuses on short, fast‑paced Indian street‑food and home‑cooking tutorials, delivering clear visual steps for popular dishes like Ragda Puri, chaat, and quick vegetarian meals.
How does the YouTube channel Rabi Shorts' approach to Indian street‑food cooking differ from other Indian cooking channels?
Rabi Shorts emphasizes ultra‑concise, under‑2‑minute videos that highlight the essential steps and shortcuts, whereas many other Indian cooking channels provide longer, detailed walkthroughs with extensive background stories.
Last updated: August 21, 2026
