This dried white peas curry is used in many kind of street food/fast food recipes. Like panipuri, Ragda patties, Masala Puri, Ragda samosa. The bangalore style masala puri treats Ragda as a main ingredient which boosts the taste and is yummy to eat them hot in winters.
I have always been a chaat lover since my childhood and still relish them when i go to my mums place. Staying far from India made me dig into many recipes and try them to fulfil my craving for chaat. This Ragda recipe is very precise as I have been doing this since many years. If you do not find the white peas you can substitute them with green peas. Keep in mind that only “dried” green or white peas gives the dish a unique taste and not the frozen ones.
You can also have a look at my post on pani puri.
Dried White Peas/Green peas – 1cup
Onion – 1 medium (chopped)
Potato – 2 medium
Carrot – 1
Cinnamon stick – 1″
Cardamom – 2
Cloves – 3
Star anise – 1
Bay leaf -1
Cumin seeds – 1tsp
Fennel Seeds – 1tsp
Ginger – 1″
Green chillies – 3
Coriander leaves – 1 small bunch
Mint leaves/Pudina – a few (optional)
Oil – 5tsp
Salt to taste
- Wash the peas thoroughly with water and soak them for nearly 8 hours or overnight
- The next morning in a pressure cooker add the soaked peas, potatoes and a carrot. Pressure cook them upto 2-3 whistles. Set aside
- In a pan add 5tsp oil and allow to heat
- Add jeera and fennel seeds
- Add cinnamon stick, cardamom, bay leaves, cloves, star anise and fry for a minute
- Add onions and saute them
- Add ginger and garlic and fry till the raw smell disappears. Switch off the gas and allow it to cool
- Transfer this in a mixer jar, add the onion mixture, boiled and peeled potatoes, carrot and a fistful of boiled peas.
- To the same jar, add chillies, coriander leaves and pudina leaves.
- Grind to a smooth paste.
- Transfer it in a pan and add the remaining boiled peas. Add salt to this and bring this to boil.
- Ragda is ready ! Use it for any of the street foods at home 🙂