Recipe : Ragda , how to make ragda for chaat

Ragda recipe with step by step photos
Ragda is very basic recipe made from dried white peas and used in most of the chat recipe like Pani-puri, Ragda puri, Ragda pattice, Ragda chaat,aloo tikki chaat.
I have seen here in pune and also in baroda that most commonly ragda is serve in pani-puri as a filling but i usually prefer Chickpea and potato masala in pani puri.

I have
shared with Ragda Pattice Recipe before on this blog which i made using
Green dried peas. I assume that you already know there are two types of
dry matar available in market ,White peas and Green peas.both are cooked
using same process.
have also seen chole served with alootikki chat or ragda pattice in
northen areas but in mumbai region Peas ragda is commonly used. I am not
crazy about any type of ragda chat but yes i can eat them while.
The process of making ragda is very simple but takes little long time.Traditionally,
no onion and garlic are added to the recipe. I am following mix and
match recipe here.Some part of recipe i followed here is my Sasuma’s style.
The key part of the recipe is amount of total time you boil ragda on low flame.The more you boil ragda the more it gets creamier and tastier.

If you looking for more snacks recipe then do check Ragda pattice , pavbhaji , papri chat , dabeli ,idada

Recipe Details below:

   Ragda Recipe-how to make ragda for ragda pattice

Prep Time : 15 mins + Soaking time
Soaking Time: 8-9 hours
Cook Time : 20 mins
Total Time : 35 mins + Soaking time
Main Ingredient : dried white peas
Serves :2
Cuisine :Indian


  • White peas/Matar , soaked -1 cup
  • Water – 1.5 cup
  • Salt – to taste
  • Oil – 1/2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chili powder- 1 pinch
  • Asafoetida – 1/4 tsp
  • Ginger-garlic paste – 1/4 tsp (optional)
  • Tamarind Paste – 1 tsp
  • Cinnamon stick – 1 inch
  • Cloves – 4-5 
  • Curry leaves – 4- 5(optional)
  • Curd – 2 tbsp (optional)
  • Water – 2 tbsp( for curd)
  • Gram flour – 1 tsp(optional)
  • Coriander leaves for garnishing


  1. Mix the chickpea flour/besan, yogurt and water.beat the mixture and keep it aside.
  2. Add 1.5 cup water along with whitepeas in pressure cooker and pressure-cook it for 5 whistles on medium flame. don’t drain matar after pressure-cooking.
  3. Heal oil in kadhai. Add cinnamon,cloves,asafoetida and curry leaves.
  4. Mean while, Roughly mash boiled matar using potato masher.
  5. Add matar in kadhai. add salt , turmeric powder, red-chili powder. Boil them for 5 min.
  6. Add yogurt mixture.
  7. Boil Ragda for 15 min on low flame. add water using tablespoon if required.
  8. Serve hot with pattice,tikkies or panipuri.
  • You can use dry green matar instead of white matar as well. I have use green dry Matar HERE for ragda.
  • While writing this post, I was making panipuri and for that i add tamaring paste because i like tangy flavor in panipuri. You can completely skip this ingredient.
  • I also like ginger-garlic paste in ragda that’s why i add it. You can avoid.


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  1. Yummy ragda!! Perfectly made!!

  2. Oh, delicious and mouth watering ragda dear….I can have it anytime, its my fav..

  3. This looks wonderful. Perfect for a chilly evening.

  4. This looks delicious. Yum yum 🙂

  5. It looks like this curry has a lot of flavour. I love tamarind and coriander xx

  6. totally loved it 🙂 Very good recipe, will surely try

  7. Love the recipe, looks so delicious!!

  8. Recipe looks so perfect and flavorful dear! YUMMY!