Ragda Puri | Ragda Puri Recipe: A Delicious and Flavorful Indian Street Food You Need to Try

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Ragda puri recipe is a very famous and very popuar recipe in mumbai street, this ragda puri is like by every age people it is made with peas and pani puri and many spices and many other thisgs it taste is very amazing and delicious

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Hey what’s up guys you are welcome once again on my new blog so friends today again I am bringing a recipe from the streets of Mumbai right into your homes, This is a chaat recipe its Ragda Puri and Ragda chaat,

And I am going to tell you exactly how it is made in Mumbai, now a lots of chaat is made with Ragda like Ragda Puri, Ragda chaat, ragda pattice, chhole tikki and Ragda dahi Puri, So I am telling you two out of those recipe to you today,
I am going to tell you how to make perfect Mumbai style Ragda, and along with that I am telling you two chutneys, and then we will make this chaat by two methods,
One chaat will be made by taking Puri used for pani puri and stuffed with Ragda, chutney, onion, tomato, sev, etc,
And then the same Ragada is tempered and there all these ingredient will be added on it to make a Ragda chaat, so both these recipe taste really delicious and very amazing,

it’s a perfect Mumbai Street style chaat recipe lets learn how to make ragda Puri and ragda chaat,

Prep time: 15-20 minutes (excluding soaking time) Cooking time: 15-20 minutes Serves: 4-5 people

# Ragda puri Ingredients:

WHITE VATANA 1 CUPs
POTATO 4 NOS. (QUARTERS)
SALT TO TASTE
TURMERIC POWDER 1/2 TSP
GREEN CHILLI 1 NO. (SLIT)
WATER AS REQUIRED
SALT IF REQUIRED

# Green Chutney Ingredients:

FRESH CORIANDER 1 CUP
MINT 1/2 CUP
GREEN CHILLI 8-10 NOS.
GINGER 1 INCH
BLACK SALT 1/2 TSP
SALT TO TASTE
ICE CUBE 1 NO.
WATER AS REQUIRED

# Red Chutney Ingredients:

KASHMIRI RED CHILLI 8-10 NOS. (DESEEDED & SOAKED)
GARLIC 10-15 CLOVES
GREEN CHILLI 2 NOS.
SALT TO TASTE
BLACK SALT A PINCH
WATER AS REQUIRED

# Ragda Puri Assembly:

PURI
RAGDA
CHAAT MASALA
GREEN CHUTNEY
RED CHUTNEY
MEETHI CHUTNEY
ONION (CHOPPED)
TOMATO (CHOPPED)
NYLON SEV
MASALA CHANA DAL
LEMON JUICE
CHAAT MASALA
FRESH CORIANDER

Ragda Tempering Ingredients:

OIL 1 TBSP
CUMIN SEEDS A PINCH
GREEN CHILLI 2 NOS. (CRUSHED)
GINGER 1 TSP (CHOPPED)
POWDERED SPICES
TURMERIC POWDER 1/4 TSP
KASHMIRI RED CHILLI 1 TSP
CORIANDER POWDER 1/2 TSP
CUMIN POWDER 1/2 TSP
HOT WATER AS REQUIRED
RAGDA
FRESH CORIANDER AS REQUIRED (CHOPPED)

Ragda Chaat Assembly:

RAGDA
CHAAT MASALA
BLACK SALT
GREEN CHUTNEY
RED CHUTNEY
MEETHI CHUTNEY
ONION (CHOPPED)
TOMATO (CHOPPED)
NYLON SEV
ALOO BHUJIA
MASALA CHANA DAL
W PURI (CRUSHED)
FRESH CORIANDER (CHOPPED)
LEMON JUICE

How to soak white peas

1. To make the Ragda I have taken to one cup of dried white peas, Now wash these peas throughly and then soak them in water for 6 to 8 hours, after soaking they will swell up soak them overnight, once soak than discard the water,

2. After discarding the water transferred soaked peas to a pressure cooker, along with that I have added for potatoes cut into quarters, now we will add salt according to taste half teaspoon turmeric powder, one silt green chilli, and then we will add water add water enough to just reach the surface of the potatoes, now cover the lid of the cooker and cook the Ragda on medium High flame for four whistles,

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3. Once 4 whistle are done turn the flame off and let the cooker depressurise naturally, and let the steam settle completely, and check it and then open the lid after that, after opening the lid you can see that your Ragda is nicely cooked and our potatoes are nicely cooked, even the peas are nicely cooked, now using a Potato masher mash the potatoes,

# How to make ragda

4. Once you have mashed everything turn the flame on cook the Ragda for 3-5 minutes, as it is still watery,
the potatoes and peas have starch so when it cooked for 3 to 5 minutes it will automatically thicken, After 3 to 5 minutes you will see that it’s consistency has thickened a bit, this is how you want it’s consistency to be, Once your Ragda reach this consistency than taste it and adjust the seasoning,

5. once you have adjust the seasoning mix it well and you can see your Mumbai Street style Ragada is ready, So it is very easy and simple recipe there are not too many spices that go in Ragda this is how it is made,

If you have eaten Ragda chaat on streets of Mumbai, then you may have notice that on a large skillet there is dry mixture of peas and potatoes, then some mixture is taken and water is added to adjust its consistency, that’s how it is made but it has a lot of potato in it, since we are making it at home I have added potatoes while boiling to make the process a little easier,

If you store this Ragda it will become thick or become solid basically when cooled down,
whenever you are making Ragda Puri aur chaat then reheat this if it is to thick then add some hot water and adjust the consistency,

make a note that for both Ragda chaat and Ragada Puri the Ragda used is always hot, So I have tell you how to Ragda is made,

# How to make chutneys

Now quickly we have to make two chutneys one is the green spicy chutney and other red garlic chutney,
The third chutney will go into this is the sweet chutney, make sweet chutney and it will turn out amazing,

# How to make green chutney

6. First of all lets learn how to make green chutney it is slightly different

7. Into a mixer grinder we will take one cup fresh koreander leaves, half cup mint leaves, 8 to 10 spicy green chilli, 1 inch Ginger, half teaspoon black salt, and salt according to test, and we will add one ice cube to retain the colours, and we will add some water now grind it well to prepare a fine chutney, so our green spicy chutney is ready,

# How to make red chutney

7. To make the red chutney I have soaked Kashmiri Red chillies in hot water for about one hour, transfer the 8 to 10 soaked Kashmiri red chilli in the mixer grinder, now we will add 10 to 15 cloves of garlic, two spicy green chilli salt according to test A pinch of black salt and we will add some water and prepare a fine paste, so I have ground the chutney and our red garlic chutney is ready,

8. Both chutneys that we have made our slightly different from the chaat, the green chatni is spicer with more green chillies a lot of spices are not added it is a very basic chutney, it just give heat to our chaat,

Tips

If you add kabab chutney or restaurant style chutney then the chaat will be ruined make chutney in this way only, And the red chutney that we have made is to add the garlic flavour, it is not to spicy but it gives garlicky flavour to the chaat, so make these two chutney like this I have already told you about sweet chutney that I have mentioned,

All the components are ready now we are going to make two types Ragada Puri and Ragada chaat,
First of all let’s assemble our Ragada Puri,

# How to make ragda Puri

9. We will take pani puri and we will do small hole in pani puri, now we will put one teaspoon Ragada in pani puri, after that sprinkles some chat masala and we will put some green spicy chutney and we will put some spicy red chutney and we will put some sweet chutney and we will put some chopped onion and put some chopped tomatoes and put some nylon sev and put some masala chana daal and after that we will sprinkle some lemon juice and put some coriander leaves so our Ragda Puri is ready to eat now you will serve it,

10. The Ragada Puri turn out so delicious it was fun to eat it if on this you add some curd and cumin powder than you will get the Ragada Puri that’s another way too, Ragada Puri is made with curd to show that also I have tell to you,

# How to make ragda chaat

Now next let’s learn how to make ragada chaat

11. which is made by tempering the Ragda and it is really delicious as well,

12. Now let’s make our Ragda chaat, now we will take a fry pan and heat up fry pan after that we will put two tablespoon oil and sprinkles some cumin seeds, we will add one chop green chilli, we will add one table spoon chopped Ginger, and stir it nicely,

13.Now we will add half teaspoon turmeric powder, half teaspoon Kashmiri red chilli powder, half teaspoon coriander powder, half teaspoon jeera masala, half teaspoon garam Masala, and we will add some hot water and cook this masala and put Ragada which we will prepare earlier, now we will put cobped coriander leaves and our Ragada is ready for making chaat,
Now we will make ragda chaat,

14. So we will take 4 teaspoon Ragada in a bowl and sprinkle some chat masala, some black salt, and we will put one table spoon green chutney, one table spoon red chutney, one table spoon sweet chutney, and we will put some chopped onion, some chopped tomatoes, and we will put some nylon sev, and we will put some aloo ki bhujiya, and we will put some masala chana dal, and we will put some crushed pani puri, and after that we will put some coriander leaves, and we will put lemon juice so our ragda chaat is ready to eat,

So today I have tell you how to make ragada chaat Mumbai style in Mumbai a lot of place even pani puri is with Ragada which I really love hot ragda with cold water combination taste amazingso you can even try Ragada pani puri I have already shared the recipe you can make even Puri and ragda at home,

so definitely try this ragda puri recipe in your kitchen and tell me in comment box how did you like this recipe if you like this recipe please subscribe my blog take care