Ragda Recipe – Multipurpose Curry for Chaat Recipes

Time and servings

Prep time	5 min
Cook time	20 min
Soaking Time	8 hr
Total time	25 min
Serves	6 servings

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About

Ragda curry, or multipurpose curry, is a simple and spiced curry prepared with white peas, potatoes, and a combination of assorted spices and herbs. It is an essential gravy base for most Indian Street food or chaat recipes. However, this curry is region-specific and is typically used in Western and Southern India. In North India, chickpea curry with yoghurt is a gravy base for most chaat recipes. This simple Ragda curry is prepared in many different ways across South India. Some purpose-based curries are mainly prepared for specific chaat recipes, like Masala Puri, Sev Puri, etc. However, this curry is multi-purpose and can be used in all types of chaat recipes. In addition, the curry can be used as a gravy for different types of Indian flatbreads, including chapati and roti.

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Ingredients

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for cooker:

• 1 cup white peas (soaked)
• 2 potato
• 1 tsp salt
• ½ tsp turmeric
• 3 cup water

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for gravy:

• 2 tbsp oil
• 1 tsp cumin
• pinch hing
• 2 chilli (finely chopped)
• 1 inch ginger (grated)
• ½ tsp turmeric
• 1 tsp chilli powder
• ½ tsp cumin powder
• 1 tsp aamchur
• 1 tsp chaat masala
• ½ tsp kala namak
• ½ tsp coriander powder
• 2 cup water
• 1 tsp salt
• 2 tbsp tamarind chutney

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Instructions

1. Firstly, in a pressure cooker take 1 cup soaked white peas, 2 potato, 1 tsp salt, ½ tsp turmeric and 3 cup water.
2. Cover and pressure cook for 5 whistles or until the peas are cooked well.
3. Once the pressure releases, keep the boiled potato aside.
4. In a kadai, heat 2 tbsp oil. Add 1 tsp cumin, pinch hing and splutter tempering.
5. Also, add 2 chilli, 1 inch ginger and saute well.
6. Further, keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp aamchur, 1 tsp chaat masala, ½ tsp kala namak and ½ tsp coriander powder.
7. Saute on low flame, until the spices turn aromatic.
8. Mash the potato and cook well.
9. Add in boiled peas and mix well.
10. Adjust the consistency, adding 2 cup water, 1 tsp salt or as required.
11. Simmer and boil for 10 minutes or until the flavours are absorbed well.
12. Also, add 2 tbsp tamarind chutney and mix well.
13. Finally, Ragda is ready to prepare chaats.

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Step-by-step

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Video

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Notes

• Firstly, soak white peas overnight to cook easily.
• Also, adding potato is optional, however, it thickens the gravy.
• Additionally, adjust the consistency of ragda as it thickens once cooled.
• Finally, Ragda Recipe tastes great when cooked soft and mushy.