Ragda Recipe ,How to make Ragda Recipe for Ragda Pattice

I guess most of you like ragda pattice or ragda patties which is most popular fast food in India. Most commonly it is a street food from Mumbai.
 For my family ragda pattice is like a full meal. I usually make this on weekends for dinner.



 Ragda is also used in Pani Puri instead of boiled chana, moong and potatoes. One can make many Indian snacks and variety of Indian chaats with hot and spicy ragada. 
used in chaat items like Pani Puri, Ragda Puri, Ragda Pattice, Dahi Ragda Puri,ragda samosa and ragda cutlet or Ragda Chaat.

Ragda is made coneventionally using safed vatana /dried white peas .But you can even use hirwa vatana /dry green peas for making it .vatana should be perfectly cooked & soft to make a good ragda pattice.I normally pressure cook for 7-8 whistles so that white peas are cooked perfectly.

Do not  forget to soak vatana day before. And boil some potatoes earlier. Today we are learning how to make ragda ie white peas curry which is used for ragda pattice.
you can check out ragda patties recipe here

INGREDIENTS:

1 cup dry white or green peas/safed or hirwa vatana  soaked overnight
1 tsp cumin seeds,(jeera)
1 tsp mustard seeds(rai)
1 onion chopped
4-5 curry leaves
1 tsp red chilli powder
1 tsp dhania jeera powder(cumin coriander powder)
1 tsp kandalasun masala /marathi kala/goda masala
1 tsp ginger garlic paste
1/4 tsp asafoetida,
1 tsp turmeric powder,
1 tsp jaggery or sugar,
salt to taste,
1 tsp tamarind pulp or 2 kokum,
coriander leaves/cilantro,
1 tbsp oil

  
METHOD

1. Wash and soak the dry white or green peas/safed or hirwa vatana  in plenty of water for 7-8 hours. 
2.Rinse and pressure cook till soft and mushy around 7-9 whistles.
3. Heat oil in a pan. Add mustard seeds,cumin seeds. When they splutter, add asafoetida,curry leaves,half red chilli powder turmeric powder and ginger garlic paste Add onions pieces and fry till they look translucent.
4. Add boiled beans followed by some water for desired consistency,remaining chilli powder, kanda lasun masala/goda masala,dhania jeera powder

5.Once  curry reaches the boiling stage, add ground paste, tamarind, salt and jaggery. Mix well and cook covered further for 5 minutes.Mash few peas with spoon & simmer the curry till you get the consistency you want.  If required, add some more water.
6. Garnish with coriander leaves and serve with rice or chapati or can be used as a ragda for making ragda pattice




Tip

 Use kashmiri chilli powder for bright red colour
You an add boiled potatoes in curry.
Substitute kanda lasun masala with any other curry masala /garam masala of your choice.