Ragada Puri Recipe | Just In 5 Easy Steps.

Ragada Puri is a popular Indian street food dish that consists of crispy puris (deep-fried bread) served with a flavorful and spicy ragada (curry made with white peas). It is a delightful combination of textures and flavors, making it a favorite among food enthusiasts.

To prepare Ragada Puri, dried white peas are soaked overnight and then cooked until tender. The ragada masala is prepared by sautéing onions, tomatoes, and spices until they form a rich and aromatic base. The cooked white peas are then added to the masala and simmered to infuse the flavors.

The puris are made from whole wheat flour, rolled into small circles, and deep-fried until they turn golden brown and crispy. They serve as a perfect accompaniment to the spicy ragada.

When serving Ragada Puri, the puris are topped with a ladleful of ragada and garnished with an assortment of chutneys, yogurt, chopped onions, and sev. The combination of the crispy puris, the hearty ragada, and the tangy chutneys creates a burst of flavors in every bite.

Ragada Puri is not only a delicious street food option but also a popular dish served during festivals and special occasions. Its unique blend of textures, spices, and tanginess makes it a favorite among people of all ages.Here is a step-by-step recipe to help you make Ragada Puri at home:

Ingredients of Ragada Puri:

For Ragda:

• White peas (dried or canned)
• Oil or ghee (clarified butter) for cooking
• Onion, finely chopped
• Ginger-garlic paste
• Green chilies, finely chopped
• Turmeric powder
• Red chili powder
• Cumin powder
• Coriander powder
• Garam masala powder (optional)
• Salt to taste
• Water
• Tamarind chutney (sweet and tangy chutney made from tamarind pulp, sugar, and spices)
• Green chutney (spicy chutney made from coriander leaves, mint leaves, green chilies, and spices)
• Chopped coriander leaves for garnishing

For Puri:

• All-purpose flour (maida)
• Semolina (sooji/rava)
• Salt
• Water
• Oil for deep frying

Optional toppings and garnishes:

• Chopped onions
• Chopped tomatoes
• Sev (crunchy fried chickpea flour noodles)
• Chaat masala
• Lemon juice
• Fresh coriander leaves

Step By Step Instructions Of Ragada Puri Recipe:

Step 1: Soaking the White Peas

• Take 1 cup of dried white peas and rinse them thoroughly under running water.
• Transfer the peas to a large bowl and add enough water to cover them.
• Soak the peas overnight or for at least 6-8 hours. This will help soften them and reduce the cooking time.

Step 2: Preparing the Ragada Puri

• Drain the soaked white peas and transfer them to a pressure cooker or a large pot.
• Add 3 cups of water, 1 teaspoon of salt, and 1/2 teaspoon of turmeric powder to the pot.
• Close the pressure cooker lid or cover the pot with a lid.
• Cook the peas until they are soft and tender. If using a pressure cooker, cook for about 3-4 whistles on medium heat. If using a pot, simmer for approximately 30-40 minutes until the peas are cooked through.
• Once cooked, remove from heat and set aside.

Step 3: Making the Ragada Masala

• Heat 2 tablespoons of oil in a pan over medium heat.
• Add 1 teaspoon of cumin seeds and let them splutter.
• Next, add 1 finely chopped onion and sauté until it turns translucent.
• Add 2 finely chopped tomatoes and cook until they become soft and mushy.
• Now, add 1 teaspoon of ginger-garlic paste and sauté for a minute until the raw smell disappears.
• Add 1/2 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and 1/2 teaspoon of garam masala powder. Mix well to combine the spices with the onion-tomato mixture.
• Cook the masala for a few minutes until the oil starts to separate from the sides of the pan.

Step 4: Combining the Ragada and Masala

• Add the cooked white peas to the pan with the prepared masala.
• Mix everything together and simmer the ragada for about 10-15 minutes on low heat.
• Adjust the consistency of the ragada by adding water as needed. It should have a thick gravy-like consistency.
• Taste and adjust the salt and spice levels according to your preference.
• Once the ragada is ready, turn off the heat and keep it aside.

Step 5: Frying the Puris

• Heat oil in a deep frying pan or kadai for deep frying the puris.
• Meanwhile, take 2 cups of whole wheat flour (atta) in a mixing bowl.
• Add 1/2 teaspoon of salt and a little water at a time to make a stiff dough.
• Knead the dough well for a few minutes until it becomes smooth and pliable.
• Divide the dough into small lemon-sized balls.
• Roll each ball into a small, thin circle of about 3-4 inches in diameter.
• Once the oil is hot, carefully slide one puri into the oil and press it gently with a slotted spoon. This will help the puri puff up.
• Fry the puri on medium heat until it turns golden brown and crispy on both sides.
• Remove the puri from the oil and drain excess oil using a paper towel.
• Repeat