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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Low
You can enjoy left-over Ragada with bread or bun. It makes for a delicious and filling snack, and is also suitable for a light dinner.
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Ragada is a popular filling that is widely used in chaat items like Ragada Puri, Ragada Pattice and Ragada Chaat. A popular Mumbai street-food item, Ragada is prepared using dry white peas which have been soaked overnight and then pressure-cooked till soft.
- White peas (safed matar) (1 cup)
- MTR Lal Mirch Red Chilli Powder ((¼ tsp)
- MTR Haldi Turmeric Powder ((½ tsp)
- Asafoetida (hing) (a pinch)
- Water (4 cups)
- Salt (to taste)
- Overnight-soak the safed channa in water.
- The following morning, drain out the water and rinse the white peas in some fresh water.
- In a pressure cooker, toss in the soaked matar along with the MTR Haldi Turmeric Powder, hing, oil and salt. Mix well and keep cooking for about 15 minutes. Keep in mind that safed matar takes a long time to cook, and it is good to keep checking if they have cooked well. Once they are done well, the peas tend to become soft and mushy.
- Authentic Ragada is neither too thick nor too watery.
- Now, add the MTR Lal Mirch Red Chilli Powder to the hot Ragada and mix well.
- Ragada is now ready and can be used as filling for pattice or Ragada chaat.