Dahi Ragda Puri is a popular variety of Indian street food which is known as “Chaat.” It is assembled using the puffed puri, usually used for Pani Puris. It has a perfect combination of sweet, sour, spicy & cooling flavors. The highlight of this lovely snack is the ragda (curried peas) & soothing coolant – Curds/Yoghurt!! It is not only a hearty appetizer but a very fulfilling snack as well. It can even be enjoyed as a light meal.
Chaat is one of the best culinary creations prepared with great skill by the chaatwallas around the street corners or gallis of every city/town/village of India. The strong aromas of street food is enticing. It is fascinating & exciting to watch the street food vendor (bhaiyya) assemble swiftly & with great ease a plate of chaat with its colorful assortment of spices & chutneys. Nevertheless, the taste of Chaat is just unforgettable & just a plate won’t do… you always crave for more! It is welcome especially during summer. So just try this out this summer in the comfort of your home… 😀
- 200 gms. dry White peas (soak for about 4 hrs.)
- 1 med. Onion (peeled & finely chopped)
- 1 red Tomato (finely chopped)
- 2 med. boiled Potatoes (lightly mashed)
- 2 Green Chillies (finely minced)
- 1 tsp. Red Chilli pwd.
- 1 tsp. fresh Ginger (peeled & grated)
- ¼ tsp. Hing (Asafoetida)
- ¼ tsp. Turmeric pwd.
- ½ tsp. roasted Cumin pwd.
- 1 tsp. Garam Masala pwd./Goda Masala
- 1 tbsp. fresh Tamarind Extract/Paste
- A pinch of Sugar
- 2 tbsps. Vegetable Oil
- Salt to Taste
A handful of fresh Coriander Leaves (chopped)
Preparation of Ragda :
Pressure cook the soaked white peas with sufficient water & some salt for about 3 whistles.
Do not open the cooker immediately but let it cool on its own.
In a deep pan, heat oil till hot; add the green chillies, grated ginger & saute for a minute.
Then immediately add the hing followed by the chopped onion.
Cook on med. heat for about 5 mins.
Add the roasted jeera pwd., red chilli pwd., & turmeric pwd. & a little salt.
Stir & add the chopped tomatoes & cook till soft.
Then add the boiled white peas, boiled potatoes, tamarind extract & some water if required.
Cook for about 5 mins. on high heat. Reduce heat & cook for another 8 mins. on simmer.
Add the garam masala/goda masala to the ragda. The gravy will start to thicken.
Adjust the salt, add a pinch of sugar & stir once again.
Take off the heat & garnish with coriander leaves.
Keep aside to use later for Dahi Ragda Puri.
Ingredients for Dahi Ragda Puri :
Prepare a tray with bowls containing the following :
The above prepared Ragda (white peas & potato thick gravy)
- 1 Packet Pani Puris
- 2 boiled Potatoes (finely diced)
- 2-3 med. Onions (peeled & finely chopped)
- 2-3 Tomatoes (finely chopped)
- 1 bowl fresh Curds/Yoghurt (well beaten & smooth)
- Chaat Masala to taste
- Salt to taste
- 1 bowl Green Chutney (Chutneys for Chaat)
- 1 bowl Meethi Chutney(Chutneys for Chaat)
- 1 bowl fine thin Nylon Sev
- 1 bowl fresh Coriander Leaves (chopped)
Assembling of Dahi Ragda Puri :
Punch a hole on top of each of the pani puris.
Place 6 puris on each serving plate.
Stuff each puri with a little bit of ragda, chopped onion & tomato.
Spoon a little (according to taste) green chutney & meethi chutney into the puris.
Spoon some curds/yoghurt into the puris.
Spread generously some ragda, onion, tomato, chutneys on the top & cover the entire plate.
Sprinkle with chaat masala/goda masala, salt.
Garnish generously with chopped coriander & fine sev.
Drizzle more chutney if you like it that way.