Dahi Ragda Puri


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… 😀

Ingredients :

  • 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

Garnishing :
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.

Serve immediately!

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