Servings: 1

Weight Watcher Smart Points: 0

Preparation Time: 540 Minutes

Cooking Time: 20 Minutes

Ready In: 560 Minutes


  • ¼ tsp red chili powder/lal mirch powder
  • a pinch of asafoetida/hing
  • 1 cup white peas/safed matar/safed vatana or dried green peas/hara matar
  • salt as required
  • ½ tsp turmeric powder/haldi
  • 4 to 4.5 cups water


  1. Start the night before
  2. Pick and rinse the white peas or safed matar.Soak the peas overnight or for 8 to 9 hours in enough water.Drain the water
  3. Rinse the white peas in fresh clean water.In a pressure cooker, add the soaked white peas with the turmeric powder, asafoetida, oil and salt.Add water and mix well
  4. Pressure cook for 10-11 minutes on medium to high flame.When the pressure falls in the cooker on its own, open the lid and check to see if the peas are cooked.These peas take a long time to cook
  5. In case, they are not cooked completely, pressure cook again for 7-8 minutes
  6. Add 1.5 to 2 cups water and pressure cook.Generally, it happens that some peas gets cooked, whereas a few remain partially cooked
  7. If this is the case you will have to cook it for some more minutes.Once the peas have become soft and mushy, check for the consistency of the ragda.If it is slightly watery, then evaporate the water by cooking the ragda in the pressure cooker without the lid.The ragda should not be very thick nor watery
  8. Just slightly thick.Check the seasoning and adjust accordingly
  9. Add the red chili powder to the hot ragda and mix well.Now this ragda can be used as the masala (filling) for Pani Puri.Ragda can also be used to make Ragda Pattice or a simple Ragda Chaat.

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