How to make Ragda Puri Recipe - Delicious Maharashtrian snack made from dried white peas.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Crisp Puffed Puris ( पानी पूरी/ गोलगप्पे ) , Dried white peas ( सूखे सफेद मटर / वटाना )

Cuisine : Maharashtrian

Course : Snack

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Ragda Puri

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Ragda Puri checkout Paani Puri . You can also find more Snack recipes like Methi Khakhra, Baby Uttapam, Katori Chaat, Sandwich Platter. Or try out these recipes from Maharashtrian Cuisine like Aloo Rassedaar Vratwale, Roasted Peanut Chutney, Burfi Rawa Sheera, Sprouted Hara Chana Amti.

Ragda Puri Recipe Card

Ragda Puri

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Ragda Puri

  • Crisp Puffed Puris 20

  • Dried white peas boiled 1 1/2 cups

  • Oil 1 tablespoon

  • Tomato 1

  • Green chillies 2

  • Fresh coriander leaves 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Salt to taste

  • Red chilli powder 1/4 teaspoon

  • Roasted cumin powder 1/2 teaspoon

  • Thick yogurt 1 cup

  • Powdered sugar 2 teaspoons

  • Sev 1/2 cup


Step 1

Heat oil in a non-stick pan. Thinly slice tomato, slit green chillies and chop coriander leaves. Add cumin seeds to the pan and sauté till well browned.

Step 2

Add green chillies, tomato and salt and cook till tomato softens. Add red chilli powder and roasted cumin powder and mix.

Step 3

Add boiled peas and a little water; simmer on medium heat for a little while. Set the ragda aside to cool.

Step 4

Place yogurt in a bowl, add powdered sugar and mix well. Keep it in a refrigerator to chill.

Step 5

Pierce a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle yogurt and top with sev.

Step 6

Sprinkle a little red chilli powder, roasted cumin powder and coriander leaves and serve immediately.

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