Ragda made from soaked and boiled white peas, mix it with hot and sweet chutney and have it with pattice or use as a stuffing for pani puri.

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Ragda made from soaked and boiled white peas, tempered with mustard seeds and asafoetida, serve it as a stuffing with pani puri.

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Ragda recipe - How to make Ragda

Soaking time:  8 Hours   Preparation Time:    Cooking Time:    Total Time:     Makes 2 cups
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  1. Soak the safed vatana overnight or for atleast 6 to 8 hours.
  2. Drain the safed vatana and add 2 cups of water and pressure cook for 5 to 6 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Heat the oil in a kadhai and add the mustard seeds.
  5. When the seeds crackle, add the asafoetida, turmeric powder, vatana, salt and 1 cup of water and mash the vatana slightly, using the back of a spoon.
  6. Simmer for 8 to 10 minutes or till it thickens and keep aside.

Nutrient values (Abbrv) per cup
Energy236 cal
Protein14.8 g
Carbohydrates42.4 g
Fiber3.4 g
Fat0.8 g
Cholesterol0 mg
Sodium15.3 mg

RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook

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