Dahi Ragda Puri | Dahi Puri Indian Street food with step-by-step pictures and detailed recipe of how to cook White peas | Ragda.
Dahi Puri is a popular Indian Street Food that is made with golgappa puris, chilled yogurt, and an assortment of chutneys. Moreover, the addition of ragda, potatoes, and Sev are other ingredients that are required for this Dahi Ragda Puri. If you have all the ingredients handy and chutneys in hand, you can make this in 15 minutes.
Indian Street Food
Indian Street Food is one of the most lip-smacking food items that is liked by everyone. It is popularly known as Chaat items in India. Basically, it is available in every nook and corner of the streets, hence the name Indian Street Food. The most popular street food are Bhel Puri, Sev Puri, Pani Puri, Dahi Ragda Puri, and the list goes on and on. Every region has different names with unique flavors.
How to cook White Peas | Ragda?
Firstly, Soak white peas also known as Ragda in water for 5-6 hours or overnight. Secondly, remove the water in which you have soaked the ragda as will see bubbles on the top. Boil it in a pressure pan till 45- whistles. Add salt and pinch of baking soda while boiling the white peas, as this will help the cooking process of peas.
Dahi Ragda Puri | Dahi Puri
Ingredients
- 15-16 golgappa puris
- 1 cup chilled yogurt
- 1 tbsp sugar
- ½ tsp black salt
- 1 tsp cumin powder/ jeera powder
- ½ tsp red chili powder
- 1 cup boiled white peas/ ragda
- 1-2 boiled potatoes cut into small chunks
- ¼ th cup coriander chutney
- ¼ th cup dates chutney
- ½ cup Nylon Sev
- salt as per taste
- a handful of finely chopped coriander leaves
- ¼ th cup boondi
Instructions
- Firstly, add chilled curd in a bowl and mix sugar, cumin powder, red chili powder, black salt, salt, and mix it well till there are no lumps.
- Keep all the ingredients ready and start the preparations by arranging puris on a plate. Make a small hole in each puri with your fingertips.
- Fill each puri with ragda, small potato chunks, sprinkle some chaat masala, and add dates chutney on all the puris.
- Now add Coriander chutney and chilled sweetened curd on it.
- Finally, add Nylon Sev on top of all the puris and garnish with finely chopped coriander leaves and boondi and serve it.
Nutrition
Step-by-Step pictures of Dahi Ragda Puri
1. Firstly, add chilled curd in a bowl and mix sugar, cumin powder, red chili powder, black salt, salt, and mix it well till there are no lumps.
2. Keep all the ingredients ready and start the preparations by arranging puris on a plate. Make a small hole in each puri with your fingertips.
3. Fill each puri with ragda, small potato chunks, sprinkle some chaat masala, and add dates chutney on all the puris.
4. Now add Coriander chutney and chilled sweetened curd on it.
5. Finally, add Nylon Sev on top of all the puris and garnish with finely chopped coriander leaves and boondi and serve it.
Important points and Tips
- Use cold yogurt | curd for Dahi Ragda Puri, else it won’t taste good.
- Do not use sour curd, this will spoil the taste.
- Always prepare dates and coriander chutney in advance, so it will come in handy while preparing any chaat items.
- Use Nylon Sev, which is a very thin sev for this and not the thick ones.
- You can also add pomegranates to garnish.
- Moreover, Serve this Dahi Ragda Puri immediately after making it, else it will turn soggy.
Finally, Also try these chaat recipes,
Mumbai Masala Chana
Bhel Puri
Sukha Bhel
Coriander Coconut chutney
