5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 11 cookbooks
This recipe has been viewed 66788 times
Ragda made from soaked and boiled white peas, tempered with mustard seeds and asafoetida, serve it as a stuffing with pani puri.
Method- Soak the safed vatana overnight or for atleast 6 to 8 hours.
- Drain the safed vatana and add 2 cups of water and pressure cook for 5 to 6 whistles.
- Allow the steam to escape before opening the lid.
- Heat the oil in a kadhai and add the mustard seeds.
- 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.
- Simmer for 8 to 10 minutes or till it thickens and keep aside.
Other Related Recipes
Nutrient values (Abbrv) per cup
| Energy | 236 cal |
| Protein | 14.8 g |
| Carbohydrates | 42.4 g |
| Fiber | 3.4 g |
| Fat | 0.8 g |
| Cholesterol | 0 mg |
| Sodium | 15.3 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe