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Batata Ragda

4 from 1 vote

The thick and spicy ragda made with dried white peas and boiled potatoes is a key for making tempting ragda patties, ragda samosa and ragda.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Recipe CategoryVegetarian
Served AsBreakfast, Brunch, Snacks
CuisineChaat, Indian
Servings 4


  • 1 cup dried white peas
  • 2 potatoes boiled and sliced
  • Salt
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 1/3 teaspoon turmeric powder
  • 2 tbsp tamarind juice
  • Chat masala for sprinkle
  • 1 inch ginger crushed
  • 4 garlic pods crushed
  • Some chopped coriander leaves
  • Some Lemon slices


  • Wash n soak dried white peas in 3 cups water for overnight.
  • Drain water from soaked peas, add 2cups fresh water in pressure cooker with salt, 1/2 teaspoon red chili powder, garam masala powder, turmeric powder, coriander powder and lemon juice. Mix all ingredients n pressure cook till ragda done.
  • Takeout ginger pieces n garlic pods from it. Mashed 2 to 3 tablespoons ragda for thick gravy.
  • Take 4 potatoes slices in plate. Add ladleful ragda in plate.
  • Sprinkle a pinch of red chili powder, chat masala powder, coriander leaves and slice of lemon.
  • Batata tagda is ready to serve. Serve this hot.


U can also add chopped onion, green chutney n sweet chutney in final plating.

Please appreciate the author by voting!

4 from 1 vote

Simran Sayyed
Simran Sayyed

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