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 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.

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4 from 1 vote

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Simran Sayyed
Simran Sayyed

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