Batata Ragda Recipe: Authentic Indian Spiced Potato & Pea Curry
30 minutes
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About Batata Ragda Recipe: Authentic Indian Spiced Potato & Pea Curry
Dive into the vibrant flavors of India with this authentic Batata Ragda recipe! This hearty and flavorful dish features a thick, spiced curry made from white peas (ragda) and tender boiled potatoes (batata), creating a perfect balance of textures and tastes. A beloved street food staple, it's incredibly versatile and perfect for breakfast, brunch, or a satisfying snack.The rich, comforting ragda is infused with warming spices like red chili powder, coriander, and garam masala, creating a depth of flavor that's simply irresistible. Learn how to easily recreate this beloved Indian chaat base at home, transforming your kitchen into a taste of India.Whether you enjoy it on its own, as a base for ragda patties or samosas, or as part of a larger chaat platter, this Batata Ragda is a culinary adventure you won't want to miss. Get ready to impress your friends and family with this authentic and flavorful Indian delight!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Ragda (White Pea Curry)
- 1 cup Peas dried, soaked overnight in 3 cups water, white
- 2 medium Potatoes boiled until tender, then sliced
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder dhania
- 1/2 tsp Garam Masala
- 1/3 tsp Turmeric Powder haldi
- 2 tbsp Tamarind Paste or juice
- 2 cups Water fresh water for cooking
- 1 tbsp Lemon Juice freshly squeezed
For Garnish
- 1 inch Ginger crushed
- 4 clove Garlic crushed
- 1/4 cup Coriander dhania, some chopped for garnish
- 1 Lemon for garnish
- 1 tsp Chaat Masala store-bought or homemade
Instructions
Prepare the Ragda
- Wash and soak the dried white peas overnight in 3 cups of water.
- Drain the soaking water. In a pressure cooker, combine the soaked peas, 2 cups of fresh water, salt, 1/2 teaspoon red chili powder, garam masala, turmeric powder, coriander powder, and lemon juice. Mix well.
- Pressure cook until the peas are completely soft and mushy (about 3-4 whistles).
- Once cooled, carefully remove the crushed ginger and garlic cloves from the ragda. Mash about 2-3 tablespoons of the cooked peas to thicken the gravy.
Assemble the Batata Ragda
- Arrange the sliced boiled potatoes on a plate or serving bowl.
- Spoon a generous amount of the ragda over the potatoes.
Garnish and Serve
- Garnish with a sprinkle of red chili powder, chaat masala, chopped coriander leaves, and a lemon wedge.
- Serve immediately while hot.
Recipe Notes
Expert Tips for the Best Batata Ragda
- For a smoother ragda, you can blend a portion of the cooked peas before adding it to the potatoes.
- Adjust the amount of red chili powder to control the spice level to your preference.
- If you don't have tamarind paste, you can substitute with 2 tablespoons of tamarind juice.
- For an extra layer of flavor, consider adding a tempering of oil with cumin seeds and mustard seeds before adding the spices.
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Recipe Nutrition
Calories: 20kcalCarbohydrates: 5gProtein: 1gSodium: 855mgFiber: 1g
Simran Sayyed
Articles: 34
3 Comments
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Such a perfect dish! Thank you.
Absolutely mouthwatering! Thanks for sharing.
This is a fantastic recipe! Thanks for sharing.