Ragda bhel is a popular street food recipe made with tasty ragda, bhel mix, different chaat chutney, and topped with sev and masala sing. It is slightly hot and tastes spicy and tangy. In this recipe, I share the bhel mix recipe which is easy to make with puffed rice and regular masala. It is generally served as an evening snack and is loved by all kinds of age groups. Do try this!
The key to making tasty ragda bhel at home are
- Firstly, the white peas have to be soaked overnight for a minimum of 5 plus hours in slightly hot water. You can use dry green peas or fresh green peas instead of it.
- The consistency of ragda should be slightly liquid, so it will easily spread on the bhel mix.
- Bhel mix is easy to make with puffed rice, regular masala, Gujarati chavanu, and sev. You can also store it in an air-tight container for months.
- Sev and Masala peanuts give a crunchy taste to ragda bhel, you can use fried chana dal or boondi instead of masala sing.
- Lastly, once the ragda bhel is made, it has to be served immediately.
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Ragda bhel recipe | street style ragda bhel | how to make ragda bhel | ragda chaat
Ingredients
For boiling peas
- ½ cup soaked white peas
- 2 cup water
- Salt to taste
- ½ tsp turmeric powder
- 1 medium size potatoes pieces
For ragda
- 2 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- ¼ cup chopped onion
- 1 tbsp green chilli paste
- ½ tsp ginger paste
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp cumin powder
- 1 tsp coriander powder
- ¼ cup chopped tomatoes
- Salt to taste
- ½ cup water
- 1 tsp chaat masala
- ½ tsp garam masala
- 1 tsp lemon juice
- Some coriander leaves
For bhel mix
- 2 tbsp oil
- 3 tbsp peanuts
- 3 tbsp roasted chana dal
- Few curry leaves
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- 4 cup puffed rice
- 1 cup Gujarati chavanu or any chevdo
- ½ cup nylone sev
For bhel
- 1.5 cup bhel mix
- ¼ cup boiled potatoes
- ¼ cup chopped onion
- Some coriander leaves
- ¼ tsp chaat masala
Assembling ragda bhel
- Hot ragda
- Bhel
- Date-tamarind chutney
- Rajkot famous green chutney
- Garlic chutney
- Chopped onion
- Chopped tomatoes
- Chaat masala
- Sev
- Masala sing
- Pomegranate seeds - optional
Instructions
Pressure cook white peas
- Add soaked white peas, 1 medium size potato pieces, turmeric powder and salt in a pressure cooker. mix well.
- Cover and Pressure cook 4 whistle on medium flame or until peas get cooked completely.
- She mashed the peas and potatoes mixture slightly with masher. Keep it aside.
Making ragda
- In a kadai heat 2 tbsp oil, cumin seeds, and hing. Sauté for a minute.
- Then add chopped onion and sauté till onion become translucent.
- Now add ginger and green chili paste. Sauté it.
- Then lower the flame and add turmeric powder, red chili powder, coriander powder, and cumin powder, and some water. Mix well and sauté masala till oil separates from its sides.
- Add tomatoes and salt. Cook till tomatoes become soft and mashy.
- Add boiled peas and potatoes mixture. Mix well.
- Then add ½ cup water and mix well.
- Cover and cook ragda for 10 minutes on low flame.
- Add chaat masala, garam masala and lemon juice. mix well.
- Ragda is ready.
making bhel mix
- In a pan, add oil, peanuts, and roasted chana dal. Roast it until it turns crunchy.
- Keeping the flame on low, add a few curry leaves, turmeric powder, red chili powder, hing, and salt. sauté for a minute.
- Then add puffed rice and mix well until the spices are well combined.
- Transfer masala murmura into a large bowl.
- Then add 1 cup Gujarati chavanu or any chevda and nylon sev. Mix well.
- Bhel mix is ready. Store it in an air-tight container for a month.
Making bhel
- Take 1.5 cup bhel mix into a mixing bowl.
- Then add boiled potato pieces, chopped onion, chaat masala, and some coriander leaves. Mix well. Bhel is ready
- Assembling ragda bhel
- Take bhel into the plate. Spread hot ragda on it.
- Then spread Rajkot’s famous green chutney, tamarind chutney, and garlic chutney on it.
- Sprinkle some chopped onion, tomatoes, and chaat masala on it.
- Then top pav ragda with sev, masala sing, and pomegranate seeds.
- Garnish with coriander leaves and serve.
Notes
- potato pieces help to thicken ragda gravy.
- cover and cook ragda on the low-medium flame so all spices absorb in it.
- bhel mix can be easily stored air-tight container and can be used whenever to make different types of bhel.
- once the ragda bhel is made, it has to be served immediately.
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