By Smriti Dey
October 21, 2025
Different types of kachori and puri are made almost every second day in every Indian household as a staple delicacy. If you are craving something royal and heavy during snack time. Why not include ragda puri with tea and chat?
1 cup white peas (soaked overnight) 1 onion 2 green chilies 1 teaspoon ginger paste 1 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 1/2 teaspoon garam masala Salt to taste 1 tablespoon tamarind pulp 1 tablespoon jaggery 1/2 cup water Oil for frying puris
Pressure cook the soaked white peas until they are soft.
Heat oil, add cumin seeds, onion, green chillies, ginger paste, turmeric powder, red chilli powder, and garam masala. Sauté for a few seconds.
Add the cooked peas, tamarind pulp, jaggery, and water. Bring to a boil, then reduce heat and simmer until the gravy thickens.
Deep fry puris until golden brown and crispy.
Serve the hot, spicy ragda over the crispy puris.