Ragda with Ghugni | How to make Ragda with Ghugni

By Sreemoyee Bhattacharjee  |  5th May 2017  |  
4 from 1 review Rate It!
  • Ragda with Ghugni, How to make Ragda with Ghugni
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About Ragda with Ghugni Recipe

The delicious North Indian chaat made with samosas and the white Batana Ghugni.

Ragda with Ghugni, a deliciously finger licking recipe to treat your family and friends. This recipe of Ragda with Ghugni by Sreemoyee Bhattacharjee will definitely help you in its preparation. The Ragda with Ghugni can be prepared within 20 minutes. The time taken for cooking Ragda with Ghugni is 35 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Ragda with Ghugni step by step. The detailed explanation makes Ragda with Ghugni so simple and easy that even beginners can try it out. The recipe for Ragda with Ghugni can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Ragda with Ghugni from BetterButter.

Ragda with Ghugni

Ingredients to make Ragda with Ghugni

  • White Batana/peas (soaked) - 1 cup
  • onion (chopped) - 1
  • tomatoes (chopped) - 2
  • ginger garlic paste - 1 tsp
  • turmeric powder - 1 tsp
  • jeera Powder - 1 tsp
  • red chilly powder - 1 tsp
  • Garam masala powder - 1/4 tsp
  • salt
  • Refined oil
  • potatoes (cubed) - 1
  • bay leaf - 1
  • Dry red chilies - 2
  • For the Ragda :
  • Samosas - 4
  • yogurt - 1/2 cup
  • salt
  • sugar
  • tamarind chutney - 4 tbsp
  • Green chutney - 1 tbsp
  • onion (chopped) - 1
  • coriander leaves (chopped)
  • Chaat masala powder
  • Roasted jeera powder

How to make Ragda with Ghugni

  1. Pressure cook the white peas in a pressure cooker with the required amount of water. Keep aside.
  2. Heat a kadhai with oil. Add the dry red chilies and bay leaf.
  3. Now add the potatoes and fry for few minutes followed by the chopped onion.
  4. Saute till golden brown and then add the ginger garlic paste.
  5. Cook till the raw smell is gone and then add the powdered masalas.
  6. Saute and then add the tomatoes and cook with a lid on. Cook till the masala leaves oil.
  7. Now add the cooked peas and salt.
  8. Stir and add required amount of water and bring to boil.
  9. Check for the salt and remove from heat.
  10. To make the Ragda, take a serving plate and put a samosa on it. Crush the samosa to break it.
  11. Now whisk the curd with salt and sugar. Add very little water and whisk until smooth.
  12. Pour a ladle full of the white peas Ghugni over the samosa.
  13. Now pour little curd mix followed by the tamarind chutney and green chutney.
  14. Sprinkle the chopped onion, coriander, chaat masala and roasted jeera powder on top. Serve.

Reviews for Ragda with Ghugni (1)

Sheetal Sharmaa year ago

Tasty ghugni recipe!

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