Step 1: Prepare White Peas

Soak white peas overnight. The next day, boil them in a pressure cooker with water, a little oil, some turmeric, and a pinch of baking soda for 2 whistles until they are soft and easily mashable.

Step 2: Prepare Chutneys

For green chutney: Blend green chilies, coriander leaves, mint leaves, cumin, pepper, and a little salt with some water until smooth. For sweet tamarind chutney: Soak tamarind, then blend with jaggery, salt, cumin, and chili powder. You can also add dates for extra flavor. Boil the mixture slightly to thicken.

Step 3: Sauté Aromatics for Ragada

Heat 1 tablespoon of oil in a kadai. Add finely chopped onion and chopped green chilies. Fry until the onion turns light brown (do not over-brown).

Step 4: Add Tomatoes and Ginger Garlic Paste

Add finely chopped tomatoes to the kadai and fry until they soften. Then, add ginger garlic paste and mix well, frying for about 1-2 minutes.

Step 5: Add Dry Spices

Add coriander powder, jeera powder, pepper powder, garam masala, chili powder, and turmeric powder. Mix all the spices thoroughly with the sautéed ingredients and fry until aromatic, about 2-3 minutes.

Step 6: Incorporate Peas and Potatoes

Add the slightly mashed boiled white peas and mashed boiled potatoes to the kadai. Add black salt and mix everything well. Add chopped coriander leaves and salt to taste. Mix again.

Step 7: Simmer Ragada

Pour in the reserved water from boiling the white peas. Mix well to achieve a desired consistency. Bring the ragada to a boil on high flame and let it simmer for a few minutes until it thickens slightly. The ragada is now ready.

Step 8: Assemble Puffed Puri (Golgappa Style)

Take a puffed puri and gently make a hole in the center. Fill it with chopped onion, then drizzle green chutney and sweet tamarind chutney. Sprinkle chat masala, black salt, and chili powder. Add chopped coriander leaves. Finally, spoon in the hot ragada. Garnish with fine sev and more coriander leaves.

Step 9: Assemble Flat Puri (Papdi Chaat Style)

Arrange flat puris on a plate. Drizzle green chutney and sweet tamarind chutney over each puri. Sprinkle chopped coriander leaves, black salt, chili powder, and chopped onion. Spoon a generous amount of hot ragada over the puris. Garnish with fine sev, more coriander leaves, chat masala, and optionally more green chutney or onion.

• Soak white peas overnight for best results.

• Do not discard the water used for boiling white peas, as it adds flavor to the ragada.

• Adjust the spice level of green chilies and chili powder according to your preference, especially if serving to children.

• For a richer sweet chutney, you can add dates along with tamarind and jaggery.

• Use either puffed puris (golgappa style) or flat puris (papdi) for serving.

• For a non-onion/garlic version, simply omit these ingredients from the ragada base.