Kutchi Ragda

Desi food is my weakness. Because of COVID, this super awesome Kutchi dish is no longer sold on the streets of our small town Mandvi, Kutch. Recreating these memories for my mum was the best feeling ever. What’s a better feeling than reliving my childhood memories through my mother’s recipe?


  • For the Ragda
  • 2 Cups White Peas (soaked overnight)
  • 5 Medium-sized Potatoes (boiled and diced)
  • 1 Tsp Ginger (paste)
  • 1 Tsp Garlic (paste)
  • 1/4 Tsp Hing
  • 1/2 Tsp Turmeric Powder
  • 2 Tsp Kashmiri Red Chilli Powder
  • 2 Tsp Coriander Cumin Powder
  • 1 Tsp Heaped Garam Masala
  • Oil for Tadka
  • Salt to Taste 
  • 2 Cups Water 
  • A pinch of Baking Soda
  • For Chilly Garlic Chutney
  • 1 Cup Kashmiri Red Chilli Powder
  • 1/2 Tbsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • Salt to Taste
  • 6 Tbsp Groundnut Oil
  • 50 Gms Garlic Cloves (peeled)
  • For Dates Tamarind Chutney
  • 1 Cup Seedless Dates
  • 1/4 Cup Tamarind Pieces
  • 1 tsp Red Chilli Powder
  • 1/4 Cup Jaggery
  • For Masala Peanuts
  • 2 Cup Salted Peanuts (peeled)
  • 2 Tbsp Groundnut Oil
  • 2 Tsp Heaped Garam Masala
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Dry Mango Powder
  • 1/4 Tsp Turmeric Powder
  • 1/4 Tsp Coriander Cumin Powder
  • Salt to Taste
  • 2 Tbsp Powdered Sugar
  • For Serving
  • 4 Pavs
  • 4 Tbsp Masala Peanuts
  • 4 Tbsp Masala Chana Dal
  • Fresh Coriander (finely chopped)
  • Garlic Red Chilly Chutney
  • Dates Tamarind Chutney
  • 2 Medium-sized Onions (finely chopped)
  • 2 Medium-sized Tomatoes (finely chopped)


Prep: 20 minutes
Cooking: 30 minutes

  1. For the ragda, thoroughly rinse pre-soaked white peas with water. In a pressure cooker, add the peas and a pinch of baking soda. Pressure cook for 5-6 whistles on slow flame. Strain the water (preserve this for later) and let the peas cool down.
  2. Pressure cook potatoes and roughly dice them.
  3. In a pan, mix potatoes and peas. Add turmeric, ginger, garlic, red chilli powder, garam masala and cumin-coriander powder. Mix well and create a pit in between.
  4. Place pan on the gas and pour oil in the pit. Once hot, add hing and gently mix all by adding water. Let the mixture boil and cook for 5 minutes.
  5. For the chilly garlic chutney, take a blender jar and add garlic cloves, cumin seeds and salt. Blend into a fine paste. Add red chilli powder and oil and further blend until everything mixes well. Store it in a container.
  6. For dates and tamarind chutney, take a pressure cooker and add dates, tamarind and water. Pressure cook for 4 to 5 whistles. Let the mixture cool, remove the seeds and blend this mixture with red chilli powder and jaggery (in a blender or mixer). Blend it to a fine paste and store in an airtight container.
  7. For the masala peanuts, hand crush peeled salted peanuts into halves.
  8. In a tempering pan, heat oil on slow flame and add the mixture of all the masalas with salt. Using a spoon, stir for 30 seconds.
  9. Pour the mixture on the peanuts and mix well. Add dry mango powder and powdered sugar and mix well. Store it in an airtight container for further use.
  10. To serve, cut the pav in small bite-sized chunks. Pour ragda and garnish with peanuts, chana dal, chilly garlic chutney, date tamarind chutney, chopped onions and tomatoes. Garnish with finely chopped coriander. Serve!