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Ragda Masala

Rs. 120.00
Rs. 120.00
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Tax included.
Description +

The Soul of Indian Street Food. Galaji Ragda Masala brings the vibrant, lip-smacking taste of the Chowpatty to your kitchen. This blend is specifically crafted to transform simple dried white peas into a luscious, aromatic gravy.

Ingredients +
  • Chilli
  • Coriander seeds
  • Turmeric
  • Fennel seeds
  • Sesame seeds
  • Carom seeds
  • Mustard seeds
  • Salt & Spices all in dry powder form
Recipe +
Prep time: 10 mins | Cook time: 20 mins | Serves: 6–8 servings
How to Make Ragda Masala at Home (Step-by-Step)
Ingredients
  • Chilli
  • Coriander seeds
  • Turmeric
  • Fennel seeds
  • Sesame seeds
  • Carom seeds
  • Mustard seeds
  • Salt & Spices all in dry powder form
Method
  • Soak 1 cup dried white peas (Vatana) overnight.
  • Pressure cook with salt, a pinch of turmeric, and 1 chopped potato until the peas are soft and slightly mashed.
  • Heat 1 tbsp oil/ghee.
  • Add 2 tbsp Galaji Ragda Masala.
  • Add the cooked peas and potato mixture.
  • Use a masher to lightly crush some of the peas into the gravy—this creates the thick, "ragda" consistency.
  • Add water if it’s too thick.
  • Simmer for 5 minutes.
  • Garnish with plenty of fresh coriander and a squeeze of lemon.
  • Serve over crispy potato pattice or with toasted Pav.
  • For Onion/Garlic Lovers: Garnish the final dish with finely chopped raw onions and a drizzle of garlic chutney for that classic, pungent street-side experience.