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Ragra Recipe By Zarnak Sidhwa
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Ragra Recipe By Zarnak Sidhwa
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This Ragra Recipe By Zarnak Sidhwa is a spicy chickpea curry used in many chaat dishes. This Instant Pot version makes it so easy. Homemade Mumbai street food can’t get better than this!

Course: Appetizer, Snack
Cuisine: Fast Food, Indian, Pakistani
Keyword: Masala TV Recipes, ragra, snack, spicy
Servings: 4
Chef: Zarnak Sidhwa
Ingredients
  • 250 gm Chickpeas
  • 3-4 Bread slices
  • 12-15 Kashmiri Red Chilies
  • 2 tbsp Garlic Ginger Paste
  • 1 Garlic bulb
  • 1 tbsp Cumin seeds crushed
  • 125 gm Tamarind soaked
  • 2 tbsp White Cumin seeds
  • ½ tsp Soda bi carb
  • Salt to taste
  • 1-½ –2 cup Oil
Cooking Method
  1. Soak chickpeas in water overnight.
  2. Soak red chilies in hot water overnight.
  3. Put chickpea in water and add some sweet soda and bring it to boil.
  4. Add chopped cumin seeds and garlic in red chilies, blend and make a smooth paste.
  5. In a large pot, add oil garlic & ginger paste and crushed cumin seeds.
  6. Sauté for few seconds then add red chilies and garlic paste in the pot.
  7. Stir well.
  8. Add salt to taste in it.
  9. Drain the water of boiled chickpeas and mix it in the pot and stir well.
  10. Add 3-5 cups water in the pot and add tamarind and bring it to boil.
  11. Adjust the seasoning and add bread slices and cook till bread become soft (approx. 5-10 minutes)
  12. Dish it out.
  13. Delicious Ragra is ready to serve.
  14. Serve hot.