Ragada Puri

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • For puris:
  • 2 cups - very fine semolina (soji or rava)
  • Salt to taste
  • Water - as required
  • Oil - 4 tbsp (or more to Deep Fried)
  • Puri cutter
  • Other Ingredients:
  • 1 cup - ragda made as in ragda patties (refer meal snacks in the cookbook)
  • Green chutney (refer chutneys)
  • Tamarind chutney (refer chutneys)
  • Crushed cumin powder
  • Red chilli powder
  • Salt to taste
  • Chopped coriander
  • Fine sev
  • Boiled potato - chopped
  • Onion - finely chopped

How to Make Ragada Puri

  • For puris: Mix soji, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes.
  • Take a fist sized lump and make a ball.
  • With the help of some dry maida or soji, roll into big thin rounds.
  • Cut small puris from it with the cutter. Approx. 1.5 inch diameter.
  • You may use a sharp edged lid of a bottle, if the size is alright.
  • Remove the frills formed and mix into remaining dough.
  • Heat oil in a pan and Deep Fried puris till very light brown and crisp.
  • Keep the puris covered with a moist muslin cloth if there is delay in frying.
  • Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
  • Store in an airtight container when cool.
  • If in a hurry, just cut the big puris into small squares and use the same.
  • No dough is then put back in frill form.
  • 1 cup ragda made as in ragda patties (refer meal snacks)
  • Arrange unpuffed puris in a serving plate.
  • Pour hot ragda to cover them.
  • Drizzle a ladle full of curds over it.
  • Sprinkle some of both tamarind and green chutneys over it.
  • Sprinkle crushed cumin, salt, red chilli powder.
  • Garnish with finely chopped onions, sev, coriander.
  • Serve immediately.