Appearance: These are dried, smooth, round peas with a light cream or off-white color. Unlike green peas, they are harvested when fully mature and then dried.
Texture & Flavor: When rehydrated and cooked, they become soft and slightly starchy. They have a subtle, earthy, and neutral flavor, which makes them the perfect canvas for tangy, spicy chutneys and masalas.
Best Used For:
Ragda: The thick, spicy gravy used for Pani Puri or Aloo Tikki.
Matar Kulcha: The iconic Delhi street food where the peas are cooked with spices and served with soft bread.
Soups/Stew: Because they break down nicely when slow-cooked, they are great for thickening soups
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