Ragda Recipe
Soaking: 8 hrs Prep & Cooking: 45 mts
Serves 4-5 persons
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Ingredients:
250 gms green or white peas, soak in water overnight and pressure cook till soft
1 large onion, finely chopped
1 large tomato, finely chopped
3-4 green chillis, slit length wise
1 tsp grated ginger
1/4 tsp asafoetida/hing
1/4 tsp turmeric pwd
1/2 tsp cumin pwd
1 tsp coriander pwd
garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
1 tbsp tamarind paste (optional)
fresh coriander leaves for garnish
salt to taste
1/2 tbsp oil
1. Heat oil in a vessel, add the cumin seeds and let them splutter. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida, followed by the onion. Cook on medium heat for 4-5 mts.
2. Add the spice pwds (except garam masala pwd) and salt. Mix it well. Add the tomatoes and cook until soft.
3. Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Add a cup of water and cook on high for 3-4 mts. Reduce flame and cook on simmer for 7-8 mts. Add the mashed peas and mix it. Add the tamarind paste, combine and cook for 4-5 mts.
4. While the ragda is simmering, add garam masala pwd. The gravy will begin to thicken. Adjust the salt. Garnish with fresh coriander leaves.
5. Serve hot with bhatura or rotis or proceed to prepare Ragda patties or Masala Puri.
1 large onion, finely chopped
1 large tomato, finely chopped
3-4 green chillis, slit length wise
1 tsp grated ginger
1/4 tsp asafoetida/hing
1/4 tsp turmeric pwd
1/2 tsp cumin pwd
1 tsp coriander pwd
garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
1 tbsp tamarind paste (optional)
fresh coriander leaves for garnish
salt to taste
1/2 tbsp oil
1. Heat oil in a vessel, add the cumin seeds and let them splutter. Add green chillis and grated ginger and saute for 4-5 seconds. Immediately add the asafoetida, followed by the onion. Cook on medium heat for 4-5 mts.
2. Add the spice pwds (except garam masala pwd) and salt. Mix it well. Add the tomatoes and cook until soft.
3. Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Add a cup of water and cook on high for 3-4 mts. Reduce flame and cook on simmer for 7-8 mts. Add the mashed peas and mix it. Add the tamarind paste, combine and cook for 4-5 mts.
4. While the ragda is simmering, add garam masala pwd. The gravy will begin to thicken. Adjust the salt. Garnish with fresh coriander leaves.
5. Serve hot with bhatura or rotis or proceed to prepare Ragda patties or Masala Puri.
How to make Ragda Patties Chat:Aloo Tikki Recipe – Combine 2 mashed potatoes (should be cooled completely), 2 bread slices (remove sides), pinch of red chili pwd, 1 tsp green chilli-ginger paste, salt to taste. Make small patties/cutlets and shallow fry till golden brown on both sides.
Take a wide serving plate. Place two aloo tikkis, spoon some warm ragda over the tikkis. Next spoon green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi (purely optional). Sprinkle some chopped onion and tomatoes. Finally finish off with sev and coriander leaves. Serve immediately. Best savored when ragda is warm.
Green (Hari) Chutney Recipe
Sweet (Meeta) Chutney Recipe
Sev Recipe
Take a wide serving plate. Place two aloo tikkis, spoon some warm ragda over the tikkis. Next spoon green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi (purely optional). Sprinkle some chopped onion and tomatoes. Finally finish off with sev and coriander leaves. Serve immediately. Best savored when ragda is warm.
Green (Hari) Chutney Recipe
Sweet (Meeta) Chutney Recipe
Sev Recipe
Ragda Patties ~ Aloo Tikki Chaat Recipe
Prep time: 15 min
Cook time: 45 min
Yield: 7
Main Ingredients:
potato dried peas onions
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