WebRagda: Wash and soak white peas for at least 6 to 8 hours with enough water. Drain the peas and discard the water. Then put the soaked white peas in a …
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Heat oil in a pan add onion paste, ginger garlic paste, turmeric, salt, cook this till the raw flavor is gone. Add chilly powder, tomato puree, Ragda Pattie masala (coriander powder, cumin powder, fennel seed powder and garam masala) Add mint chutney (coriander, mint, green chilly) let it cook for 2 minutes.
further, add 1 cup white peas and 3 cup water. cover and pressure cook for 4 whistles or until the peas are cooked well. adjust the consistency by adding water. the ragda thickens once cooled. further, add 2 potato and 1 tsp chaat masala. mix well and get to a boil adjusting the consistency as required. finally, ragda is ready to make chaats.
Extremely popular in Western India, the ragda petis Gujarati snack needs no introduction to the food-lover. For the rest of you, it’s a yummy dish of potato patties, stuffed with spiced safed vatana, and drowned in a tongue-tickling gravy of more safed vatana perked up with onion and spices.
Pour 2 ladles of ragda to a serving plate. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Then place the patties on it. Top with all the 3 chutneys as much as you want. Then sprinkle coriander leaves, onions and tomatoes. Sprinkle some sev and chaat masala. Serve immediately.