Categories: Chaats/Evening Snacks
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 - Ingu
- 1/4 tsp turmeric pwd
- 1/2 tsp cumin pwd
- garam masala pwd (2 cloves, 1/2″ cinnamon, 1 cardamom)
- 1 tbsp tamarind paste
- fresh coriander leaves for garnish
- salt to taste
- 1/2 tbsp ghee
Directions
-
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. Combine well. Add the tomatoes and cook until soft.
-
3 Add the boiled peas (keep aside 3 tbsps of boiled channa and mash them). Add a cup of water and cook on high heat for another 3-4 mts. Reduce flame and cook on simmer for another 7-8 mts. Add the mashed channa and combine. Add the tamarind paste, combine and cook for another 3-4 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.
-
Puri/Puchka Recipe
-
Prep: 10 mts, Sitting time: 30, Cooking time: 20-30 mts
-
Serves 8-10 persons
-
Cuisine: Indian
-
Source: Recipe files
-
Puri/Puchka Recipe
-
Prep: 10 mts, Sitting time: 30, Cooking time: 20-30 mts
-
Serves 8-10 persons
-
Cuisine: Indian
-
Source: Recipe files
-
.
-
Ingredients:
-
¼ cup maida/all-purpose flour
-
½ cup urad dal flour
-
1 ½ cups ravva/semolina/sooji
-
little less than ¼ cup atta/whole wheat flour (those who are allergic to wheat can omit)
-
1 tbsp oil or ghee
-
salt to taste
-
water for kneading
-
oil for deep frying
-
1 Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 30 mts.
-
2 Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape.
-
3 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high and once its hot, slide the roti into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
-
4 Cool and store in an air tight container and use when required.
-
Note: Ensure the oil is hot enough before frying the puri. If the oil is not hot enough, the roti will absorb a lot of oil. In case you do not have urad dal flour, replace it with ½ cup of maida. If made ahead of time, lightly warm in oven for 3-4 mts before serving. Instead of water, you can use soda water (fizz) to make the dough. Ensure to roll out very think puris. And use very fine sooji.
-
How to make Masala Puri Chat:
-
Take a wide serving plate. Crush some puris or papdi and prepare the first layer, next layer with mashed potato. Over that spoon the warm ragda along with enough gravy. Sprinkle chopped onion and tomato. Spoon some green chutney and sweet tamarind chutney. Spoon sweetened curd/dahi (purely optional). Finally finish off with coriander leaves, a pinch of saunf pwd (optional) and sev. Serve immediately. Best savored when ragda is warm.
-
Sev Recipe:
-
Prep & Cooking: 1 hr
-
.
-
Ingredients:
-
1 cup rice flour
-
1 ¼ cup chick pea flour/besan/senaga pindi
-
¼ tsp red chilli pwd (optional)
-
½ tsp powdered vaamu/ajwain (optional)
-
salt to taste
-
1 tbsp hot ghee or oil
-
oil for deep frying
-
1 Put together rice flour, gram flour, salt, hot ghee or oil, chilli pwd and ajwain and combine well. Slowly add water little by little to make a soft dough, just soft enough that it is pressed through easily with the janthikalu/chakali press. Test the dough for salt before deep-frying.
-
2 Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the janthikalu gottam aka murukku press and use the disc with smallest holes. Fill half of the press with the dough and once the oil is hot, reduce to medium flame and using circular motion, press the jantikalu gottam to make concentric layers of the sev dough. As you press the dough into the hot oil, you will find the oil froths up in bubbles which will eventually subside as the sev turns to a golden shade. Remember the frying has to be done on medium flame to achieve that golden color and crispness.
-
3 When the sev turns a golden color, turn over to the other side and let it also cook to a golden brown. Use a slotted ladle to remove onto an absorbent paper and cool. Repeat the same process till the rest of the dough is done. Cool completely before storing in an air tight metallic container.