Ragda is a famous street food of India . It is served with patties, samosas, cutlets and so on.. It is also served separately as a chaat. Today I made this as a side dish for my ragi roti
Ingredients for the Ragda:
Dry white peas -1 cup(soaked overnight)
Onion -1 (finely chopped – reserve 1 tbsp for garnish)
Tomatoes – 2 (finely chopped – reserve 1 tbsp for garnish)
Ginger and garlic - 1 tsp each (finely chopped)
Fresh Coriander - 3 tbsp (finely chopped – reserve 1 tbsp for garnish)
Cumin seeds - 1 tsp
Bay leaf - 1
Everest Chole masala - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - ½ tsp
Tamarind paste - 1/4 tsp
Tamarind paste - 1/4 tsp
Dry mango powder - pinch
Chaat masala - pinch
Water - 1 cup (Use the water in which peas was cooked)
Oil - 1 tbsp
Salt as reqd
Method:
Pressure cook the peas with ½ tsp salt for about 2 whistles reserve the water and keep aside.
Heat oil in a pan, add cumin seeds and bay leaf once it cracks add onion and sauté it well.
Now add the ginger n garlic mix well and add the tomatoes stir well and close the lid.
After 3 min remove the lid add the tamarind paste, chole masala, chilli powder, turmeric powder, mango powder, chaat masala and salt.
Add the peas, water and let it cook for 5 mins.
Transfer the radga to the serving dish, add lemon juice and garnish with chopped onion, chopped tomato and cilantro.
Ingredients for Ragi roti:
Ragi flour - 1 cup
Wheat flour – ½ cup
Salt - pinch
Oil - 1 tsp
Water as reqd
Oil - 1 tsp
Water as reqd
Method:
Knead all the ingredients divide the dough roll the rotis and cook on non stick tawa on both the sides.
Serve the ragda with the garnishing and enjoy!!!