Ragda
Recipe, how to make Ragda for Ragda Pattice and Pani puri
One
can make many Indian snacks and variety of Indian chaats with hot ragda. Ragda
is a preparation made from dried white/green peas and used in chaat items like
Pani puri, Ragda puri, Ragda pattice, Dahi ragda puri (Ragda chaat).
In
Mumbai, all kinds of chaat are incomplete without ragda.
The
ragda is added in pani puri instead of boiled chana, moong and potatoes. It is
used instead of chole with the aloo tikki/patties, to make Ragda Pattice. It’s a famous dish and one of our
favourite chaat.
Step by step Ragda
recipe:
- Pick and rinse the peas. Soak the peas overnight in water. The next day, you will see smooth rounded yellow colored peas almost double in size. Drain the water. Rinse the soaked peas in fresh clean water.
- In a pressure cooker, add the soaked white peas with the turmeric powder, salt, asafoetida and 1.5 cups water. Mix well.
- Pressure cook for 10-11 minutes. When the pressure is released, open the lid and check to see if the peas are cooked. These peas take a long time to cook. In case they are not cooked completely, pressure cook again for 7-8 minutes.
- Once the peas have become soft and mushy, check for the consistency of the ragda. If it is slightly thick add some water to it. The ragda should not be very thick nor watery. Just slightly thick.
- This is the final consistency of the ragda.
- Check the seasoning and adjust accordingly. Add the red chili powder to the hot ragda and mix well.
- Now this Ragda can be used to make Ragda pattice or Ragda Chaat. It can also be used as a filling for pani puri.
Ragda recipe below:
Ragda
is a recipe made from dry white/ green peas and used in chaat items like
Ragda Pattice, Ragda Puri, Pani puri etc.
AUTHOR:
Monali
RECIPE
TYPE: Snacks
CUISINE:
Indian
SERVES:
INGREDIENTS (measuring cup used, 1 cup=237
ml)
DIRECTION
SERVING SUGGESTION
It can
be used to make Ragda pattice or a as filling for pani puri.
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