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INGREDIENTS


Ragda Puri

Servings - 2 - 3

INGREDIENTS
White peas - 200 grams
Water - 500 milliliters
Potatoes - 100 grams
Water - 1 litre
Salt - 1 1/2 teaspoons
Turmeric - 1/2 teaspoon
Semolina - 300 grams
All purpose flour - 45 grams
Salt - 1 teaspoon
Baking soda - 1/4 teaspoon
Water - 175 milliliters
Oil - 30 milliliters
Onions - 100 grams
Salt - 1/4 teaspoon
Ginger garlic paste - 2 teaspoons
Green chili - 1 teaspoon
Tomato - 100 grams
Turmeric - 1/4 teaspoon
Paprika - 1 teaspoon
Water - 100 milliliters
Cumin powder - 1/2 teaspoon
Coriander powder - 2 teaspoons
Garam masala - 1 teaspoon
Water - 100 milliliters
Coriander - 2 tablespoons
Oil - for frying
Onions - to taste
Tomato - to taste
Green chutney - to taste
Tamarind chutney - to taste
Sev - to taste


PREPARATION


1. In a bowl, add 200 grams white peas, 500 milliliters water and soak for 8 - 10 hours.
2. Take a pressure cooker, add the soaked white peas, 100 grams potatoes, 1 litre water, 1 1/2 teaspoons salt, 1/2 teaspoon turmeric and mix it well.
3. Cover it with lid and cook until you hear 7 - 8 whistles.
4. Open the lid and give it a nice stir.
5. Mash the potatoes with the help of a spatula.
6. Remove it from heat and keep aside.
7. In a mixing bowl, add 300 grams semolina, 45 grams all purpose flour, 1 teaspoon salt, 1/4 teaspoon baking soda, 175 milliliters water and knead it into a smooth soft dough.
8. Rest the dough for 30 minutes.
9. Heat 30 milliliters oil in a skillet, add 100 grams onions and fry till translucent or until it turns golden brown in color.
10. Add 3/4 teaspoon salt, 2 teaspoons ginger garlic paste, 1 teaspoon green chili and stir for 2 - 3 minutes.
11. Then, add 100 grams tomato and mix it well.
12. Saute for 5 - 7 minutes on medium heat.
13. Add 1/4 teaspoon turmeric, 1 teaspoon paprika and mix it well.
14. Add 100 milliliters water and mix it well.
15. Bring it to a boil.
16. Add 1/2 teaspoon cumin powder, 2 teaspoons coriander powder, 1 teaspoon garam masala and mix it well.
17. Now, add the cooked peas, 100 milliliters water and mix it well.
18. Cook for 8 - 10 minutes on medium heat.
19. Add 2 tablespoons coriander and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat and keep aside.
22. Take a small ball from dough and dust it with flour.
23. Flatten it with the help of a rolling pin.
24. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
25. Drain it on an absorbent paper.
26. Take the prepared puri make a hole in the centre with the help of your thumb.
27. Add some onions, tomato and prepared ragda in it.
28. Top with green chutney and tamarind chutney.
29. Garnish with sev.
30. Serve.

Ragda Patties

Servings - 2 - 3

INGREDIENTS
Soaked chickpeas - 500 grams
Water - 800 milliliters
Turmeric - 1/2 teaspoon
Paprika - 1/2 teaspoon
Salt - 1 teaspoon
Boiled mashed potatoes - 500 grams
Flattened rice - 35 grams
Turmeric - 1/2 teaspoon
Paprika - 3/4 teaspoon
Salt - 1 teaspoon
Cumin powder - 1/4 teaspoon
Chaat masala - 1/2 teaspoon
Oil - for shallow frying
Green chutney - to taste
Tamarind chutney - to taste
Salt - to taste
Paprika - to taste
Cumin powder - to taste
Chaat masala - to taste
Onions - to taste
Tomato - to taste
Sev - to taste
Coriander - to taste
Fried peanuts - to taste

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