Ragda Recipe (For Ragda-Patties, Ragda-Puri, Ragda-Samosa):
One can make numerous Indian snacks and an assortment of Indian chaats with hot and fiery ragada. The thick and fiery ragda made with dried green/white peas is key for making enticing ragda patties, ragda samosa, and ragda cutlets among numerous other Indian snacks.
Preparation Time: 10 minutes + 8 hours
Cooking Time: 25 minutes
Serves: 4 servings
Ingredients:
| 1 cup Dried Green Peas/ Dried White Peas |
| 2 medium Onions, chopped |
| 6 Garlic cloves, minced |
| 1 teaspoon smashed Green Chili-Ginger |
| 2 little Potatoes, boiled and chopped into little pieces |
| 2 medium Tomatoes, finely chopped |
| 1 teaspoon Garam Masala |
| 2 teaspoons Red Chili Powder |
| 1 teaspoon Coriander Powder |
| 1/4 teaspoon Turmeric Powder |
| 2 teaspoons Lemon Juice |
| 2 teaspoons Jaggery (gur) or Sugar |
| 5-6 Curry Leaves |
| 1/2 teaspoon Cumin Seeds |
| 1/4 teaspoon Asafoetida (hing) |
| 1/4 teaspoon Mustard Seeds |
| Salt to taste |
| 1½ tablespoons Oil |
| For Serving: |
| 1 medium Onion, finely chopped |
| 1 tablespoon Coriander Leaves |
| 1/2 cup Sev |
Directions:
1. Wash and splash dried peas overnight or for 8 hours in water.
2. Deplete water from peas and cook in a pressure cooker with 3 cups of new water and salt for 4 shrieks over a medium fire or until peas turn delicate. Do not deplete water from cooked peas; utilize them with water when required in the other step.
3. Warm oil in a dish or kadai over medium fire. Include mustard seeds and cumin seeds; when mustard seeds start to sizzle, include asafoetida and curry leaves and sauté for approximately 10 seconds. Include chopped onion and sauté until light brown. Include minced garlic and smashed green chili ginger and sauté for a minute.
4. Include chopped tomatoes and cook for approximately 3 minutes. Include garam masala, ruddy chili powder, turmeric powder, and coriander powder, and cook for 30 seconds.
5. Include cooked peas (along with water in which they are pressure cooked) and blend well. Include lemon juice and jaggery and blend well.
6. Squash a few peas with the back of a spoon to make it thick. Include 1½ cups water and blend well.
7. Include chopped potatoes (bubbled), salt and blend well.
8. Cook it over moo fire for 8-10 minutes or until it turns thick. Takeaway kadai from fire or warm source.
9. Exchange it to the person serving plates. Decorate each plate with chopped coriander leaves, sev, and chopped onion, and serve quickly as a ragda chaat.
Tips and Variations:
- It can be utilized to get ready ragda patties, sev usal, ragada puri, ragda samosa, ragda cutlet.
Taste: Hot and spicy
Serving Ideas: Serve it with aloo patties (potato patties) topped with green chutney, tamarind chutney, and garlic chutney. It makes a delightful light dinner when served with bread or bun.