How to cooking Ragda Puri recipe @rabi196

Ingredients

• 1 cup Dried White Peas (Safed Vatana) (Soaked overnight, then drained)
• 0.25 tsp Baking Soda (Helps soften the peas)
• 4 cups Water (For cooking peas)
• 1 tsp Salt (Divided – ½ tsp for peas, ½ tsp for dough)
• 0.5 tsp Turmeric Powder (Adds color and flavor)
• 1 tsp Red Chili Powder (Adjust to heat preference)
• 1 tsp Cumin Seeds (For tempering)
• 1 pinch Asafoetida (Hing) (Adds umami depth)
• 2 tbsp Vegetable Oil (For tempering peas)
• 2 medium Boiled Potatoes (Peeled and cubed)
• 3 tbsp Tamarind Chutney (Store‑bought or homemade)
• 3 tbsp Green Chutney (Cilantro‑mint chutney)
• 0.5 cup Sev (Crispy chickpea noodles)
• 1 small Onion (Finely chopped)
• 2 tbsp Fresh Coriander Leaves (Chopped for garnish)
• 1 tsp Chaat Masala (For final seasoning)
• 2 cups Whole Wheat Flour (For puri dough)
• 2 liters Oil for Deep Frying (Neutral oil (e.g., vegetable or canola))
• 0.75 cup Water (for dough) (Lukewarm)

Instructions

1. Soak the White Peas

   Rinse the dried white peas, place them in a large bowl, cover with plenty of water and let soak for at least 5 hours or overnight.

   Time: PT5H

2. Cook the Peas

   Drain the soaked peas. Add them to a pressure cooker with 4 cups fresh water, ½ tsp salt, ½ tsp turmeric and ¼ tsp baking soda. Cook on high pressure for 12 minutes, then natural release.

   Time: PT15M

   Temperature: High pressure

3. Prepare the Tempering

   Heat 2 tbsp oil in a saucepan over medium heat. Add 1 tsp cumin seeds and a pinch of asafoetida; let sizzle for 10 seconds. Stir in 1 tsp red chili powder.

   Time: PT5M

   Temperature: Medium

4. Make the Ragda (Pea Gravy)

   Add the cooked peas to the tempering, mix well, and simmer for 10 minutes, adjusting salt to taste. The ragda should be thick but slightly soupy.

   Time: PT10M

   Temperature: Medium

5. Boil and Cube Potatoes

   Place peeled potatoes in a pot, cover with water, add a pinch of salt and boil until fork‑tender (about 12‑15 minutes). Drain and cut into small cubes.

   Time: PT15M

   Temperature: High

6. Prepare Puri Dough

   In a large bowl combine 2 cups whole wheat flour, ½ tsp salt, and ¾ cup lukewarm water. Knead until smooth and pliable, about 5‑7 minutes. Cover with a damp cloth and let rest for 15 minutes.

   Time: PT10M

7. Roll and Fry Puris

   Divide the rested dough into 12 equal balls. On a lightly floured surface roll each ball into a 3‑inch circle. Heat oil in a deep frying pan to 350°F (175°C). Fry each puri until puffed and golden, about 30‑40 seconds per side. Drain on paper towels.

   Time: PT15M

   Temperature: 350°F

8. Assemble the Ragda Puri

   Place a fried puri on a serving plate. Spoon a generous ladle of ragda over it, add a few potato cubes, drizzle tamarind and green chutney, sprinkle chopped onions, sev, fresh coriander and finish with a pinch of chaat masala.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g