Sunday, June 24, 2012

Dahi Ragda Puri

Time 20 min
Crisp puffed puris 25
Dried white peas,boiled 2 cups
Finely chopped tomato 1
Salt to taste
Rock salt 3-4 pinch
Cumin seeds 1/4 tsp
Fresh coriander powder 1 tbsp
Red chili powder 1 tsp
Mint green chilies paste 1/2 tsp or more as per taste
Imli jaggery chatney 2 tbsp
Turmeric powder 1/4 tsp
Water 2 -3 cups
Pinch of asafoetida
Shev 1 cup
Curd 1 cup (optional)
Oil 1tbsp

Soak white peas overnight, cook in pressure cooker for 4-5 whistles, with 1 tsp oil. Allow it to cool. Then remove cover of white peas. Keep it aside.
Heat oil in pan, add pinch of asafoetida, cumin seeds, tomato, fry for 3-4 min till tomato becomes soft, then add red chili powder,  turmeric powder, salt, boiled peas, water, simmer on low flame for 5-6 min. Switch off the flame. Allow it to cool for a while. Then add imli jaggery chutney, mint green chili paste as per taste. Mix well. You can add more water as per your requirement.
Now put ragda in the puffed puris, curd, shev, coriander and enjoy ragda puri.

Mint green chili paste: take 1/2 cup mint leves and 4-5 green chilies, add salt and make paste in blender.
Imli jaggery chatney: soaked tamarind/imli 1/2 cup + 3/4 cup jaggery+ salt make paste in blender.

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