Ingredients: WHITE PEAS (vatana), POTATO (aloo), TURMERIC, SALT, WATER · 40 min cook time · 320kcal · $7.70
Ingredients
1cup WHITE PEAS (vatana), 1ea POTATO (aloo), 0.5tsp TURMERIC, 0.75tsp SALT, 3.5cup WATER, 3tsp OIL, 1.25cup ONION, 1tsp GINGER GARLIC PASTE, 4ea CHILLI, 1.25cup TOMATO, 0.6tsp CHILLI POWDER, 0.5tsp CORIANDER POWDER, 0.75tsp CUMIN POWDER, 0.25tsp GARAM MASALA, 1.05cup CORIANDER, 0.5cup MINT, 3clove GARLIC, 3inch GINGER, 2tbsp roasted GRAM DAL (putani), 1.25tsp CHAAT MASALA, 0.5tsp SUGAR, pinch HING (asafoetida), 1tbsp LEMON, 2tsp TAMARIND CHUTNEY, 1tbsp CARROT, handful SEV
Instructions
1. Soak white peas in water overnight.
2. Pressure cook soaked white peas, chopped potato, turmeric, salt, and water for five whistles.
3. Mash the cooked mixture slightly and set aside.
4. Heat oil in a pan, sauté finely chopped onion, ginger garlic paste, and chopped chilli until golden brown.
5. Add finely chopped tomato and sauté until soft and mushy.
6. Add turmeric, chilli powder, coriander powder, cumin powder, garam masala, and salt. Sauté on low flame until oil separates.
7. Pour in the cooked white peas mixture, mix well, mash slightly, and boil for 5 minutes to a thick consistency.
8. Add chopped coriander, mix well, and ragda is ready.
9. Blend coriander, mint, garlic, ginger, chilli, roasted gram dal, cumin powder, chaat masala, sugar, salt, hing, and water until smooth to make green chutney, then mix in lemon juice.
10. Assemble the ragda chaat by layering ragda, green chutney, tamarind chutney, chopped onion, tomato, grated carrot, chilli powder, chaat masala, cumin powder, salt, sev, and coriander.