Preparation and Cooking Time: 60 min. Serves 4
Ingredients:
For Ragda:
1¼ cup Dried White Vatana (White Peas)
2 Medium Potatoes
2 Onions Very Finely Chopped (preferably Indian Onions)
1 cup Fresh Tomato Puree
½ cup Tamarind Paste
1½ tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Green Chilli Paste
1½ tbsp Oil
1 tsp Butter
½ tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
1 tsp Turmeric Powder
1½ tsp Red Chilli Powder
1 tsp Kashmiri Chilli Powder
1 tbsp Coriander-Cumin Powder (Dhana Jiru)
1 tsp Garam Masala Powder
2 tsp Dabeli Masala (Ready-Made)
1 tsp Jaggery (Gōr)
Salt to taste
To Serve:
8 Soft White Rolls
2 cup Nylon Sev
½ cup Masala Peanuts
1 cup Khajur Ambli ni Chutney
½ cup Red Lasan Ni Chutney
½ cup Spicy Green Mint Chutney
2 Red Onions Very Finely Chopped
2 tbsp Coriander Leaves Very Finely Chopped
½ cup Pomegranate Seeds (when available)
2 tsp Chaat Masala
Method for Ragda:
Wash and soak the vatana overnight in warm water.
Drain and rewash them; cook in a pressure cooker for 6-8 whistles with 2 cups of water, 1 tsp salt and ½ tsp turmeric.
Peel, wash and steam the potatoes, mash them in a bowl and set aside.
Heat the oil; add the mustard and cumin seeds, asafoetida, onions and butter and cook until soft.
Add the ginger, garlic, green chilli paste, turmeric, chilli powder, kashmiri chilli powder, coriander-cumin powder, garam masala, dabeli masala, jaggery and salt, sauté for 30 seconds, then add the fresh tomato puree, tamarind paste, mash potatoes and boiled vatanas with 350ml of the water.
Bring it to a boil, then simmer on low flame for 10-15 minutes, occasionally stirring and mashing the vatanas, making sure the ragdo is thick.
Cut small chunks of the roll on a plate, ladle the ragda, and pour some khajur ambli ni chutney; add some green chutney, nylon sev and chopped onions.
Sprinkle some chaat masala and masala peanuts, garnish with chopped coriander leaves and pomegranate seeds. Serve hot and enjoy!
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