This is a favourite Indian snack that is very much relished by all. It is found in every street corner eateries and is a great tea-time snack. Country.....UAE.
Recipe Tags
Veg
Easy
Kitty Parties
North Indian
Sauteeing
Snacks
Ingredients Serving: 3
Ragda -
1 cup dry Yellow / White Peas, soaked overnight
pinch of baking soda
2 tbsp. oil
1 onion, chopped
1 tsp. ginger-garlic paste (opt)
1 tomato, pureed
1 tsp. tomato paste
1/2 tsp. turmeric powder
salt to taste
1 tsp. red chili powder
1 tsp. roasted coriander-cumin powder
1/2 tsp. garam masala powder
1 tbsp. coriander leaves, chopped
Chaat -
2-3 samosa, roughly crumbled
1 onion, chopped
1 tomato, chopped
1-2 fresh red / green chilies, chopped
handful of coriander leaves, chopped
2-3 tbsp. roasted peanuts
2-3 tbsp. mixture farsan
2-3 tbsp. fresh grated coconut
1/2 cup sev (fried gram flour noodles)
sweet tamarind chutney as required
green chutney as required
beaten yoghurt as required
salt to taste
red chili powder to taste
chaat masala to taste
roasted cumin powder to taste
lime juice as required
chopped coriander leaves as required
Instructions
Ragda ......Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.
Heat oil in a pan and saute the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.
Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required.
Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.
To assemble the chaat......
For serving, pour a cupful of the prepared ragda in individual bowls.
Then arrange the samosa first.
Top it up with the onion, tomato and chilies.
followed by the tamarind chutney, green chutney and yoghurt.
Next add all the dry spices, followed by some sev, peanuts, coconut, farsan,
lime juice and coriander leaves. Relish as an evening tea-time snack or as
and when desired.
Reviews (1)  
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Ragda ......Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.
Heat oil in a pan and saute the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.
Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required.
Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.
To assemble the chaat......
For serving, pour a cupful of the prepared ragda in individual bowls.
Then arrange the samosa first.
Top it up with the onion, tomato and chilies.
followed by the tamarind chutney, green chutney and yoghurt.
Next add all the dry spices, followed by some sev, peanuts, coconut, farsan,
lime juice and coriander leaves. Relish as an evening tea-time snack or as
and when desired.
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