Name: Ragoons recipe by Bhoomi Thakker at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup maida/flour dough; 1 tbsp oil; 1 medium sized onion, finely chopped; 1 medium sized tomato, chopped; 1/4 cup/ 3 coloured bell papers, chopped; 1 tsp mexican seasoning; Salt to taste; 1 cup boiled and mashed aloo/potatoes; 1/3 cup boiled and mashed rajmaa/red kidney beans; 1/4 cup onion springs; 4 cubes of chesse; 1 tsp tabasco sauce; Handful of fresh dhaniya/coriander, chopped; 1 tsp mix herbs; Oil to fry; Salsa sauce to serve

Ingredients Serving: 4

1 cup maida/flour dough
1 tbsp oil
1 medium sized onion, finely chopped
1 medium sized tomato, chopped
1/4 cup/ 3 coloured bell papers, chopped
1 tsp mexican seasoning
Salt to taste
1 cup boiled and mashed aloo/potatoes
1/3 cup boiled and mashed rajmaa/red kidney beans
1/4 cup onion springs
4 cubes of chesse
1 tsp tabasco sauce
Handful of fresh dhaniya/coriander, chopped
1 tsp mix herbs
Oil to fry
Salsa sauce to serve

Instructions

Take a pan, heat oil in it, when the oil tempers add the chopped onion and saute till its pink in colour. Now add ginger, chilli, garlic paste and mix it well.
Next add bell peppers and add the tomato mix in it along with salt, pepper, chilli powder and seasoning. Mix it well together.
After this add sauce to make it thick, then add the mashed potatoes and rajma, mix it well and add coriander. Take into a bowl and let it cool.
Take the dough and roll out semi thick rotis and cut into square shapes.
Spread water on the edges, put the stuffing on top along with cheese pieces, onion springs and join the edges into a cross and press it well.
Take a pan, add oil to heat, once it tempers add the ragoons and fry on a medium heat till they are pink and crispy.
Serve them hot with salsa sauce.

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