Name: Taco Ragdo recipe by Rupal Patel at BetterButter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: For the Ragdo:; 2 cups green or yellow dried peas soaked for atleast 6 hours and cooked until soft; 1 to 1 1/2 cup Water; 1/2 cup chopped tomatoes; 1/2 cup chopped onions; 1-2 dry whole red chillies; 5-6 curry leaves; 1 tbsp ginger - garlic - green chili paste; 1/2 tbsp ragda patis masala or garam masala (adjust according to your taste); 1/2 tbsp lemon juice; 1 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp mustard seeds; 1 tsp brown sugar; 3-4 tbsp oil; A Pinch of asafoetida; salt to taste; For serving:; 6-8 mexican pizza shells; 1 bowl mixed chopped onions, bell peppers, pomegranate, tomatoes and cilantro; 1 cup fine thin besan sev; 1 cup date and tamarind sweet chutney; 1 cup green cilantro chutney; 1/2 cup red chilli and garlic spicy chutney; 1 bowl beaten sweet yogurt (Yogurt + Salt + Sugar + Cumin Powder + Little water)

ABOUT Taco Ragdo RECIPE

Today I am going to share this recipe named, "Taco Ragdo." This recipe is full of flavors. I'm sure you all will enjoy it as much as I did.

Ingredients Serving: 4

For the Ragdo:
2 cups green or yellow dried peas soaked for atleast 6 hours and cooked until soft
1 to 1 1/2 cup Water
1/2 cup chopped tomatoes
1/2 cup chopped onions
1-2 dry whole red chillies
5-6 curry leaves
1 tbsp ginger - garlic - green chili paste
1/2 tbsp ragda patis masala or garam masala (adjust according to your taste)
1/2 tbsp lemon juice
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp mustard seeds
1 tsp brown sugar
3-4 tbsp oil
A Pinch of asafoetida
salt to taste
For serving:
6-8 mexican pizza shells
1 bowl mixed chopped onions, bell peppers, pomegranate, tomatoes and cilantro
1 cup fine thin besan sev
1 cup date and tamarind sweet chutney
1 cup green cilantro chutney
1/2 cup red chilli and garlic spicy chutney
1 bowl beaten sweet yogurt (Yogurt + Salt + Sugar + Cumin Powder + Little water)

Instructions

Heat the oil in deep pan. Add mustard seeds, asafoetida, dry whole red chilies and curry leaves.
Add chopped onions and saute well. Add ginger-garlic-green chili paste and cook for a while. Add tomatoes and saute till tomatoes get tender.
Add turmeric powder, red chili powder, ragda patis masala or garam masala and sugar. Mix all well. Add boiled green or yellow peas and water.
Cook until Ragdo gets thick consistency.
Add lemon juice and mix again. Turn off the stove and keep it aside for serving.
For serving: Place the Mexican pizza shell on a serving plate.
Spread Ragdo on it. Drizzle all the three chutneys and sweet yogurt on the Ragdo.
Sprinkle chopped onions, bell peppers, pomegranate, tomato and cilantro mix. At last sprinkle Besan sev on top.
Serve immediately and enjoy the delicious fusion chaat.

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