Ragda Puri Recipe

 Ragda Puri Recipe


Ingredients for Puri:

1 cup all-purpose flour (maida)

1/4 tsp salt

Oil for frying

Water as needed

Ingredients for Ragada:


1 cup dried white peas (soaked overnight and boiled until soft)

1 medium-sized onion (finely chopped)

1 large tomato (finely chopped)

1 green chili (finely chopped)

1/2 tsp ginger paste

1/2 tsp garlic paste

1/4 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp amchur powder (dry mango powder)

1 tbsp tamarind pulp

Salt to taste

2 tbsp oil

2 cups water

For Garnish:


Finely chopped onions

Finely chopped coriander leaves

Sev (crunchy chickpea flour noodles)

Instructions:


To make the puri, mix the all-purpose flour and salt in a bowl. Gradually add water and knead into a stiff dough. Cover the dough with a damp cloth and let it rest for 20 minutes.

Roll out the dough into small circles and deep-fry them in hot oil until they puff up and turn golden brown. Drain on a paper towel and set aside.

To make the ragada, heat oil in a pan and add the chopped onions. Fry until golden brown.

Add the ginger and garlic paste, green chili, and chopped tomato. Fry until the tomatoes are soft and mushy.

Add the turmeric powder, red chili powder, cumin powder, coriander powder, amchur powder, and salt. Mix well.

Add the boiled white peas, tamarind pulp, and water. Mix everything together and let it simmer for 10-15 minutes until the gravy thickens and the flavors are well incorporated.

To serve, place a few puris on a plate, spoon the ragada over them, and sprinkle some finely chopped onions, coriander leaves, and sev on top.

Serve hot and enjoy your delicious homemade Ragada Puri.



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