Ragda with Ragi Roti

Ragda is a famous street food of India. It is served with patties, samosas, cutlets and so on.. It is also served separately as a chaat. Today I made this as a side dish for my ragi roti



Ingredients for the Ragda:
Dry white peas -1 cup(soaked overnight)
Onion -1 (finely chopped – reserve 1 tbsp for garnish)
Tomatoes – 2 (finely chopped – reserve 1 tbsp for garnish)
Ginger and garlic – 1 tsp each (finely chopped)
Fresh Coriander – 3 tbsp (finely chopped – reserve 1 tbsp for garnish)
Cumin seeds – 1 tsp
Bay leaf – 1
Everest Chole masala – 1 tsp
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Tamarind paste – 1/4 tsp
Dry mango powder – pinch
Chaat masala – pinch
Water – 1 cup (Use the water in which peas was cooked)
Oil – 1 tbsp
Salt as reqd
Method:
Pressure cook the peas with ½ tsp salt for about 2 whistles reserve the water and keep aside.
Heat oil in a pan, add cumin seeds and bay leaf once it cracks add onion and sauté it well.

Now add the ginger n garlic mix well and add the tomatoes stir well and close the lid.
After 3 min remove the lid add the tamarind paste, chole masala, chilli powder, turmeric powder, mango powder, chaat masala  and salt.
Add the peas, water and let it cook for 5 mins.
Transfer the radga to the serving dish, add lemon juice and garnish with chopped onion, chopped tomato and cilantro.

Ingredients  for Ragi roti:
Ragi flour – 1 cup
Wheat flour – ½ cup
Salt – pinch
Oil – 1 tsp
Water as reqd

Method:
Knead all the ingredients divide the dough roll the rotis and cook on non stick tawa on both the sides.
Serve the ragda with the garnishing and enjoy!!!

Comments

  1. says

    I have never tasted Ragda..looks delicious. Will give it a try sometime.
    Thanks for joining my space. Loved your recipes n glad to be your follower 🙂

    Cheers!
    Vani

  2. says

    Que delícia!!!!

    ¨¨¨¨¨¨¨¨¨/¸.¤ª“˜¨˜“¨
    ¨¨¨¨¨¨¨¸.¤ª“˜¨¨˜“¨
    ¨¨¨¨¨¨¤ª“˜¨¨ª“˜¨
    ¨¨¨¸.•°` BOAS FESTAS!!!
    ¸.•°`♥✿⊱╮FELIZ 2012!!!

Leave a Reply

Your email address will not be published. Required fields are marked *