Ragda Puri

Ingredients

For the Ragda - Curried White Peas

• ½ cup White Peas
• 1 Onion, finely chopped
• 3 tablespoons Vegetable Oil
• 2 Garlic cloves, minced
• 1 teaspoon Grated Ginger
• 1 teaspoon Cumin seeds (jeera)
• 1-2 Green Chilli, split in middle
• 1 teaspoon Red Chilli Powder
• ½ teaspoon Turmeric Powder
• 2-3 teaspoons Chaat Masala Powder
• 2 teaspoons Black Salt (or use regular salt) {adjust for taste}
• a pinch of Sugar
• 2 cups Water (add enough water to cover the entire mixture plus ½ cup more)

Others

• 12 Puffed up Poori / Puchka / Golgappa
• 1 cup Ragda
• 2 teaspoons Chaat Masala Powder
• ¼ cup Sweet Tamarind Dates Chutney, diluted with a splash of water
• ¼ cup Green Mint Coriander Chutney
• ¼ cup finely chopped Onions
• ¼ cup cooked, mashed Potatoes (optional)
• ¼ cup Sev (fried chickpea noodles) {buy from Indian store}
• ¼ cup finely chopped Coriander Leaves
• Lemon Wedge

Instructions

Ragda - Curried White Peas (you can make this 1 day ahead)

1. Soak the white pas in water overnight for it to sprout. This helps in cooking the peas easily. Wash and drain the peas.
2. In a pressure cooker, heat the oil and add cumin, chilli, garlic & ginger. Fry for a few seconds and add onions. Fry until lightly golden brown.
3. Add chaat powder, red chilli powder, turmeric powder, salt & sugar. Add the peas immediately and mix well with the spices.
4. Add the water and let it come to a boil. Taste and adjust for seasonings.
5. Close the pressure cooker lid and put the whistle on. Let it cook on for 10-12 whistles. Switch off flame. Let pressure release completely.
6. Open the lid and smash some of the peas with the back of your ladle. The peas should be extremely well cooked. If not, cook again for a few more whistles.
7. Remove the Ragda for use as required

If you don't have a pressure cooker...

1. Follow the same procedure as above. But instead of pressure cooker, do it on a pan with high sides. Once the water comes to a boil, reduce flame to medium low, close with a lid and let it cook for 20 minutes. Open lid, stir everything well and cook again for 10 minutes. If mixture dries u, add more water. Keep cooking till you have well cooked peas.

To make Ragda Puri / Masala Poori

1. If the Ragda (white peas curry) is cold, add a splash of water and 1 teaspoon Chata powder. Mix well. Microwave / heat it for 30-40 seconds until it is hot & bubbly
2. Place 6 Puchka / Poori on each plate. Gently make holes in the center of every poori with a finger. Make sure not to break up the puchka
3. Fill each puchka with onions and mashed potatoes. Sprinkle some Chaat powder on top of them
4. Spoon over the Ragda mixture generously into every puchka. It doesn't have to be exactly into the Puchka. It is okay even if something spills outside the puchka
5. Generously add the sweet & green chutneys over all the puchkas
6. Add the Sev to cover all the Puchka
7. Garnish with onions, coriander leaves and a squeeze of lemon.
8. Serve immediately

IMPORTANT -
          You have to work extremely quickly and serve immediately
          since this tends to turn soggy very fast. So make 2 plates at
          a time if you have to, but not more

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