Ragda Chaat Ragda Chaat & Puri Ragda Puri bonus recipe Matar ki Chaat

Ingredients

• 2 cup White chana (soaked for 8-10 h)
• 4 medium Potatoes (peeled & cut into half)
• Salt to taste
• 1 tsp Sugar
• ¼ cup Ghee
• 1 Green chili, broken into half
• 1 tsp Turmeric powder
• ¼ tsp Asafoetida, Asafoetida
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• 3 no. Bay leaf
• 4 cup Water
• Prepared Tadka
• 2-3 tbsp Ghee
• 1 tbsp Oil
• 1 inch Ginger (peeled & roughly chopped) Ginger
• ½ tsp Asafoetida, Asafoetida
• 5 medium Tomatoes, roughly chopped
• 1 tsp Degi red chili powder, Degi Lal Mirch Powder
• 2 tbsp Vinegar
• Salt to taste
• 2 tsp Sugar
• 1 cup Water
• ½ cup Water
• Salt to taste
• 1 heaped tbsp Coriander seeds
• 1 tbsp Fennel seeds
• 1 tbsp Cumin seeds
• 1 heaped tbsp Black peppercorns
• 3 no. Green cardamom
• ½ tsp Asafoetida, Asafoetida
• 2 tsp Dry mango powder, amchur (dry mango powder) powder
• 1 tsp Sugar
• 2 tbsp Ghee
• ½ tsp Asafoetida, Asafoetida
• ½ inch Ginger (peeled & finely chopped) Ginger
• 3 no. Green chilies (less spicy & chopped)
• Prepared Ragda
• 7-8 no. Puri
• Prepared Chat Masala, Prepared Chat Masala
• 2 no. Green chilies, chopped
• Coriander leaves
• ½ inch Ginger (peeled & julienned)
• Prepared Tomato chutney
• Green chutney
• Sweetened curd, curd (yogurt)
• Onion, chopped
• Prepared Chat Masala, Prepared Chat Masala
• Prepared Ragda
• Degi red chili powder, Degi red chili powder
• Ratlami sev
• semi ripe raw mango, chopped
• Nylon sev
• Pomegranate pearls
• Potato wafers
• Green chilies, chopped
• Ginger (peeled & julienned)
• Lemon wedges
• Coriander sprig, coriander leaves

Steps

1. In a pressure cooker, add white chana, potatoes, salt to taste, sugar, ghee, green chili, turmeric powder, asafoetida, degi red chili powder, bay leaf, water and cook it for 3-4 whistles or until cooked well.
2. Add prepared tadka and finish it with some ghee.
3. Mash the ragda with the help of a masher and simmer it for 7-8 minutes on medium flame.
4. Keep it aside for further use.
5. In a pan, heat oil, add ginger, asafoetida, tomatoes and toss it for a minute.
6. Add degi red chili powder, vinegar, salt to taste, sugar and sauté it well.
7. Add water and cook it for 7-8 minutes or until cooked well on medium flame.
8. Grind the chutney into smooth paste with the help of a hand blender, add water and simmer it for a minute.
9. Strain the chutney and transfer it to a bowl. Keep it aside to cool at room temperature.
10. In a pan, add salt to taste, coriander seeds, fennel seeds, cumin seeds, black peppercorns, green cardamom, asafoetida and dry roast it for 2-3 minutes on low flame.
11. Transfer it to a tray, add dry mango powder, sugar and let it cool down to room temperature.
12. Transfer it to a grinder jar and grind it coarsely.
13. Keep it aside for further use.
14. In a non-stick pan, add ghee, once it is hot, add asafoetida, ginger, green chili and sauté on low to medium flame for 2-4 minutes.
15. Keep it aside for further use.
16. In a serving dish, add prepared ragda, sprinkle some prepared chat masala, add green chilies, coriander leaves, ginger, prepared tomato chutney, green chutney, sweetened curd, onion, nylon sev, ratlami sev, raw mango, pomegranate pearls, potato wafers, green chilies and garnish it with coriander sprig.
17. Serve hot.