Ragda Papdi Chaat | Mumbai Style Crispy Chaat Recipe

Ingredients

• 2 tbsp Ghee
• 500 g White Peas (soaked overnight)
• 3-4 cup Water
• 1 tsp Turmeric powder
• ½ tsp Degi Red Chilli powder
• A pinch of Asafoetida
• 2 medium Potatoes (peeled & diced)
• Salt to taste
• 1-2 tbsp Ghee
• 1 cup Refined flour
• 1 cup Wheat flour
• Salt to taste
• ¼ tsp Carom seeds, Ajwain
• 2 tbsp Semolina, Semolina
• 2-3 tbsp Oil
• Water as required
• 1 tbsp Semolina, Semolina
• 1-2 tbsp Ghee
• 2-3 tbsp Refined flour
• Ghee Mixture
• 3-4 no. Green Chillies (less spicy & finely chopped)
• 1 ½ medium Onions (chopped)
• 1 large Tomato (chopped), Tomato
• ½ inch Ginger (peeled & grated)
• ⅓ cup fresh Coriander leaves (chopped)
• 1-2 tsp Lemon juice
• Salt to taste
• Oil for frying
• Cooked Ragda
• Tamarind Chutney
• Green Chutney
• Prepared Salad
• Pomegranate pearls
• Nylon sev
• Namkeen Chana dal, Salted Chickpea Dal
• Ladi pav
• Coriander sprig, coriander leaves
• Lemon wedge

Steps

1. In a pressure cooker, add ghee, once it’s hot, add soaked white peas, water, turmeric powder, degi red chilli powder, a pinch of asafoetida, potatoes and give it a good mix.
2. Cover it with the lid and let it cook for 3-4 whistles or until it’s cooked.
3. Leave it aside to depressurize the cooker.
4. Open the lid and mash the ragda until it’s mushy in texture.
5. Add salt to taste, ghee and give it a good mix.
6. In a bowl or parat, add refined flour, wheat flour, salt to taste, carom seeds, semolina, oil, water and knead it into semisoft dough.
7. Add semolina and knead it well.
8. Cover it with the damp cloth and leave it aside for resting.
9. In a bowl, add ghee, refined flour and give it a good mix.
10. Keep it aside for further use.
11. Divide the dough into small lemon size balls and flatten it with a rolling pin to make thin roti into it.
12. Apply ghee mixture evenly and fold into half to form moon shape.
13. Once again, apply ghee mixture evenly and fold it into another half to make papdi.
14. Drop one by one prepared papdi’s into the moderately hot oil and fry them until light golden brown in colour and crispy in texture.
15. Transfer it into the absorbent sheet and leave it aside for a while.
16. In a bowl, add green chillies, onions, tomato, ginger, fresh coriander leaves, lemon juice, salt to taste and mix everything well.
17. Keep it aside for further use.
18. In a serving dish, add cooked ragda, spoonful of tamarind chutney, green chutney, prepared salad, pomegranate pearls, nylon sev and namkeen chana dal.
19. Garnish it with coriander sprig.
20. Serve warm with fried papdi and ladi pav.