Ragda puri
Let's,Step into the colorful world of Indian street food as we unveil the delightful recipe of Ragada Puri!
This beloved snack is a true celebration of flavors, textures, and spices. Originating from the bustling streets of Mumbai, Ragada Puri is a culinary delight that will tantalize your taste buds and leave you craving for more.
Imagine crisp puris filled with a medley of spicy, tangy, and savory ragada (curried peas) topped with an array of vibrant chutneys and garnishes.
Join us on this gastronomic journey as we guide you through creating this iconic Indian snack that promises an explosion of flavors in every bite!
Recipe: Ragda Puri
Ingredients:
For Ragada (Curried Peas):
- 1 cup dried white peas (vatana), soaked overnight
- 1 medium-sized onion, finely chopped
- 1 large tomato, finely chopped
- 2-3 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to your spice preference)
- 1 teaspoon cumin powder
- 1 tablespoon tamarind-date chutney
- 1 tablespoon coriander leaves, finely chopped
- Salt to taste
- Water for cooking
For Assembling:
- Puris (small, crispy, hollow fried bread)
- Green chutney (coriander and mint chutney)
- Tamarind-date chutney
- Nylon sev (thin, crispy chickpea flour noodles)
- Finely chopped onions for garnish
- Chopped coriander leaves for garnish.
Instructions:
1. For Ragada ( curried peas curry)
- Drain the soaked dried peas and rinse them thoroughly.
- In a pressure cooker, add the soaked peas, chopped onion, tomato, green chilies, turmeric powder, red chili powder, cumin powder, and salt.
- Add enough water to cover the peas and pressure cook for 3-4 whistles or until the peas are soft and tender.
- Once cooked, lightly mash the peas to thicken the curry. Mix in tamarind-date chutney and simmer for a few minutes.
- Garnish with chopped coriander leaves and keep the ragada warm.
2. For Assembling:
1 - Arrange the crispy puris on a serving plate.
2 - Carefully create a small hole on top of each puri to make space for the ragada filling.
3. Spoon a generous amount of the warm ragada mixture into each puri, ensuring they are filled with the spicy goodness.
4. Drizzle green chutney and tamarind-date chutney over the ragada-filled puris, adding a burst of tangy flavors.
5. Sprinkle nylon sev on top for a crispy crunch that complements the softness of the ragada.
6. Garnish with finely chopped onions and fresh coriander leaves to add a touch of color and freshness.
Oooh hooo....You've just created the irresistible Ragada Puri, a symphony of flavors and textures that defines the essence of Indian street food.
With each bite of the spicy, tangy, and savory ragada-filled puri, you'll experience a sensory delight that will transport you to the bustling streets of Mumbai.
Share this delightful snack with friends and family, and revel in the joy it brings to every gathering. Embrace the rich tapestry of flavors, and cherish the memories created while savoring this classic Indian treat.
0 Comments