Ragda Chaat
The Ragda chaat recipe presents a delightful and effortless dish featuring dried white peas or safed matar, complemented with an array of flavorful spices and herbs.
Ingredients
For Soaking & Pressure Cooking Peas
- 1 cup dried white peas (safed vatana or safed matar)
- 2.5 cups water – for pressure cooking
For Cooking Ragda Later
- 1 pinch asafoetida (hing)
- ½ teaspoon turmeric powder
- ¼ cup water – to be added later
For Assembling And Topping Ragda Chaat
- 1 onion, – medium to large, finely chopped
- 2 to 3 green chilies – chopped finely
- ¼ cup coriander leaves – chopped finely
- 1 tablespoon lemon juice or add as required
- 2 teaspoons roasted cumin powder
- ¼ cup sev (fried gram flour vermicelli), add as required
- 5 to 6 papdi – broken or crushed into small pieces
- black salt or regular salt, as required
- 3 to 4 lemon wedges – optional
Instructions
Preparation For Bhutte Ka Kees
- Remove the husks from 3 large to medium sized corn cobs.
- Now using a grater, grate the corn kernels. You can also slice off the corn kernels with a knife and then coarsely grind them in a mixie or grinder.
- Keep the grated corn kernels aside. Some corn milk will also be there with the grated corn.
Making Bhutte Ka Kees
- Heat 1 tablespoon oil in a kadai or pan. Keep the flame to a low and add ¼ teaspoon mustard seeds and let them crackle.
- Then add ½ teaspoon cumin seeds and let them crackle.
- Then add 1 teaspoon finely chopped ginger, 1 green chili (chopped) and 4 to 5 curry leaves (chopped). You can also skip curry leaves if you do not have them. Mix well.
- Next add ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri red chili powder (optional) and a pinch of asafoetida. You can also add ¼ teaspoon coriander powder if you want.
- Mix again very well. Make sure that the spice powders do not get burnt, so keep the flame to a low.
- Then add the grated corn along with its milk.
- Mix very well and begin to saute the corn mixture on a low flame for 2 to 3 minutes.
- Then add ½ cup milk. You can also add ½ cup water instead of milk. Mix very well.
- Season with salt as per taste. Mix again.
- Cover the pan with a lid and simmer for 10 to 11 minutes till the corn mixture thickens and becomes slightly dry.
- In between after 3 to 4 minutes, do check the corn mixture and give a stir. Cover and simmer again.
Serving Bhutte Ka Kees
- Now spoon the hot bhutte ka kees in serving bowls.
- Top with some grated coconut.
- Then add some chopped coriander leaves. Drizzle some lemon juice and serve hot. you can also accompany some lemon slices if you want.
- Serve bhutte ka kees immediately.
Nutrition
Calories: 195kcalCarbohydrates: 36gProtein: 13gFat: 1gSaturated Fat: 1gSodium: 95mgPotassium: 560mgFiber: 14gSugar: 6gVitamin A: 154IUVitamin C: 15mgCalcium: 51mgIron: 3mg
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