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Thursday, 25 May 2017

Ragda Samosa Chaat - Savoury Street Snack


          Chaats are of different types and forms and happens to be one of my favourite snack. They are yummy, light on the stomach and extremely tongue tingling. The ingredients can be mixed and matched to dish out this delicacy. Today I would like to share a delicious RAGDA SAMOSA CHAAT, where the Ragda is a white peas curry. 

          To this, some crumbled samosa is added, topped with some spicy, sweet and tangy chutneys, onion, tomato, sev, some dry spices and coriander leaves. They are relished as a tea-time snack, as a light dinner or anytime of the day. Please check for a step by step guide with pictures to prepare it.









Ragda....
  • 1 cup dry Yellow / White Peas, soaked overnight
  • pinch of baking soda
  • 2 tbsp. oil
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste (opt)
  • 1 tomato, pureed
  • 1 tsp. tomato paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tbsp. coriander leaves, chopped

Chaat.......
  • 2-3 samosa, roughly crumbled
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1-2 fresh red / green chilies, chopped
  • handful of coriander leaves, chopped
  • 2-3 tbsp. roasted peanuts
  • 2-3 tbsp. mixture farsan
  • 2-3 tbsp. fresh grated coconut
  • 1/2 cup sev (fried gram flour noodles)
  • sweet tamarind chutney as required
  • mint-coriander chutney as required
  • beaten yoghurt as required
  • salt to taste
  • red chili powder to taste
  • chaat masala to taste
  • roasted cumin powder to taste 
  • lime juice as required
  • chopped coriander leaves as required






         Ragda ......Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and saute the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.



To assemble the chaat......

          For serving, pour a cupful of the prepared ragda in individual bowls. Then arrange the samosa first.

          Top it up with the onion, tomato and chilies, followed by the tamarind chutney, green chutney and yoghurt.

          Next add all the dry spices, followed by some sev, peanuts, fresh coconut, farsan, chopped coriander and lime juice. Relish as an evening tea-time snack or as and when desired.





                               Ingredients needed for the chaat.




                               Ingredients needed for the chaat.




                       For serving, pour a cupful of the prepared ragda in individual bowls. 




                               Then arrange the samosa first. 




                               Top it up with the onion, tomato and chilies.




                               followed by the tamarind chutney, green chutney and yoghurt. 



                 Next add all the dry spices, followed by some sev, peanuts, coconut, farsan, 
                 lime juice and coriander leaves. Relish as an evening tea-time snack or as 
                 and when desired.












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