Ragda Puri

Ragda Puri is a popular Indian street food dish that consists of spicy yellow peas curry (ragda) served with crispy puris (deep-fried Indian bread). It's a flavorful and filling dish that is enjoyed as a snack or a light meal.

Ingredients:

For Ragda (Peas Curry):

• 1 cup dried yellow peas (soaked overnight and drained)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• Water as needed
• Chopped coriander leaves for garnish

For Puri:

• 2 cups wheat flour
• 1/2 teaspoon salt
• Water as needed
• Oil for deep frying

For Toppings (optional):

• Finely chopped onion
• Finely chopped tomato
• Finely chopped coriander leaves
• Sev (crispy chickpea flour noodles)
• Sweet tamarind chutney
• Green chutney

Instructions:

For Ragda (Peas Curry):

1. In a pressure cooker, add the soaked and drained yellow peas. Add enough water to cover the peas.
2. Pressure cook the peas for about 4-5 whistles or until they are soft and cooked.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until they turn golden brown.
5. Add green chilies and ginger-garlic paste. Sauté for a minute.
6. Add chopped tomatoes and cook until they become soft and mushy.
7. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook the spices for a minute.
8. Add the cooked yellow peas (ragda) to the pan and mix everything together.
9. If the mixture seems too thick, add water to adjust the consistency. Simmer the ragda for a few minutes to let the flavors meld together.
10. Garnish with chopped coriander leaves and keep the ragda warm.

For Puri:

1. In a mixing bowl, combine wheat flour and salt.
2. Gradually add water and knead to form a smooth and firm dough.
3. Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
4. Heat oil in a deep frying pan or kadai over medium heat.
5. Divide the dough into small portions and roll them into small circles (puris) of about 3-4 inches in diameter.
6. Deep fry the puris in hot oil until they puff up and turn golden brown on both sides.
7. Remove the puris from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.

Assembly:

1. Take a serving plate or a wide bowl.
2. Place a few puris on the plate.
3. Ladle the hot ragda (peas curry) over the puris.
4. Garnish with finely chopped onions, tomatoes, coriander leaves, sev, and drizzle some sweet tamarind chutney and green chutney on top.
5. Serve the Ragda Puri immediately and enjoy the delicious combination of flavors and textures.

Ragda Puri is best enjoyed when served hot and fresh. It makes for a great appetizer or a tasty evening snack.