Thursday, April 3, 2014

Ragda/Dried White peas Masala

I love chat food right from childhood and Amma used to make chat items like masal puri, Pav bhaji at home. In fact she was the first in our family to try chat items at home. In Coimbatore where I spent half my life, chat items are sold by people from North India and so it has the authenticity and taste.
The famous Krishna sweets and A2B have a separate stall for chat items made by North Indians. I used to hog in there often. But I have never come across this Ragda Patties before having it in a street food festival. Only then I came to know that the Ragda is what they use in masala puris in Coimbatore. So I tried it out and it tasted good.
Dried white peas – 1 cup
Ginger-1 inch piece, crushed
Green chilies – 2, crushed
Turmeric powder-1/4 tsp
Chili powder-1 tsp
Garam Masala-1/2 tsp
Coriander leaves- to garnish
Salt- to taste
To Temper:
Oil – 1tbsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Asafoetida- 1 big pinch
Curry leaves-1 sprig

How it Happened:
1. Soak the peas overnight. Drain the water. Add fresh water just enough to immerse the peas completely.
2. Add the turmeric powder, chili powder and salt.  Pressure cook for 2 whistles in medium flame or until cooked. Once the pressure is released, remove the lid mash some peas with the back of your ladle and set aside.
3. Heat oil in a kadai; add ingredients given under ‘to temper’ list. Once when they crackle, add crushed ginger and green chilies. Cook for a minute.
4. Add cooked peas along with its stock, simmer for 5 minutes.
5. Add garam masala, mix well and cook for a minute.
6. Switch off the flame, garnish with coriander leaves and serve hot with rotis or with the best accompaniment aloo tikkis.

*If you want it to be tangy, soak a marble sized tamarind in water and add the extract to the peas while simmering.

*This Ragda is used in a popular Mumbai street food snack called Ragda Patties. The recipe for this is coming soon.

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