The thick and spicy ragda made with dried white peas and boiled potatoes is a key for making tempting ragda patties, ragda samosa and ragda.
1 cup dried white peas
2 potatoes boiled and sliced
Salt to taste
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1/3 teaspoon turmeric powder
2 tablespoon tamarind juice
Chat masala for sprinkle
1 inch ginger crushed
4 garlic pods crushed
Some chopped coriander leaves
Some Lemon slices
Wash n soak dried white peas in 3 cups water for overnight.
Drain water from soaked peas, add 2cups fresh water in pressure cooker with salt, 1/2 teaspoon red chili powder, garam masala powder, turmeric powder, coriander powder and lemon juice. Mix all ingredients n pressure cook till ragda done.
Takeout ginger pieces n garlic pods from it. Mashed 2 to 3 tablespoons ragda for thick gravy.
Take 4 potatoes slices in plate. Add ladleful ragda in plate.
Sprinkle a pinch of red chili powder, chat masala powder, coriander leaves and slice of lemon.
Batata tagda is ready to serve. Serve this hot.
U can also add chopped onion, green chutney n sweet chutney in final plating.
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