Ragdda puri

Raggda Puri Recipe

Ingredients

For Raggda:

1. 1 cup dried white peas (soaked overnight)
2. 1 medium onion, finely chopped
3. 2 tomatoes, pureed
4. 2-3 green chilies, chopped
5. 1-inch ginger, grated
6. 1 tsp cumin seeds
7. 1/2 tsp turmeric powder
8. 1 tsp red chili powder
9. 1 tsp garam masala
10. Salt to taste
11. 2 cups water
12. 1 tbsp oil

For Puri:

1. 1 cup semolina (rava)
2. 1/4 cup all-purpose flour (optional)
3. Water (as needed)
4. Salt to taste
5. Oil (for frying)

Instructions

1. Prepare Raggda:
2. Drain soaked white peas and pressure cook with water, turmeric, and salt for about 4-5 whistles until soft.
3. In a separate bowl, take cooked beans, potatoes, mint chutney, black salt, chaat masala, and amchur powder.
4. Mash and mix well, adjust the seasoning add chopped coriander leaves.
5. Prepare Puri:
6. In a bowl, mix semolina, all-purpose flour, and salt. Gradually add water to form a smooth dough.
7. Cover and let it rest for 15-20 minutes.
8. Divide the dough into small balls, roll them out into thin discs, and fry in hot oil until golden and puffed.
9. Assemble:
10. Serve hot puris topped with raggda, garnished with chopped onions, coriander, tomato, green chutney, and tamarind chutney.

Nutritional Value

Total Nutritional Value (Approximate per Serving)

1. Calories: ~492
2. Protein: ~17 g
3. Carbohydrates: ~69 g
4. Fat: ~16 g
5. Fiber: ~9 g

Notes

1. Adjustments: You can reduce calories by using less oil and avoiding all-purpose flour in puris.
2. Nutritional values may vary based on specific brands and preparation methods.