For Raggda:

For Puri:

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

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

Ragdda puri