Ragda petis | Ramadan special | Yummy 😋 скачать в хорошем качестве

Ragda petis | Ramadan special | Yummy 😋

Ragda Petis Recipe Ingredients For Ragda Yellow vatana (dry peas) – soaked overnight Chopped tomatoes Ginger-garlic paste Red chilli powder Kashmiri red chilli powder Turmeric powder Coriander (dhaniya) powder Garam masala powder Salt – to taste A pinch of baking soda Oil Water Boiled & mashed potatoes For Petis (Tikki) Boiled & mashed potatoes Green chutney Salt – to taste Chaat masala Oil – for frying For Garnishing Green coriander (finely chopped) Tamarind chutney Tomato sauce Green chutney Method 1. Prepare the Ragda Drain the overnight-soaked yellow vatana and rinse well. In a pressure cooker, heat a little oil. Add ginger-garlic paste and sauté lightly. Add chopped tomatoes and cook until soft. Add red chilli powder, Kashmiri chilli powder, turmeric powder, coriander powder, garam masala, salt, and a pinch of baking soda. Mix well. Add soaked vatana and enough water to cover. Pressure cook until the vatana is soft and well cooked. Once the pressure releases, open the cooker and add boiled mashed potatoes. Mix well and simmer for a few minutes to get a thick, smooth ragda consistency. Adjust salt if needed. 2. Prepare the Petis (Tikki) Take boiled and mashed potatoes in a bowl. Add green chutney, salt, and chaat masala. Mix well and shape into flat round tikkis. Heat oil in a pan on medium flame. Shallow fry the tikkis until golden and crisp on both sides. Keep aside. 3. Assemble Ragda Petis Place hot petis in a serving bowl. Pour generous amount of hot ragda over the petis. Garnish with green coriander, tamarind chutney, tomato sauce, and green chutney. Serve Hot Serve Ragda Petis hot as a delicious street-style snack or evening treat 😋