sev puri recipe

INGREDIENTS

FOR RAGDA:

• 1 cup white peas / vatana / safed matar
• 1 potato, peel & chop
• ¼ tsp turmeric
• ½ tsp salt
• 3 cup water
• 3 tsp oil
• 1 onion, finely chopped
• 1 tsp ginger garlic paste
• 1 chilli, finely chopped
• 1 to mato, finely chopped
• ¼ tsp turmeric
• ½ tsp kashmiri red chilli powder
• ½ tsp coriander powder
• ¼ tsp cumin powder / jeera powder
• ¼ tsp garam masala
• ¼ tsp salt
• 2 tsp coriander, finely chopped

FOR CHAAT:

• small crispy puri
• potato / aloo, boiled
• green chutney
• tamarind chutney
• onion, finely chopped
• tomato, finely chopped
• kashmiri red chilli powder
• cumin powder
• chaat masala
• sev
• coriander

INSTRUCTIONS

RAGDA PREPARATION:

• firstly, in a pressure cooker take 1 cup soaked white peas (vatana), 1 potato, ¼ tsp turmeric, ½ tsp salt and 3 cup water.
• pressure cook for 5 whistles or until white peas get cooked completely.
• now in a large kadai heat 3 tsp oil and saute 1 onion, 1 tsp ginger garlic paste and 1 chilli.
• also, saute 1 tomato until it turns soft and mushy.
• furthermore, add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala and ¼ tsp salt.
• saute until the oil is released from the sides.
• now add boiled peas and mix well.
• boil for 5 minutes or until the spices is absorbed well.
• mash the peas and potato slightly, to thicken the consistency.
• also, add coriander leaves and mix well. ragda is ready.

SEV PURI ASSEMBLING:

• first, make a hole in the centre of puri.
• place small pieces of potato into puri.
• add a tbsp of ragda into each puri.
• also spread green chutney and tamarind chutney.
• further top with onions and tomato.
• top with more ragda and sprinkle chilli powder, cumin powder and chaat masala.
• garnish with a generous amount of sev and coriander.
• finally, enjoy sev puri immediately