RAGI ROTI RECIPE

Ragda is a famous street food of India. It is served with patties, samosas, cutlets and so on.. It is also served separately as a chaat. Today I made this as a side dish for my ragi roti

Ingredients for the Ragda:

Dry white peas -1 cup(soaked overnight)

Onion -1 (finely chopped – reserve 1 tbsp for garnish)

Tomatoes – 2 (finely chopped – reserve 1 tbsp for garnish)

Ginger and garlic - 1 tsp each (finely chopped)

Fresh Coriander - 3 tbsp (finely chopped – reserve 1 tbsp for garnish)

Cumin seeds - 1 tsp

Bay leaf - 1

Everest Chole masala - 1 tsp

Chilli powder - 1 tsp

Turmeric powder - ½ tsp
Tamarind paste - 1/4 tsp

Dry mango powder - pinch

Chaat masala - pinch

Water - 1 cup (Use the water in which peas was cooked)

Oil - 1 tbsp

Salt as reqd

Method:

Pressure cook the peas with ½ tsp salt for about 2 whistles reserve the water and keep aside.

Heat oil in a pan, add cumin seeds and bay leaf once it cracks add onion and sauté it well.

Now add the ginger n garlic mix well and add the tomatoes stir well and close the lid.

After 3 min remove the lid add the tamarind paste, chole masala, chilli powder, turmeric powder, mango powder, chaat masala  and salt.

Add the peas, water and let it cook for 5 mins.

Transfer the radga to the serving dish, add lemon juice and garnish with chopped onion, chopped tomato and cilantro.

Ingredients  for Ragi roti:

Ragi flour - 1 cup

Wheat flour – ½ cup

Salt - pinch
Oil - 1 tsp
Water as reqd

Method:

Knead all the ingredients divide the dough roll the rotis and cook on non stick tawa on both the sides.

Serve the ragda with the garnishing and enjoy!!!