दही रगड़ा चाट | Dahi Ragda Chaat by Tarla Dalal

Recipe Link : https://www.tarladalal.com/Dahi-Ragda-Chaat-42035r

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Dahi Ragda Chaat

Ragda has earned its share of fame by making itself useful in the preparation of chaats like Ragda Patties. Here is another interesting snack using yummy, tongue-tickling Ragda made of cooked safed vatana, tomatoes and spices. In the Dahi Ragda Chaat, the spicy Ragda is served with a shot of curds and a drizzling of chutneys. A garnish of sev and coriander adds more josh to this exciting mix of ingredients, presenting you with a really irresistible choice!

Preparation Time: 15 minutes.
Cooking Time: 24 minutes.
Serves 3.

¾ cup whisked curds (dahi)
1½ tbsp green chutney
3 tbsp sweet chutney
¼ tsp chilli powder for sprinkling
¼ tsp cumin seeds (jeera) powder for sprinkling
3 tbsp sev
1½ tbsp finely chopped coriander (dhania)

For the ragda
2 cups soaked safed vatana (dried white peas)
Salt to taste
1½ tbsp oil
1 tsp mustard seeds (rai / sarson)
¼ tsp asafoetida (hing)
¼ cup finely chopped onions
¼ cup finely chopped tomatoes
1 tsp chilli powder
½ tsp coriander (dhania) powder
¼ tsp turmeric powder (haldi)
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice

For the ragda
1. Combine the safed vatana, little salt and enough water in a pressure cooker, mix well and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid. Drain and keep aside.
3. Heat the oil in a deep non-stick pan and add the mustard seeds and asafoetida and sauté on a medium flame for 30 seconds.
4. Add the onions and sauté on a medium flame for 1 minute.
5. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
6. Add the chilli powder, coriander powder, turmeric powder, salt and ½ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the cooked safed vatana, coriander and lemon juice, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

How to proceed
1. Divide the ragda into 3 equal portions.
2. Put a portion of the ragda in a serving bowl.
3. Pour ¼ cup of whisked curds, ½ tbsp of green chutney and 1 tbsp of sweet chutney, little chilli powder and cumin seeds powder for sprinkling evenly over it.
4. Finally sprinkle 1 tbsp of sev and ½ tbsp of coriander evenly over it.
5. Repeat steps 2 to 4 to make 2 more servings.
6. Serve immediately.