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Ragda pav

                                                                                              RAGDA PAV

ragda pav
RAGDA PAV

INGREDIENTS

  • White vatana / white dried peas – 1 ½ cup
  • Turmeric – ¼ tsp [optional]
  • Salt as needed
  • Asafoetida – ½ tsp [optional]

PREPARATION

Soak the vatana for 7  to 9 hrs or overnight.

Method

Pressure cook the vatana with salt + turmeric + asafoetida till they become soft .[ 3 whistles  -try using pan instead of cooker ]

Drain the excess water and keep aside . [ don’t throw the drained water ,reuse it ]

It should be dry as shown in the video below .

Sprinkle little chaat masala on the cooked peas [ ragda ].

HOW TO ASSEMBLE : 

INGREDIENTS

METHOD  –  1

Slit the pav .

Apply sweet chutney on one side and green chutney on other side.

Stuff it with cooked peas + onion + coriander leaves.

Drizzle little lemon juice.

Sprinkle little sev and serve .

METHOD – 2

Take the cooked peas in a plate , add all the other ingredients  [ green chutney + sweet chutney + onion + chaat masala + coriander leaves + lemon juice ] to it and mix well.

Stuff the mixture in the pav ,sprinkle little sev  and serve it .

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RAGDA PAV

NOTES

  1. You can have it garama garam , just like vada pav.
  2. The peas has to be very soft ,not too mushy .
  3. There should no be no moisture – drain the water well.
  4. The ragda thickens on cooling .
  5. I used the drained water to make dal soup –    Dal shorba
  6. Let the green chutney be little spicy as we are not adding any spice to the ragda .
  7. Ingredients has to be adjusted as per taste.
  8. The ragda can be served without pav also.

I used to have this ragda pav ,during my childhood .Here is a video to help you .

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