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Poonam Kothari
It's a Maharashtrian cuisine, made of white peas gravy and potato Tikkis.
I miss this dish i had long ago in mumbai
Pressure cook white peas with 3-4 whistle
With salt and turmeric powder
Take boiled potatoes in one large bowl
Add green chilli, ginger, garlic paste, salt, bread crumbs and make a dough.
Make flat Tikkis
Roll these Tikkis in semolina
Shallow fry them by adding little oil
Make them crispy
Make all Tikkis the same way.
Heat a deep pan with oil.Add jeera, curry leaves, ginger, garlic, green chilli paste, tomato one by one and saute.
Add all masala powder and saute till tomato becomes soft.
Add boiled white peas and wait for a boil. Your Radga is ready.
Prepare green chutney grind coriander leaves, green chilli, lemon juice and salt.
Prepare tamarind sweet chutney boiling tamarind with jaggery.Sieve the pulp.Add salt, rock salt, roasted cumin powder, red chilli powder.
For plating, keep Tikkis on a plate, pour Radga over it.Top it with green chutney, sweet chutney, chopped onion and chopped coriander.
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Foram Kotak
dipika chauhan
Farheen Dalvi
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