Name: Ragda with Ghugni recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: White Batana/peas (soaked) - 1 cup; Onion (chopped) - 1; Tomatoes (chopped) - 2; Ginger garlic paste - 1 tsp; Turmeric powder - 1 tsp; Jeera Powder - 1 tsp; Red Chilly powder - 1 tsp; Garam masala powder - 1/4 tsp; Salt; Refined oil; Potatoes (cubed) - 1; Bay leaf - 1; Dry red chilies - 2; For the Ragda :; Samosas - 4; Yogurt - 1/2 cup; Salt; Sugar; Tamarind chutney - 4 tbsp; Green chutney - 1 tbsp; Onion (chopped) - 1; Coriander leaves (chopped); Chaat masala powder; Roasted jeera powder

Ingredients Serving: 4

White Batana/peas (soaked) - 1 cup
Onion (chopped) - 1
Tomatoes (chopped) - 2
Ginger garlic paste - 1 tsp
Turmeric powder - 1 tsp
Jeera Powder - 1 tsp
Red Chilly powder - 1 tsp
Garam masala powder - 1/4 tsp
Salt
Refined oil
Potatoes (cubed) - 1
Bay leaf - 1
Dry red chilies - 2
For the Ragda :
Samosas - 4
Yogurt - 1/2 cup
Salt
Sugar
Tamarind chutney - 4 tbsp
Green chutney - 1 tbsp
Onion (chopped) - 1
Coriander leaves (chopped)
Chaat masala powder
Roasted jeera powder

Instructions

Pressure cook the white peas in a pressure cooker with the required amount of water. Keep aside.
Heat a kadhai with oil. Add the dry red chilies and bay leaf.
Now add the potatoes and fry for few minutes followed by the chopped onion.
Saute till golden brown and then add the ginger garlic paste.
Cook till the raw smell is gone and then add the powdered masalas.
Saute and then add the tomatoes and cook with a lid on. Cook till the masala leaves oil.
Now add the cooked peas and salt.
Stir and add required amount of water and bring to boil.
Check for the salt and remove from heat.
To make the Ragda, take a serving plate and put a samosa on it. Crush the samosa to break it.
Now whisk the curd with salt and sugar. Add very little water and whisk until smooth.
Pour a ladle full of the white peas Ghugni over the samosa.
Now pour little curd mix followed by the tamarind chutney and green chutney.
Sprinkle the chopped onion, coriander, chaat masala and roasted jeera powder on top. Serve.

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