WHITE PEAS - 1 CUP

firstly, soak 1 cup white peas in enough water for overnight. drain off the water and transfer to the cooker.

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FIVE WHISTLES

also add 1 potato, ¼ tsp turmeric and ½ tsp salt, 3 cup water. pressure cook for 5 whistles or until peas get cooked completely.

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ONION - 1 CHOPPED

now in a large kadai heat 3 tsp oil and saute 1 onion, 1 tsp ginger garlic paste and 1 chilli.

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TOMATO - 1 CHOPPED

also, saute 1 tomato until it turns soft and mushy.

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CHILLI POWDER 

furthermore add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander  powder, ¼ tsp cumin powder, ¼ tsp garam masala and ¼ tsp salt

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SAUTE - LOW FLAME

saute on low flame until the oil is released from sides.

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COOKED WHITE PEAS

now add boiled peas and mix well.

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BOIL - 5 MINUTES

boil for 5 minutes or until the spices are absorbed.

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THICK CONSISTENCY

mash the peas and potato slightly, to thicken the consistency.

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CORIANDER - 2 TBSP

also, add coriander leaves and mix well.

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PURI - 6

firstly, make a hole at the centre of puri and place in a plate.

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ONION - FEW CHOPPED

stuff with few chopped onions.

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RAGDA - 1 TBSP EACH

then add a tbsp of prepared ragda. make sure you are adding a more of peas than gravy.

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GREEN CHUTNEY

top with a tsp green chutney and tsp tamarind chutney.

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RAGDA - 2 TBSP

top with a tsp green chutney and tsp tamarind chutney.

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CHAAT MASALA 

sprinkle pinch chilli powder, pinch cumin powder and pinch chaat masala.

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SEV - HANDFUL

then dress with a generous amount of sev and few coriander leaves.

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TAMARIND CHUTNEY

top with a tsp green chutney and tsp tamarind chutney.

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READY TO EAT

finally, enjoy ragda puri immediately.

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