How does one make ragda and ragda samosa at home?
Shwetha, Banjara Hills
FOR RAGDA you need the following: Yellow mutter (dried) - 200 gms, turmeric - 5 gms, salt to taste, red chilli - 10 gms, ginger-garlic paste -15 gms, chopped onion - 80 gms, chopped tomatoes-100 gms
Method: Soak mutter in water for about 12 hours. Boil with salt till well cooked. In another kadai, heat oil. Add cinnamon, cardamom, and tej patta. Then add chopped onion. Sauté till golden brown, add ginger-garlic paste and tomatoes. Then add salt, chaat masala, red chilli powder, black salt, haldi and little sugar. Add boiled mutter and cook till it becomes thick. Garnish with chopped coriander.
For making samosa: Maida - 500 gms, ghee -150 gms, salt to taste, ajwain - 5 gms. Mix well. Add water and make a tight dough. Roll it and cut it into half and put stuffing of your choice and give it a samosa shape. Deep fry and serve hot with ragda.
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