💛 INGREDIENTS 💛
For ragdo:
1 can/400 ml coconut cream
2 cups white corn kernels, boiled
1 teaspoon oil
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 teaspoons cumin-coriander powder
Salt as per the taste
2 tablespoons sugar
2 tablespoons cornstarch + 5 tablespoons water
4-5 cups water or as required to get the runny consistency.
For bhajiya:
1 cup chana dal, soak for 5 hrs & blend it.
1/2 cup gram flour
1 teaspoon green chili paste
Salt as per the taste
Oil for frying
Others:
Coriander chutney
Tamarind chutney
Red chili chutney
Thin sev
Salted potato crisps/chevdo
💚 INSTRUCTIONS 💚
Ragdo:
In a deep pan, heat oil and add coconut cream in it.
Add all the masalas and bring it to a boil.
Now add corn and corn starch slurry to it. Mix well to make sure there are no lumps.
Add water and cook for 7-8 mins.
Bhajiya:
In bhajiya batter, add gram flour, green chili paste and salt. Mix well.
Heat the oil.
When the oil is hot, drop small rounds of the mixture(about one teaspoon) in the oil.
Fry the bhajiya till light browned and crispy. (bhajiya should be bite size).
Making the dish:
In a deep plate, add hot ragdo, add in a few bite-size bhajiya, and top it with all the chutneys, sev, and crushed salted crisps or Chevdo.
Enjoy it before it gets soggy.
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