Best Homestyle Goan Chanya Ros

By Hebbars Kitchen · 60 min

Ingredients

Instructions

1. In a pressure cooker, combine 1 cup soaked white peas, 2 potatoes, 1 tsp salt, ½ tsp turmeric and 3 cups water.
2. Cover and pressure cook for 5 whistles, or until the peas are well cooked.
3. Once the pressure has released, set the boiled potatoes aside.
4. In a kadai, heat 2 tbsp oil. Add 1 tsp cumin and a pinch of hing and let them splutter.
5. Add 2 chillies, 1 inch grated ginger and sauté well.
6. Keeping the heat on low, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp aamchur, 1 tsp chaat masala, ½ tsp kala namak and ½ tsp coriander powder.
7. Sauté on low heat until the spices smell aromatic.
8. Mash the potatoes and cook them well.
9. Add the boiled peas and mix well.
10. Adjust the consistency with 2 cups water and 1 tsp salt, or as needed.
11. Simmer for 10 minutes, until the flavours are well absorbed.
12. Stir in 2 tbsp tamarind chutney.
13. The ragda is now ready to use for making chaat.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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