- Soak tamarind in sufficient water and squeeze it to make the juice. Keep it aside. Mix tamarind juice and jaggery properly for a flowing consistency. Keep it aside. Soak white peas overnight in sufficient water. Transfer the white peas to a pressure cooker and add potato, salt, water, and turmeric powder. Take 6 whistles and check that the white peas mash easily between the fingers. Further, take out the potato and mash it separately. Now, heat oil in a pan and add tomato puree, turmeric powder, and tamarind juice. Mix well. Further, add salt, red chilli powder, coriander powder, cumin powder, garam masala, and black salt. Sauté it well and allow it to boil. Add the mashed potato and mix it properly. Add boiled peas along with the remaining boiled water. Add chaat masala and mix it properly. Allow it to boil so that white peas can absorb all the flavours. Cover and cook it for 10 to 15 minutes. Now, mash it with the help of a masher and turn off the flame. Further, take a small bowl and place some ragda in it. Top the ragda with onion, tomato, carrot, and coriander leaves. Add mithi chutney and sprinkle some sev, black salt, and chaat masala.Serve hot.
Satti pindi
#myrecipe
By Arun Kumar
Mar, 12th
661
Servings
4 persons
Cook Time
30 minutes
Ingredients
17
- 19
Ingredients
- Oil
- Tomato puree
- Haldi
- Tamarind juice
- Salt
- Red chilli powder
- Corinader powder
- Cumin
- Garam masala
- Balck gram
- White peas
- Water
- Potato
- Chata masala
- Onion
- Carrot
- Corinader
- Sweet chutney
- Sev
