Ragda Pav

Ingredients

• 2 cups boiled dried white peas (safed vatana), with cooking liquor reserved
• 4-6 pavs
• 2-3 tablespoons oil
• 2-3 green chillies, finely chopped
• 1 large onion, finely chopped
• Salt to taste
• 1½ teaspoons ginger-garlic paste 
• 1 large tomato, finely chopped
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 2-3 medium potatoes, boiled, peeled and cut into 1 inch pieces
• 1 teaspoon roasted cumin powder
• 2-3 tablespoons chopped fresh coriander leaves + for garnish
• Red chilli-garlic chutney as required
• Date and tamarind chutney as required
• Green chutney as required
• Masala peanuts for sprinkling
• Chaat masala for sprinkling
• Nylon sev for sprinkling

Method

1. Heat oil in a pan, add green chillies, onion and salt, mix and saute till translucent. 
2. Add ginger-garlic paste, mix and saute for 1-2 minutes.
3. Add tomato, mix well and saute till soft and pulpy. 
4. Add red chilli powder, coriander powder, turmeric powder and garam masala powder, mix well and saute for 1-2 minutes.
5. Add 1 cup cooking liquor from the cooked white peas, mix well and cook for 1-2 minutes.
6. Add boiled potato pieces and mash with a masher. 
7. Add boiled dried white peas and mix well. Add 1½ cups water, mix and cook for 2-3 minutes. Lightly mash the mixture with a masher.  
8. Add roasted cumin powder and coriander leaves and mix well. Switch the heat off. This is ragda.
9. Cut pavs into 1 inch pieces. 
10. To serve, arrange some pav pieces on a serving plate. Top with a portion of ragda, drizzle red chilli-garlic chutney, date and tamarind chutney, green chutney, sprinkle masala peanuts, chaat masala, coriander leaves, garnish with sev and serve immediately.