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  • Writer's pictureKomal Soni

Mombasa Mix


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


  • Coriander chutney

  • Tamarind chutney

  • Red chili chutney

  • Thin sev

  • Salted potato crisps/chevdo



  • 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.


  • 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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