Ingredients

• 4 slices - brown bread
• 2 cups - curd (250 g)
• 1 tbsp - honey
• 250 g - Sev
• 125 g - Boondi
• 1/2 cup - Onion (finely chopped)
• 1/2 cup - Tomato (finely chopped)
• 1/2 cup - Coriander leaves (finely chopped)
• 1/2 cup - Roasted Cashewnuts (small pieces)
• Salt to taste
• 1 tbsp - Chilli powder to sprinkle
• Oil for frying

How to Make Rangeen Ragada

• Beat curd, add honey and keep aside.
• Cut the bread into triangles after trimming the edges.
• Fry the bread pieces in the refined oil.
• Arrange the fried bread pieces in a serving dish.
• Spread a layer of curd over the bread pieces followed by onions, tomatoes, boondi, sev and cashew nuts.
• Sprinkle the coriander leaves and chilli powder over it.