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Pani Puri with Ragda
Pani Puri with Ragda

Before you jump to Pani Puri with Ragda recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to pani puri with ragda recipe. To cook pani puri with ragda you only need 24 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Pani Puri with Ragda:
  1. Provide For the Ragda
  2. Get 200 gm yellow peas dried
  3. You need 1/2 tsp Rock salt
  4. Prepare Salt as per taste
  5. You need 1/2 tsp turmeric
  6. Take 1 green chilli
  7. Provide as needed Water
  8. Use 2 tsp oil
  9. Prepare 1 tsp Jeera powder
  10. Prepare As needed curry leaves
  11. Get For the Tamarind Chutney
  12. Prepare 100 gm Dates
  13. Take 100 gm Tamarind
  14. You need 100 gm Jaggery
  15. Provide to taste Rock salt
  16. Use to taste Black pepper
  17. Take to taste Lemon juice
  18. Provide For the Green Coriander Chutney
  19. Take 1 bunch mint leaves around 1 cup after cleaning
  20. Prepare 1 bunch coriander leaves around 1.5 cup after cleaning with stem
  21. Use 1 clove Garlic
  22. You need 1/2 inch Ginger
  23. Take 3-4 chillies for green chilli pasteas per taste
  24. Provide to taste Salt
Steps to make Pani Puri with Ragda:
  1. Soak the peas for a minimum 4 hrs. Or over night. Wash the peas, put it in a pressure cooker and add water which just covers the peas in it, not more. Add salt and turmeric. Keep on low flame for 4 to 5 whistles. The consistency should be rounded peas but soft and mashable and water should be almost drier up.
  2. In a pan take oil, add curry leaves and 1 green chilli slited, roast till the flavours r infused. Remove from the oil and discard add jeera powder. Add the peas, saute for few mins once mixed properly and u see little bubbles of water, switch off gas. If the peas have a lot of water, you can keep the water aside, and u can squeeze some lemon and add rock salt and black pepper, it tastes delicious. If the mix is totally dry, sprinkle little water. Ragada is done.
  3. Soak the tamarind in water, if u want to fasten the process, keep in microwave for short period of 15 secs. Keep an eye as it splutters a lot, keep in a big bowl to avoid mess. Cool. Discard the seeds and pass through a sieve, you will get a thick syrup. Add more water to get more flavour out of it.
  4. Run the dates through a mixie and make a paste out of it by adding little water. Mix the dates in the tamarind. Keep on gas stove. Add the jaggery in it. Add black pepper and rock salt as per taste. Keep it little thick. Add lime juice if u need more sourness in it. Tamarind and Date Chutney is done
  5. Run the chillies in the mixie, keep aside, use water to make thick paste.
  6. Run coriander, mint, ginger and garlic in the mixie. Make paste out of it. Take an ice cube tray and a big vessel. Empty ice in it. Add the green chutney in it. Add water, almost 1.5 ltrs depending upon coriander flavour. Add chilli paste as per ur taste, little at a time. Add regular salt. Taste. Add more chilli or salt if needed. Green chutney water is done.
  7. Assemble everything together and enjoy with store bought or homemade puris

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