Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, pani puri with ragda. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Pani Puri with Ragda is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Pani Puri with Ragda is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pani puri with ragda using 24 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pani Puri with Ragda:
- Take For the Ragda
- Make ready 200 gm yellow peas dried
- Take 1/2 tsp Rock salt
- Prepare Salt as per taste
- Prepare 1/2 tsp turmeric
- Get 1 green chilli
- Take as needed Water
- Make ready 2 tsp oil
- Take 1 tsp Jeera powder
- Get As needed curry leaves
- Make ready For the Tamarind Chutney
- Prepare 100 gm Dates
- Get 100 gm Tamarind
- Prepare 100 gm Jaggery
- Get to taste Rock salt
- Take to taste Black pepper
- Make ready to taste Lemon juice
- Make ready For the Green Coriander Chutney
- Get 1 bunch mint leaves around 1 cup after cleaning
- Prepare 1 bunch coriander leaves around 1.5 cup after cleaning with stem
- Prepare 1 clove Garlic
- Take 1/2 inch Ginger
- Prepare 3-4 chillies for green chilli pasteas per taste
- Take to taste Salt
Instructions to make Pani Puri with Ragda:
- 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.
- 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.
- 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.
- 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
- Run the chillies in the mixie, keep aside, use water to make thick paste.
- 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.
- Assemble everything together and enjoy with store bought or homemade puris
So that’s going to wrap it up for this exceptional food pani puri with ragda recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
