Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pani puri with ragda. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pani Puri with Ragda is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Pani Puri with Ragda is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook pani puri with ragda using 24 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pani Puri with Ragda:
- Make ready For the Ragda
- Get 200 gm yellow peas dried
- Get 1/2 tsp Rock salt
- Make ready Salt as per taste
- Take 1/2 tsp turmeric
- Make ready 1 green chilli
- Take as needed Water
- Prepare 2 tsp oil
- Get 1 tsp Jeera powder
- Get As needed curry leaves
- Prepare For the Tamarind Chutney
- Get 100 gm Dates
- Take 100 gm Tamarind
- Get 100 gm Jaggery
- Prepare to taste Rock salt
- Take to taste Black pepper
- Take to taste Lemon juice
- Make ready For the Green Coriander Chutney
- Make ready 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
- Take 3-4 chillies for green chilli pasteas per taste
- Prepare 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 special food pani puri with ragda recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
