Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pani puri with ragda. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Pani Puri with Ragda is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Pani Puri with Ragda is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook pani puri with ragda using 24 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pani Puri with Ragda:
- Make ready For the Ragda
- Prepare 200 gm yellow peas dried
- Prepare 1/2 tsp Rock salt
- Prepare Salt as per taste
- Make ready 1/2 tsp turmeric
- Prepare 1 green chilli
- Get as needed Water
- Get 2 tsp oil
- Prepare 1 tsp Jeera powder
- Make ready As needed curry leaves
- Prepare For the Tamarind Chutney
- Take 100 gm Dates
- Prepare 100 gm Tamarind
- Get 100 gm Jaggery
- Make ready to taste Rock salt
- Get to taste Black pepper
- Get to taste Lemon juice
- Take For the Green Coriander Chutney
- Prepare 1 bunch mint leaves around 1 cup after cleaning
- Prepare 1 bunch coriander leaves around 1.5 cup after cleaning with stem
- Take 1 clove Garlic
- Make ready 1/2 inch Ginger
- Take 3-4 chillies for green chilli pasteas per taste
- Prepare to taste Salt
Steps 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 is going to wrap this up with this special food pani puri with ragda recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
