Easiest Way to Spring Eating on a Dime Pani Puri with Ragda

Christina Peterson

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Easiest Way to Spring Eating on a Dime Pani Puri with Ragda Delicious, fresh and tasty.

Pani Puri with Ragda. Ragda pani puri recipe - another variation to the popular pani puri where hot/warm ragda is used as a stuffing with chilled pudina pani/water. At home we love pani puri so much that I make it often during the summer. Lay out the puris, sweet chutney, spicy pani, stuffing of choice (here it is ragda) in separate containers.

Or else the puris become soggy.

To make a Mumbai style pani puri recipe, use ragda or moong sprouts as the filling.

You can check this recipe of Mumbai style pani puri with ragda where I have used moong sprouts as the filling.

You can cook Pani Puri with Ragda using 24 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pani Puri with Ragda

You need of For the Ragda.
Prepare 200 gm of yellow peas dried.
You need 1/2 tsp of Rock salt.
Prepare of Salt as per taste.
You need 1/2 tsp of turmeric.
It’s 1 of green chilli.
It’s as needed of Water.
You need 2 tsp of oil.
You need 1 tsp of Jeera powder.
You need As needed of curry leaves.
Prepare of For the Tamarind Chutney.
Prepare 100 gm of Dates.
Prepare 100 gm of Tamarind.
You need 100 gm of Jaggery.
Prepare to taste of Rock salt.
You need to taste of Black pepper.
It’s to taste of Lemon juice.
You need of For the Green Coriander Chutney.
You need 1 bunch of mint leaves around 1 cup after cleaning.
You need 1 bunch of coriander leaves around 1.5 cup after cleaning with stem.
Prepare 1 clove of Garlic.
Prepare 1/2 inch of Ginger.
You need 3-4 of chillies for green chilli pasteas per taste.
It’s to taste of Salt.

Ragda Puri Chaat can be prepared few days in advance When you are craving for chaat.

This is a Healthy Chaat, Ragda has no oil, and can be served by itself, over crackers, over bread, roll with any indian flat bread, or make sandwich.

Check the recipe for Pani Puri, and Tamarind Chutney Today in Ramazan special iftari recipe we have made Ragda :- A spicy white peas curry dressed up with sweet tangy chutney and garnished with diced onion, tom.

You can use the dried peas ragda as pani puri masala instead of using masala of mashed potato and black chickpea.

Pani Puri with Ragda instructions

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.

Take it out of refrigerator just before serving.

ragda puri chaat with detailed photo and video recipe. an extremely simple and easy indian street food chaat recipe made with ragda gravy and deep-fried puris. it is a perfect snack which can be made in no time with the available chaat chutneys and sev toppings. these chaats recipes are ideal to be served as a party starter or simple as an evening.

Ragda Recipe With step by step photos - For the uninitiated, Ragda is a curry or gravy preparation made from dried white peas and used in chaat items like Pani Puri, Ragda Puri, Ragda Patties, Dahi Ragda Puri or Ragda Chaat.

Ragda made from soaked and boiled white peas, tempered with mustard seeds and asafoetida, serve it as a stuffing with pani puri.

Ragda recipe - How to make Ragda.