Ragda Pani Puri Recipe

Cooking Directions

• STEP 1.Soak white peas overnight and pressure cook them until soft.
• STEP 2.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 3.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
• STEP 4.Add the cooked white peas and water. Simmer for 10-15 minutes until the flavors blend together.
• STEP 5.For the pani, blend mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, and spices with water.
• STEP 6.Strain the pani and adjust the consistency and seasoning according to taste.
• STEP 7.To serve, make a small hole in each puri, fill it with ragda, and dip it in the pani. Enjoy the burst of flavors!

Cooking Tips

• You can add chopped tomatoes and boiled potatoes to the ragda for extra flavor and texture.
• Adjust the spiciness of the pani by adding more or fewer green chilies.
• Serve the ragda pani puri immediately after assembling to maintain the crispiness of the puris.

Storage and Serving

• Ragda Pani Puri is best served fresh and consumed immediately.
• If you have leftover ragda and pani, store them separately in airtight containers in the refrigerator.
• Reheat the ragda before serving and adjust the consistency with water if needed.