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Ragada Paani puri (with homemade puri) Recipe

One of the mouthwatering street food is here i.e Paani puri. Pani Puri' is one of the most popular Chaats in India and does not need any introduction. It is the King of Chaats in my opinion and is my most favourite chaat without any doubt.

  • Prep time:
  • 15mins
  • cook time:
  • 45mins
  • serves:
  • 10 person (4 hour for peas soaked)

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Details

Ratings

  • (0)

Vegetarian

Level : Easy

Cuisine : Indian

Course : NA

Tags

  • #RecipesCloseToMyHeart
  • #contest137
Ingredients

Ingredients For Ragada Paani puri (with homemade puri) Recipe

Methods
  • 1. For ragda: Wash and soak white peas for 4 hrs or overnight. Wash and drain again and add fresh water and pressure cook for 1 whistle and simmer it for 5-6 minutes. White peas really cook fast and it is better if you simmer it after the first whistle otherwise it will become really mushy.
  • 2. Heat oil in a pan/kadai and add asafoetida and then add cooked white peas, salt, turmeric powder and roasted cumin powder and simmer it for 5-6 minutes until the mixture is thick. Ragda thickens gradually when it sits,do not make it very thin(runny) or dry.Ragda should be thick and slightly runny.
  • 3. Add kala namak and chaat masala and mix well. Keep it HOT until you serve pani puri.
  • 4. For pani: Grind mint leaves and coriander leaves with ginger, green chilles, salt, sugar, lemon juice, chaat masala, cumin powder and black salt(kala namak) to a fine paste.
  • 5. Reserve half the paste aside and mix the rest of the ground chutney with 4 cups of water and mix nicely. You can store the left over green chutney and use it for other chaats or freeze it for later use.
  • 6. Add 3-4 tbsp. of Meetha(sweet) chutney and pani puri masala and mix well. Now taste the water and adjust the pani taste according to your wish by adding either extra sweet chutney or ground mint chutney or pani puri masala or more water. If you balance the pani right the pani puri tastes more delicious. It should be slightly chatpata but well balanced with flavors. Remember that the ragda is slightly bland and also we do not serve Meetha chutney along, so balance the flavors accordingly. Sprinkle some coriander leaves and chill it for 3-4 hrs until the flavours are blended well. Keep the pani COLD until serving.
  • 7. For puri: Firstly, in a large mixing bowl take 1 cup sooji and 1/2 cup maida also add pinch of baking soda, ¼ tsp salt and 1 tsp oil. Combine all the ingredients well.
  • 8. Further add 3/4 cup water and start to knead. knead to smooth and soft adding more water if required. Grease the dough with oil. Cover and rest for 20 minutes or until the rava absorbs moisture.
  • 9. Now knead the dough again making sure the dough is stiff absorbing moisture. Divide the dough into half and dust with maida. Furthermore, roll the dough as thin as possible using a rolling pin.
  • 10. Take a small cup and start to make small puris. Drop the prepared puri and press with the spoon to puff up. Once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the puri. and fry the puri till golden brown and crisp.
  • 11. Remove the puri and drain over tissue paper to remove excess oil. Finally, golgappa puri is ready to prepare pani puri .
  • 12. Serve Ragda Pani Puri: Arrange 7 puris in a plate with some ragda ,onion-coriander mixture aside and a bowl of pani. Make holes in the puris and stuff it with 1 tbsp. hot ragda and top it with onion-coriander mixture and dip it in cold pani and enjoy!
  • 13.

Products used in Recipe

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