Craving a taste of India? Then look no further! This Pani Puri Ragda recipe will transport your taste buds straight to the bustling streets of India, where the aroma of freshly made Pani Puri fills the air. This beloved street food is surprisingly easy to make at home, offering a delicious and authentic experience without the need for a trip to your local Indian restaurant. Get ready to create a flavour explosion in your kitchen with this homemade recipe, perfect for a quick dinner, a fun family gathering, or simply satisfying a craving for something delicious and unique.
Ingredients:
For the Ragda:
- 1 cup dried white peas (split)
- 2 tbsp oil
- 1 large onion, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- ½ tsp coriander powder
- ½ tsp cumin powder
- ½ tsp garam masala
- Salt to taste
- 1 cup water
- 1 tbsp lemon juice
- Fresh coriander leaves, chopped (for garnish)
For the Pani Puri:
- 1 packet (approx. 50) ready-made Pani Puri shells (easily found in Indian grocery stores)
- 1 cup water
- 1 tbsp tamarind paste
- 1 tbsp mint chutney (store-bought or homemade)
- ½ tsp cumin powder
- ½ tsp roasted cumin powder
- Salt to taste
- ½ cup chopped cilantro for garnish
Step-by-Step Instructions:
Making the Ragda:
- Soak the peas: Wash the dried peas thoroughly and soak them in plenty of water for at least 6 hours, or preferably overnight.
- Pressure cook the peas: Drain the soaked peas and pressure cook them with 2 cups of water until they are soft and mushy (about 3-4 whistles). Once cooled, mash them lightly with a potato masher; you want some texture remaining.
- Sauté the onions: Heat the oil in a pan. Add the chopped onions and sauté until golden brown.
- Spice it up: Add the ginger-garlic paste and sauté for a minute. Then, add the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Sauté for another minute until fragrant.
- Combine and simmer: Add the mashed peas, salt, and water to the pan. Bring to a simmer, and cook for 10-15 minutes, stirring occasionally, until the ragda thickens slightly.
- Finish the Ragda: Stir in the lemon juice and chopped coriander leaves.
Making the Pani Puri Water:
- Combine ingredients: In a bowl, whisk together the water, tamarind paste, mint chutney, cumin powder, roasted cumin powder, and salt. Adjust the seasoning to your preference.
Assembling the Pani Puri:
- Fill the Puri shells: Carefully fill each Pani Puri shell with a spoonful of ragda.
- Pour the Pani: Pour a spoonful of the spiced water into each filled puri shell.
- Garnish and serve: Garnish with extra cilantro. Serve immediately for the best experience.
Cooking Tips:
- For a smoother ragda, you can blend it further after mashing.
- Adjust the amount of chili powder to your spice preference.
- If you don't have roasted cumin powder, simply roast some cumin seeds in a dry pan and grind them.
- Homemade mint chutney elevates the flavour significantly, but store-bought works well too.
- Don’t overfill the puris, or they might burst when you add the water.
Variations:
- Add a squeeze of lime juice to the ragda for extra tanginess.
- Include potatoes or other vegetables in your ragda for added nutrition and flavor.
- Experiment with different chutneys – date chutney, tamarind chutney, or even a spicy green chutney would work well.
Nutritional Information (per serving, approximate):
This is a rough estimate and will vary depending on the specific ingredients used.
- Calories: 150-200
- Protein: 5-7g
- Carbohydrates: 25-35g
- Fat: 5-8g
This Pani Puri Ragda recipe is a fantastic example of delicious and easy recipes that are also healthy meals. It's a great way to incorporate homemade cooking into your weekly meal plan, offering quick dinner ideas that are both satisfying and flavorful. Enjoy this delightful Indian street food sensation, right from the comfort of your own kitchen!