Hi Chefs!!
Ragda Pani Puri is another version of golgappa. It is a famous street food of Mumbai in which small puri is stuffed with warm ragda, dipped in cold pudina water and served.
Ragda curry is made by using dried white pea along with a few basic spices. This curry is also used in making several other preprations in Mumbai such as – Ragda patties, Ragda samosa chaat, Ragda puri etc. It is also eaten with Pav (dinner rolls) or bread.
In Mumbai it tastes really good especially during the monsoon season. The warm ragda puri dipped in cold pudina water gives a very balanced and feel good taste to the palette.
Let us learn step by step.
Ingredients:
For Ragda:
· White pea – 1.5 cup
· Potato (diced) – 1 big
· Turmeric powder – ½ tsp
· Salt – 1 tsp
· Water – 3 cups (for boiling)
· Oil – 4-5 tsp
· Cumin seeds – ½ tsp
· Asafetida – ¼ tsp
· Onion (finely chopped) – 1 big
· Tomato (finely chopped) – 1 big
· Ginger – 1”
· Garlic cloves – 4-5
· Green chili – 2 no.
· Turmeric powder – ½ tsp
· Red chili powder – 1 tsp
· Coriander powder – 2 tsp
· Roasted cumin powder – ½ tsp
· Garam masala – ½ tsp
For Pudina water:
· Mint leaves – ½ cup
· Coriander leaves – 1 cup
· Green chili – 2 no.
· Water – 1.5 liter
· Tamarind pulp – ¾ cup
· Sugar powder – ½ cup
· Red chili powder – 1 tsp
· Salt - 1.5 tsp
· Black salt – 1.5 tsp
· Roasted cumin powder – 1 tsp
· Chaat masala – 2 tsp
Tamarind sweet chutney – 4-5 tbsp
Mint coriander green chutney – 4-5 tbsp
How To make Ragda Pani Puri:
1. For ragda: Soak white pea in enough water for 5-6 hours.
2. Drain the water, and add white pea along with water, turmeric, salt and potato in the pressure cooker.
3. Let them pressure cook for up to 1 whistle and 20 minutes on low flame.
4. Meanwhile, in a wok add oil.
5. When the oil is hot enough add cumin seeds and asafetida.
6. Add onion and sauté for a while.
7. Add crushed ginger, garlic and green chili, sauté along with onion until light brown in color.
8. Add all dry masala except garam masala and roasted cumin seeds, sauté for a while on low flame.
9. When it starts smelling good add little water to avoid burning.
10. Add tomato and sauté until it is soft and mushy.
11. Add the boiled white pea and mix well along with the masala.
12. Add roasted cumin powder and garam masala.
13. Add some fresh green coriander.
14. Ragda is ready to be served.
15. For pudina water: In a grinder jar add mint leaves, coriander leaves & green chili, add some water and make a fine paste.
16. In a bowl add water, add tamarind pulp, green paste, and all other ingredients listed above.
17. Mix them all well and add some ice cubes.
18. Pudina water is ready.
19. To assemble: Make a small hole in the puri.
20. Add little warm ragda.
21. Fill with cold pudina water and serve immediately.
Enjoy!!
Some Pro Tips:
1. You may make the ragda well in advance, and warm it to the right temperature just before serving.
2. You may serve ragda with papri, pav, bread or patties etc.
3. You may add sweet chutney or green chutney as per your taste.
4. Do not fill the puri in advance as it will become soggy.
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