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Ingredient
Pani Puri/ Golgappa
Introduce
Ingredient
1/3 cup
Coriander Leaves
3/4 cup
Mint Leaves
1/2 inch
Ginger
1/2 tsp
Chaat Masala
3/4 tsp
Cumin Powder
1 tbsp
Sugar
3/4 tsp
Black Salt
to taste
Salt
1 tsp
Lemon Juice (Optional)
25 gms
seedless tamarind
4 cups
Water
1 cup
White Peas (Vatana)
1/2 tsp
Turmeric Powder
1 tsp
Oil (Optional)
Pinch
Asafoetida
Cooking instructions
* Step 1
For making Pani Puri Ka Pani: Add all the ingredients except water to a blender and blend. Add little water and blend to a fine paste. Transfer the paste to a bowl and add the remaining water. Mix well. Check salt and spice. Add if needed. Garnish with boondi and chill in refrigerator before serving.
* Step 2
For making the Ragda: Wash the dried white peas/vatana. Soak the peas/vatana in water, overnight or for 8 to 9 hours. Drain out the water. Rinse the peas/vatana in fresh clean water.
* Step 3
In a pressure cooker, add the soaked white peas/vatana with turmeric powder, asafoetida, oil and salt. Add water and mix well. Pressure cook for 10 minutes on medium flame. The ragda should not be very thick nor watery. Just slightly thick. Adjust it's consistency. Check the seasoning. Add the red chilli powder to the hot ragda and mix well. Use this ragda for filling for the Pani Puri.
* Step 4
To serve Ragda Pani Puri: Arrange the puris in a plate with some ragda, and a bowl of pani. Make holes in the puris. Stuff it with 1 tbsp hot ragda and dip it in cold pani and enjoy.
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Tag
Pani Puris (Store Bought)
Boondi (Store Bought) (For Garnishing Pani Puri Ka Pani)
coriander leaves
Mint leaves
green chillies
ginger
Panipuri Masala (Everest Brand)
chaat masala
cumin powder
Sugar
black salt
Salt
lemon juice (optional)
seedless tamarind
water
White Peas (Vatana)
turmeric powder
Kashmiri Paprika Powder (or as required)
Oil (optional)
Asafoetida
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