Ragada Pani Puri – a famous Indian street food. Also called as golgappa. A golgappa, round-shaped crispy puri filled with ragada or potato stuffing and mint flavored water. After the first bite flavor bursts into your mouth and takes your taste buds on a journey of spicy, crunchy, tangy utopia.
How to make ragada filling:
INSTANT POT:
1 Rinse the dry white peas and soak the white peas overnight or for at least 4 -5 hours. Drain the water, rinse the white peas in freshwater.
2 Add the soaked white peas, turmeric into the instant pot liner. Then add water and set the instant pot on MANUAL 20 min High.
White peas – 1 cup Water – 2 cups Turmeric – 1/8 tsp Salt – a pinch
REGULAR PRESSURE COOKER:
1 Rinse the dry white peas and soak the white peas overnight or for at least 4 -5 hours. Drain the water, rinse the white peas in freshwater.
2 Add the soaked white peas, turmeric, salt, water and boil the peas for 10-14 whistles or until peas get soft.
White peas – 1 cup Water – 2 cups Turmeric – 1/8 tsp ( If you want you to make organic turmeric, Here) Salt – A pinch
For Pani – Mint Flavored Water:
1 Take mint, cilantro, green chili, ginger, cumin powder, black salt, tamarind juice, chaat masala, salt, add into Preethi mixie jar and make a paste.
2 Take a bowl, add the blended mixture, water, and salt. Add ice cubes that help in color retain color.
Mint – 50 gms / 1 cup packed tightly Cilantro – 10 gms / 1/4 cup Green chili – 4 Ginger – 1 inch Cumin powder – 1/2 tsp Tamarind – 15 grams (Soaked, made 1/4 cup juice) Black salt – 1/2 tsp Chaat masala – 1/2 tsp Salt – per taste Water – 3 cups
TO ASSEMBLE:
1 Poke a hole on top of puri using a finger.
2 Add 1 tsp ragada filling, onion, sweet tamarind chutney.
3 Firstly, stir the pani (mint flavored water) then pour it into the puri.
4 Serve pani puri immediately.
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Ragada Pani Puri
Ragada Pani Puri – a famous Indian street food. Also called as golgappa. A golgappa, round-shaped crispy puri filled with ragada or potato stuffing and mint flavored water.
Ingredients
For Ragada
- 1 cup White peas
- 2 cups Water
- 1/8 tsp Turmericย
For pani (Mint-flavored water)
- 50 grams Mintย , 1 cup packed tightly ย ย
- 10 grams Cilantro , 1/4 cup
- 4 Green chiliย
- 1 inch Ginger
- 1/2 tsp ย Cumin Powder
- 15 grams Tamarind , (Soaked, made 1/4 cup juice)
- 1/2 tsp Black salt
- 1/2 tsp ย Chaat masala
- Salt , as per taste
- 3 cups Water
Instructions
For Ragada
- INSTANT POT
- Rinse the dry white peas and soak the white peas overnight or for at least 4 -5 hours. Drain the water, rinse the white peas in freshwater.
- Add the soaked white peas, turmeric into the instant pot liner. Then add water and set the instant pot on MANUAL 20 min High.
- PRESSURE COOKER
- Rinse the dry white peas and soak the white peas overnight or for at least 4 -5 hours. Drain the water, rinse the white peas in freshwater.
- Add the soaked white peas, turmeric, water and boil the peas for 10-14 whistles or until peas get soft.
FOR PANI – MINT FLAVORED WATER:
- Take mint, cilantro, green chili, ginger, cumin powder, black salt, tamarind juice, chaat masala, salt, add into Preethi mixie jar and make a paste.
- Take a bowl, add the blended mixture, water, and salt. Add ice cubes that help in color retain color.
TO ASSEMBLE:
- Poke a hole on top of puri using a finger.
- Add 1 tsp ragada filling, onion, sweet tamarind chutney.
- Firstly, stir the pani (mint flavored water) then pour it into the puri.
- Serve pani puri immediately.
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Nutrition Information:
Yield: 4 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g