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Pani Puri with Ragda
Pani Puri with Ragda

Before you jump to Pani Puri with Ragda recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snacks.

Healthy and balanced eating encourages a feeling of health and wellbeing. If we eat more healthy foods and a lesser amount of of the unhealthy ones we generally feel much better. A salad tends to make us feel better than a piece of pizza (physically at any rate). Selecting healthier food choices can be challenging when it is snack time. Shopping for snack foods can be a difficult task because you have countless options. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

When looking for a convenient nutritious snack, don’t forget about yogurt. Sometimes people decide to eat yogurt over a healthy lunch which is not the right idea. Low fat yogurt makes a amazing snack, nonetheless. It is a protein-rich source of wholesome vitamins and minerals. Easily digestible, yogurt can also help your gastrointestinal system work appropriately depending upon the culture used to create it. Easy hint: select unsweetened yogurt and add walnuts or flaxseeds. It’s an excellent approach to take pleasure in a flavorful snack without the need of too much sugar.

A large variety of instant health snacks is easily obtainable. Being healthy doesnt really need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to pani puri with ragda recipe. You can have pani puri with ragda using 24 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Pani Puri with Ragda:
  1. Provide For the Ragda
  2. Get 200 gm yellow peas dried
  3. Get 1/2 tsp Rock salt
  4. Get Salt as per taste
  5. Use 1/2 tsp turmeric
  6. Use 1 green chilli
  7. You need as needed Water
  8. Take 2 tsp oil
  9. Take 1 tsp Jeera powder
  10. Provide As needed curry leaves
  11. Prepare For the Tamarind Chutney
  12. Provide 100 gm Dates
  13. Use 100 gm Tamarind
  14. Take 100 gm Jaggery
  15. Use to taste Rock salt
  16. Provide to taste Black pepper
  17. Use to taste Lemon juice
  18. Use For the Green Coriander Chutney
  19. Prepare 1 bunch mint leaves around 1 cup after cleaning
  20. You need 1 bunch coriander leaves around 1.5 cup after cleaning with stem
  21. Get 1 clove Garlic
  22. Use 1/2 inch Ginger
  23. Get 3-4 chillies for green chilli pasteas per taste
  24. Prepare to taste Salt
Steps to make Pani Puri with Ragda:
  1. Soak the peas for a minimum 4 hrs. Or over night. Wash the peas, put it in a pressure cooker and add water which just covers the peas in it, not more. Add salt and turmeric. Keep on low flame for 4 to 5 whistles. The consistency should be rounded peas but soft and mashable and water should be almost drier up.
  2. In a pan take oil, add curry leaves and 1 green chilli slited, roast till the flavours r infused. Remove from the oil and discard add jeera powder. Add the peas, saute for few mins once mixed properly and u see little bubbles of water, switch off gas. If the peas have a lot of water, you can keep the water aside, and u can squeeze some lemon and add rock salt and black pepper, it tastes delicious. If the mix is totally dry, sprinkle little water. Ragada is done.
  3. Soak the tamarind in water, if u want to fasten the process, keep in microwave for short period of 15 secs. Keep an eye as it splutters a lot, keep in a big bowl to avoid mess. Cool. Discard the seeds and pass through a sieve, you will get a thick syrup. Add more water to get more flavour out of it.
  4. Run the dates through a mixie and make a paste out of it by adding little water. Mix the dates in the tamarind. Keep on gas stove. Add the jaggery in it. Add black pepper and rock salt as per taste. Keep it little thick. Add lime juice if u need more sourness in it. Tamarind and Date Chutney is done
  5. Run the chillies in the mixie, keep aside, use water to make thick paste.
  6. Run coriander, mint, ginger and garlic in the mixie. Make paste out of it. Take an ice cube tray and a big vessel. Empty ice in it. Add the green chutney in it. Add water, almost 1.5 ltrs depending upon coriander flavour. Add chilli paste as per ur taste, little at a time. Add regular salt. Taste. Add more chilli or salt if needed. Green chutney water is done.
  7. Assemble everything together and enjoy with store bought or homemade puris

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