Recipe: Noni Sachdeva
Ragda pani puri (serves 2)
Ingredients for Ragada
- 1 cup white peas (Safed Matar or Safed Vatana)
- ¼ tsp red chilli powder
- ½ tsp turmeric powder
- ½ to 1 tsp oil
- Pinch of hing (Asafoetida)
- 4 to 4.5 cups of water
- Salt to taste
Ingredients for Pani
- ¼ cup fresh Mint leaves
- ¼ cup fresh Coriander leaves
- 1 fresh Green Chilli
- ½ inch piece of ginger
- 1tbsp Lemon juice
- 1tsp Kala Namak (black salt)
- 2 cups of cold water
- Salt to taste
Serve it with
- 20 to 25 puris
- Chopped onion
- Chopped coriander
- Thin sev
- Pomegranate
Ragada preparation method
- Soak the white peas into the water the night before it needs to soak in the water for at least 8 -9 hours.
- Next morning, rinse the soaked white peas and add them to a presser cooker.
- Add water, red chilli powder, turmeric powder, hing, oil & salt.
- Close the lid and pressure cook for 10-15 mins.
- Once ready, check the peas. They should mush up easily, if not cook for another 7 to 10 mins to make sure they are cooked properly.
- Sometimes white peas take long time to cook.
- Once the peas have become soft and mushy check for the consistency of the Ragda.
- If it’s too thick, add water or if its too watery cook further on the cooker without a lid.
- Ragda should not be too thick or too thin.
Pani preparation method
- Grind mint leaves, coriander, green chilli, and ginger into a blender.
- Add water, lemon juice, kala namak and salt. Mix well.
- Pani is ready.
- Serve Ragda with the pani, the puri , finely chopped onion and coriander. Sprinkle some thin sev and pomegranate.
