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.
