Step-by-Step Guide to Make Jamie Oliver Pani Puri with Ragda

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, pani puri with ragda. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Pani Puri with Ragda is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Pani Puri with Ragda is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook pani puri with ragda using 24 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pani Puri with Ragda:

1. Make ready For the Ragda
2. Get 200 gm yellow peas dried
3. Make ready 1/2 tsp Rock salt
4. Take Salt as per taste
5. Get 1/2 tsp turmeric
6. Prepare 1 green chilli
7. Get as needed Water
8. Take 2 tsp oil
9. Get 1 tsp Jeera powder
10. Make ready As needed curry leaves
11. Make ready For the Tamarind Chutney
12. Take 100 gm Dates
13. Take 100 gm Tamarind
14. Take 100 gm Jaggery
15. Take to taste Rock salt
16. Get to taste Black pepper
17. Prepare to taste Lemon juice
18. Get For the Green Coriander Chutney
19. Get 1 bunch mint leaves around 1 cup after cleaning
20. Take 1 bunch coriander leaves around 1.5 cup after cleaning with stem
21. Take 1 clove Garlic
22. Get 1/2 inch Ginger
23. Prepare 3-4 chillies for green chilli pasteas per taste
24. Take 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

So that’s going to wrap it up for this special food pani puri with ragda recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!