Ragda Pani Puri

Ragda Pani Puri is a popular evening snack in many parts of India. I first tasted it when I moved to Pune, a city in Maharashtra, a state in West India, many years back for my studies. Although Pani Puri, also known as Puchka, Gol Gappe and several other names, is a popular street food in almost all parts of India, its preparation varies from state to state.

Before moving to Pune, I had lived in northern India, where this dish is called Gol Gappe. The filling is different, and the spicy water inside the puris is ice cold. In Pune and other cities in Maharashtra and, for that matter, in many other southern states, pani puri is made by filling crispy fried Puris with Ragda ( a spicy mix of white peas) and Pani (which is a combination of chutneys and spices with water). It tastes delicious and is a must-try if you get a chance to savour the street foods of India.

Since I live in Germany, there is no choice but to make all the foods that your heart longs for at home. Luckily, Indian ingredients are easily available these days, and it is easy to make these dishes at home.

If you are looking for other evening snack recipes, click here.

If you plan to make Ragda Pani Puri for an evening party, make the chutneys a few days before and keep them in airtight containers in the fridge. You can also fry the puris earlier in the day or even a day before and keep them in an airtight container so that they stay crispy. Only make the Ragda fresh before serving.

Now, let’s start with the recipe:

Equipment Needed:

• Pressure Cooker for making Ragda
• Mixing bowl for combing Radga with other ingredients
• Knives and Cutting Board
• Mixer grinder for making the chutneys
• Pan for deep frying the puris.
• Jar for easily pouring the ‘Pani’ into the Puri.

Ingredients Needed to make Ragda Pani Puri:

Ingredients for making Puris:

• 1 Pk Dry Puris (these are easily available in Indian shops)
  
  
  
• Oil for deep frying ( Any neutral oil, such as sunflower oil, will do)

Ingredients for Ragda:

• 250 gm Dry White Peas; washed and soaked overnight (available in Indian shops)
  
  
  
• 4 Cups Water, for cooking the peas
• 1 tsp Salt ( Read about Salt in German Supermarkets here)
• ⅓ tsp Turmeric Powder ( Available in both German supermarkets and Indian shops. Called Kurkuma Pulver in German)
• ½ tsp Baking Soda (Available in both German supermarkets and Indian shops. Called Natron in German)
• 1 Medium-Sized Onion; Finely Chopped (Available in German supermarkets)
• 1 tsp Roasted Cumin Powder ( Buy cumin seeds from any Indian shop. Dry roast them on medium heat. When they cool, grind them in a mixie or using mortar and pestle. Store in an airtight container).
• 2 tbsp Finely Chopped Fresh Coriander Leaves (Available at a more reasonable price in Indian shops)
• ½ Lemon Juice Extracted
• 2 tbsp Mint Chutney; or as per taste. (Check out it’s recipe here)
  
  
  
• 2 tbsp Tamarind Chutney; or as per taste (Check out its recipe here)
  
  

Ingredients for Pani:

• 5 tbsp Mint Chutney (Recipe link shared above)
• 5 tbsp Tamarind Chutney (Recipe link shared above)
• 2 Cups Water
• 1 tsp Roasted Cumin Powder ( Method to make roasted cumin powder shared above)
• 1 tbsp Chopped Fresh coriander Leaves
• Salt; to taste

Method to make Ragda Pani Puri:

Method to make Puris:

• Heat oil in a pan.
• On medium heat, fry the pooris till they puff up.
  
  
  
• Remove them and let them cool. Store them in an air-tight container till further use.
  
  

Method to make Ragda

• Wash the soaked white peas. Add water, salt, turmeric powder and baking soda. Cook the peas in a pressure cooker till they become soft.
  
  
  
• Add coriander, onion, cumin powder and lemon juice.
  
  
  
• Mix and transfer this to a serving bowl. Add mint and tamarind chutney. Ragda is ready.
  
  

Method to make Pani

• In a jar, combine mint chutney and tamarind chutney.
  
  
  
• Add water, cumin powder, fresh coriander leaves and salt. Mix well.
  
  

Method for serving

• Take a Puri. Crack open the top portion with the help of your thumb.
  
  
  
• Put some ragda in it with a small spoon.
  
  
  
• Pour the pani in the poori till the brim.
  
  
  
• Eat it as a whole.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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