Ragda Pani Puri | Ragda Puri | Mumbai Style Ragda Pani Puri | Homemade Pani Puri Recipe
Ragda pani puri is a popular Indian street food variation made with crispy puris filled with soft white pea ragda, potatoes, chutneys, and tangy spiced pani. The warm ragda adds a hearty texture, while the sweet and spicy chutneys bring together the different flavours. Cooking the dried white peas until completely soft is important for a smooth and well-cooked ragda. Prepare the pani with fresh mint, coriander,green chillies, and spices, adjusting the tanginess and spice level to taste. Assemble the puris just before serving so they remain crisp. This homemade chaat is perfect for evening snacks, festive gatherings, and family get-togethers.
Preparation Time
20
Soaking Time
Nil
Cooking Time
5
Makes
4 to 6
INGREDIENTS
- 1 packet pani puri
- 1/2 cup White peas (soaked overnight)
- Pinch turmeric powder
- Pinch of soda
- 1 ½ cup water
- Salt to taste
- ½ cup Tamarind chutney
- Pani puri pani
- 1 cup moong chana potato filling
For the ragda
To serve with
METHOD
- In a pressure cooker add in the soaked white peas, water, turmeric powder, soda, salt.
- Pressure cook for 4-5 whistles.
- Once done mix well with a spoon.
- Mix the chilled pani well before serving.
- Crack the mouth of the puris and add some filling and the ragda.
- Add some tamarind chutney to the puri. Dip in the pani and eat it.
For the ragda
How to serve
Chef's Note from Renu Dalal:
Cooking Tip:
Fill the puris only when ready to serve to prevent them from becoming soggy.
Fill the puris only when ready to serve to prevent them from becoming soggy.
