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Before you jump to Pani Puri with Ragda recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

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A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Efficient living is definitely something we can all do, without difficulty. A lot of it really is merely using common sense.

We hope you got benefit from reading it, now let’s go back to pani puri with ragda recipe. You can have pani puri with ragda using 24 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Pani Puri with Ragda:

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

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