Water balls

Ragda Pani Puri Recipe :-
Ragda is made in many different ways at many places. It is eaten with Pani Puri and Tikki. It is a very good dish for those who like spicy food. It is a street food which can be found in every street corner in India. Pani Puri is filled with Ragda and sweet and sour water. I do not like eating in the market as they do not maintain hygiene. I prefer to make it at home.
Pani Puri is known by many different names in India. It is called by different names in different states like Golgappa, Puchka, Batashe, Gupchup, Patashi Pakodi and Phulki. It is said that according to a story, Pani Puri was invented by Draupadi. Its history is very old.

Ingredients :- For Ragda

1. White dried peas - 1 cup

2. Water - 3 cups

3. Ginger, green chilli, garlic paste

4. Salt - 1 tsp

5. Turmeric- 1/2 tsp

6. Red chilli powder- 2 tsp

7. Coriander powder- 2 tsp

8. Tomato- 1 puree

9. Potato- 1 boiled

10. Onion- 1 finely chopped

11. Asafoetida- 1/4 tsp

12. Oil- 1 table spoon

13. Cumin seeds- 1 tsp

14. Garam masala- 1 tsp

15. Mustard seeds- 1 tsp

Ingredients :-

1. Mint leaves- 1 cup

2. Coriander leaves- 1 cup

3. Green chillies- 5-6

4. Ginger- piece

5. Garlic- 5-6 pieces

6. Black pepper- 1/2 tsp

7. Salt- 1 tsp

8. Asafoetida- 1/2 tsp

9. Chat masala- 1/2 tsp

10. Panipuri masala- 1 tsp

11. Lemon juice- 1 tsp

12. Tamarind and jaggery chutney- 1 table spoon

13. Boondi- as required

14. Cumin powder- 1 tsp

Method:-

To make Ragda, first of all soak the dried peas in water for 8-10 hours

Then take it out and wash it 1-2 times with water and put it in a pressure cooker and along with it peel and cut 1 potato and keep it to boil.

Put turmeric

and salt

and put it in the cooker and put the lid on

After 5-6 whistles, turn off the gas. Adding salt and turmeric helps in cooking quickly and gives a good colour.
Now put oil in a pan and when it gets hot, add cumin seeds, asafoetida and let them crackle.

Then add green chillies, ginger, garlic paste and add onion.

When it is fried add tomato puree

Add all the dry spices (red chilli powder, salt, coriander powder, turmeric and garam masala)

Mix it well and cook it Add boiled peas and potatoes and mix well

Mash it and cook for 5 minutes. It will thicken after cooling down.

Pani Puri Water:-
(Sour and sweet tamarind water)
Method:-
First of all, sort out the mint and coriander leaves and wash them thoroughly with water.

And in this, take green chillies, ginger and garlic and put all the ingredients together in a blender and blend

Now filter it through a sieve

In this Add 750 ml water

Then add all the spices in this paste water

( Salt, cumin powder, asafoetida, black pepper, Pani Puri masala, tamarind and jaggery chutney,

Lemon juice,

Chaat masala. ) Add and mix well

And then keep it in the fridge for some time to cool it
The Puri Ready Packet has been brought

While serving, the ragda should be hot and the water should be cold

Now break the puri from the middle and fill it with ragda, onion and sweet and sour water and eat and feed it.