How to make Ragda Puri -
Delicious Maharashtrian snack made from dried white peas.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Crisp Puffed Puris (पानी पूरी/ गोलगप्पे), Dried white peas (सूखे सफेद मटर / वटाना)
Cuisine : Maharashtrian
Course : Snacks and Starters
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For more recipes related to Ragda Puri checkout Puchka, Paani Puri, Pani Puri - SK Khazana, Mango Pani Puri - SK Khazana . You can also find more Snacks and Starters recipes like burger benedict Paneer Taash Kabab Gluten Free Chickpea Bread Junglee Chicken Sandwich
Ragda Puri Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Ragda Puri Recipe
Crisp Puffed Puris 20
Dried white peas boiled 1 1/2 cups
Oil 1 tablespoon
Tomato 1
Green chillies 2
Fresh coriander leaves 2 tablespoons
Cumin seeds 1/2 teaspoon
Salt to taste
Red chilli powder 1/4 teaspoon
Roasted cumin powder 1/2 teaspoon
Thick yogurt 1 cup
Powdered sugar 2 teaspoons
Sev 1/2 cup
Method
Step 1
Heat oil in a non-stick pan. Thinly slice tomato, slit green chillies and chop coriander leaves. Add cumin seeds to the pan and sauté till well browned.
Step 2
Add green chillies, tomato and salt and cook till tomato softens. Add red chilli powder and roasted cumin powder and mix.
Step 3
Add boiled peas and a little water; simmer on medium heat for a little while. Set the ragda aside to cool.
Step 4
Place yogurt in a bowl, add powdered sugar and mix well. Keep it in a refrigerator to chill.
Step 5
Pierce a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle yogurt and top with sev.
Step 6
Sprinkle a little red chilli powder, roasted cumin powder and coriander leaves and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
