Soak the dried white peas in enough water for 6-8 hours or overnight. Drain and set aside.
In a pressure cooker, add the soaked peas, 2 cups of water, and a pinch of salt. Cook for 2-3 whistles or until the peas are soft and cooked through.
Heat 1 tsp of oil in a pan over medium heat and add cumin seeds, mustard seeds, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes or until the spices are fragrant.
Add the cooked peas to the pan and mash them lightly with a potato masher or the back of a spoon. Cook for 2-3 minutes or until the peas are heated through and the mixture is thickened.
Heat oil in a pan for frying, add the small round patties and fry them until they are golden brown and crispy. Drain on a paper towel.
In a serving plate or bowl, add the fried patties and spoon some of the ragda mixture over the patties.
Garnish with finely chopped onions, tomatoes, cilantro and the tamarind and mint chutney (if using).
Ragda Patties is a popular street food in India, it’s a chaat dish where the patties are topped with a spicy and tangy ragda made from dried white peas, and garnished with onion, tomatoes, cilantro, and chutneys. You can adjust the spiciness as per your taste preference. You can also make the patties at home using wheat flour, besan and spices.
Take a large mixing bowl and add the puffed rice, sev, tomatoes, onions, cilantro, tamarind chutney, mint chutney and salt and red chili powder. Mix everything well.
Take a small portion of the mixture in your hand and press it firmly to make small balls.
Repeat the process and make small balls out of the remaining mixture.
Serve the Bhel Puri balls immediately or store them in an airtight container in the refrigerator.
Garnish with chopped coriander leaves and sev before serving, if desired.
Enjoy your homemade Bhel Puri, you can also add some chopped potatoes, raw mangoes and other ingredients to make it more flavorful.
Panipuri, also known as gol gappa or puchka, is a popular street food in India that is loved by many. It is a crispy fried dough ball filled with a mixture of potatoes, peas, and spices, and served with a tangy and spicy water. Making panipuri at home can be a fun and rewarding experience, and in this recipe, we will show you how to make it from scratch. From the dough to the filling and the water, we’ll guide you through each step to help you create a delicious and authentic panipuri that you can enjoy with your family and friends. So let’s get started and learn how to make this mouth-watering delicacy at home!
Recipe
Ingredients:
1 cup wheat flour
1/2 cup all-purpose flour
1/4 cup semolina flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp sugar
1/4 cup oil
Water as needed
For the filling:
1 cup boiled and mashed potatoes
1/4 cup boiled peas
2 tbsp chopped cilantro
1 tsp roasted cumin powder
1/2 tsp red chili powder
Salt to taste
For the water:
2 cups water
1 tsp tamarind paste
1 tsp sugar
1 tsp chaat masala
Instructions:
In a large mixing bowl, combine the wheat flour, all-purpose flour, semolina flour, salt, baking powder, sugar, and oil. Mix well.
Slowly add water, as needed, and knead the dough until it becomes smooth and pliable. Cover and let it rest for 30 minutes.
In a separate bowl, combine the boiled and mashed potatoes, boiled peas, cilantro, cumin powder, red chili powder, and salt. Mix well.
Divide the dough into small balls and roll them out into small circles.
Stuff each circle with a small amount of the potato filling.
Heat oil in a deep pan for frying. Gently place the stuffed dough circles into the hot oil and fry until golden brown on both sides. Drain on a paper towel.
In a separate bowl, mix together the water, tamarind paste, sugar, and chaat masala.
To serve, take a fried puri and make a small hole in the center with your thumb. Fill the puri with the tamarind water and stuff some of the potato filling into it. Enjoy your homemade panipuri!
Khana-Rozana 