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Pani Puri with Ragda
Pani Puri with Ragda

Before you jump to Pani Puri with Ragda recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living more eco-friendly we won’t be able to resolve the problems of the environment. These kinds of modifications need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to start saving energy by going more green.

Let’s begin with something not that hard, changing the particular light bulbs. Accomplish this for your house, not just the kitchen. Compact fluorescent lightbulbs are usually energy-savers, and you must use them instead of incandescent lights. Although costing a little more originally, these kinds of bulbs last as long as ten of the traditional type as well as using a lot less energy. One of the extras is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will end up at a landfill site. It goes further than just replacing the lights, though; turning off lights that aren’t needed is actually another good thing to do. The kitchen lights specifically will often be left on the whole day, just because the family tends to spend a lot of time there. Of course this also happens in other rooms, not just the kitchen. Do an exercise if you like; check out the quantity of electricity you can save by turning the lights off whenever you don’t need them.

From the above it really should be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living is not that tough. Mostly, all it takes is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to pani puri with ragda recipe. To make pani puri with ragda you only need 24 ingredients and 7 steps. Here is how you achieve it.

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