Pani Puri Recipe | Mumbai Style Ragda Pani Puri (2024)

With out any further delay let us see how to prepare Mumbai style Pani Puri at home.

If you are interested check out other versions of Pani puri here:

• Delhi style Golgappa
• Bangarpet Pani Puri

Mumbai style Ragda Pani Puri Recipe:

Serves 2-3

Prep time:10 mins | Cooking time:15 mins | Total time:25 mins + chilling time

Cuisine: Indian | Category: Chaats

Ingredients:

1 small Onion,finely chopped(optional)

1-2 tbsp. Coriander leaves,chopped

for ragda:

1/2 cup White peas

1/4 tsp Kala namak(black salt)

1/4 tsp Roasted Cumin powder

1/4 tsp Chaat masala

1/4 tsp Turmeric powder

a pinch of Asafoetida(hing,optional)

1/2 tsp Oil

Salt to taste

for pani:

3/4cup Mint leaves

1/3 cup Coriander leaves

2 small Green chillies

1/2" Ginger,chopped

1 tbsp. Sugar

1 tsp Lemon juice

2tsp Panipuri masala(I use Everest brand)

3/4 tsp roasted Cumin powder

1/2 tsp Chaat masala

Salt to taste

4-5 cups of water

Method:

for ragda:

• Wash and soak white peas for 5-6 hrs or overnight. Wash and drain again and add fresh water and pressure cook for 1 whistle and simmer it for5-6 mins. White peas really cook fast and it is better if you simmer it after the first whistle otherwise it will become really mushy.
• Heat oil in a pan/kadai and add asafoetida and then add cooked white peas, salt, turmeric powder and roasted cumin powder and simmer it for 5-6 mins until the mixture is thick. Ragda thickens gradually when it sits,do not make it very thin(runny) or dry.Ragda should be thick and slightly runny.
• Add kala namak and chaat masala and mix well. Keep itHOT until you serve pani puri.

for pani:

• Grind mint leaves and coriander leaves with ginger, green chilles, salt, sugar, lemon juice, chaat masala, cumin powder and black salt(kala namak) to a fine paste.
• Reserve half the paste aside and mix the rest of the ground chutney with 4 cups of water and mix nicely. You can store the left over green chutney and use it for other chaats or freeze it for later use.
• Add 3-4 tbsp. of Meetha(sweet) chutney and pani puri masala and mix well. Now taste the water and adjust the pani taste according to your wish by adding either extra sweet chutney or ground mint chutney or pani puri masala or more water. If you balance the pani right the pani puri tastes more delicious. It should be slightly chatpata but well balanced with flavors. Remember that the ragda is slightly bland and also we do not serve Meetha chutney along, so balance the flavors accordingly.Sprinkle some coriander leaves and chill it for 3-4 hrs until the flavours are blended well. Keep the pani COLD until serving.

to serve Ragda Pani Puri:

• Arrange 8 puris in a plate with some ragda,onion-coriander mixture aside and a bowl of pani.
• Make holes in the puris and stuff it with 1 tbsp. hot ragda and top it with onion-coriander mixture and dip it in cold pani and enjoy!!

• I strongly suggest to use Meetha chutney in the pani recipe as it elevates the taste of pani puri to a different extent. In case if you do not have Meetha chutney soak a gooseberry sized tamarind in 1/4 cup of water and extract pulp. Simmer it along with 4-5 tbsp. of sugar or Jaggery until it is thick and let it cool completely before you use it. Though you can use the tamarind mixture mixed with sugar directly,I suggest you tosimmer the tamarind-sugar(jaggery) mixture which tastes better than just the plaintamarind-sugar mixture.
• If you do not have pani puri masala in hand you can even use jaljeera powder instead. If you do not have both you can increase the quantity of chaat masala in the recipe.
• This Ragda puri tastes best when the ragda is served hot and the pani is served chilled.
• The usage of onions is entirely optional, I add it sometimes and skip sometimes.
• You can slightly spice up the ragda by adding 1/2 tsp red chili powder to it while it is simmering.
• If you like you can even add boiled and slightly mashed potato to the ragda mixture.

If you love chaats, check out few other chaat recipes here in my blog: