Ragda masala is a type of gravy that is prepared for the most famous Indian street cuisine, also popularly known as ‘Pani puri’.
What is Pani Puri? (for non-native Indian readers)
The term ‘Pani’ in Indian Hindi and other regional languages typically denotes water, but within the context of this recipe, it signifies a spicy and tangy concoction commonly known as spicy water, spicy pani, or masala pani. On the other hand, ‘Puri’ refers to a small, hollow, crispy sphere crafted from semolina flour.
No Indian snack is complete without a filling, and in this recipe, we will prepare the hot stuffing using peas, potatoes and some spices. There is also another style stuffing very famous which is prepared using chickpeas and potatoes but we will not cover that in this article. However, naturally when someone refers Garam Pani-puri or Ragda Pani-puri, they simply refer to hot stuffing known as ‘Ragda’.
How you eat Ragda puri or Pani puri?
After taking a round puri, gently break it open and fill it with warm Ragda stuffing or the chickpea and potato mixture. Dip the filled puri into spicy pani (water), add chopped onions, sprinkle a pinch of masala (spices), and then quickly consume the whole stuffed puri before it softens or becomes soggy, allowing the explosion of flavors to delight your taste buds. This eating ritual is known as Pani-Puri, and when using warm Ragda stuffing, it’s specifically called ‘Ragda puri’ or ‘Ragda pani puri’.
In various parts of India, Pani Puri is also known as ‘Golgappa.’ Here, ‘Gol’ signifies the round or spherical shape of the puri, while ‘Gappa’ describes the act of consuming the entire stuffed puri in one bite.
Indians and Pani-puri
Pani-puri holds a distinguished status as one of the most renowned street foods in India. Whether it’s youngsters heading to school, adults commuting to work or university, or the elderly, everyone has a fondness for Pani-puri year-round. It’s quite common to witness individuals wrapping up their tasks or studies and flocking to street vendors offering Pani-puri before heading home. Young students often engage in friendly contests to see who can devour the maximum number of Puris in one sitting.
Moreover, at various gatherings like weddings, receptions, or any large event, it’s customary to invite Pani-puri vendors who serve live Pani-puris during meal times, delighting hundreds or even thousands of guests.
Ragda masala related useful utensils
Before moving to a recipe, have a look at a list of utensils that might be useful or required, along with a link if you wish to purchase. The link provided below will give direct links to Amazon marketplace.
Nonstick silicon spatulaColander/Strainer bowl
Black pepper crusher
Chopping board
Spreading brush
Service Wooden tray
Bowls
Glass Airtight container
Masher
Non-stick pan
Knife set
Measuring Cups set
Tablespoon and Tablespoon measuring spoon set
Portable Butane Stove
Complete Pani Puri recipe
Typically, Pani puri preparation is divided into 3 parts and recipe instructions details for each item is provided below.
- Ragda masala (a warm stuffing) or Chickpea/Potato stuffing preparation – This article will cover Ragda masala instructions and for this read through to the recipe section below. For Chickpea/Potato stuffing recipe instructions, it will be published later.
- Spicy Pani (known as Mint water) – The recipe to prepare tangy and spicy mint flavour pani (water) recipe link is here.
- Puri (Golgappa) -The puri preparation recipe will be published later.
For preparing Sweet or Drinks along with this recipe, check out our list of Sweets and Drinks section.
Ragda Masala for Irresistible Pani Puri (Golgappa) – Mastering the #1 Art of making
RAGDA MASALA INGREDIANTS
Boiling Peas
Boiling Potatoes
Ragda stuffing
Spicy pani (Masala water)
Instructions
Ragda masala preparation
-
Boil the Peas
Soak 1 cup white or green peas for 6 to 8 hours into water and then drain the water from it
Transfer soaked peas into pressure cooker, add 1 cup water, add salt to taste and add 1/4 tsp turmeric powder
Pressure cook the peas for 3 to 4 whistles of a cooker until they are softer
Transfer them into a separate bowl
Once the peas are boiled, test one by crushing it softly between your fingers. If it crushes easily, they're considered well boiled. -
Boil and mash the Potatoes
Take 10 medium sized potatoes and peel off the skin
Place them in pressure cooker, add 1 cup of water and add salt to taste
Pressure cook the potatoes for 3-4 whistles until they are softer
Drain the excess water from cooker and mash the potatoes using masher
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Regda preparation
Heat the deep pan at a high flame and add 1 tbsp cooking oil and let the oil heat up.
Once oil is hot, add cumin seeds and let them splutter
Then, add pinch of Hing (asafoetida powder), add 1 tbsp of chopped green chilli and grated ginger and sauté the mixture well and turn the stove flame to low
(Optional) you may add 1/2 tsp of garlic paste also if you wish
Add 1/2 tsp turmeric powder (Haldi powder), boiled potatoes, 1 cup of water, add boiled peas and then mix it
Next add all listed below ingredients and mix them.
- 1 tbsp coriander-cumin powder (Dhana-jeeru)
- 1 tbsp pani-puri masala (spices)
- 1/2 tsp black salt (sanchar)
- 1/4 tsp crushed black pepper
- 1 tbsp lemon juice
- Freshly cut chopped coriander leaves
Lastly, add 1 cup Tangy & spicy mint pani (Pani puri's water), 1/4 tsp Garam masala (Mixed spices) and mix it well and then, let it cook for another 5 minutes and then Ragda masala should be ready.
Finally Pani-puri Ragda masala is ready to serve with tasty mouth-watering Puri and Pani (tangy-spicy mint water).
