Recipe
May 31, 2011
Indian Pani Puri Appetizers Recipe
Step 1: Make the ragda: Put the vatana in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 4 cups water and soak overnight. Drain the peas in a colander.
Step 2: Place a nonstick saucepan over high heat and add 4 cups water. Add the turmeric, asafetida, and salt. When the water begins to boil, add the peas. When the water comes to a boil again, lower the heat to medium, cover, and cook for 30-35 minutes or until the peas are soft.
Step 3: Mash the peas slightly. Add the chaat masala and chutney, and simmer for 10 minutes. Keep the ragda hot.
Reprinted with permission from Sanjeev Kapoor’s How To Cook Indian (2011 Stewart, Tabori & Chang).
Directions
Yield:
Step 1: Make the ragda: Put the vatana in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 4 cups water and soak overnight. Drain the peas in a colander.
Step 2: Place a nonstick saucepan over high heat and add 4 cups water. Add the turmeric, asafetida, and salt. When the water begins to boil, add the peas. When the water comes to a boil again, lower the heat to medium, cover, and cook for 30-35 minutes or until the peas are soft.
Step 3: Mash the peas slightly. Add the chaat masala and chutney, and simmer for 10 minutes. Keep the ragda hot.
Reprinted with permission from Sanjeev Kapoor’s How To Cook Indian (2011 Stewart, Tabori & Chang).
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