Shev-Batata-Puri/ Dahi-Ragda-Puri/Pani-Puri

One of the most popular street food in India . Loved by everyone . Crisp fried puris with a mix and match of various ingredients are absolutely lip-smacking and divine . Easy on the pocket and can be enjoyed 'on-the-go' and absolutely lip smacking taste is what has made these so very popular . One can never have enough of these so home-made is the best. In our home we prepare these in a large quantity so we can really have our fill and eat on the next day too !!! So get all your necessary ingredients ready to be mixed and go on this culinary roller-coaster ride of 'CHAAT' 

INGREDIENTS : 

Its basically just assembling the various ingredients and a mix and match. So once you get all the ingredients ready its really simple.

Crisp fried puris both varieties can be used puffed ones as well as flat ones . These are readily available in the market . Nowadays even ready to fry puris are available for the less privileged NRIs to carry back home.

Crisp shev thin variety 

Boiled and mashed potatoes 2 nos

finely chopped onion

Boiled Green moong sprouts 1 bowl

Crisp salted boondi 1 bowl

Green Mint Chutney (Click to find recipe)

Date- Tamarind sweet chutney (Recipe coming soon) 

1 Bowl of curds whisked to a smooth paste .

Panipuri masala (Readily available in market)

chat masala (Readily available in the market)

Coriander-cumin seed powder 

Red chilli powder

Salt to taste

Finely chopped coriander for garnishing 

Chilled water 

METHOD:

To prepare Ragda (Cooked white peas ):

Soak white peas or safed watana in warm  water for 4 to 6 hrs.

Add water , hing, turmeric powder and cook in the pressure cooker .

Take care that it gets cooked properly but at the same time does not turn to a paste.

ASSEMBLING :

SHEV-PURI/RAGDA PURI :

1. In a plate arrange 6 to 8 puris (Flat of puffed)
2. Spread the cooked ragda onto the puris .
3. Add finely chopped onion .
4. On each puris, add some of the sweet date tamarind chutney.
5. On each of the puris add the spicy Mint chutney
6. Sprinkle the shev liberally over the puris
7. Sprinkle a pinch of chat masala, a pinch of red chilli powder, pinch of salt, pinch of coriander-cumin powder
8. Garnish with chopped coriander.

DAHI BATATA PURI :

1. In a plate arrange 6 to 8  puffed puris.
2. Spread the cooked ragda/ mashed potato as per preference onto the puris .
3. On each of the  puris, add some of the sweet date tamarind chutney.
4. On each of the puris add the spicy Mint chutney
5. Sprinkle the shev liberally over the puris.
6. Add the whisked dahi all over the puris.
7. Sprinkle a pinch of chat masala, a pinch of red chilli powder, pinch of salt, pinch of coriander-cumin powder
8. Garnish with chopped coriander.


PANI-PURI :

Also known as Gol-gappas or puchkas in some parts of the country. Whatever the name this one is an absolute killer .

To prepare the pani (water) for the pani puris
Take 500 ml of chilled water , Add 2 Tbsp of Mint chutney , add Pani-puri masala as per your taste and mix well . Salt is not required as it is present in the masala.

SERVING :

1. In a plate take 6 to 8 puffed puris.
2. In each of the puris make a hole with your thumb. Be careful not to break the puris.
3. Fill little bit of Ragda and/or mashed potato and/or Boondi and or boiled green moong sprouts in each puri.
4. Add little bit of sweet tamarind chutney in each puri.
5. Gently dip each puri in tha pani-puri water and Gobble up the entire puri in one-piece.
6.Continue till you can no more consume anything !!!! Enjoy .....