Ingredients
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1 Cup White Mutter (Soaked Overnight)
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2 Potatoes (Medium, Peeled)
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1/2 Tsp Turmeric
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Salt To Taste
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Coriander Leaves (Small Bunch)
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Mint Leaves (Small Bunch)
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Ginger (Small Piece)
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6-7 Peppercorns
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Chili Powder as per Taste
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1 Tsp Coriander Powder
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1 Tbsp Whole Coriander Seeds
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2 Tsp Cumin Seeds
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2-3 Dry Red Chillies
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For Raw Mango Pani -
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1 Raw Mango (Peeled And Cubed)
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2 Cups Mint Leaves
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1.5 Cups Coriander Leaves
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3 Green Chillies
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Ginger (Small Piece)
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Tamarind (Small Piece)
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1 Cup (For Grinding) + 2 Cups (Chilled, For Serving) Water
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2 Tsp Black Salt
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Jaggery (Small Piece)
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Few Lime Slices
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Few Raw Mango Slices
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Ice as needed
About
When the heat kicks in and your taste buds start craving something cool, spicy, and utterly desi, nothing hits the spot like Paani Puri. But this isn’t just your regular street-style version—this is a zesty twist on the classic! The Raw Mango Paani Puri with Ragda blends the sharp tang of raw mango with aromatic herbs, chilled spiced water, and soft, comforting Ragda. With not one but four different recipes coming together in one plate, this fusion of flavours is an upgrade that’s bold, refreshing, and sure to impress at any house party or weekend treat. The addition of homemade Ragda Masala and roasted Pani Puri Masala takes it a step further, making it a multi-layered experience—cool, spicy, sweet, and tangy all at once.
Benefits :
- Boosts Digestion: The raw mango, mint, and black salt used in the water help stimulate digestive juices, making this dish not just tasty but gut-friendly.
- Rich in Vitamin C: Raw mango is packed with vitamin C, which helps build immunity—especially important during season changes.
- Perfect Summer Treat: The chilled spiced water with ice cubes and tangy notes of tamarind and mango is cooling and refreshing during hot weather.
- Homemade and Hygienic: By making pani, ragda, and masalas at home, you control the ingredients and hygiene, avoiding street-food risks.
- Multi-textured Experience: The crunch of puris, softness of ragda, and the sharpness of masalas make each bite an explosion of taste and texture.
- Customizable Heat Levels: You can adjust the spice and sourness to suit your preference, making it kid-friendly or extra fiery as you like.
Steps
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1
Done
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In a pressure cooker, add soaked white mutter, peeled potatoes, turmeric, and salt with enough water. |
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2
Done
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Pressure cook on a medium to high flame for 5-6 whistles until the mutter becomes soft and mushy. |
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3
Done
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Once done, remove the contents and set them on a serving plate, creating a small cavity in the center. |
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4
Done
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To prepare Ragda Masala, grind or pound coriander leaves, mint leaves, ginger, peppercorns, chili powder, coriander powder, and salt to make a coarse paste. |
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5
Done
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To make the Pani Puri Masala, dry roast coriander seeds, cumin seeds, and red chillies until aromatic. |
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6
Done
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Let them cool, then crush or pound coarsely and set aside. |
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7
Done
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In a blender, combine raw mango, mint leaves, coriander leaves, green chillies, ginger, tamarind, and 1 cup of water. |
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8
Done
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Blend until smooth to form a thick green puree. Strain the puree into a serving bowl using a fine sieve. |
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9
Done
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Add 2 cups of chilled water and a handful of ice cubes to the strained puree. |
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10
Done
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Mix in black salt, more salt if needed, and a small piece of jaggery to balance the flavours. |
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11
Done
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Add a few lime and raw mango slices into the prepared pani. |
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12
Done
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Sprinkle some of the prepared Pani Puri Masala over the water and stir. |
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13
Done
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When serving Ragda, place the plate on a slow flame to keep it warm. |
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14
Done
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In the cavity of the Ragda plate, add a spoonful of Ragda Masala, some of the green pani, and a ladle of mushy Ragda. Mix gently and serve immediately. |
