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Mumbai Street Style Ragda Puri Chaat
Binjal Pandya

Mumbai Street Style Ragda Puri Chaat

This Mumbai Street Style Ragda Puri Chaat straight from Mumbai's streets is a total flavor explosion! These little puri shells ain't just for looks - they're stuffed full of the craziest tangy-spicy dried peas curry filling called ragda. But wait, it gets even better! These stuffed crispy puri pockets are overloaded with all kinds of insane chutneys.
We're talking cooling mint, fiery garlic, sweet-tangy imli, you name it! Then they go and top it off with a rainbow of crispy sev noodles, fresh diced onions, tomato, and chaat masala spice blend. Every bite is like a flavor party in your mouth with all the different textures and tastes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 -3
Course: Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • For Ragda
  • 1 cup Dry White Peas
  • 1 Medium Sized Potato
  • ½ tsp Turmeric
  • ¼ tsp Hing
  • Salt
  • 1 Chopped Green Chili
  • For Tadka/Tempering
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • Pinch Of Hing
  • 1 tsp Grated Ginger
  • 1 tsp Finely Chopped Green Chili
  • 1 tsp Coriander Seeds Powder
  • 1 tsp Cumin seeds Powder
  • 1 tsp Fennel Seeds Powder
  • ½ tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Black/Pink Salt
  • 1 tbsp Green Chutney
  • 1-2 tbsp Soaked Tamarind Water
  • ¼ cup Chopped Coriander Leaves
  • Other Ingredients
  • 10-12 Pani Puri Puries
  • ¼ cup Green Chutney
  • ¼ cup Garlic Chutney
  • ½ cup Sweet Imli Chutney
  • ¼ cup Finely Chopped Onion
  • ¼ cup Finely Chopped Tomato
  • ¼ cup Finely Chopped Raw Mango opt.
  • ¼ cup Finely Chopped Coriander Leaves
  • ¼ cup Pomegranate
  • ½ cup Nylon/Chaat Sev
  • 1-2 tsp Chaat Masala
  • 1-2 tsp Red Chili Powder
  • 1-2 tsp Rock Salt

Method
 

  1. Wash and soak dry peas for about 5-6 hours in warm water or overnight.
  2. Once soaked enough, add them into the pressure cooker. Peel and cube the potato and add it with the dry peas.
  3. Add turmeric powder, asafetida (hing), green chilies, and salt, and pressure cook for 3-4 whistles. Once cooked, mash it a little bit with a potato masher and keep it aside.
  4. In a deep pan, heat oil, add cumin seeds, hing, ginger, green chilies, cumin-coriander powder, fennel powder, turmeric, and chili powder, and roast for a minute on low flame. Then add 1 cup of water, rock salt, and let it boil.
  5. Now, add the cooked peas and potato mixture to the boiling water, mix well, add more water if required, and let the curry boil. Then, cook it on low flame for about 5 minutes.
  6. Next, add green chutney, tamarind water, and chopped coriander, and mix it well. Keep it aside.
  7. Garnish and Serve
  8. Now, break and make a hole on the top part of the puris gently with your thumb, and arrange them over a serving plate.
  9. Pour a spoonful of hot ragda into each puri, add all three chutneys as per your taste, then top them with chopped onion, tomato, raw mango, and coriander leaves over the chutney.
  10. Finally, top them with some sev, pomegranate arils, and sprinkle chaat masala, chili powder, rock salt over the stuffed puris, and serve immediately. Enjoy!

Notes

  • You can use dry green peas instead of white peas.
  • In the tempering, you can add chopped onion and tomato if you like.
  • The garnishing and toppings are as per your taste and preferences.
  • Fill the stuffing and garnishes just before serving; otherwise, it will get soggy.