Ingredients:
Puris :
- Store bought puris - 2 packs
Ragda:
- Oil - 1 tsp
- White Vatana - 1 cup
- Onion -1 small
- Amchoor powder - 1/4 tsp
- Black salt - 1/4 tsp
- Chaat Masala - a pinch
- Red chilli powder - 1/2-1 tsp
- Salt - per taste
- Sugar - pinch
- Jeera- 1/4 tsp
Pani:
- Pudina leaves (mint leaves) - 1/2 cup
- Coriander leaves - 1/4 cup
- Green chillies - 3
- Ginger - small piece
- Amchoor powder - 1/2 tsp
- Black salt - 1/2 tsp
- Dhania Jeera powder - 1/4 tsp
- Date-Tamarind chutney - 2 -4 tsps
- Pani Puri masala - 4 tsps
- Water - 4 -5 cups
- Chaat Masala - 1/4 tsp
- Lime juice - 1 tsp
- Sugar - 2 tsps
Procedure:
Ragda:
- Soak white vatana in water for 6 hrs.
- Pressure cook soaked vatana
- Heat oil in a skillet. Add jeera, chopped onion and saute.
- Then add cooked vatana, spices , salt , sugar and fry for 2-3 minutes.
- This ragda should not be too spicy.
Pani :
- The entire taste of the golgappas depends on this Pani.
- In a blender, blend mint leaves, coriander leaves, green chillies, salt, sugar & ginger together adding little water.
- Add dhania jeera powder, amchoor powder, black salt, chaat masala and blend again.
- In a jar, take about 4-5 cups water. Add the mint paste.
- Add about 2 tsps of date -tamarind chutney to the water.( soak dates, tamarind, jaggery in water for a couple of hours. Blend this along with some salt and jeera. This is called date-tamarind chutney).
- Now add 2 tsps Pani puri Masala (Everest/MDH/Ramdev)
- Finally add 1 tsp lime juice
- Check taste and add mint paste/date chutney/chaat masala/Pani puri masala/salt.
- Refrigerate this Pani for atleast 2 hours.
- Before serving, add 2-3 tsps of khari boondi to this pani.
Serving :
- Serve the pani in a wide mouth katori.
- Serve ragda, chopped onion and puris in a plate.
- Take a puri, poke it at the top, stuff ragda, chopped onion in it and then dip the puri in the pani, making sure its filled with pani and then Enjoyyy :)
Ingredients :
- Black/Silver Pomfret- 1 medium size
- Garlic cloves - 6
- Ginger- 1 small piece
- Tamarind pulp - 2 tsps
- White Vinegar - 2 tsps
- Curry leaves - 8
- Cumin seeds - 1/2 tsp
- Coriander seeds - 1/2 tsp
- Cloves - 4
- Black pepper- 4
- Cinnamon - 1 small piece
- Salt - per taste
- Sugar - 1/2 tsp
- Water- as required
- Red chilli powder - 2-3 tsps
- Oil - 2 Tbslps
Procedure:
- Get rid of the head, tail and fins of the pomfret
- Clean the central area thoroughly with water. Remove all the waste from the central area.
- Apply white vinegar to the pomfret and leave for atleast half an hour.
- Make a paste of all the other ingredients mentioned above except Pomfret , White vinegar & Oil.
- Make slits on the pomfret on both the sides.
- Stuff the marinade inside the central cavity and the slits and apply it on the fish as well.
- Leave it for 1 hour.
- Heat oil in a pan. Once hot, add the marinated pomfret.
- Also add the left over marinade and about 1 cup water.
- Cover with lid and let it cook on medium- high flame for 7-8 minutes.
- Flip and let it cook for another 7-8 minutes.
- Check if the fish is cooked, if not, cook for some more time.
- If there isnt any water left in the gravy, add little water and let the fish cook.
- If the gravy is too watery, remove the lid and let the gravy thicken.
- Finally add chopped corainder leaves and serve with hot rice and onion :)
