Gulbarga eespecial

Ingredients: ( Serves 2 )

• 100 gram green peas(dried)
• one finely chopped onions
• finely chopped cilantro(coriander)
• two medium sized boiled potatoes
• tamarind date chutney
• one table spoon tamarind paste
• two table spoon coriander mint chutney
• one tea spoon chat masala
• one tea spoon garam masala
• one tea spoon coriander powder
• one tea spoon cumin seeds powder
• salt to taste
• 3-4 cups of water for pani
• fresh puri 

Preparation steps:

Pani:

1. take tamarind paste in a bowl
2. add a pinch of chat masala
3. add two table spoons of corainder and mint chutney
4. add water to the contents in the bowl and mix well
5. now add salt according to the taste.

Peas Masala:

1. take the dried peas (soaked in water for minimum of 7-8 hours) in a pressure cooker
2. add salt according to the taste
3. pressure cook the contents for minimum of five whistles

Ragada:

1. mash the potatoes coarsely.
2. add salt according to the taste.
3. add coriander powder, cumin seed powder and garam masala to it and mix well.
4. add some finely chopped onions to it.
5. spread this mixture into a medium sized pan as shown in the picture.
6. allow this mixture to cook on medium low flame and keep adding water in the center as and when u feel the mixture is sticking to the base of the pan.
7. this may or may not require adding of additional salt as we add water to cook it( this step is optional and completely depends on your taste).

The final step is the assembly. If its regular pani puri that interests you then just the peas masala and some finely chopped onions and cilantro goes into puri which then takes a dive into the pani and then the moment it enters your mouth is what I call magical. If its ragada eespecial then you replace the peas masala with ragada. And if its sweet pani puri one can add tamarind date chutney instead of the masalas and dip it in pani.

Do try and you are free to make your own assembly depending on your taste.