Ragda Puri Recipe – Authentic Indian Street Food Snack

Last Updated on 3 months by Neha Deshmukh

Ragda Puri Recipe – Authentic Indian Street Food Snack

Okay, let’s be real – is there anything better than a crispy, tangy, sweet, and spicy Ragda Puri? This is seriously one of my all-time favorite Indian street foods. I remember the first time I tried it, wandering through the bustling streets of Mumbai… pure bliss! It’s surprisingly easy to make at home, and trust me, once you get the hang of it, you’ll be whipping these up for every get-together.

Why You’ll Love This Recipe

This Ragda Puri recipe is all about that perfect balance of flavors and textures. You get the crunch from the puri, the soft, spiced potatoes, the sweet and tangy chutneys, and then all those lovely toppings! It’s a party in your mouth, honestly. Plus, it’s quick – ready in under 20 minutes – making it perfect for a snack or a light meal.

Ingredients

Here’s what you’ll need to create this magic:

• 12 flat crispy wheat puris (approximately 75g total)
• ½ cup boiled potato, diced (about 150g)
• 2 tbsp cilantro-mint chutney
• 2 tbsp tamarind chutney
• ¼ cup diced red onion (approximately 30g)
• 1 pinch chaat masala
• Chopped cilantro, for garnish

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference.

• Puris: This is where it all starts! You absolutely need crispy puris. If they’re not crispy, the whole thing falls apart. You can find them at most Indian grocery stores, or even online.
• Chutneys: Chutney recipes vary so much from region to region, and even family to family! Feel free to use your favorite homemade versions. Store-bought is totally fine too, just make sure they’re good quality. I personally love a slightly spicier mint-cilantro chutney.
• Potatoes: I prefer using a waxy potato like Yukon Gold for this. They hold their shape well when boiled and diced, and don’t get too mushy. Red potatoes work well too!

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Arrange the puris on a serving plate. You want enough space between them to build your masterpiece.
2. Place the diced potatoes on each puri and gently press to help them stick. Don’t be shy with the potatoes!
3. Sprinkle a pinch of chaat masala over the potatoes. This adds a lovely tangy kick.
4. Now for the fun part – the chutneys! Layer a spoonful of cilantro-mint chutney followed by a spoonful of tamarind chutney on each puri.
5. Finally, top with diced onions, a generous sprinkle of sev (crunchy chickpea noodles), and a scattering of fresh cilantro for garnish.

And that’s it! Seriously, you’re ready to dig in.

Expert Tips

Here are a few things I’ve learned over the years:

• Assemble just before serving: The puris will get soggy if assembled too far in advance. Nobody wants a soggy puri!
• Don’t overload: It’s tempting to pile everything high, but too many toppings can make it hard to eat.
• Taste as you go: Adjust the amount of chutney and chaat masala to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: My friend, Priya, loves to add a tiny pinch of red chili powder to the potato mixture for an extra kick. You could also use a spicier chutney.
• Gluten-Free Puri Options: If you’re gluten-free, look for gluten-free puris. They’re becoming more widely available now.
• Festival Adaptations – Diwali/Holi: During festivals like Diwali and Holi, my family loves to add a sprinkle of bhujia (a different type of crunchy snack) along with the sev for extra texture.

Serving Suggestions

Ragda Puri is fantastic on its own as a snack. But it’s also great as part of a larger Indian spread! Serve it alongside some samosas, pakoras, or a cooling lassi.

Storage Instructions

Honestly, Ragda Puri is best enjoyed fresh. However, you can store the individual components separately:

• Chutneys: Will keep in an airtight container in the refrigerator for up to a week.
• Potatoes: Can be stored in an airtight container in the fridge for up to 2 days.
• Puris: Store in an airtight container at room temperature to maintain crispness.

FAQs

Let’s answer some common questions:

• What is Ragda Puri traditionally served with? Traditionally, it’s enjoyed as a standalone snack, but it pairs beautifully with a glass of chilled lassi or a cup of chai.
• Can I make the puris ahead of time? Nope! Puris are best when freshly made or purchased. They lose their crispness quickly.
• What is the best way to store leftover chutneys? Store in airtight containers in the refrigerator. A thin layer of water on top can help prevent discoloration.
• Can I adjust the spice level of the Ragda Puri? Absolutely! Adjust the amount of chaat masala, chili powder (if using), and the spiciness of your chutneys.
• What is the origin of Ragda Puri? Ragda Puri originated in Mumbai, India, and is a beloved street food throughout the country. It’s a testament to the incredible flavors of Indian cuisine!