First, to make the tangy water for ragda pani puri, blend the mint leaves, cilantro, and green chilies in a blender jar.

Add roasted cumin powder, black salt, regular salt, ginger, lemon juice, and ice cubes, then crush everything together.

Strain the mixture, add about 2 cups (about 480 ml) cold water and more ice as needed to chill the water.

Soak the white peas for 6 hours, then cook them in a pressure cooker with turmeric and salt until soft. Cook the mung beans the same way. I used sprouted moth beans here. To make the ragda, heat oil in a pot, add cumin seeds and asafoetida.

Add the cooked peas, mung beans, and moth beans. Mix well, then add turmeric powder, salt, coriander-cumin powder, and water. Boil everything together.

Add the boiled potato pieces, mash them slightly, and let the mixture boil well.

The more the ragda boils, the tastier it gets.

To serve the ragda pani puri, take the puri shells, fill them with hot ragda, and pour in the chilled flavored water. This is how it’s enjoyed on the street—hot ragda with cold water.

Your super spicy, tangy, and tasty live ragda pani puri is ready to serve!