Wash the dried vatana under running cold water or rinse them 3-4 times.
Soak them in enough water for 8 hours or overnight.
After that discard the soaking water, take vatana into pressure cooker.
Add fresh 1 ½ cups of water. Cover with the lid, put the weight on and turn the heat on medium. Let it cook for 8-9 whistles or till vatana become soft. You may notice some of cells will get separated.
Take washed mint leaves and coriander leaves in a blender jar.
Add pani puri masala powder, black pepper powder, black salt and regular salt as per your taste.
Also add green chilies and ginger.
Add 1 cup of water. Grind into the smooth paste.
Pour the prepared ground mixture into a large bowl or pitcher.
Add remaining 3 cups of water in the blender jar, swirl it and pour it into the bowl, so we do not waste any goodness.
Squeeze the fresh lemon juice and stir to combine.
Taste the water and adjust the salt or lemon juice as needed. Keep in the refrigerator.
Making ragda recipe for pani puri:
Heat the oil in a pan on medium heat.
Once hot add mustard seeds and let the pop.
Then add sesame seeds and saute for some time.
Then add turmeric powder. Immediately add chopped onions.
Cook till they becomes soft.
Now add chopped tomatoes. Mix well and cook till they becomes soft and almost mushy.
Add salt, red chili powder and jaggery. Mix well and cook for a minute.
Now add cooked vatana along with its water. Mix well and bring it to a boil.
Let it simmer for 4-5 minutes.
It should be thick, not watery.
Now turn off the stove.
Lastly add Lemon juice and mix. Keep it warm or if serving later warm up later on at the time of serving.
Making ragda pani puri recipe:
Now we have everything ready warm ragda, chilled pani, chopped onions and puris.
Start by gently making a hole in the center of the puri. Make sure not to break it.
Add a small spoonful of ragda.
Add onions, this is optional though.
And lastly add chilled pani. And eat it right away.