Paani poori with pineapple flavoured water!!

 

Now this one needs no introduction at all....as it is one of the most common street foods of India,North ,south ,east or west in  all regions it is I guess one of the favourite snacks of all ladies...and as far as I feel no lady would say no to paani poori....

This is not only known by Paani poori but have several names to it like...gol gappe,poochka,paani ke batashe and I remember once hearing it being called padake also...!!

 

 

This snack taste amazing in its original form but now as the food industry keeps creating things so how could this be left aside and so there have been a lot of innovations in the flavours of its water....

And for me I make it like the original mint/coriander flavoured water but last time when I made it, I tried the variation of pineapple Water and it tasted amazing so decided to share it with you all...

but before the paani recipe ,the pooris also play an equally imp role, so te  recipe of both is as follows:

 

             For the pooris-  

             (makes 25-30)   

1 cup fine unroasted sooji or rava or semolina, 160 grams

3 to 4 pinches of baking soda or ⅛ tsp

1 tbsp maida/all purpose flour

6 tbsp water or as required

¼ tsp salt

1 tsp oil

oil for deep frying  

 

Method:

Knead the dough medium (neither tight noe loose) slowly adding the ingedients in portions and water too..the dough should be done with a lot of care .the pani puri dough should be elastic. gluten needs to be activated and that is only possible by kneading it nicelyand for a little longer period than a usual dough, which gives a structure and shape to the pooris and also helps in puffing pooris. knead very well. elasticity helps rolling the dough easily without any cracks and smoothly. you should be easily be able to lift the rolled dough without it tearing or breaking and falling apart.

cover the dough with a moist kitchen napkin and allow it to rest for atleast 30 minutes,after 30 minutes, knead the dough again.Now take a part of the dough begin to roll. avoid adding any dry flour while kneading. keep the remaining dough covered with the moist kitchen towel.Roll to a large round thinly rolled. if not thin, the base becomes thick and remains soft even after frying also if the dough is not rolled evenly, then the pooris won't puff up.
now cut them with a small roundcookie cutter and drop them one by in medium hot oil the oil should neither be hot nor be warm...fry pooris with all the patience you have (and i bet the results will make you super happy)  Once all the dough is used and pooris are done put them in an airtight contaner but after it has cooled down.

Pineapple water..!!

Ingredients:
1 tin pineapple slices
1/2 bunch coriander
1/2 bunch mint
4 green chilis
2 tbsp black salt
2 tbap chaat masala
1 tsp full salt
2 tbsp cumin powder roasted
1 tbsp mango powder
2 tbsp ginger juice
1 ltr water

Method:
Blend the slices in a blender along with its pineapple juice along qith coriander, chili and mint...mix rest of the ingredients in a large bowl or jug ..add the water and lots of ice cubes so that we get chilled water...
taste and adjust the sweetness or the spice and salt according to your taste..
Serve with boiled chickpeas/potato/cucumber tomato salad or for that matter ,make fruit chaat and serve it with the pooris filled..
I am sure you will enjoy making and finish eating it much faster than that...enjoy!!