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Preparation Time : 10
Cook Time : 20
Total Time : 30
1/2 medium Fresh pineapple peeled and cut into slices
2 teaspoons sugar
15-20 Fresh mint leaves
1/2 cup as needed coriander leaves
5-6 Black peppercorns
1 teaspoon Roasted cumin seeds
1/2 teaspoon Lemon juice
1/4 to taste Salt
1/8to taste Black salt (kala namak)
1 cup Semolina (Rava / Suji)
3 tbsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
1/2 tsp Salt
500 ml Oil to deep fry
Place pineapple slices in a blender jar. Add mint leaves, coriander leaves, peppercorns, cumin seeds, lemon juice, salt, black salt, 2 tablespoons sugar and pineapple juice and blend well.
Pour into individual glasses and serve chilled.
Make puri....... Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough.
The stiffness should be same as for the puris. Cover it with a samp muslin cloth and keep it aside for mins.
Now make small equal lemon sized balls of the dough. Do remember to keep them covered with samp muslin cloth while making more balls.
Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
Also the oil should not be smoking hot or the puris will get burnt and dark.
Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon.
While frying, press them in the center allow them to puff up. We want a packet in each and every puri.
Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in colour. Let them cool. Later store in an airtight container.
Sever chilled pineapple pani, puri with patato masala.
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