Close Button

Pineapple Pani Puri

Pineapple Pani Puri

Cooking Time

Preparation Time : 10

Cook Time : 20

Total Time : 30


Serves 6

  • 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


  • 01

    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.

  • 02

    Pour into individual glasses and serve chilled.

  • 03

    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.

  • 04

    The stiffness should be same as for the puris. Cover it with a samp muslin cloth and keep it aside for mins.

  • 05

    Now make small equal lemon sized balls of the dough. Do remember to keep them covered with samp muslin cloth while making more balls.

  • 06

    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.

  • 07

    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.

  • 08

    Also the oil should not be smoking hot or the puris will get burnt and dark.

  • 09

    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.

  • 10

    While frying, press them in the center allow them to puff up. We want a packet in each and every puri.

  • 11

    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.

  • 12

    Sever chilled pineapple pani, puri with patato masala.



Please Login to comment

Link copied