Pani Poori Originated from Benaras , Uttarpradesh. There are lot of thing around this Poori, People from Kid to old they love this snack very much, It is not that the crispy poori the added jeera water with tangy sweet. Nowadays we get the Golcuppa (Paani poori) in departmental stores readily. Even the sweet chutney and Corriander jeera paste. I experimented lot ways but the successful way to get the Best Poori Iam writing in my Blog as First reciepe.
To get around 60 pooris
preparation time 30 mts
Ingridients :
2 cups of Sooji (Rava)
3 tbsp of Maida (All purpose flour)
1 tsp of salt
Water to knead or can use club soda
1 pinch of baking powder (optional if you r particular can add but not needed)
oil for deep frying
method
Add sooji to a bowl make a well and add 2 tbsp of maida to it salt mix together then add water little by little to make dough. keep on kneading using your palm till the dough get soft. meanwhile add 1 tbsp of maida to dough in between kneading. Keep aside covering with dampcloth for atleast half an hour.
Divide the dough into small equal parts and roll the dough into chappathi and take a 1.5inch lid or some round ring, cut small pieces using it, to make small rounds. Heat oil in a kadai (See to it oil gets medium heat). Now put pooris and deep fry till it turns golden color.
Remove it and keep in tissue paper to absorb excess oil and after it cools down put in airtight container for further use.
Tip :if you feel pooris not crisp you can put in oven for just 10 mts in medium heat or can put in refrigerator to make poori more crispier.
