Paani Poori

Ingredients:

For the Poori:

1.Sooji                   -              3/4 cup
2.All purpose flour -             1/4 cup
3.Salt                      -              as needed
4.Water                   -              enough for a tight dough

Method:

* Mix all the ingredients and form a firm dough.
* Apply oil to the rolling surface and roll the dough into thin chapathis.
* Take a bottle cap and make small pooris.
* Deep fry them in the oil and keep it aside.

Ingredients for Paani:

1.Tamarind extract                    -               1/2 cup
2.Cold water                             -                1 cup
3.Green chillies                         -                3
4.Mint leaves                             -                a hand ful
5.Cilantro                                   -                a hand ful
6.Kala namak/ black salt            -                 1/4 tsp
7.Ginger                                      -                 a small piece
8.Chilli pwr                                 -                1/4 tsp

Method for Paani:

* Take a mixing bowl,add the tamarind extract with ice cold water.
* In a grator,add chopped green chillies,a small piece of ginger,mint leaves and cilantro.
* Pound it roughly.And add it to the mixing bowl.
* Add salt,kala namak,chilli pwdr to the mixture and give it a stir.

For Serving :

Ingredients:

1.onion                       -                1/4 (chopped)
2.Potato                      -                1     (boiled and mashed)
3.Tomato                    -                 1/2  (chopped)
4.Cilantro                   -                 1 tbsp (minced)
5.Sev                          -                  1/4 cup
6.Chaat masama          -                  1/4 tsp

Method:

* Break the pooris,slit in onion,tomato,potato,cilantro and pour a spoon full of paani.
* Gulp it immediately after garnishing with sev and chaat masala.
* Enjoy ur evening snack.

Note:

If u feel like ur pooris are not stiff enough to hold the paani, then increase the amount of sooji.
The stuffings can be altered to ur taste.Black salt or kaala namak is a must for paani,bcoz this gives the tangy taste as that of in restaurants.