|Alternative names||Pani Ke patashe, Phuchka, Gup Chup, Paani Poori, Pani ke Bataashe, Pakodi, Gol Gappe, Ghopcha.|
|Place of origin||India|
|Region or state||India, Pakistan, Bangladesh and Nepal|
|Main ingredients||Flour, spiced water, onions, potatoes, chickpeas|
The Panipuri ( pānīpūrī (help·info), Nepali: पानीपूरी, also known as Gol gappa, Urdu: گول گپّے, pani ke bataashe,Marathi: पाणीपुरी, Gujarati: પાણી પુરી, term used in Western India, phuchka (Bengali: ফুচকা), or gup chup (Oriya: ଗୁପଚୁପ୍)) is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water ("pani"), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one's mouth. It is a popular street food dish in Mumbai, Kolkata, Delhi, Lucknow, Chandigarh, Karachi, Lahore, Chittagong, Dhaka, Kathmandu, Pokhara.
In North India it is known as Gol Gappa. The name 'gol gappa' refers to the crisp sphere (gol) that is placed in the mouth and eaten (gappa) one at a time. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by deep frying in oil. Dogras, Kashmiris, Bhaderwahis, Gujjars, Paharis, Ladakhis, Himachalis of North India called it "Gol Gappa'. It is known as bataasha in the Western region of Uttar Pradesh. Bataasha is something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth. It is known as Phuchka in Eastern Indian states like Bihar, Jharkhand and West Bengal, also in Bangladesh. Because of the bursting sound in the mouth when it is eaten, called gup chup in Odisha,Hyderabad and South Jharkhand. Gol-Gappa or Pani Pataase in Madhya Pradesh, Gup-Chup or Gol-Gappa or Panipuri in Chhattisgarh. In several parts of Gujarat and Kutch. It is commonly known as pakodi (પકોડી), not to be confused with pakoda.
The panipuri originated from the Magadha region of India, present day South Bihar where it is also known as phulki.The English meaning of golgappa is "watery bread" or "crisp sphere eaten." The literal meaning suggests that it may have originated from Varanasi. In Bengal and specifically Kolkata, Phuchka is considered to be the king of this variety of snacks, compared to its cousins like golgappas or panipuris. The filling is made by lightly mashing boiled potatoes with black salt, salt, some spices, a generous portion of tamarind pulp (made by mashing ripe tamarind in tamarind water), chilli (powder/chopped/boiled & pasted). The tamarind water Tetul Jol is made by mixing tamarind and spices/ salt and making a light and tart liquid with water.
Its popular names and the area where it is known by this name are:
|Pani Ke Patashe||Haryana|
|Gol Gappe||New Delhi, Punjab, Jammu & Kashmir, Haryana, Jharkhand, Bihar, Madhya Pradesh and Himachal Pradesh in India; almost everywhere in Pakistan|
|Pani ke bataashe / Patashi||Rajasthan, Uttar Pradesh|
|Panipuri||Hilly part of neighbouring country Nepal, Maharashtra (Mumbai and all the parts of Maharashtra), Madhya Pradesh, Gujarat, Karnataka, Tamil Nadu|
|Phuchka||West Bengal, Assam (India) and Bangladesh|
|Gup chup||Odisha, South Jharkhand, Chhatisgarh, Hyderabad, Telangana|
|Pakodi||Gujarat (some parts)|
|Phulki||Terai Part in Nepal, Madhya Pradesh|
|Tikki||Hoshangabad (Madhya Pradesh)|
|Padaka||Aligarh (Uttar Pradesh)|
|Phulki||Eastern Region of Uttar Pradesh|
It all depends on an individual's choice to present panipuris in their own way. One may find different flavors and ingredients involved, but the basic shape, size and its effect remains almost same.
Typically, 4–8 panipuris are served over a portion on a triangular plate made from dry sal leaves. Some places offer panipuris prepared on a whole plate, but the popular way for them to be served is one-at-a-time from a roadside vendor. Customers hold a small plate or bowl (katori) and stand around the vendor's cart. The server then starts making one panipuri at a time and gives one to each individual. Panipuri servers have to remember each customer's preferences such as sweetened pani, more filling or extra onions, for example. The server must keep count of how many panipuris each person has had.
Traditionally, panipuris are eaten by placing the entire puri into the mouth in one go and biting into it. This releases a barrage of tastes and textures. Panipuris may be finished off with a cup of the pani, sweetened or made to taste.Some places it is not clean as it is exposed to air, dust and the katoris are made of leaves which make the pani flow out very few times. otherwise they are stiched.
To make puri: 1 cup Semolina (Rava / Suji) 3 tblsp Fine Wheat Flour (Maida) 1/4 tsp Baking Soda 1/2 tsp Salt Oil to deep fry
To make pani: 1/2 cup Tamarind (Imli) Pulp 2 cups Water 2 tblsp roasted Cumin Seed (Jeera) Powder 2 tblsp un-roasted Cumin Seed (Jeera) 1/2 cup Coriander Leaves 3 Green Chilly (Hari Mirch) 1 cup Mint Leaves (Pudina Leaves) 1 tblsp Black Salt (kala namak ) 1 tblsp Boondi 2 tblsp crushed Jaggary (Gur)
To make stuffing: 2 medium boiled potatoes 1/2 cup boiled dried yellow peas/ small chickpeas salt to taste Green chutney Red Tamarind Chutney
How to make pani puri:
To 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 damp muslin cloth and keep it aside for 30 mins. Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp 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.
Points to remember before frying :
1. 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. 2. 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 pocket 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 color. Let them cool. Later store in an airtight container.
To Make Pani:
Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste. Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste. Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
To Make The Stuffing :
In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.
To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas. Enjoy homemade pani puri or golgappa or puchkas....
In Lucknow, this dish is known as "Pani ke bataashe", which means a crispy round dish having spicy water inside. A hole is made using a thumb in the "Bataasha" and a small amount of boiled peas is filled inside it and then the "Bataasha" is dipped in the spicy water or "Pani". In the Lucknow region the Pani is prepared using mint, tamarind, asafoetida (hing), black pepper, red chili powder and salt. At Hazratganj in Lucknow you can savour Paanch Swaad Ke bataashe which means the bataashe are served with five differently tasting Pani one after another.
In most parts of India, a panipuri is made with flavoured water. Some examples are imli ka pani (tamarind in water), nimbu ka pani (lemon juice in water), pudine ka pani (mint in water) and khajur ka pani (dates mixed in water). In West Bengal, Odisha, Mithilanchal part of Bihar and the southern part of Jharkhand, many people enjoy panipuris containing no sweet but with tamarind juice and spicy mashed potato.
In parts of Bihar, however it is also served along with "patta chat" comprising khesiya, dried channa Black gram (Kala Chana) or dried yellow peas coated with hot freshly ground green masala. Alternatively, this at times is replaced with Ghugaeni alias Ghoogini. It is then served with muri (sometimes spelled mouri)(mur-mure/kurmura/churmura or Muhdhi), and at times with hot onion pakoda/bonda or Uggani/Goli Baje/Wadaieyan Batata vada/ambode/Maddur vade/Sabudana vada style bhajiya Fritter of dried chick pea dumplings made up with onion with grated green chilli & potato or garlic. In the traditional eastern Indian style & thereafter, kachalou is prepared with par-boiled blanch-cooked peeled potatoes mixed with curd and mixed with chat masala & jeera namak. Dried mango powder, amchoor/tamarind & pudina/dhaniya water are also used as flavorings. These all go very well as a filling in the Pani Puri.
In Jamshedpur, a mixture of hot "chole" made of yellow peas, boiled smashed potato, lots of fresh onion pieces, green chillies, tamarind juice and spices are mixed to make stuffing for golgappe. There are two types of golguppe: with tamarind water (a.k.a. phulki) or dry (aka; papadi).
One needs to break open the golgappe and stuff the mixture into it and put tamarind water in it. Papadi are those golgappe which are mostly flat. All the stuffing goes on the top of the papadi.
In Maharashtra, by contrast, the recipe is usually spicier and contains boondi or sprouts in addition to other ingredients. Panipuris are also eaten with curd and different types of masalas such as onion, sev (a type of besan vermicelli without any spices & seasoning)|(a fried snack shaped like thin noodles made from besan flour), and mixture (a mix of different types of fried snacks mixed together) or Bhujia along with available seasonal nuts, as the base of the snack. As we go down south India pani puri has taken its own variations in many regions. Hyderabad is famous for panipuri in Andhra Pradesh. Here the road side stalls serve pani puris with Boiled Chickpeas filled accompanied by spicy pani. At times the boiled chick peas is again warmed upon the tava with the addition of few more spices to this and is filled into the puris. These are lighter when compared to the potato stuffing.
In Bangalore the phuchka version of panipuris are served on streets with raw onions added.
The panipuri is also an off-beat recent entrant delicacy in northeastern as well in southern part of India popularized by Bollywood movies and the heavy influence following of neighbouring Northern Indian states traditions of cuisine cultural potpourri. It is blamed for an increase on stomach ache there. In Bengal, ingredients add chili powder, coriander powder, turmeric powder, salt, along with saute ginger, garlic, green chilies. .
A monthly children's magazine, Golgappa, was published from 1970 in Delhi. They were used in the Hindi movie Rab Ne Bana Di Jodi, starring Shahrukh Khan & Anushka Sharma, in one scene called the "Gol Gappe Challenge." The person who ate the most is the winner, and the person who ate the fewest is the loser. The loser had to do anything the winner wanted from her or him. There is also an old song, still used till now, called "Gol Gappe Wala Aaya" (English: The Gol Gappe Man Is Here).
- "Some visitors are impressed with the unique foods of the city, famous among them are Aalu Chap (a hot potato preparation), Golgappa (a juicy preparation)..", The National Geographical Journal of India, page 116, published by National Geographical Society of India, 1955
- "Suddenly my gaze traveled to the nearby Banarsi golgappa seller's hand trolley.." The Dreamer, page 50, by Krishan Chandar, Jai Ratan. Short stories, Indic (English). 1970, 160 pages
- Gol Gappa
- Published from M- Pratap Ganj, 475, Lahori Gate, Delhi, Timeless Fellowship - Page 110 by Karnatak University Library Science Association, Library Science Association, Karnatak University School of Library Science, School of Library Science, Karnatak University - Library science - 1978
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