Panipuri

Golgappa
पाणीपुरी
ফুচকা
पानीपूरी
ଗୁପଚୁପ୍

Alternative names	Panipuri, Phuchka, Gup Chup, Paani Poori, Bataashaa
Course	snack
Place of origin	India
Region or state	Bihar
Main ingredients	flour, spiced water, onion, potatoes, chickpeas
Media: Golgappa पाणीपुरी ফুচকা पानीपूरी ଗୁପଚୁପ୍

The golgappa also known as panipuri पानीपूरी, pānīpūrī bataashaa, Marathi: पाणीपुरी pāṇīpurī, Gujarati: પાણી પુરી pāṇī purī, term used in Western India, phuchka (Bengali: ফুচকা), or gup chup (Oriya: ଗୁପଚୁପ୍) is a popular street snack in South Asia. It comprises a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. It is small enough to fit completely in one's mouth.

The name gol gappa refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one time, without biting. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by frying dough in oil. It is known as phoochka in Eastern Indian states like Bihar, Jharkhand and West Bengal and in Bangladesh, because of the bursting sound in the mouth when it is eaten, called gup chup in Orissa and South Jharkhand, Bihar and Chhatisgarh.

History

The panipuri originated from the Magadh region of India, present day South Bihar. The English meaning of golgappa is "watery indian bread" or "crisp sphere eaten" Literary mentions suggest that it may have originated from Banares. A monthly children's magazine Golgappa was published from 1970, from Delhi (until recent decades, golgappas were eaten mainly by children). In South India,Bangarapet in Karnataka is the most famous town for panipuri and several other chat dishes

Presentation

Panipuri stall

Typically, panipuris are served with 5–8 in a portion on a triangular "plate" made from dry sal leaves. Some places offer panipuris pre-made into a whole plate, but the popular way for them to be served is one at a time from a road-side vendor. Customers hold a small plate and stand around the server'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 also keep count of how many panipuris each person has had. Panipuri servers are renowned for remembering choices and numbers served, even when serving an entire crowd.

Traditionally, panipuris are eaten by placing the entire puri into the mouth in one go and biting into it. This releases a barrage of different tastes. Panipuris may be finished off with a cup of the pani, sweetened or made tarter to taste.

A recent new presentation of panipuri uses vodka as an intoxicating substitute for the more traditional stuffings. Typically, this serving method is confined to privately-hosted parties, and is seldom (if ever) seen practised among street vendors.

Variations

While many regions in India have their own variations of the panipuri, the most famous ones are from Uttar Pradesh, sometimes filled with boiled chickpeas.

In most parts of India, a panipuri is made with various types of 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 Orissa ,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 Maharashtra, by contrast, the recipe is usually spicier, and also contains boondi or sprouts in addition to other ingredients. Panipuris are also eaten with curd and different types of massalas such as onion, sev (a type of vermicelli) or nuts. In Rab ni bana di Jodi, Anukshah Sharma and Sharukh Khan are seen eating it.

The panipuri is also a recent delicacy in Nepal, popularized by Bollywood movies and the heavy influence of neighbouring India.