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Pani puri's origin can be traced back to ancient times. Many historians believe that Pani puri has its roots in the Mughal era, while other argue that it was made in the Hindu temples, where it was used as an offering to the gods. Regardless of its origins, the dish became popular in the Northern regions of India during the early 20th century (it reportedly existed prior to 600 BCE), and it quickly spread to other parts of the country. It is argued that it originated from the Indian Kingdom of Magadha. This location of this Kingdom is now known as Southern Bihar.

Mythological history

Pani puri has a mythological aspect to it too. The legend can be traced back to the holy Hindu book of 'Mahabharata'. In the legend, when the newly wedded Draupadi came home, her mother in law Kunti gave her a task. As they were living in exile, they had to make do everyday with very scare resources. In order to test if her new daughter in law, Draupadi, is fit for the family she wanted to see if she will be able to manage and live in harmony with the family with limited resources. Her challenge was to make food that would satisfy the hunger of all of her sons. So Kunti gave some left over vegetables and enough dough to make one puri (type of Indian bread). This is when Draupadi created one of the first versions of pani puri, golgappa. Kunti was also so happy with the dish that she blessed the dish with immortality.

Evolution over time

Pani puri has evolved significantly over time. Originally known as "gol gappa," the dish consisted of a small, hollow, fried wheat shell filled with spiced mashed potatoes and served with a tamarind or mint-flavored water. Over time, variations of the filling and the flavored water emerged, reflecting the regional preferences and availability of ingredients. The flavored water, also known as the "pani," is an essential component of the dish and is often the main source of flavor. Some of the most popular flavors of pani puri include the traditional tamarind and mint water, as well as spicy variations like jalapeno or green chili water, and tangy flavors like lemon or tomato water. Some regional variations also use sweet flavors like fruit juices or dates. Pani puri is served with a range of fillings such as chickpeas, onions, and sprouts, and the flavored water can be made with a variety of ingredients such as lemon juice, jalapeno peppers, and fruit juices. The dish has also become more accessible, with pre-packaged pani puri shells and ready-to-use flavored water available in grocery stores. Pani puri is also known to be a byproduct of an older dish called phulki.

Pani puri with its ingredients

Pani puri can also be served prefilled with stuffing