 Pani puri | |
| Alternative names | Golgappa, gol-gappa or gappa (Delhi,Punjab) Fochaka, phuchka, phuska, puska (Bengal,Bihar,North East India) Gup-chup (Odisha,Jharkhand andChhattisgarh) Pani-patashi/pani-puri/pani-ke-batashe/padake/fulki/pakodi (Gujarat,Haryana,Madhya Pradesh,Maharashtra,Sindh,Uttar Pradesh, Jalpooree (India)[1] |
|---|---|
| Type | Snack |
| Place of origin | India |
| Region or state | South Asia |
| Main ingredients | Flour, spiced water, onions, potatoes, chickpeas, herbs and spices |
| Variations | Sev puri,Puri |
Panipuri orgolgappa is adeep-fried breaded hollow spherical shell - about 1 inch (25 mm) in diameter - filled with a combination ofpotatoes, rawonions,chickpeas, and spices. It is a common snack andstreet food in theIndian subcontinent.[2] It is often flavoured withchili powder,chaat masala, herbs, and many other spices.[3][4][5]
Panipuri has many regional names in theIndian subcontinent:[1][6]Maharashtra andSouth India: panipuri;Haryana: pani-patashi;Madhya Pradesh: fulki;Uttar Pradesh: pani-ke-batashe/padake;Assam: phuska/puska;Gujarat: pakodi;Odisha: gup-chup;Delhi: golgappa/phuchka;Bengal: phuchka andBihar: jalpooree/phuchka.
According to culinary anthropologistKurush Dalal, chaat originated in the North Indian region of what is nowBihar. The origins of golgappa trace back to India. He also noted that it possibly originated from Raj-Kachori: an accidentally-made smallerpuri giving birth to panipuri.[7] Panipuri spread to the rest of India mainly due to the migration of people from one part of the country to another in the 20th century.[4]
On 10 March 2005, the word "panipuri" was added to theOxford English Dictionary.[8]
Pani puri has evolved significantly over time. Also known as "golgappa," the dish consists of a small, hollow, fried wheat and/or semolina shell filled with spiced mashed potatoes and served with either a green or a brown-coloured dipping water; or both. This "water" is technically a diluted chutney. Over time, variations of the filling and the flavoured water emerged, reflecting the regional preferences and availability of ingredients. The flavoured water, also known as the "pani," is an essential component of the dish and is often the main source of flavour.
The brown water is known throughout India askhatta meetha pani, which translates to as "sweet and sour water". The main composition of this water is tamarind andjaggery. The hotter alternative to this water, which is also typically the standard dipping green liquid for this dish, is known astheeka pani, which means "spicy water". It consists of herbs likemint and coriander along with green chillies. Both waters can include a garnishing ofboondi, a concoction made of fried chickpea flour.[9] Some regional variations also use sweet flavours like fruit juices or dates, as well as many optional toppings likesev.[9]
Bangarapet panipuri is renowned for its distinctive white-colored pani, retaining a spicy kick that has been traditionally handed down through generations.[10]
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