Pani puri is a popular street food enjoyed by people all over India. Golgappa, phuchka, panibatasha and gupchup are other popular names for this snack. This snack is a great favorite among people for its tangy taste.
History of Pani Puri
Golgappa is supposed to have originated from the town of Benaras in Uttar Pradesh. With the gradual settlement of the people of Uttar Pradesh in different states of the country, the pani puri recipe also has become popular in different states. Varieties of stuffing with some interesting spice combination in this street food refresh the senses.
Ingredients Used and Popular Methods of Preparation of Pani Puri
The pani puri recipe suggests the usage of certain mouthwatering ingredients. The stuffing of this snack is done with potato. The potato is mixed with green chillies, coriander leaves, red chilli powder, salt and roasted jeera and chilli powder. However the most important ingredient which completes this snack is the tangy tamarind water in which the puris are dipped before serving. Pani puri needs no cooking apart from boiling the potato. Thus it is fun and easy to make and can be enjoyed at any time of the day.
Serving and Eating Pani Puri
Pani puri is served in different ways in different parts of India. Although the most popular method of serving this snack is in small bowls, it can also be served in sal leaves which give the golgappas a unique smell. Golgappas can also be served dipped in tangy tamarind water or sweet and tangy kairi – pudina water. Puchkas are a popular evening snack but can also be relished in the afternoon. Pani puri stalls are trademark in any kind of fairs and festivals and is popular in weddings also. Apart from the regular roadside stalls, puchkas can also be savoured at different chaat corners and restaurants.
Variatons of Pani Poori
Like its various names gupchups have varieties of taste also. Although the pani puri recipe acts as a guide, various ingredients have been added and taken away from the original pani puri recipe to make this snack palatable to people.
• In Uttar Pradesh and West Bengal, golgappas are made in the authentic style of mashing the potatoes and mixing it with the various other ingredients. The puris are then filled with this stuffing and dipped in the tamarind water before serving.
• In Maharashtra, pani puri has a filling of sprouts and chole and the filling is done in layers. Maharashtrians also add onion to the filling and the sweet green mango and pudina water is more popular here.
• In South India, garam masala is added to the filling which gives the golgappas a different taste.
• Punjabis like adding chole to their phuchkas.
• According to Andhra Pradesh pani puri recipe ginger, amchur powder and chaat masala powder is added to the filling.
Health and Nutrition Facts of Pani Puri
Puchkas mainly contain carbohydrate and each puri along with the filling and the tamarind water usually has 25 calories. There fat content of this snack is quite high.