Panipuri (Hindi पानीपूरी pānīpūrī, Marathi: पाणीपुरी, term used in Western India ), also known as Gol Gappa(North India), Phuchka (Bengali: ফুচকা) (Bengal), bataashaa or Gup chup is a popular street snack in the Indian subcontinent, especially in India, Pakistan and Bangladesh. It comprises a round, hollow "puri", fried crisp and filled with a watery mixture of tamarind, chili, chaat masala , potato, onion and chickpeas. Its size is small so that it can be placed directly in the mouth.
The term golgappa 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), 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. It is known as GupChup in Orissa and South Jharkhand.
It originated from the Uttar Pradesh region of India. 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, the golgappas were eaten mainly by the children). In 1935, an anti-Ahmadiyya pamphlet was named "Hansi ka Gol Gappa", suggesting that the Ahmadiyya movement is childish and laughable.
It arrived in Bangaldesh after India's partition with the migration from India. It became common in Bangalore as a result of the migration of Gujaratis and north Indians there in 1970s.
Eating a few panipuris generally marks the finale of a chaat-eating session.
Preparation
In general, any form of Golgappa or panipuri is a hollow, puffed, round dough with a crunchy shell. The shell by itself is not tasty, unless it is filled with a spicy potato-based mixture and dipped in masala water. The stuffing is prepared separately, and inserted into the panipuri through a hole made in the shell. It is then dipped in the masala water and served.
It is the associated stuffing and recipe of the masala water that makes it unique. The stuffing and water recipes vary from region to region, and the regional names vary also.
Preparation of the stuffing
Boiled potatoes are mashed and mixed with powdered black salt, roasted cumin powder(Jeera) and roastedred chilli powder. Boiled chana dal (chick peas) and coriander leaves may also be added to the mixture. Finely chopped onion may be added for flavoring. Chickpeas are an acceptable substitute for potatoes.
Preparation of the water
Tamarind pulp, roasted chilli powder, roasted cumin powder, black salt and regular salt are mixed thoroughly in water. Instead of tamarind (imli), lemon or young green mango (which is sour in taste) can be added to the paste along with Aam Adrak (ginger with the flavour of mango), mint water and spices like chilli powder, roasted cumin, black salt, and dry mango powder (amchur).
Preparation of the shell
Flour, wheat flour and semolina are mixed in equal proportion, and mixed with salt and a small amount of water to make a very thick dough. Very tiny balls are made out of the dough and flattened to a circular shape, with a diameter varying between 2–3 inches, using a rolling pin. These are later deep fried in edible oil.
Dahi phuchka recipe
Instead of using water as a serving base, dahi (yogurt) is used. The yogurt is beaten after adding a little date chutney. Ground spices are sprinkled over it and garnished with sev mamra.
Presentation
Typically, panipuris are served in 5–8 quantities, constituting a "plate". The plate is constructed out of drysal leaves and has a triangular shape. Some places offer panipuris pre-made into a whole plate, but the popular way is to be served them 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: e.g. sweetened pani, more filling, more onions. 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 tartened to taste.
A recent emergence in the presentation of panipuri involves the use of 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 Gol-gappa, the most famous ones are from Uttar Pradesh. Usually there is a filling of boiled potatoes in Gol-gappas[citation needed] Biharis operate most of the chaat stalls throughout the country[5].
- In Bengal, Bihar, Jharkhand and Orissa, it is called phoochka (puchka). Many people enjoy this particular recipe. These do not contain any sweet or mint.
- In Maharashtra, the recipe is usually spicier, and also contains 'boondi' or sprouts in addition to other ingredients.
- In Gujarat it is called Pani Puri. It is made with the help of different types of water. Such as imli ka pani (tamarind in water), nimbu ka pani (lemon juice in water), pudine ka pani (mint in water), khajur ka pani (dates mixed in water), etc.
You can also enjoy it with curd and different types of massalas like onino, sev, nuts, etc.
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