Panipuri
Encyclopedia
The golgappa also known as panipuri पानीपूरी, , pani ke pataashe, pāṇīpurī, pāṇī purī, term used in Western India, phuchka (Bengali
: ফুচকা), or gup chup (Oriya
: ଗୁପଚୁପ୍) is a popular street snack in India
. It is 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 bataasha in the western region of Uttar Pradesh
. Bataasha means something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth. 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. In several parts of Gujarat and Kutch. It’s commonly known as pakodi (પકોડી), not to be confused with pakoda
.
.
The English meaning of golgappa is "watery indian bread" or "crisp sphere eaten." Literary mentions suggest that it may have originated from Banares
.
The Pani Ke bataashe in Lucknow are hot favourite among the top-level politicians of India across the political parties to the likes of Lal Krishna Advani, Sonia Gandhi, Priyanka Gandhi and Sushma Swaraj. The cine-stars from Mumbai film industry are also visitors to the famous chaat-shop at Ganeshganj
in Lucknow. Hathras
in Western Uttar Pradesh (India) is world famous for its Padake. The streets of this famous literary town are lined with scores of vendors selling Padake on small pushcarts.
In West Bengal and specifically Calcutta,Phuchka is considered to be THE king of this variety of snacks, compared to it's cousins like golgappas or panipuris. The filling is made by lightly mashing boiled potatoes with black salt, salt, some spices, a generous portion of tamarind pulp (made by mashing ripe tamarind in tamarind water), chilli (powder/chopped/boiled & pasted). The tamarind water Tetul Jol is made by mixing tamarind and spices/ salt and making a light and tart liquid with water. At some places like Deshpriya Park, a very famous variety is made with sour curd, and called Dahi (curd) Phucka. Onions are never used in Phuchkas.
In Mumbai, 100 pani puri roadside vendors were forced to shut down after a video of a vendor urinating in a serving vessel went viral. The incident brought out public calls for health teams to check for hygiene by vendors.
Typically, 5–8 panipuris are served with in a portion on a triangular "plate" made from dry sal leaves. Some places offer panipuris pre-made on 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 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 tastes. Panipuris may be finished off with a cup of the pani, sweetened or made tarter to taste.
, called 'Phuckha'.
In Lucknow, this mouth-watering dish is known as "Pani ke bataashe", which means a crispy round dish having spicy water inside. A hole is made using a thumb in the "Bataasha" and a small amount of boiled peas is filled inside it and then the "Bataasha" is dipped in the spicy water or "Pani". In the Lucknow region the Pani is prepared using mint, tamarind, asafoetida (hing), black pepper, red chili powder and salt. At Hazaratganj in Lucknow you can savour Paanch Swaad Ke bataashe which means the bataashe are served with five differently tasting Pani one after another.
In most parts of India
, a panipuri is made with 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 West Bengal
, 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 Jamshedpur, a mixture of hot "chole" made of yellow
peas
, boiled potato smashed, lots of fresh onion pieces, green chillies, tamarind juice and spices are mixed to make stuffing for golgappe. There are two types of golgappe: with tamarind water (a.k.a. golgappe) or dry (a.k.a. papadi).
One needs to break open the golgappe and stuff the mixture into it and put tamarind water in it. Papadi are those golgappe which are mostly flat. All the stuffing goes on the top of the papadi.
In Maharashtra
, by contrast, the recipe is usually spicier and contains boondi
or sprouts in addition to other ingredients. Panipuris are also eaten with curd and different types of masalas such as onion
, sev (a type of vermicelli) or nuts.
The panipuri is also a recent delicacy in Nepal
, popularized by Bollywood movies and the heavy influence
of neighbouring India. It is blamed for an increase on stomach
ache
there.
2.For filling: 1 large potato - boiled and mashed; Black Channa - soaked over night and boiled; salt; chaat masala
3.For Pani: a bunch of fresh mint leave, coriander, 2 green chilies, chaat masala, one and a half cup cold water and salt per taste
4.For tamarind chutney: 3 tbsp tamarind pulp; 8 deseeded dates; 1/4 cup jaggery and salt per taste
Process
Filling
1.Mix together mashed potato, boiled Channa, chaat masala and salt
2.Keep aside pani
1.Grind together mint leaves, coriander and green chilies.
2.Add into chilled water
3.Mix in chaat masala and salt
4.Keep aside
Tamarind Chutney
1.Grind together dates, tamarind pulp and jaggery - adding a little water as necessary
2.Mix in salt per taste
3.Keep aside
Serving Pani-puri
1.Poke a hole in the center of the puri
2.Add in the potato filling
3.Either dip in filled puri into pani or spoon in the pani into puri
4.Spoon in tamarind chutney - a drop or two.
5.Hurry - put it in your mouth or it will break apart!!!
6.Enjoy the yummy taste of all the goodness in the world!!!
Tips: Stir the pani well before dipping in the puris or spooning it into the puris as the spices tend to settle down at the bottom...
Bengali language
Bengali or Bangla is an eastern Indo-Aryan language. It is native to the region of eastern South Asia known as Bengal, which comprises present day Bangladesh, the Indian state of West Bengal, and parts of the Indian states of Tripura and Assam. It is written with the Bengali script...
: ফুচকা), or gup chup (Oriya
Oriya language
Oriya , officially Odia from November, 2011, is an Indian language, belonging to the Indo-Aryan branch of the Indo-European language family. It is mainly spoken in the Indian states of Orissa and West Bengal...
: ଗୁପଚୁପ୍) is a popular street snack in India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
. It is a round, hollow puri
Puri (food)
Puri ,Hindi पूरी , Urdu: بوری, Tamil பூரி , Kannada ಪೂರಿ , Oriya ପୁରି, is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia. It is eaten for breakfast or as a snack or light meal.Puri is most commonly served at breakfast...
, fried crisp and filled with a mixture of water, tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
, chili, chaat masala
Chaat masala
Chaat masala is a masala, or spice mix, used in Indian and Pakistani Cuisine. It typically consists of amchoor , cumin, Kala Namak, coriander, dried ginger, salt, black pepper, asafoetida and chili powder...
, potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
, 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
Hindi
Standard Hindi, or more precisely Modern Standard Hindi, also known as Manak Hindi , High Hindi, Nagari Hindi, and Literary Hindi, is a standardized and sanskritized register of the Hindustani language derived from the Khariboli dialect of Delhi...
word for water
Water
Water is a chemical substance with the chemical formula H2O. A water molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at ambient conditions, but it often co-exists on Earth with its solid state, ice, and gaseous state . Water also exists in a...
and puri (or poori) is the name of an Indian bread
Indian bread
Indian breads are a wide variety of flatbreads and crêpes which are an integral part of Indian cuisine. Their variation reflects the diversity of Indian culture and food habits....
made by frying dough in oil. It is known as bataasha in the western region of Uttar Pradesh
Uttar Pradesh
Uttar Pradesh abbreviation U.P. , is a state located in the northern part of India. With a population of over 200 million people, it is India's most populous state, as well as the world's most populous sub-national entity...
. Bataasha means something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth. It is known as phoochka in Eastern Indian states like Bihar
Bihar
Bihar is a state in eastern India. It is the 12th largest state in terms of geographical size at and 3rd largest by population. Almost 58% of Biharis are below the age of 25, which is the highest proportion in India....
, Jharkhand
Jharkhand
Jharkhand is a state in eastern India. It was carved out of the southern part of Bihar on 15 November 2000. Jharkhand shares its border with the states of Bihar to the north, Uttar Pradesh and Chhattisgarh to the west, Orissa to the south, and West Bengal to the east...
and West Bengal
West Bengal
West Bengal is a state in the eastern region of India and is the nation's fourth-most populous. It is also the seventh-most populous sub-national entity in the world, with over 91 million inhabitants. A major agricultural producer, West Bengal is the sixth-largest contributor to India's GDP...
and in Bangladesh
Bangladesh
Bangladesh , officially the People's Republic of Bangladesh is a sovereign state located in South Asia. It is bordered by India on all sides except for a small border with Burma to the far southeast and by the Bay of Bengal to the south...
, because of the bursting sound in the mouth when it is eaten, called gup chup in Orissa
Orissa
Orissa , officially Odisha since Nov 2011, is a state of India, located on the east coast of India, by the Bay of Bengal. It is the modern name of the ancient nation of Kalinga, which was invaded by the Maurya Emperor Ashoka in 261 BC. The modern state of Orissa was established on 1 April...
and South Jharkhand
Jharkhand
Jharkhand is a state in eastern India. It was carved out of the southern part of Bihar on 15 November 2000. Jharkhand shares its border with the states of Bihar to the north, Uttar Pradesh and Chhattisgarh to the west, Orissa to the south, and West Bengal to the east...
, Bihar and Chhatisgarh. In several parts of Gujarat and Kutch. It’s commonly known as pakodi (પકોડી), not to be confused with pakoda
Pakora
Pakora is a fried snack found across South Asia. Pakoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, cauliflower, tomato, chilli, or occasionally bread or chicken and dipping them in a batter of gram flour and then deep-frying them...
.
History
The puritan originated from the Magadh region of India, present day South BiharBihar
Bihar is a state in eastern India. It is the 12th largest state in terms of geographical size at and 3rd largest by population. Almost 58% of Biharis are below the age of 25, which is the highest proportion in India....
.
The English meaning of golgappa is "watery indian bread" or "crisp sphere eaten." Literary mentions suggest that it may have originated from Banares
Bañares
Bañares is a village in the province and autonomous community of La Rioja, Spain.-References:...
.
The Pani Ke bataashe in Lucknow are hot favourite among the top-level politicians of India across the political parties to the likes of Lal Krishna Advani, Sonia Gandhi, Priyanka Gandhi and Sushma Swaraj. The cine-stars from Mumbai film industry are also visitors to the famous chaat-shop at Ganeshganj
Ganeshganj
Ganeshganj is a town in Damoh district of Madhya Pradesh...
in Lucknow. Hathras
Hathras
Hathras is a city and a municipal board in Mahamaya Nagar district in the Indian state of Uttar Pradesh. It is the headquarters of the district that was created on 3 May 1997 by incorporating parts of Aligarh, Mathura and Agra districts. It forms a part of Aligarh Division...
in Western Uttar Pradesh (India) is world famous for its Padake. The streets of this famous literary town are lined with scores of vendors selling Padake on small pushcarts.
In West Bengal and specifically Calcutta,Phuchka is considered to be THE king of this variety of snacks, compared to it's cousins like golgappas or panipuris. The filling is made by lightly mashing boiled potatoes with black salt, salt, some spices, a generous portion of tamarind pulp (made by mashing ripe tamarind in tamarind water), chilli (powder/chopped/boiled & pasted). The tamarind water Tetul Jol is made by mixing tamarind and spices/ salt and making a light and tart liquid with water. At some places like Deshpriya Park, a very famous variety is made with sour curd, and called Dahi (curd) Phucka. Onions are never used in Phuchkas.
In Mumbai, 100 pani puri roadside vendors were forced to shut down after a video of a vendor urinating in a serving vessel went viral. The incident brought out public calls for health teams to check for hygiene by vendors.
Names
Its popular names and the area where it is known by this name are:| Name | Region |
|---|---|
| Gol gappa, Water balls | New Delhi, Punjab, Haryana, Jharkhand, Bihar |
| Pani ke bataashe | Rajasthan, Uttar Pradesh |
| Panipuri | Gujarat, Andhra Pradesh, Karnataka, Maharashtra |
| Phuchka | Bangladesh, West Bengal (India) |
| Gup chup | Orrisa |
| Pakodi | Gujarat |
| Phulki | Madhya Pradesh |
Presentation
Traditionally, panipuris are eaten by placing the entire puri into the mouth in one go and biting into it. This releases a barrage of tastes. Panipuris may be finished off with a cup of the pani, sweetened or made tarter to taste.
Variations
While many regions in India have their own variations of the panipuri, the most famous ones are from KolkataKolkata
Kolkata , formerly known as Calcutta, is the capital of the Indian state of West Bengal. Located on the east bank of the Hooghly River, it was the commercial capital of East India...
, called 'Phuckha'.
In Lucknow, this mouth-watering dish is known as "Pani ke bataashe", which means a crispy round dish having spicy water inside. A hole is made using a thumb in the "Bataasha" and a small amount of boiled peas is filled inside it and then the "Bataasha" is dipped in the spicy water or "Pani". In the Lucknow region the Pani is prepared using mint, tamarind, asafoetida (hing), black pepper, red chili powder and salt. At Hazaratganj in Lucknow you can savour Paanch Swaad Ke bataashe which means the bataashe are served with five differently tasting Pani one after another.
In most parts of India
India
India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...
, a panipuri is made with 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 West Bengal
West Bengal
West Bengal is a state in the eastern region of India and is the nation's fourth-most populous. It is also the seventh-most populous sub-national entity in the world, with over 91 million inhabitants. A major agricultural producer, West Bengal is the sixth-largest contributor to India's GDP...
, Orissa
Orissa
Orissa , officially Odisha since Nov 2011, is a state of India, located on the east coast of India, by the Bay of Bengal. It is the modern name of the ancient nation of Kalinga, which was invaded by the Maurya Emperor Ashoka in 261 BC. The modern state of Orissa was established on 1 April...
, Mithilanchal part of Bihar and the southern part of Jharkhand
Jharkhand
Jharkhand is a state in eastern India. It was carved out of the southern part of Bihar on 15 November 2000. Jharkhand shares its border with the states of Bihar to the north, Uttar Pradesh and Chhattisgarh to the west, Orissa to the south, and West Bengal to the east...
, many people enjoy panipuris containing no sweet but with tamarind
Tamarind
Tamarind is a tree in the family Fabaceae. The genus Tamarindus is monotypic .-Origin:...
juice and spicy mashed potato
Potato
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
.
In Jamshedpur, a mixture of hot "chole" made of yellow
Yellow
Yellow is the color evoked by light that stimulates both the L and M cone cells of the retina about equally, with no significant stimulation of the S cone cells. Light with a wavelength of 570–590 nm is yellow, as is light with a suitable mixture of red and green...
peas
PEAS
P.E.A.S. is an acronym in artificial intelligence that stands for Performance, Environment, Actuators, Sensors.-Performance:Performance is a function that measures the quality of the actions the agent did....
, boiled potato smashed, lots of fresh onion pieces, green chillies, tamarind juice and spices are mixed to make stuffing for golgappe. There are two types of golgappe: with tamarind water (a.k.a. golgappe) or dry (a.k.a. papadi).
One needs to break open the golgappe and stuff the mixture into it and put tamarind water in it. Papadi are those golgappe which are mostly flat. All the stuffing goes on the top of the papadi.
In Maharashtra
Maharashtra
Maharashtra is a state located in India. It is the second most populous after Uttar Pradesh and third largest state by area in India...
, by contrast, the recipe is usually spicier and contains boondi
Boondi
Boondi is a fried Rajasthani sweet snack made from chickpea flour. A savory version of Boondi called Khara is also made. Being very sweet, it can be stored for a week or so. Due to the need for preserving food in arid regions of Rajasthan, boondi Laddu are preferred.-Preparation:To prepare...
or sprouts in addition to other ingredients. Panipuris are also eaten with curd and different types of masalas such as onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
, sev (a type of vermicelli) or nuts.
The panipuri is also a recent delicacy in Nepal
Nepal
Nepal , officially the Federal Democratic Republic of Nepal, is a landlocked sovereign state located in South Asia. It is located in the Himalayas and bordered to the north by the People's Republic of China, and to the south, east, and west by the Republic of India...
, popularized by Bollywood movies and the heavy influence
Influence
Influence may refer to:In science and technology:*Sphere of influence , the region around a celestial body in which it is the primary gravitational influence on orbiting objects...
of neighbouring India. It is blamed for an increase on stomach
Stomach
The stomach is a muscular, hollow, dilated part of the alimentary canal which functions as an important organ of the digestive tract in some animals, including vertebrates, echinoderms, insects , and molluscs. It is involved in the second phase of digestion, following mastication .The stomach is...
ache
Ache
Ache may refer to:* Ache, a chronic, painful sensation* Ache , a You've Got Foetus on Your Breath album* "Ache" , a song by No Doubt* Ache Records, a Vancouver-based record label* The American College of Healthcare Executives...
there.
Ingredients
1.Pani-puri - about 40-50 pcs (store bought - easily available at all Indian Stores)2.For filling: 1 large potato - boiled and mashed; Black Channa - soaked over night and boiled; salt; chaat masala
3.For Pani: a bunch of fresh mint leave, coriander, 2 green chilies, chaat masala, one and a half cup cold water and salt per taste
4.For tamarind chutney: 3 tbsp tamarind pulp; 8 deseeded dates; 1/4 cup jaggery and salt per taste
Process
Filling
1.Mix together mashed potato, boiled Channa, chaat masala and salt
2.Keep aside pani
1.Grind together mint leaves, coriander and green chilies.
2.Add into chilled water
3.Mix in chaat masala and salt
4.Keep aside
Tamarind Chutney
1.Grind together dates, tamarind pulp and jaggery - adding a little water as necessary
2.Mix in salt per taste
3.Keep aside
Serving Pani-puri
1.Poke a hole in the center of the puri
2.Add in the potato filling
3.Either dip in filled puri into pani or spoon in the pani into puri
4.Spoon in tamarind chutney - a drop or two.
5.Hurry - put it in your mouth or it will break apart!!!
6.Enjoy the yummy taste of all the goodness in the world!!!
Tips: Stir the pani well before dipping in the puris or spooning it into the puris as the spices tend to settle down at the bottom...