Panipuri is a deep-fried breaded hollow spherical shell, about 1 inch (25 mm) in diameter, filled with a combination of potato, onion and chickpea. It is a common street food in the Indian subcontinent. It is often spiced with tamarind chutney, chili powder, or chaat masala.[2][3][4]
 Pani puri | |
| Alternative names | Golgappa, gol-gappa or gappa (Delhi, Punjab) Fochaka, phuchka, phuska, puska (Bengal, Bihar, North East India) Gup-chup (Odisha, Jharkhand and Chhattisgarh Pani-patashi/pani-puri/pani-ke-batashe/padake/fulki/pakodi (Gujarat, Haryana, Madhya Pradesh, Maharashtra, Sindh, Uttar Pradesh, South India) JALPOOREE (India)[1] |
|---|---|
| Type | Snack |
| Place of origin | Indian subcontinent |
| Region or state | Indian subcontinent |
| Main ingredients | Flour, spiced water, onions, potatoes, chickpeas, tamarind |
| Variations | Sev puri, Puri |
Names
Panipuri has many regional names in the Indian subcontinent:[1][5] Maharashtra and South India: panipuri; Haryana: pani-patashi; Madhya Pradesh: fulki; Uttar Pradesh: pani-ke-batashe/padake; Assam: phuska/puska; Gujarat: pakodi; Odisha: gup-chup; Delhi: golgappa; Bengal and Bihar: phuchka.
History
According to culinary anthropologist Kurush Dalal, chaat originated in the North Indian region of what is now Bihar. Gol Gappa originated in India. He also noted that it possibly originated from Raj-Kachori: an accidentally-made smaller puri giving birth to panipuri.[6] 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.[3]
On 10 March 2005, the word "panipuri" was added to the Oxford English Dictionary.[7]
Evolution over time
Pani puri has evolved significantly over time. Also 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-flavoured water. 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. Some of the most popular flavours of pani puri include the traditional tamarind and mint water, as well as spicy variations like jalapeño or green chili water, and tangy flavours like lemon or tomato water.[8] Some regional variations also use sweet flavours like fruit juices or dates.[8]
Bangarapet Panipuri is renowned for its distinctive white-colored pani, retaining a spicy kick that has been traditionally handed down through generations.[9]
Gallery
Sooji Puri used in panipuri
Homemade panipuri
See also
References
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