Learn Pani Puri or Gogappe with recipe
Golgappa, also known as pani puri, is a popular street food in India and parts of South Asia. Its exact origin is difficult to trace as it has variations and different names in different regions. However, its history can be traced back to ancient times, with its roots in traditional Indian cuisine.
The concept of hollow, crispy shells filled with flavored water and tangy fillings has been a part of Indian culinary traditions for centuries. The idea of combining various flavors and textures in a single bite has been an integral part of Indian snacks and chaat (savory street food) culture.
In North India, particularly in the states of Uttar Pradesh and Delhi, golgappa is commonly referred to as pani puri. The term “pani” means water, and “puri” refers to the hollow, deep-fried bread that serves as the shell. Pani puri is typically made by filling the puris with a mixture of spiced water (pani), boiled potatoes, chickpeas, and tangy chutneys.
In other parts of India, such as Maharashtra, Gujarat, and Madhya Pradesh, it is known as puchka or golgappa. These regional variations often have distinct flavors and fillings. For instance, in Kolkata (West Bengal), puchka is filled with a mixture of mashed potatoes, chickpeas, and tamarind chutney, and the spiced water is called “tetuler jol” (tamarind water).
Golgappa gained immense popularity as a street food due to its affordability, delicious taste, and the delightful experience of assembling and devouring the snack on the spot. It has become an iconic symbol of Indian street food culture and is widely enjoyed by people of all ages.
Over time, the popularity of golgappa has spread beyond India’s borders, with variations and adaptations found in neighboring countries such as Bangladesh, Nepal, and Pakistan. It has also gained recognition and popularity in Indian diaspora communities around the world, becoming a beloved snack in many Indian restaurants globally.
Today, golgappa continues to be an integral part of Indian culinary traditions, loved for its burst of flavors, crisp texture, and the joy it brings to those who savor it. Whether enjoyed on bustling street corners or at festive gatherings, golgappa remains a cherished and iconic street food in India and beyond.
On the occasion of Pani Puri Day, Google has come up with an interactive doodle game today. Yes, we now have Pani Puri Day, and it happens to be on July 12. But why celebrate this delicious dish? Well, it all started in 2015 in Indore city of Madhya Pradesh. A restaurant named Indori Zayka embarks on a delicious mission with an aim to achieve the world record by offering 51 flavors of Pani Puri.
Recipe of Pani Puri/ Golgappa
Ingredients:
For the Golgappa shells: 1 cup semolina (sooji/rava)
1/4 cup all-purpose flour
1/4 teaspoon salt
Water for kneading
Oil for deep frying For the Pani (Spiced Water): 1 cup fresh mint leaves
1 cup fresh coriander leaves
1 green chili, chopped (adjust to taste)
1-inch piece of ginger, peeled and chopped
2 tablespoons tamarind paste or you can use raw mango
1 teaspoon chaat masala
1 teaspoon roasted cumin powder
1 teaspoon black salt
Salt to taste
4 cups chilled water
For the Filling:
1 cup boiled and mashed potatoes
1/2 cup boiled matar (yellow dried peas)
1/4 cup chopped onions (optional)
1/4 cup chopped coriander leaves
1/2 teaspoon roasted cumin powder
Salt to taste
Tamarind chutney
Instructions:
Golgappa Shells:
In a mixing bowl, combine semolina, all-purpose flour, and salt. Gradually add water and knead to form a stiff dough.
Cover the dough and let it rest for 15-20 minutes.
Divide the dough into small portions and roll them into small discs, about 2-3 inches in diameter.
Heat oil in a deep pan or kadhai over medium heat. Once the oil is hot, gently slide the rolled discs into the oil and fry until they puff up and turn golden brown.
Remove the shells from the oil and place them on a paper towel to remove excess oil. Allow them to cool.
Pani (Spiced Water):
In a blender, add mint leaves, coriander leaves, green chili, ginger, tamarind paste or raw mango paste, chaat masala, roasted cumin powder, black salt, and salt.
Blend everything together to form a smooth paste, adding a little water if needed.
Transfer the paste to a large mixing bowl and add chilled water. Mix well and adjust the seasoning according to your taste.
Strain the pani through a sieve to remove any solids. Set aside.
Filling:
In a bowl, combine mashed potatoes, boiled matar, chopped onions (optional), chopped coriander leaves, roasted cumin powder, and salt. Mix well. Assembling: Take a golgappa shell and gently crack it from the top to create a small opening.
Stuff a small amount of the filling mixture into the shell.
Serve the filled golgappa shells with the prepared pani.
You can also drizzle some tamarind chutney on top for added flavor.
Enjoy your vegan golgappa or pani puri!
Note: Make sure to adjust the spice levels according to your preference. You can add more green chili or spices to the pani if you like it spicier.
Pros and Cons of having Pani Puri
Having golgappas, like any other food item, comes with its own set of pros and cons. Here are some points to consider:
Pros of having golgappas:
Delicious and Flavorful: Golgappas are known for their burst of flavors. The combination of tangy pani (spiced water), savory fillings, and crispy puris creates a delightful taste experience.
Affordable Street Food: Golgappas are typically inexpensive and widely available as street food. This makes them accessible to people from various socio-economic backgrounds, allowing them to enjoy a tasty snack at an affordable price.
Social and Cultural Experience: Eating golgappas is often a communal and interactive experience. It is common to gather around a golgappa vendor’s stall, interact with fellow customers, and enjoy the snack together. It can create a sense of community and social bonding.
Customizable and Varied Fillings: Golgappas offer versatility in terms of fillings. You can choose from a variety of fillings like mashed potatoes, chickpeas, sprouts, onions, and chutneys. This allows you to customize the flavors and create a combination that suits your preferences.
cons of having golgappas:
Hygiene Concerns: Golgappas are typically sold as street food, and hygiene standards can vary. There may be concerns regarding the cleanliness of the water used in pani puri, the freshness of the ingredients, and the overall cleanliness of the preparation area. It is important to choose trustworthy vendors to minimize these risks.
Potential Digestive Issues: Golgappas can be quite spicy and tangy, which may not be suitable for individuals with sensitive stomachs or digestive issues. The high spice levels and tangy flavors can sometimes cause acidity or indigestion in some people.
Nutritional Considerations: While golgappas can be a delicious snack, they are not particularly nutrient-dense. The puris are deep-fried, which adds to the calorie content, and the fillings are often limited in terms of their nutritional value. It is important to consume golgappas in moderation as part of a balanced diet.
Allergies and Dietary Restrictions: Golgappas may contain ingredients that some individuals are allergic to or cannot consume due to dietary restrictions. For example, the fillings may contain gluten, chickpeas, or certain spices that can trigger allergies or intolerances in some people.
As with any food, enjoying golgappas in moderation, being mindful of hygiene, and considering individual dietary needs are essential to fully appreciate the advantages while minimizing the potential disadvantages.
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