Alternative names | Sanskrit name - Jalapatra Paani patashi/Pani puri (Nepal, Tamilnadu, Karnataka, Maharashtra , Gujarat, Sindh, Madhya Pradesh, Kerala, Uttar Pradesh) [1] Golgappa, gol gappay or gol gappa (Haryana, Delhi, Punjab, Karachi or other Urdu-speaking regions of Pakistan) Fuchka/Phuchka/Phuska/Puska/Fuska (Bengal, [Bangladesh and West Bengal] Bihar and Assam) Gupchup (Odisha, Southern Jharkhand and Chhattisgarh) |
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Type | Snack |
Place of origin | Indian subcontinent [2] |
Region or state | Indian subcontinent |
Main ingredients | Flour, spiced water, onions, potatoes, chickpeas, tamarind |
Variations | Sev puri, Puri |
Pani puri ([lower-alpha 1] is a deep-fried breaded hollow spherical shell, about 1 inch (25 mm) in diameter, filled with a combination of finely diced potato, onion, peas and chickpea. It is a common street food in the Indian subcontinent. It is often spiced with tamarind chutney, chili powder, or chaat masala. [3] [4] [5] A Bengali variant, fuchka, [lower-alpha 2] uses spiced mashed potatoes and dal or ghugni as the filling. [6]
)Panipuri has many regional names in the Indian subcontinent: [1] [7] Maharashtra: Pani Puri; Haryana: paani patashi; Madhya Pradesh: fulki; Uttar Pradesh: pani ke batashe/padake; Assam: phuska/puska; Gujarat: Pakodi; Odisha: Gup-chup; Pakistan, Delhi, and Northern India: Gol Gappa; Bengal and Bihar: Phuchka.
According to culinary anthropologist Kurush Dalal, chaat originated in the North Indian region of what is now Uttar Pradesh. Gol Gappa originated In India. He also noted that it possibly originated from Raj-Kachori: an accidentally-made smaller puri giving birth to panipuri. [8] 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. [4]
On 10 March 2005, the word "panipuri" was added to the Oxford English Dictionary. [9]
In 2024, Costco began stocking Pani Puri, elevating its status as a global food item. [10]
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. [11] Some regional variations also use sweet flavours like fruit juices or dates. [11]
Bangerpet Panipuri is renowned for its distinctive white-colored pani, retaining a spicy kick that has been traditionally handed down through generations. [12]
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
Bhelpuri is a savoury snack originally from India, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce, and has a crunchy texture.
Chaat, or chāt is a family of savoury snacks that originated in India, typically served as an hors d'oeuvre or at roadside tracks from stalls or food carts across South Asia in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, India, chaat has become immensely popular in the rest of South Asia.
Puri, also poori, is a type of deep-fried bread, made from unleavened whole-wheat flour, originated from the Indian subcontinent.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Gujarati cuisine is the cuisine of the Indian state of Gujarat. The typical Gujarati thali consists of rotli, dal or curry, rice, and shaak. The thali will also include preparations made from pulses or whole beans such as moong, black eyed beans etc., a snack item (farsaan) like dhokla, pathra, samosa, fafda, etc. and a sweet (mishthaan) like mohanthal, jalebi, sevaiya etc.
Papri chat or papri chaat is a popular traditional fast food and street food from the Indian subcontinent, in India, Bangladesh, Nepal and parts of Pakistan. Many various additional dishes throughout India are also referred to as papri chat. Some restaurants in the United States serve the traditional version of the dish.
Dahi puri is an Indian snack food which is especially popular in the state of Maharashtra. The dish is a type of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are also used for the dish pani puri. Dahi puri and pani puri chaats are often sold by the same vendor.
Kachori is a deep-fried, spicy, stuffed pastry originating from the Marwar region of Rajasthan, India. It is made of maida filled with a stuffing of baked mixture of moong dal or onions, besan, coriander, red chili powder, salt, and other Indian spices and deep-fried in vegetable oil until crispy golden brown. It is served hot with sweet and spicy tamarind chutney or occasionally with mint and green chilli chutney.
Kanda Kachori or Pyaaz Kachori is a crispy, flaky, deep-fried pastry filled with spiced onion stuffing. It is typically served hot with a sweet and spicy tamarind chutney. Originating in the city of Jodhpur, pyaaz kachori is now enjoyed throughout Rajasthan and North India.
Bhojpuri cuisine is a style of food preparation common among the Bhojpuri people of Bihar, Jharkhand and eastern Uttar Pradesh in India, and also the Terai region of Nepal. Bhojpuri foods are mostly mild and tend to be less hot in terms of spices used. The cuisine consists of both vegetable and meat dishes.
Awadhi cuisine is a cuisine native to the Awadh region in Northern India and Southern Nepal. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India and western India with the cuisine comprising both vegetarian and non-vegetarian dishes. The Awadh region has been influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods.
Sev puri is an Indian snack and a type of chaat. It is a speciality that originates from Mumbai, Maharashtra, India. In Pune and Mumbai, sev puri is strongly associated with street food, but is also served at upscale locations. Recently, supermarkets have started stocking ready-to-eat packets of sev puri and similar snacks like bhelpuri.
Street food of Mumbai is the food sold by hawkers from portable market stalls in Mumbai. It is one of the characteristics of the city. The city is known for its distinctive street foods. Although street food is common all over India, street food in Mumbai is noted because people from all economic classes eat on the roadside almost round the clock and it is sometimes felt that the taste of street food is better than restaurants in the city. Many Mumbaikars like a small snack on the road in the evening. People of Mumbai cutting across barriers of class, religion, gender and ethnicity are passionate about street food. Street food vendors are credited by some for developing the city's food culture. Street food in Mumbai is relatively inexpensive as compared to restaurants and vendors tend to be clustered around crowded areas such as colleges and railway stations.
Puri bhaji is a dish, originating from the Indian subcontinent, of puri and aloo (potato) bhaji. It is a traditional breakfast dish in North India.
Chotpoti, is a Bengali street food popular in Bangladesh and West Bengal, India, mostly in urban areas. The word 'chotpoti' translates to 'spicy'.
Alu chat is a street food originating from the Indian subcontinent, it is popular in North India, West Bengal in Eastern India, Pakistan and also in parts of Sylhet Division of Bangladesh. It is prepared by frying potatoes in oil and adding spices and chutney. It can also be prepared with unfried boiled potatoes and also adding fruits along with spices, lime juice and chutney.
Bread pakora is an Indian fried snack. It is also known as bread bhaji. A common street food, it is made from bread slices, gram flour, and spices among other ingredients.