Panipuri, term used in Western India, also known as “Gol Gappa” (North India), Phuchka (Bengali), Bataashaa or Gup chup is a popular street snack in the Indian sub-continent.
Panipuri originated from the Uttar Pradesh region of India. It comprises a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, potato, chickpeas, chili, onion, chaat masala. It is small enough to fit completely in one’s mouth.
Typically, panipuris are served in 5 to 8 quantities constituting a “plate”. Customers hold a small plate and stand around the server’s cart. Then he starts making one panipuri at a time and gives one to each individual. Panipuri server have to remember each customer’s preferences : e.g. more onions, sweetened pani, more filling. He must also keep count of how many panipuris each person has had.
Traditionally, panipuris are eaten by placing the entire puri into the mouth in one go and biting into it. While many regions in India have their own variations of Gol-gappa, the most famous ones from Uttar Pradesh. There may be a filling of boiled potatoes.
In Bihar, Bengal, Jharkhand it is called “phoochka”. In Orissa and Southern part of Jharkhand it is known as “GupChup”.
In Maharashtra, this recipe is usually spicier, and also contains “boondi”. In most parts of India, it is called Pani Puri. It is made with the help of different types of water. Such as Imli ka pani (tamarind in water), pudine ka pani (mint in water), nimbu ka pani (lemon in water), khajur ka pani (dates in water), etc.
Here I am going to share my simple recipe how to make delicious “pani puri”. You can also enjoy it with curd and different types of masalas like onion, sev or nuts.
For the Puris :
– 1/2 cup fine semolina (rawa)
– 1/2 tbs maida flour
– salt to taste
For the Pani :
– 1/2 cup tamarind
– 1 1/2 cups chopped mint leaves
– 1 tbs chopped coriander
– 4 to 5 chopped green chillies
– 1 piece of ginger
– 1 tbs cumin seed powder
– 1 1/2 tbs black salt
– salt to taste
Khajur Imli Ki Chutney :
– 2 cups khajur deseeded (dates)
– 1/4 cup Imli deseeded (tamarind)
– 1 cup gur grated (jaggery)
– 1 tbs chili powder
– a pinch of asafoetida (hing)
– salt to taste
Preparation : (Khajur Imli chutney)
1) Wash the dates and tamarind place them in a pan.
2) Add the jaggery, salt, hing, chili powder and 3 to 4 cups of water and simmer for about 30 minutes.
3) Cool and strain the mixture through a sieve.
4) Store refrigerated. Use as required.
Puri Preparation :
1) Mix soji (rawa), salt, maida flour and enough water to knead a soft dough.
2) Covered with wet cloth for 15 to 20 minutes.
3) Make small size balls from the dough and roll it slightly into thin round.to make puri.
4) Heat oil in a pan over medium heat and deep fry the puris till very light brown and crispy.
5) Take them out on a paper towel and keep them aside to cool.
Pani Preparation :
1) Wash the mint leaves and Grind all of the above ingredients in a blender with a little cold water. Store in an airtight container. Make this a day head.
2) Adjust spices and tangyness to taste.
3) Strain through a wire strainer to remove any rough bits.
4) You can serve you’re pani puri, poke a small hole in the center of each puri. Add small quantity of mashed potatoes, boiled chickpeas, khajur imli ki chutney, mint chutney and sev. Dip in pani so that puri is filled with it and serve immediately.