Panipuri or Gupchup is deep-fried breaded sphere filled with potato, onion, or chickpea. It is a common street food in the Indian subcontinent.
Panipuri has many regional names in the Indian subcontinent: 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, Bihar, and Nepal: Phuchka.
Chaat is considered the predecessor of Panipuri/Gol Gappa. According to culinary anthropologist Kurush Dalal, chaat originated in the North Indian region of what is now Uttar Pradesh. Gol Gappa originated In Indian subcontinent. He also noted that it possibly originated from Raj-Kachori: an accidentally-made smaller puri giving birth to panipuri. Panipuri spread to the rest of India mainly due to migration of people from one part of the country to another in the 20th century.
Panipuri has evolved significantly over time. Originally 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-flavored water. Over time, variations of the filling and the flavored water emerged, reflecting the regional preferences and availability of ingredients. The flavored water, also known as the "pani," is an essential component of the dish and is often the main source of flavor. Some of the most popular flavors of panipuri include the traditional tamarind and mint water, as well as spicy variations like jalapeño or green chili water, and tangy flavors like lemon or tomato water. Some regional variations also use sweet flavors like fruit juices or dates.
LETS GET COOKING:
Course : Snack
Cuisine : Indian
Prep time : 10 minutes
Process time : 20 minutes
Total time : 30 minutes
Ready made pani puri fryums - 1 cup
Peeled mashed boiled potato - 2
Onion - 1
Green chutney - 3 tsp
Sweet chutney - 2 tsp
Chaat masala - 1 tsp
Dry mango powder - 1 tsp
Chili powder - 1 tsp
Coriander powder - 2 tsp
Black salt - 1 tsp
Salt - as per taste
Oil - t fry
Shallow fry the pani-puri fryums and keep aside
In a bowl add, mashed potato, onion, coriander leaves, chaat masala, dry mango powder, chili powder, salt and black salt and mix, keep aside
Now in bowl add 3 tsp of green chutney with required water and mix, in other bowl add sweet chutney with required water and mix
In a plate keep fried pani puri, masala potato, green chutney and sweet chutney
Break on top of pani puri fryum and apply potato masala and dip in green chuntey and sweet chutney and eat it
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