| Origin | |
|---|---|
| Alternative name(s) | Phuchka, Gup Chup, Paani Poori, Pani ke Pataashe, Palodi |
| Place of origin | India |
| Region or state | India |
| Dish details | |
| Course served | snack |
| Main ingredient(s) | flour, spiced water, onion, potatoes, chickpeas |
The golgappa also known as panipuri पानीपूरी, , pani ke pataashe, Marathi: पाणीपुरी pāṇīpurī, Gujarati: પાણી પુરી pāṇī purī, term used in Western India, phuchka (Bengali: ফুচকা), or gup chup (Oriya: ଗୁପଚୁପ୍) is a popular street snack in India. It is a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. It is small enough to fit completely in one's mouth.
The name gol gappa refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one time, without biting. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by frying dough in oil. It is known as bataasha in the western region of Uttar Pradesh. Bataasha means something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth. It is known as phoochka in Eastern Indian states like Bihar, Jharkhand and West Bengal and in Bangladesh, because of the bursting sound in the mouth when it is eaten, called gup chup in Orissa and South Jharkhand, Bihar and Chhatisgarh. In several parts of Gujarat and Kutch. It’s commonly known as pakodi (પકોડી), not to be confused with pakoda.
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The puritan originated from the Magadh region of India, present day South Bihar. The English meaning of golgappa is "watery indian bread" or "crisp sphere eaten." Literary mentions suggest that it may have originated from Banares.[1][2]
The Pani Ke bataashe in Lucknow are hot favourite among the top-level politicians of India across the political parties to the likes of Lal Krishna Advani, Sonia Gandhi, Priyanka Gandhi and Sushma Swaraj. The cine-stars from Mumbai film industry are also visitors to the famous chaat-shop at Ganeshganj in Lucknow. Hathras in Western Uttar Pradesh (India) is world famous for its Padake. The streets of this famous literary town are lined with scores of vendors selling Padake on small pushcarts.
In West Bengal and specifically Calcutta,Phuchka is considered to be THE king of this variety of snacks, compared to its cousins like golgappas or panipuris. The filling is made by lightly mashing boiled potatoes with black salt, salt, some spices, a generous portion of tamarind pulp (made by mashing ripe tamarind in tamarind water), chilli (powder/chopped/boiled & pasted). The tamarind water Tetul Jol is made by mixing tamarind and spices/ salt and making a light and tart liquid with water. At some places like Deshpriya Park, a very famous variety is made with sour curd, and called Dahi (curd) Phucka. Onions are never used in Phuchkas.
In Mumbai, 100 pani puri roadside vendors were forced to shut down after a video of a vendor urinating in a serving vessel went viral. The incident brought out public calls for health teams to check for hygiene by vendors.[3][4]
Its popular names and the area where it is known by this name are:
| Name | Region |
|---|---|
| Gol gappa, Water balls | New Delhi, Punjab, Haryana, Jharkhand, Bihar |
| Pani ke bataashe | Rajasthan, Uttar Pradesh |
| Panipuri | Gujarat, Andhra Pradesh, Karnataka, Maharashtra |
| Phuchka | Bangladesh, West Bengal (India) |
| Gup chup | Orrisa |
| Pakodi | Gujarat |
| Phulki | Madhya Pradesh |
Typically, 5–8 panipuris are served with in a portion on a triangular "plate" made from dry sal leaves. Some places offer panipuris pre-made on a whole plate, but the popular way for them to be served is one-at-a-time from a road-side vendor. Customers hold a small plate and stand around the server's cart. The server then starts making one panipuri at a time and gives one to each individual. Panipuri servers have to remember each customer's preferences such as sweetened pani, more filling or extra onions, for example. The server must keep count of how many panipuris each person has had. Panipuri servers are renowned for remembering choices and numbers served, even when serving an entire crowd.
Traditionally, panipuris are eaten by placing the entire puri into the mouth in one go and biting into it. This releases a barrage of tastes. Panipuris may be finished off with a cup of the pani, sweetened or made tarter to taste.
While many regions in India have their own variations of the panipuri, the most famous ones are from Kolkata, called 'Phuckha'.[5]
In Lucknow, this mouth-watering dish is known as "Pani ke bataashe", which means a crispy round dish having spicy water inside. A hole is made using a thumb in the "Bataasha" and a small amount of boiled peas is filled inside it and then the "Bataasha" is dipped in the spicy water or "Pani". In the Lucknow region the Pani is prepared using mint, tamarind, asafoetida (hing), black pepper, red chili powder and salt. At Hazaratganj in Lucknow you can savour Paanch Swaad Ke bataashe which means the bataashe are served with five differently tasting Pani one after another.
In most parts of India, a panipuri is made with flavoured water. Some examples are imli ka pani (tamarind in water), nimbu ka pani (lemon juice in water), pudine ka pani (mint in water) and khajur ka pani (dates mixed in water). In West Bengal, Orissa, Mithilanchal part of Bihar and the southern part of Jharkhand, many people enjoy panipuris containing no sweet but with tamarind juice and spicy mashed potato.
In Jamshedpur, a mixture of hot "chole" made of yellow peas, boiled potato smashed, lots of fresh onion pieces, green chillies, tamarind juice and spices are mixed to make stuffing for golgappe. There are two types of golgappe: with tamarind water (a.k.a. golgappe) or dry (a.k.a. papadi).
One needs to break open the golgappe and stuff the mixture into it and put tamarind water in it. Papadi are those golgappe which are mostly flat. All the stuffing goes on the top of the papadi.
In Maharashtra, by contrast, the recipe is usually spicier and contains boondi or sprouts in addition to other ingredients. Panipuris are also eaten with curd and different types of masalas such as onion, sev (a type of vermicelli) or nuts.
The panipuri is also a recent delicacy in Nepal, popularized by Bollywood movies and the heavy influence of neighbouring India. It is blamed for an increase on stomach ache there.
1.Pani-puri - about 40-50 pcs (store bought - easily available at all Indian Stores) 2.For filling: 1 large potato - boiled and mashed; Black Channa - soaked over night and boiled; salt; chaat masala 3.For Pani: a bunch of fresh mint leave, coriander, 2 green chilies, chaat masala, one and a half cup cold water and salt per taste 4.For tamarind chutney: 3 tbsp tamarind pulp; 8 deseeded dates; 1/4 cup jaggery and salt per taste Process
Filling 1.Mix mashed potato, boiled Channa, chaat masala and salt 2.Keep aside
Pani 1.Grind together mint leaves, coriander and green chilies. 2.Add into chilled water 3.Mix in chaat masala and salt 4.Keep aside
Tamarind Chutney 1.Grind together dates, tamarind pulp and jaggery - adding a little water as necessary 2.Mix in salt per taste 3.Keep aside
Serving Pani-puri
1.Poke a hole in the center of the puri 2.Add in the potato filling 3.Either dip in filled puri into pani or spoon in the pani into puri 4.Spoon in tamarind chutney - a drop or two. 5.Hurry - put it in your mouth or it will break apart!!! 6.Enjoy the yummy taste of all the goodness in the world!!! Tips: Stir the pani well before dipping in the puris or spooning it into the puris as the spices tend to settle down at the bottom...
A monthly children's magazine, Golgappa, was published from 1970 in Delhi.[6] Until recent decades, golgappas were eaten mainly by children.