August 22, 2021

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Panipuri – bas naam hi kafi hai The world of Indian street food is vast, diver…

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Panipuri – bas naam hi kafi hai? ?

The world of Indian street food is vast, diverse and delicious, but Pani Puri is the king.

‘Golgappas’ in North India, ‘Poochkas’ in West Bangal, Bihar, Nepal, Jharkhand and Chhattisgarh.
In Haryana it is known as ‘Paani Patashi’ in Madhya Pradesh ‘Phulki’, in Uttar Pradesh ‘Pani ke Batashe’ or ‘Padake’, in Assam ‘Phuska’ or ‘Puska’ and ‘Gup-chup’ in parts of Odisha.
It is made of crispy semolina pooris filled with sprouts, chilled spicy mint flavour water and sweet imli chatney.

The mythological story of the Golgappa could be traced to the ‘Mahabharata’. As per the tale, when a newly-wedded Draupadi came home, she was given a task by her mother-in-law Kunti. As the Pandavas were living in exile, they had to manage with scarce resources. Kunti wanted to test if her new daughter-in-law would be able to manage with them . So she gave Draupadi some leftover vegetables and just enough wheat dough to make one puri. She instructed her to make food that would satisfy the hunger of all her sons. It is believed that this was when the new bride invented an early variation of Golgappa. Historically, it is believed that ‘Phulki’, believed to be the precursor to Golgappa, first originated in Magadh.

My homemade version is- crispy puris filled with boiled potatoes, red chana, whole moong, theekha pani and khajur-aamli chatney.
Spicy, sweet, tangy – a burst of all three flavours in my mouth.

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