THE JOY OF EATING PANI PURI/ GOLGAPPA

   

 

Gol Gappa originated in India. 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 the migration of people from one part of the country to another in the 20th century.

The geographic popularity of Golgappa vs. Pani Puri is well known &the northern regions of India tend to prefer the Golgappas, which are native to their area. No matter where you go throughout India, though, there is some version of this amazing street food to enjoy.

The Indian Pani puri is known by various names across the country. In North India, it is called Golgappa. Puchka in East India, Gup Shup in southern states of Telangana, Hyderabad, and more. Ask any pani puri lover and he or she will share a joyful nostalgic story as to how they enjoy the snacks!

 Ambala city in Haryana. There you will find about 20+ flavors of pani puri.

The tangy and spicy tamarind water and the coriander and mint flavored water are responsible for making Pani Puri a chatpata chaat other than its stuffing. People also add some spices to these flavorful waters according to their taste to enhance the fragrance.

Draupadi created Pani-puri :

it is said that Kunti gave challenge to her daughter-in-law, to feed her sons with food made out of scratch. Draupadi, being the iconic and intelligent woman she was, while in exile, transformed leftover aloo sabzi and dough into the delectable Pani Puri.

EATING IT IN ONE GULP, one puri, and one mouth full, is a fun time eating it with our loved ones.

A little sour and spicy with a subtle sweetness from the tamarind paste - the cumin-forward base - it's very well-balanced. When served chilled this street food is so refreshing, salty, herbaceous, and lip-smackingly addictive.

Filling the hollow puri with ample spiced stuffing, then dipping the whole thing in the pani to fill it with the sweet, sour, and spicy chutney.

Open wide, eat the whole thing at once, and feel the flavors and textures explode in your mouth. You have to be quick, or you risk the puri becoming soggy and leaking.

With practice only you will gain the perfect way to eat pani puri