Panipuri : A Piquant Snacks

PANIPURI :

Panipuri is a piquant snacks and the best street snacks. It is very popular in Indian subcontinent e.g India, Bangladesh, Pakistan, and Nepal. "PANIPURI" in which "Pani" means Water and "Puri" - A round or ball-shaped, hollow puri which is deep-fried until crispy. Pani puri is called Water Pancake in English.

Panipuri

Serving temperature: Cold

Type of dish: Snack, Merienda

Place of origin: India

Alternative Names : 

• Paani patashi (Haryana)
• Pani ke batashe (Uttar Pradesh)
• Pakodi (Gujarat)
• Fulki (Madhya Pradesh)
• Phuska/Puska (Assam)
• Golgappa, gol gappay or gol gappa (Delhi, Punjab)
• Phuchka (Bihar, Jharkhand, Nepal, Bengal)
• Fuska (Sylhet and Chittagong)
• Gup-chup (Odisha, Chhattisgarh)

Panipuri was firstly introduced during 600 BC, in the ancient Kingdom of Magadha, in Bihar.

However, according to others, Panipuri was introduced by Draupadi, wife of Pandavas. When they were in exile from the kingdom after losing everything in the game of dice. Kunti gave challenge to Draupadi for make a meal with having small amount of dough and potato curry. Then Draupadi made a Panipuri. And she won the challenge.😊😊

Panipuri is consist of hollow puri, filled with a imli pani (a mixture of water, imli and various spices), Potato masala, Chickpeas etc.

How to prepare Panipuri :-

Panipuri

Main ingredients: 

• For Puri : Fine Semolina/ Suji, Flour (Maida), Hot Water, Oil
• For Potato Masala : Chickpea, Potato, Spice, Onion, Coriander 
• For Pani : Water, Imli(Tamarind) , Mint leaf, Coriander leaf, Spices
• For Serving : Boondi

Instruction:

For Puri :

• First of all, take one cup fine semolina and  2 tbsp flour (maida) in a bowl. Then add 3 tbsp oil.
• After then, crumble and mix very well until it turns to moist.
• Add one fourth cup of hot water & knead it until the dough is formed. Knead the dough soft and smooth using very lightly water.
• After then, cover the dough for 20 minutes.
• Now take a very small ball sized dough. Roll it and then flatten it (make too much thin)
• Now deep fry in hot oil and flip over it once the puri puffs up. (Note:- Fry on medium flame till it turns golden brown and crispy).
• Puri is ready. After then leave it for 30 minutes and then put it in any packed container.

Pani Preapartion :

• First of all, in a small bowl take one-fourth cup mint, half cup coriander, ginger, chilli and tamarind. And blend it to make paste
• After then add water as required in a large bowl.
• Add 1 tablespoon chaat masala, 1 tablespoon cumin powder, pinch hing, salt and 4 cup cold water.
• Mix well and Pani is  ready to enjoy with golgappa.
• add handful of boondi while serving

For Potato Masala :

• Firstly, in a small bowl take some boiled potato, very small sized chopped onion and 2 tbsp coriander.
• Also add half tsp cumin powder, one-fourth tsp pepper powder, half tsp chaat masala, chilli powder and  salt.
• Mix it very well and the Potato Masala is Ready.

Now, assemble all stuff for Pani Puri for serving:
Make a small hole in centre of puri and Stuff a tablespoon of prepared Potato Masala into puri.
Dip into Pani and enjoy it.

Pani Puri Serving