Panipuri
Template:Short description Template:Use dmy dates Template:Italic title Template:Use Indian English Template:For2 Template:Infobox foodTemplate:Use Indian English Panipuri or golgappa is a deep-fried breaded hollow spherical shell - about Template:Convert in diameter - filled with a combination of potatoes, raw onions, chickpeas, and spices. It is a common snack and street food in the Indian subcontinent.<ref>Template:Cite news</ref> It is often flavoured with chili powder, chaat masala, herbs, and many other spices.<ref>Tarla Dalal, Chaat Cookbook., Gardners Books, 2000, 116 p. Template:ISBN</ref><ref name=":0">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Panipuri is known as Fuchka in Bangladesh and is a popular street food there and is often regarded as a national street food dish. It is especially common in Dhaka, where it can be found widely across the city, served by numerous street vendors.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
NamesEdit
Panipuri has many regional names in the Indian subcontinent:<ref name="names1">Template:Cite news</ref><ref name="names2">Template:Cite news</ref> Maharashtra and South India: panipuri; Haryana: pani-patashi; Madhya Pradesh: fulki; Uttar Pradesh: pani-ke-batashe/padake; Assam: phuska/puska; Gujarat: pakodi; Odisha: gup-chup; Punjab: gol-gappa; Delhi: golgappa/phuchka; Bengal: phuchka and Bihar: jalpooree/phuchka.
HistoryEdit
According to culinary anthropologist Kurush Dalal, chaat originated in the North Indian region of what is now Uttar Pradesh.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The origins of golgappa trace back to India. He also noted that it possibly originated from Raj-Kachori: an accidentally-made smaller puri giving birth to panipuri.<ref name=":1">Template:Cite news</ref> 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.<ref name=":0" />
On 10 March 2005, the word "panipuri" was added to the Oxford English Dictionary.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Evolution over timeEdit
Pani puri has evolved significantly over time. Also known as "golgappa," the dish consists of a small, hollow, fried wheat and/or semolina shell filled with spiced mashed potatoes and served with either a green or a brown-coloured dipping water; or both. This "water" is technically a diluted chutney. Over time, variations of the filling and the flavoured water emerged, reflecting the regional preferences and availability of ingredients. The flavoured water, also known as the "pani," is an essential component of the dish and is often the main source of flavour.
The brown water is known throughout India as khatta meetha pani, which translates to as "sweet and sour water". The main composition of this water is tamarind and jaggery. The hotter alternative to this water, which is also typically the standard dipping green liquid for this dish, is known as theeka pani, which means "spicy water". It consists of herbs like mint and coriander along with green chillies. Both waters can include a garnishing of boondi, a concoction made of fried chickpea flour.<ref name=":12">Template:Cite book</ref> Some regional variations also use sweet flavours like fruit juices or dates, as well as many optional toppings like sev.<ref name=":12" />
Bangarapet panipuri is renowned for its distinctive white-colored pani, retaining a spicy kick that has been traditionally handed down through generations.<ref>Template:Cite news</ref>
GalleryEdit
- Panipuri and Chutney.jpg
- Dahi Phuchka.jpg
- Crispy Pani Puri.jpg
- 5-water Pani Puri.jpg
- Sooji Batashe used in Panipuri.jpg
Sooji Puri used in panipuri
- Home made Indian Panipuri.jpg
Homemade panipuri
- Paani poori of India.jpg
See alsoEdit
ReferencesEdit
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Template:Deep fried foods Template:Street food Template:Indian dishes Template:Pakistani dishes Template:Mumbai topics