Pani Puri India is a land of diversity and colors, but more than the historical Rajasthan, the cool Himachal, the mysterious Nagaland or the soothing Kerala, it is the Indian street food and the chaats that win people over and over again. Topping the list of these chaats is the evergreen Pani Puri with a chatpatta aloo filing and dunked in tamarind and pudina water to soothe, tingle and satiate the soul. Pani puri is rightfully tagged as Indian Ambrosia, as they are life savers for the young and old alike.
Snacking on Pani Puri Pani puri is not just a snack, but a delicacy in India. You won’t find a single person who is not addicted to it. Every Indian locality has at least one road side stall that sells pani puri to long queues of men and women. Some people even go to the extent of having pani puri eating competitions, in which the person eating the maximum number of pani puris is declared as the winner. Each plate of pani puri usually consisting of 6 pieces may deliver as many as 450 calories, but still Indians prefer taste over health, due to which it remains one of the most preferred road-side snacks in the country. History of Pani Puri If you are a pani puri lover, you would want to know about its history too. Although the person who invented pani puri is not known, it is believed to have originated in Magadh. It was invented at the time when several other delicacies were evolving in the region, including pitthow, chitba and tilba. There is also a legend than when Draupadi was married to Pandavas, her mother-in-law Kunti wanted to test her dexterity in cooking. He gave her some flour and some potatoes, and asked her to fill the stomach of her five husbands. At this, Draupadi invented this delicacy now known as pani puri. Kunti was happy with Draupadi’s skill, and blessed pani puri to stay in the world for eternity. Other Names of Pani Puri Pani Puri is present in almost every part of India, but may be with different names. Some of the common names of Pani Puri include golgappa in Uttar Pradesh, paani patashe in Haryana, pakodi in Gujarat, phuchka in Nepal and Bengal, gup chup in Odisha, Chattisgarh, Jharkhand and Bihar, etc. Pani puri is made with a mixture of four things: 1. Filling made of mashed potatoes and boiled gram 2. Tamarind chutney that is tangy and spicy 3. Hollow balls made of wheat, semolina or refined flour 4. Tangy water that can be sour, spicy or sweet, as per your preferred taste Pani puri forms a part of the staple diet of the subcontinent and every turn and every gulli will have a ‘pani puri wala’ who will captivate you with tangy and savory tastes of crunchy puris and the extra puri after the quota is done. Whether you try it at a roadside food stall, at a lavish restaurant or make it at your home, all deliver a taste that you would find hard to forget.
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