Pani Puri is one of the famous street food and every one are crazy about it. It is spicy, hot, cold, tangy and sweet, all in one bite—eating pani puri is a divine experience. Pani, meaning water in Hindi, and puri, which is deep fried hollow bread, when combined, offer an explosion of flavors that uniquely harmonious.
Pani puri has different famous name in all around india. some of them are Gol Gappa, Phuchka, Pani Ke Bataashe, Phulki, Gup Chup, Pakodi – whatever you call it, this tangy treat is a popular in every state of india.
Pani Puri is available in most of states in india. it is famous by its different names in different stats around india. today we are going to discuss some of variations about pani puri that each of pani puri lovers loves mostly. so lets discuss some of famous variations of pani puri :
Bataasha or Pani ke bataashe:
Bataasha is one of pani puri types famous in Uttar Pradesh and some parts of Madhya Pradesh. Pani ke bataashe are nothing but golgappe, also known as Bataasha, with a small amount of boiled peas is filled inside.
The Bataasha is dipped in the spicy water or Pani. In the Lucknow region, the Pani is prepared using mint, tamarind, asafoetida, black pepper, red chili powder and salt. At Hazratganj in Lucknow, you can savour Paanch Swaad Ke bataashe with the bataashe served with five differently tasting Pani one after another.
Phuchka is famous in West Bengal and Assam. In Bengal and specifically Kolkata, Phuchka is considered to be the king of this variety of snacks, compared to its cousins golgappas or panipuris. The filling is made by lightly mashing boiled potatoes with black salt, salt, some spices, a generous portion of tamarind pulp (made by mashing ripe tamarind in tamarind water), chilli.
The tamarind water ‘Tetul Jol’ is made by mixing tamarind and spices/ salt and making a light and tart liquid with water. At some places like Deshpriya Park, a very famous variety is made with sour curd, and called Dahi (curd) Phuchka. Just crack the phuchka with your thumb and get going!
Gup chup is one type of pani puri dishes famous in Odisha. Mashed potatoes, boiled yellow peas and chopped onion, all find their way inside the delicious ‘gup chups’ from Odisha. With chopped green chillies, tamarind and jal jeera flavoured water and high on spices, the gup chup pleases taste buds like no other fast food would!
Pani Puri called in Maharashtra.
In Maharashtra, by contrast, the recipe is usually spicier and contains boondi or sprouts in addition to other ingredients. Panipuris are also eaten with curd and different types of masalas such as onion, sev, and mixture of fried snacks or Bhujia along with available seasonal nuts, as the base of the snack.
Location: Andhra Pradesh
As we go down south India pani puri has taken its own variations in many regions. Hyderabad is famous for panipuri in Andhra Pradesh. Here the road side stalls serve pani puris with Boiled Chickpeas filled accompanied by spicy pani. At times the boiled chickpeas is again warmed with the addition of few more spices to this and is filled into the puris. These are lighter when compared to the potato stuffing.
The Gujarati variation of golgappa is the ‘pakodi’. Though they use green chillies and chilli paste, this version of golgappa is usually sweeter than you’d find in the rest of India. The stuffing remains the same like in most parts of India – chickpeas, onion, and sev.