Pani puri is a sort of snack that originated in India and is one of the country’s most popular street meals. It is made up of a hollow puri (a deep-fried crisp flatbread) that is filled with flavoured water (imli pani), tamarind chutney, chilli powder, chaat masala, potato mash, onions, or chickpeas. Pani puri/Gol Gappa is considered the forerunner of chaat. Chaat originated in the Northern Indian region of what is now Uttar Pradesh, according to culinary anthropologist Kurush Dalal. India gave birth to Gol Gappa.
About Pani Puri Recipe
It was also stated that it could have come from Raj-Kachori. Someone built a tiny puri and turned it into a pani puri. Pani puri spread throughout India in the twentieth century, owing to migration of people from one section of the nation to another. Dates Tamarind Chutney : The dough must be rolled out extremely thinly. Your puri will not be crispy if it is not thin enough. To cut the Golgappa, use a sharp cookie cutter or a steel box with sharp edges measuring 4-5 cm in diameter. When frying, do not overcrowd the pan. Tamarind chutney is a tangy Indian condiment made with tamarind, salt, jaggery, and spices. To make it healthier and more tasty, dates are added. Kara Boondi : Kara boondi is a spiced form of boondi made with boondi, peanuts, cashews, curry leaves, and a few other spices. boondi is a fried delicacy that is popular in south India around Diwali. Making boondi is simple yet time consuming. Chat Masala Powder : All chat meals will be tangier with the addition of chat masala powder. Fruit and vegetable salads receive a tangy boost from a pinch of chat masala powder and a few drops of lemon juice. Roasted Cumin Powder : Roasted cumin powder is aromatic and flavorful, with a stronger flavour than plain (unroasted) cumin. It has a nutty flavour and lends a unique flavour to dishes. If a recipe calls for roasted cumin powder, don’t use normal cumin because the flavour won’t be the same.
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Pani Puri with Step by Step Pictures
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