Friday, October 30, 2015

Panipuri - The Indian Snack that You Cannot Miss

Favorite among teenagers and college students, a session of golgappa or panipuri consists of the ingestion of at least 5 crusty bread balls stuffed with potato, chickpeas, a slightly spicy water and tamarind chutney. Each bite should be eaten at once as the explosion of flavors combines sweet, spicy and acidic taste like no other Indian snack. The sweet version is also a delight, although not always available.

The panipuri is a snack consumed in many parts of the Indian subcontinent. This dish is part of the chaat, the salty fried snacks served on the roadside. Little is known about its origins. The panipuri bears different names depending on the region. In Punjab, Haryana and Jharkhand, it is called golgappa. In Rajasthan and Uttar Pradesh, pani ke bataashe. In Goa, Andhra Pradesh, Karnataka, Maharashtra and Tamil Nadu, panipuri. In West Bengal as phuchka. In Bihar and Madhya Pradesh as phulki. In Gujarat as pakori and in Chhattisgarh and Odisha as gupchup.

The hollow round and hard puri are broken at the top to fill it with a mixture of mashed potatoes, chickpeas and onions. Chutney of sweet tamarind or chutney of green peppers and garlic or mint are then poured into the shell and on the filling. Finally, beaten and sweetened yoghurt is poured generously on the puri and the whole is garnished with chickpeas, mung bean and leaves of chopped coriander. There is, however, no fixed recipe, but the basic ingredients remain the same. One can add green mango, if it is the season, or a little lemon and chaat masala. You can also use spinach, corn, or paneer.

The puri are usually served by 5 or 6 per plate. Each puri should be eaten in a bite so that the entire spectrum of flavors and textures are present in the mouth at the same time. From Mumbai to Pune, the panipuri immediately evokes the street food but they are also served in more upscale establishments. Recently, supermarkets have begun to market ready-to-eat versions. The panipuri was featured on screen in the film Rab Ne Bana Di Jodi, with Shahrukh Khan and Anushka Sharma challenging themselves to eat more golgappas.

Indian streets bustle with activity at any time with the bustle of the rickshaws, coolies and street sellers dodging pedestrians irregularly distributed on the footpaths. Among them are the most amazing Indian cuisine snacks. Look a little to not overlook any of these dainties:

Paneer Tikka

The famous Indian fresh cheese may not know better than this skewer where the paneer is combined with peppers and onions. Marinated anything on a mixture of hot spices including dried mango powder, ginger and coriander, cooked in the oven tandoor to give a slightly crunchy texture.

Aloo Tikki

Potato croquette fry live and accompanied by delicious chutneys coriander and mint and ginger and tamarind. This recipe is so famous that a famous hamburger chain has adapted it for a vegetable sandwich. Usually the walla cooking aloo tikki also serves some fries with lemon and black pepper that are death.


These cakes are made with lentil flour, although there are other varieties, and may be seasoned with spices. Baked or fried, they served in restaurants while waiting for the food, but also find parks. They are a delicious snack you fancy at any time of day and more like vegetarian cortices.


It is probably the best known of Indian cuisine and snacks, however, it originated in the Middle East over a thousand years ago. This mass of wheat flour filled potato, onion, lentils and other vegetables is fried until crisp surface and a filler that melts in the mouth. Although not as common, they can be made with chicken or lamb, or even sweet versions coverage syrup.

Pao Bhaji

Fusion made street food. As the name suggests, it is a bread, like a slightly sweet bun is toasted on a buttered pan by Portuguese influence. Accompanies a curry made of potatoes and tomatoes, other vegetables, in what resembles a spicy ratatouille. It was very popular among textile workers in Mumbai in the 1850's and is now a mandatory course on the streets of northern India.


The closest thing to Indian fritters are made with chickpea flour dough with a hint of spice and a vegetable filling or fresh cheese. Fried in vegetable oil, they are a delicious entree at many restaurants, but also a bite when bitten by the bug after a busy day.