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Here Is The History Of Pani Puri

The pani Puri originated from the Magadha region of India, present day South Bihar where it is also known as phoolki. The English meaning of golgappa is "watery bread" or "crisp sphere eaten." The literal meaning suggests that it may have originated from Varanasi. In Bengal and specifically Kolkata, Puchka is considered to be the king of this variety of snacks, compared to its cousins like 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 (powder/chopped/boiled & pasted). 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) Puchka.

While many regions in India have their own variations of the panipuri, the most famous ones are from Kolkata, called 'Puchka'.

In Lucknow, this dish is known as "Pani ke bataashe", which means a crispy round dish having spicy water inside. A hole is made using a thumb in the "Bataasha" and a small amount of boiled peas is filled inside it and then the "Bataasha" is dipped in the spicy water or "Pani".

In the Lucknow region the Pani is prepared using mint, tamarind, asafoetida (hing), black pepper, red chili powder and salt.

At Hazaratganj in Lucknow you can savour Paanch Swaad Ke bataashe which means the bataashe are served with five differently tasting Pani one after another.

In most parts of India, a panipuri is made with flavoured water.

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