| Pani puri | |
| Alternate Name: | Sanskrit name - Jalapatra Paani patashi/Pani puri/ Pani ke batashe (Nepal, Tamilnadu, Karnataka, Maharashtra, Gujarat, Sindh, Madhya Pradesh, Kerala, Uttar Pradesh)[1] Golgappa, gol gappay, gol gappa or gappe (Haryana, Delhi, Punjab, Karachi or other Urdu-speaking regions of Pakistan) Fuchka/Phuchka/Phuska/Puska/Fuska (Bengal, [Bangladesh and West Bengal], Bihar, North and East Jharkhand and Assam) Gupchup (Odisha, Southern Jharkhand and Chhattisgarh) |
| Country: | Indian subcontinent[2] |
| Region: | Indian subcontinent |
| Type: | Snack |
| Main Ingredient: | Flour, spiced water, onions, potatoes, chickpeas, tamarind |
| Variations: | Sev puri, Puri |
Pani puri is a deep-fried breaded hollow spherical shell, about in diameter, filled with a combination of finely diced potato, onion, peas, and chickpea. It is a common street food in the Indian subcontinent. It is often spiced with tamarind chutney, chili powder, or chaat masala.[3] [4] [5] A Bengali variant, fuchka, uses spiced mashed potatoes and dal or ghugni as the filling.[6]
Panipuri has many regional names in the Indian subcontinent:[7] [8] Maharashtra and South India: Pani Puri; Haryana: paani patashi; Madhya Pradesh: fulki; Uttar Pradesh: pani ke batashe/padake; Assam: phuska/puska; Gujarat: Pakodi; Odisha: Gup-chup; Pakistan, Delhi: Gol Gappa; West Bengal and Bihar: Phuchka.
According to culinary anthropologist Kurush Dalal, chaat originated in the North Indian region of what is now Uttar Pradesh. Gol Gappa originated in India. He also noted that it possibly originated from Raj-Kachori: an accidentally-made smaller puri giving birth to panipuri.[9] Panipuri spread to the rest of India mainly due to the migration of people from one part of the country to another in the 20th century.
On 10 March 2005, the word "panipuri" was added to the Oxford English Dictionary.[10]
In 2024, Costco began stocking panipuri.[11]
Pani puri has evolved significantly over time. Also known as "gol gappa," the dish consisted of a small, hollow, fried wheat shell filled with spiced mashed potatoes and served with a tamarind or mint-flavoured water. Over time, variations of the filling and the flavoured water emerged, reflecting the regional preferences and availability of ingredients. The flavoured water, also known as the "pani," is an essential component of the dish and is often the main source of flavour. Some of the most popular flavours of pani puri include the traditional tamarind and mint water, as well as spicy variations like jalapeño or green chili water, and tangy flavours like lemon or tomato water.[12] Some regional variations also use sweet flavours like fruit juices or dates.
Bangerpet Panipuri is renowned for its distinctive white-colored pani, retaining a spicy kick that has been traditionally handed down through generations.[13]