Pani Puri: the Famous Indian Chaat and Its History
For a tangy, spice lover traditional Indian chaats are like a little bite of heaven. People from all over the world travel to India especially to try the famous chaats and enjoy a full fledged meal. Indian chaats are a combination of perfectly balanced spices, chutneys, garnishing and much more. Indian street food is well renowned and has been adapted by various national and international food chains. So to say, Indian chaats and other street food dishes add a touch of spice to their menus. From mild to super spicy the exotic flavours of an Indian chaat takes a person’s tongue on an adventurous roller coaster ride. Try authentic Indian chaat at one of the top Indian restaurants in Berlin, Dosa and More and experience the magic happen first hand.
Pani puri makes it to the top of the Indian food chain when it comes to popularity and fame along with texture and taste. The flavours of pani puri differ from place to place, Pani puri served in South India will carry very different flavours from that served in North India. Even different cities of the same state serve pani puris that taste entirely different. The adaptation of this versatile dish depends on the flavours and usage of spices and herbs by the people of that particular locality. Pani puri is one such street food item that has a different name in almost all the Indian states. Some of the most well known names of pani puri in India are:
1. Pani Batashe in Uttar Pradesh
2. Phuchka in West Bengal, Bihar
3. Pani puri in Maharashtra
4. Paani Patashi in Haryana
5. Phulke or Fulki in Madhya Pradesh
6. Phushka in Assam
7. Gup-chup in Odisha, AP, Jharkhand, etc
The main chutney ingredients used to make pani puri are wheat flour for the disk, spiced/sweetened water, a filling like spiced potatoes or brown chickpeas and a sweet or spicy chutney. These ingredients when put together create one of the best Indian street food dishes. Pani puri is consumed as an evening snack in India. Young boys and girls take part in competitions as to who can eat more pani puri in said time. Pani puri is a dish every citizen is proud of and believes that their state has the best. A person from Lucknow will claim to have the best shops or stalls for pani batashe whereas someone from Bihar will brag about how pani puri or phuchke were originated by their ancestors.
To be honest when it comes to pani puri the best one you will ever have will be the one made to match your taste buds. So you can try every stall or vendor in every city of each Indian state and still you will not be able to find the best one in general. To get a taste of Indian pani puri visit Dosa and More, one of the most popular Indian hotels in Berlin. Find your taste of pani puri and enjoy this mesmerising dish for the rest of your life.
The origination of pani puri was never scripted so there are various theories related to this topic. Some believe it was first made in Bihar in the ancient kingdom of Magadha. While others claim that during the Mahabharata times, the wife of the five Pandava brothers, Draupadi was the first one to make golgappa using leftover wheat dough and potato filling. No matter what, each Indian is thankful to the creator of this mouth watering dish. It is one such street food item that is not criticised by the elderly and is actually loved by people of all ages, religions and castes. Pani puri has moulded it’s way through the vast cultural variety of India and has made a huge place in the hearts, stomachs and taste buds of the Indians living in India, Indians living abroad and people from various countries who have tried it.
Pani puri is made using a variety of fillings in India. From spiced potatoes to boiled chickpeas. Some used a mixture of the two while some prefer to enjoy it with just the spiced seawater. This dish has single handedly managed to adapt to the tastes, texture and expectations of almost every religion, caste and creed in the country. Pani puri has become a go-to snack for those who crave spicy as well as those who have a sweet tooth. The crunchy disk of pani puri is made using either wheat flour or rawa. The wheat disks are crispier and more popular but the health conscious people enjoy the suji batashe or rawa batshe more. The water used in pani puri is available in various flavours depending on the herbs and spices used to make it. The two basic flavours of pani puri ka paani is spicy made using jal jeera and other spicy and tangy spices and sweet made using saunth or tamarind with a hint of sugar.
Get some of the best Indian chaats, North Indian chole bhature and South Indian Dosaand idli at Dosa and More in Berlin and fall in love with this exquisite cuisine.