I love Panipuri M.k.panipuris

27/07/2025

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06/01/2023

14/06/2017

19/01/2017

our sandwhich variety

03/01/2016

15/10/2014

It all depends on an individual's choice to present panipuris in their own way. One may find different flavors and ingredients involved, but the basic shape, size and its effect remains almost same.

Typically, 4–8 panipuris are served over a portion on a triangular plate made from dry sal leaves. Some places offer panipuris prepared on a whole plate, but the popular way for them to be served is one-at-a-time from a roadside vendor. Customers hold a small plate or bowl (katori) and stand around the vendors cart. The server then starts making one panipuri at a time and gives one to each individual. Panipuri servers have to remember each customer's preferences such as sweetened pani, more filling or extra onions, for example. The server must keep count of how many panipuris each person has had.

Traditionally, panipuris are eaten by placing the entire puri into the mouth in one go and biting into it. This releases a barrage of tastes and textures. Panipuris may be finished off with a cup of the pani, sweetened or made tarter to taste.

15/10/2014

Its popular names and the area where it is known by this name are:

Name Region
Pani Ke Patashe Haryana
Gol Gappa West Bengal, New Delhi, Punjab, Jammu & Kashmir, Haryana, Jharkhand, Bihar, Madhya Pradesh and Himachal Pradesh in India; almost everywhere in Pakistan
Pani ke bataashe / Patashi Rajasthan, Uttar Pradesh
Panipuri Hilly part of neighbouring country Nepal, Maharashtra (Mumbai and all the parts of Maharashtra), Madhya Pradesh, Gujarat, Karnataka, Tamil Nadu
Phuchka West Bengal (India) and Bangladesh
Gup chup West Bengal,Odisha, South Jharkhand, Chhatisgarh, Hyderabad, Telangana
Pakodi Gujarat (some parts)
Phulki Terai Part in Nepal, Madhya Pradesh
Tikki Hoshangabad (Madhya Pradesh)
Padaka Aligarh (Uttar Pradesh)
Phulki Mirzapur (Uttar Pradesh)

15/10/2014

The panipuri originated from the Magadha region of India, present day South Bihar where it is also known as phulki. The English meaning of golgappa is "watery bread" or "crisp sphere eaten." The literal meaning suggests that it may have originated from Varanasi.[1][2] In Bengal and specifically Kolkata, Phuchka 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) Phuchka.

13/09/2014

13/09/2014