Flavors of India: Golgappas

Boasting of North Indian origins, golgappas, or pani puri is a chaat delicacy that came out Magadha Region, which is now in Bihar. It is also called pani ke bataashe in UP, puchka in Bengali, gup chup in Oriya, and pakodi in parts of Kutch. The dish features a bloated and hollow puri, which is made in flour and deep-fried to be crisp it’s cracked and filled with sprouts, boiled potatoes or boiled and seasoned chickpeas. For added flavor, the puris are filed with pani (water) that is made with tamarind, and dates and another spicy version made of chilies and coriander paste. It’s fun to eat on the beach, and the compelling street food usually thongs quite a crowd!

5 Comments Add yours

  1. Touch2Touch says:

    Does the sauce squirt out when you eat it?
    If so, it’s best to eat on the beach!
    I bet it’s good, like all snack food is good (if not good for you, usually)
    🙂

    Like

    1. Kamakshi says:

      No it doesn’t..in fact Judith, its small enough to be eaten as a morsel…and you are right, street food isn’t always healthy food, but considering that i h ave an acute stomach infection, i can only look at pictures but not eat anything yet 😦

      Like

  2. Touch2Touch says:

    I hope that your recovery goes very very swiftly —
    The street food will wait for you.

    Like

    1. Kamakshi says:

      amen to that Judith! Thanks for stopping by!!

      Like

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