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About Bani Puri:

 Bani Puri, also known as Bani Puri or Golgappa, is one of the most popular street foods in India and neighboring countries such as Pakistan. This dish consists of small hollow purees filled with spiced water (Pani), boiled potatoes, chickpeas, and tamarind sauce, which gives a set of flavors with each bite. In addition to its delicious taste, Bani Puri represents a deep-rooted culture of India, reflecting the diversity and culinary creativity of Indian cuisine. In this article, we will indicate the history of pani puri, and how this dish has evolved over time, also we will simplify this recipe so that it is easier to prepare at home.

The history of Bani Puri: its origins and development

 

It is said that Bani Puri dates back to the country of ancient India, but he does not consider this to be 100% true. But, referring to food historians, they believe that the dish originated in the Indian subcontinent, especially in the northern regions, such as Uttar Pradesh or Bihar.

The first form of Bani Puri is said to have evolved from a larger flatbread known as fulka, a traditional roti cooked over an open flame. But over time, people tried smaller, bulging versions, known as Paris. They were initially eaten with simple accompaniments such as potatoes or lentils. The addition of spiced water (Bani) as an ingredient has changed its taste, becoming refreshing and exciting, which led to the emergence of what we now know as Bani Puri.

 

The dish has spread throughout India, acquiring regional variations along the way. He has gained popularity as " Bani Puri especially in Mumbai," while in Delhi and Punjab, he became known as " Golgappa."In Bengal, it is called " Phuchka", with slight changes in ingredients and flavors. But each version retains the basic elements as it adapts to local tastes, making Bani Puri a versatile and so beloved snack for everyone.

 

How to easily prepare Bani Puri at home

 

Making Bani Puri at home may seem difficult at first, but with the right ingredients and a few that we will provide you with, you will be able to prepare this dish on your own, as you will be able to recreate this street food pleasure in your home.

 

Ingredients

 

For the Puris

 

• 1 cup semolina (suji)
• 2 tablespoons all-purpose flour (maida)
• A pinch of salt
• Water (as needed)
• Oil (for frying)

 

For the Pani (Spiced Water)

 

• 1 cup mint leaves
• 1/2 cup coriander leaves
• 2-3 green chilies (adjust to taste)
• 1-inch piece of ginger
• 2 tablespoons tamarind pulp
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon black salt
• 2 cups chilled water

 

For the Filling

 

• 2 medium-sized potatoes (boiled and mashed)
• 1/2 cup boiled chickpeas
• 1/2 teaspoon chaat masala
• Salt to taste

Step-by-Step Instructions

Step 1: Prepare the Puris

1. In a mixing bowl, combine semolina, all-purpose flour, and salt.
2. Gradually add water and knead the mixture into a stiff dough.
3. Cover the dough with a damp cloth and let it rest for 20 minutes.
4. Roll out the dough into a thin sheet and cut small circles (around 2 inches in diameter).
5. Heat oil in a pan and deep-fry the circles until they puff up and turn golden brown.
6. Remove the puris and place them on paper towels to drain excess oil.

Step 2: Make the Pani (Spiced Water)

1. Blend mint leaves, coriander leaves, green chilies, ginger, and tamarind pulp into a smooth paste.
2. Transfer the paste to a bowl and add roasted cumin powder, black salt, and chilled water.
3. Adjust the seasoning according to your taste and refrigerate the water until serving.

Step 3: Assemble the Filling

1. In a bowl, combine the boiled potatoes, chickpeas, chaat masala, and salt.
2. Mix well to ensure the spices coat the filling evenly.

Step 4: Assemble the Bani Puri

1. Gently crack the top of each puri to create an opening.
2. Fill each puri with a spoonful of the potato-chickpea mixture.
3. Pour in the chilled spiced water just before eating to keep the puris crisp.

Tips for Perfect Bani Puri

1. Ensure the puris are fried at the right temperature to achieve the perfect puff.
2. Use chilled water for the plane to enhance the refreshing taste.
3. Add boondi (crisp chickpea flour balls) to the plane for extra texture, if desired.

 

In the end

Panipuri is not just a snack; it is a sensory experience that connects people with the Indian culinary heritage. It is a combination of crispy purees, spicy water, and delicious fillings that provide a wonderful balance of flavors. With this easy recipe, you can bring the charm of Indian street food to your home and impress your friends and family. Whether you call it Bani Puri, Golgappa, or Phuchka, one thing remains constant – the joy that it brings with it every bite.

What are you waiting for now, why not try making Bani Buri in your home today? Bon Appetit.

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