Why You Love Panipuri in Govinpuri

You love Govindpuri because this is the right place to be in street and enjoy the crowd and Delhi has the best scenes on roadsides or  market areas when people in group enjoy chatting and having snacks with love and foodie life starts with the conversation.Like Kachori chat,Biryani, in Govidpuri metro station, Sardarji ke Pakore in Galli No 4 of Govindpuri or South Indian Idley and Sambhar in Govindpuri Junction ,you love panipuri as best in govindpuri.The friend circle help you elaborate panipuri in daily life when you start discussing about in Govindpuri.

Pani puri is the most common street side snack item available in several regions of the Indian subcontinent. In North India, it is known as Golgappa. It consists of a round, hollow fried and crisp puri filled with a mixture of sour flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.

Food etymology says that Pani puri originated from the Magadha region of India, present day South Bihar where it is also known as ‘phulki’. Pani puri literally means “water bread” and it has originally derived its name from Sanskrit language. Food etymology also says, ‘golgappa’ (another variant of panipuri) is supposed to have originated from the town of Benaras in Uttar Pradesh.The term panipuri was first found recorded in 1955 in newspapers and books and the term golgappa was first found recorded in 1951 in newspapers and books.

Pani puri has various names in India, depending on the region. In Punjab, Haryana, Jharkhand, and in other regions, it is called ‘gol gappa’. In Rajasthan and Uttar Pradesh, it is known as ‘pani ke bataashe’.In Goa,Andrapradesh ,Karnataka,Maharashtra ,Tamil Nadu it is known as ‘panipuri’. In West Bengal, it is popularly called as ‘phuchka’.In Bihar, people lovingly call it ‘gup chup’. In Chhattisgarh and Odisha, people call it ‘pakodi. And last but not the least, in Madhya Pradesh, it is called as ‘phulki’.

Pani puri preparation is very easy and it takes only few minutes time. The round, hard, puffy puri shell is first broken on top and it is partially filled with the main stuffing of mashed potatoes and chickpeas. A small amount of turmeric powder or chilli powder, or both, may be added for taste.On the top of it, a pinch of rock salt and crushed black pepper are also added to taste. Sweet tamarind chutney and spicy green chutney are then poured into the shell, on top of the stuffing. It is finally filled with pudina and jaljeera powder mixed pani and served.

We all family members  love it to have during winter and panipuri wala comes to exactly at my door during afternoon time so I get the chances to have it regularly.I love Delhi as Delhi  hai Dilwalo ki and Panipuri foodiewalo ki.