View allAll Photos Tagged golgappa
Monkey Eating Panipuri the common street food very popular with girls specially. The animal seemed quite friendly and was enjoying the pani puri much like his human counterparts. A number of people had gathered to watch the spectacle including me.
Among all the street foods of India, golgappa (or pani puri) is undoubtedly one of the most favourite. We have seen this yummy street-style delight in practically every state of India, even though it may be called by different names everywhere. Whether you call it pani puri or golgappa, puchka or paani batasha - there is no denying that it is unbelievably delicious.
Panipuri is a common street snack in several regions of the Indian Subcontinent. In East India, it is known as Phuchhka. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.
Panipuri literally means "water bread". Little is known about its origins. The term pani puri is recorded in 1955;and golgappa in 1951.
.............Wikipedia
Strand Road & MG Road crossing at Calcutta ( Kolkata ) in the state of West Bengal in India.
A girl is eating fuchka ( golgappa , panipuri ) , one of the most famous fast food available throughout India. And ofcourse, you are never short of God & Goddess in India. So, here also , a few God & Goddess are enjoying the chaos of Calcutta on their Van-Rickshaw ride.
Gear : Huawei Honor 5c
An empty puffed ball made of flour stuffed with smashed-potato, finely chopped onion and a dash of spice mix, garnished with coriander and dunked in chilly-hot tamarind water... heaven. Who wants elixir of life ?
A spicy Indian street food !
Pani puris aka golgappas aka phuchkas (name depends on region) are kind of the best snack ever. Fried hollow balls filled with potatoes or chickpeas and a spicy tamarind-flavored water. They're crispy, burst open in your mouth, and are almost unbelievably cheap.
I can't believe I had to ration my color film so strictly as to only allow a few frames for the gorgeous city of Jodhpur. Note to other film photographers: bring ALL your color film to India...you'll regret not having it.
In this so-called Urbanization, one thing which is making us come together... be united!
Golgappas .. Panipuri .. Phuchka .. Gup chup .. Pani ke bataashe .. u name it we have it! ;)
Panipuri, also known as Phoochka, Gol Gappa or Gup chup is a very popular spicy street snack in India. It comprises a round, hollow "puri", fried crisp and filled with a watery mixture of tamarind, chili, chaat masala , potato, onion and chickpeas. The name panipuri literally means "water in fried bread".
For more details en.wikipedia.org/wiki/Panipuri
Panipuri, also known as Phoochka, Gol Gappa or Gup chup is a very popular spicy street snack in India. It comprises a round, hollow "puri", fried crisp and filled with a watery mixture of tamarind, chili, chaat masala , potato, onion and chickpeas. The name panipuri literally means "water in fried bread".
For more details en.wikipedia.org/wiki/Panipuri
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
PANI PURI -Pani Puri is the most popular Indian chaat. It is also known as Gol Gappa.
RAJ KACHORI-Raj Kachori is a mouth watering chat.
For More details Link is
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
Fuchka Seller At Howrah Bridge.
That is Fuchka ( also called 'golgappa' or 'panipuri' ) , a kind of very famous fried fast food available throughout India.
Calcutta ( Kolkata ) , West Bengal , India.
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
www.clickconnectgo.com/vyapar-kendra-guide-gurgaon/
The city of Gurgaon is known for its Malls and hangout places but there is another aspect that has remained unattended. Gurgaon has got a few good markets. Markets where we do everyday household shopping, grab a bite of Chaat, get a haircut, buy vegetables, tissues, kitchenware, etc. One such market which is famous with the residents of Sushant Lok-1 in Gurgaon is Vyapar Kendra.
About Vyapar Kendra
Vyapar Kendra market consists of small shops cramped with each other. The market has 4 Gates for entry and exit. You will find everything in this market but where to look for it in Vyapar Kendra is a big question.
This is a shopping market where there is no fixed price. Let us say that if you don’t negotiate you pay much more than the actual price. Most of the shop keepers and customers trade with the idea of bargaining. The shops at the face of the market are pricier. The shop keepers know that and therefore quote a high price, the customers negotiate a bit and then still pay a higher price. Since I know this market well, here is a list of good shops for you to make a wise decision.
Let us make it easy for the visitors to shop at Vyapar Kendra.
Handloom shops - Sardarji ki dukan.
Location - Shop# 17, behind Mandi
Here you can buy bedcovers, quilts, pillow covers, table cloth etc. at a fixed price. Sardarji does no bargaining but his prices are still more reasonable than the other handloom shops. Ignore the ones at the face of the market.
Vegetables – Mandi Fruit & Vegetable Mart
Location – Front of the market
Mandi offers fresh vegetables & fruits at reasonable prices, sometimes giving a good competition to the Mother Dairy across the road. Beware of other vegetable shops around which charge more to customers
Bytes (Bakery)
There are 3-4 bakeries in Vyapar Kendra. The best among all is Bytes. They have fresh muffins and pastries. You can also try their Namkeen and biscuits.
Kitchenware
Location – Shop#20, next to Sardarji’s Handloom shop.
You will find plenty of shops selling Kitchen items and almost all quote a high price. The best pick among them is the “Requirements Store”. The price quoted is reasonable and you can still negotiate for a marginal reduction to the quoted price.
Sahil Packaging
Location – Shop# B88 (Basement)
You will find use and throw items, toilet roll, paper plates, cups, broom, phenyl, and other toiletries. This shop caters to corporate customers and so offers wholesale prices to walk in customers as well.
Computer World
Location – Shop# 90, Ground floor
Out of a number of Computer shops, this one offers best prices. You can buy modem, CDs, even sell your old PC or laptop.
Sindhi
Location - Face of the market
At Sindhi, you can find the best Namkeen & biscuits. All Namkeens are very good, be it nuts, Chivda, Namak Pare, Aam papad, Chips, or dry fruits.
Do not try tikki or gol gappe here. Alwar sweets offer better Golgappas on the other side of the market.
Shyam Sweets
Location – Shop# 54
It is a good option for veg eaters. It is similar to Om sweets or Bikanerwala.
Gas Agencies
Location – Shop# 52, 1st Floor
There are a number of Gas agencies in Vyapar Kendra. HP Gas agency is located on the 2nd Floor and offers a good deal in which you get 2 cylinders, a gas stove, regulator, pipe and gas stand for Rs.6500 approximately.
You can also find Puja items, Department stores, Hardware shops, Toy shops, Dhabas, Stationery and all that you can think of from a regular small market here at Vyapar Kendra.
Best food items to try out in Vyapar Kendra:
Chai prepared on coal with special masala
Dosa - This guy keeps shifting his stall at different places in the market. Find him because he is really good.
Dal Pakodas
Golgappa at Alwar Sweets
Aloo puri at Shyam Sweets (only in morning hours)
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
Freshly cooked tomatoes are peeled, before the herbs and spices are added to make a tangy sauce. The end result was wonderfully tasty!
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
Gujarati cuisine (Gujarati: ગુજરાતી ભોજન) refers to the cuisine of Gujarat, India, a state in western India. Despite having an extensive coastline for seafood, it is primarily a vegetarian cuisine due to the influence of Jain vegetarianism and traditional Hinduism, however many families may choose to add chicken, lamb, and goat to these dishes.
The typical Gujarati Thali consists of Rotli, Dal or Kadhi, Rice, and Shaak/Sabzi (a dish made up of different combinations of vegetables and spices, which may be spicy or sweet). Gujarati cuisine varies widely in flavour and heat, depending on a given family's tastes as well as the region of Gujarat they are from. North Gujarat, Kathiawad, Kachchh, and Surti Gujarat are the four major regions of Gujarat that all bring their own style to Gujarati food. Many Gujarati dishes are distinctively sweet, salty, and spicy at the same time.
OVERVIEW
Staples include homemade Khichdi (rice and lentil or rice and mung bean), and chaas (buttermilk) and pickles as side. Main dishes are based on steamed cooked vegetables with different spices and dals that are added to a vaghar, which is a mixture of spices sterilized in hot oil that varies depending on the main ingredient. Salt, sugar, lemon, lime, and tomato are used frequently to prevent dehydration in an area where temperatures reach 50°C in the shade. It is common to add a little sugar or jaggery to some of the sabzi/shaak and dal. The sweet flavour of these dishes is believed to neutralize the slightly bland taste of the vegetables.
The cuisine changes with the seasonal availability of vegetables. In summer, when mangoes are ripe and widely available in market, for example, Keri no Ras (fresh mango pulp) is often an integral part of the meal. The spices used also change depending on the season. Garam Masala and its constituent spices are used less in summer. Regular fasting, with diets limited to milk, dried fruits, and nuts, are commonplace.
In modern times, some Gujaratis have become increasingly fond of very spicy and fried dishes. There are many chefs who have come up with fusions of Western and Gujarati food. Gujaratis are predominantly vegetarians, even though pockets of the state consume chicken, beef and fish.
Bajra Roti is a plain flat bread made from flour having nutritional value similar to other foods based on flours. Common meals in villages near Saurashtra during the cold winters consists of thick Rotis, termed Bhakri, made of wheat flour, garlic chutney, onion, and chaas.
Sweets (desserts) served as part of a thali are typically made from milk, sugar, and nuts. "Dry" sweets such as Magas and Ghooghra are typically made around celebrations, such as weddings, or at Diwali.[citation needed]
Gujarati cuisine is also distinctive in its wide variety of farsan — side dishes that complement the main meal and are served alongside it. Some farsan are eaten as snacks or light meals by themselves.
Gujaratis will often refer to Dal-Bhat-Rotli-Saak as their everyday meal. For special occasions, this basic quartet is supplemented with additional shaak, sweet dishes, and farsan. A festive Gujarati thali often contain over a dozen items. Dietary rules restrict the permissible combination of dishes.[citation needed] For example, if kadhi is to be served, then a lentil preparation such as chutti dal, vaal, or mug ni dal will also be included. The sweet dish accompanying kadhi will likely be milk or yogurt–based, like doodhpak or shrikhand. However, a yogurt-based raita would not be served with such a meal. Festive meals based on dal will typically have a wheat-based sweet dish like lapsi or ladoo as the sweet accompaniment. Many Gujarati families make and consume moong dal in their diet on Wednesdays. There are established combinations of spices that some believe to facilitate digestion, that are eaten with different foods.
In coastal Gujarat, the Kharwa community has developed a cuisine consisting of fresh and dried fish. Common seafood are pomfrets, khandwas, gedadas, surmai, prawns, crabs, lobster. and narsinga (calamari).
SPICES & SEASONINGS
Kokum*
Ambli (Tamarind)
Gaur (Jaggery)**
Chaat Masala***
Hardar (Turmeric powder)
Kothmir (Coriander)
Elaichi (Cardamom)
Garam Masala (Mix of dry spices, roasted and made powder)
Hing (asafoetida)
Jeeru (cumin)
Kesar (saffron)
Marchu (chillies)
Lal Marchu (red chili powder)
Methi (Fenugreek - leaves and seeds)
Phoodino (mint)
Soonth (ginger powder)
Laving (cloves)
Mitho Limbdo (curry leaves)****
*Kokum (garcinia indica) is a plant in the mangosteen family (Clusiaceae). It is a fruit-bearing tree that has culinary, pharmaceutical, and industrial uses.
The genus Garcinia, belonging to the family Clusiaceae, includes about 200 species found in the Old World tropics, mostly in Asia and Africa. Garcinia indica is indigenous to the Western Ghats region of India located along the western coast of the country. Of the 35 species found in India, 17 are endemic. Of these, seven are endemic to the Western Ghats, six in the Andaman and Nicobar Islands and four in the northeastern region of India.
Garcinia indica is found in forest lands, riversides and wastelands. These plants prefer evergreen forests, but sometimes they also thrive in areas with relatively low rainfall. It is also cultivated on a small scale. It does not require irrigation, spraying of pesticides or fertilizers.
The outer cover of fruit is dried in the sun to get aamsul or kokam. It is used as a slightly sour spice in recipes from Maharashtra. Kokum yields a peculiar flavour and blackish red colour. It is a preferred substitute for tamarind in curries and other dishes from the Konkan region. It is also used in cuisine from Gujarat, where it is frequently used to add flavor and tartness to dal (lentil soup) for flavor balance, and parts of South India.
Kokum squash or kokum concentrate is used in preparing a drink (sherbet) which is bright red in colour. Kokum sherbet improves digestion and cools the body during summers.
Further, the extract/concentrate of this fruit is called aagal in Konkani and Marathi. It is to added during the preparation of solkadhi, along with coconut milk.
**Gaur or Jaggery is an unrefined sugar which is commonly used in India, Africa, the Carribean and Latin America. It is also known as Bellam, Bella, Gur and Gul.
Jaggery is manufactured from sugarcane, date palms or from the sap of the coconut and sago palms. It is made by boiling raw sugarcane or palm juice in iron pans. Afterwards, it is formed or made into blocks.
Unlike refined sugar, jaggery does not go through additional processing, therefore it retains some natural vitamins and minerals. However, as a result of the boiling process, some of the vitamins and minerals are depleted.
Jaggery has a lot of health benefits as opposed to sugar. Jaggery is rich in minerals as opposed to refined sugar. It is very rich in iron since it is processed in iron vessels. Apart from iron, other minerals come from the juice of sugarcane. Considering it does not undergo refining it retains most, or a large percentage, of minerals and vitamins. "Since no preservatives or chemicals are added to it during its preparation and also because it is made in iron vessels and retains a large amount of the element, it is thought to be far more nutritious than refined sugar," states About.com article 'Gud-Jaggery.'
Jaggery also contains a high quantity of protein wjhich does have its disadvantage. It is high in carbohydrates and fats.
But: it is sugar, after all! Therefore having it all the time can lead to obesity and diabetes. It should be taken in moderation especially by diabetics.
***Chaat masala is a spice mix used in Indian and Pakistani cuisine. It typically consists of amchoor (dried mango powder), cumin, kala namak (black salt), coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (hing) and chili powder. The ingredients are combined and served on a small metal plate, polystyrene plate or a banana leaf, dried and formed into a bowl, at chaat carts (especially in Gujarat, Maharastra, Punjab, Sindh and all across Pakistan, Northern India, and even Southern India).
Chaat masala has both a sweet and a sour taste. It is used to flavour fast foods of Pakistan and India like Bhelpuri, Golgappa, Aloo Chaat and Dahi puri. It is a spice that can be added to foods and drinks.
Chaat masala is also sprinkled on fruit, egg toasts and regular salads in Pakistan and northern India. Some spice brands market an alternate spice mix called Fruit Chaat Masala. The Fruit Chaat Masala tastes less of cumin, coriander and ginger, but more of chili pepper, black salt, amchoor and asafoetida. Street vendors usually mix their own chaat masala, which is sprinkled on the chopped up fruit or fresh vegetables (such as raw daikon in Pakistan) unless the customer asks for it not to be added. Sometimes black salt with chili powder alone is used.
In India and Pakistan it is often purchased in large amounts, where it is available in prepackaged form, before the Islamic month of Ramadan as different types of Chaat (especially Fruit Chaat) are prepared at sunset which is the time for breaking the fast.
****The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka.
Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves are generally called by the name "curry leaves", though they are also translated as "sweet neem leaves" in most Indian languages (as opposed to ordinary neem leaves which are bitter).
It is a small tree, growing 4–6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2–4 cm long and 1–2 cm broad. They are highly aromatic. The flowers are small, white, and fragrant. The small black shiny berries are edible, but their seeds are poisonous.
The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking ( කරපිංචා), especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life & do not keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.
The leaves of Murraya koenigii are also used as an herb in Ayurvedic medicine. They are believed to possess anti-diabetic properties.
Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add flavor. In Cambodia, Khmer toast the leaves in an open flame or roast it until crispy and then crush it into a soured soup dish called Maju Krueng.
In the absence of tulsi leaves, curry leaves are used for rituals and pujas.
WIKIPEDIA & other sources
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
This is a extremely popular and famous street food amongst all parts of India. Called Phucka in East, Pani Puri in North and Gol Gappa in the West. Very popular amongst the girls and ladies. Many chef tried to do innovative fusion with these. It is mostly taken as a snack or starter in a varied ways.
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
I was in the most holy Hindu city of Haridwar in Uttarakhand, North India, to experience the Kumbh Mela, that most holy gathering of people on the Ganges.
Like an army, a religious festival marches on its stomach. But, making food for the masses is no chore when friends work together. In one popular street food, semolina pockets are stuffed with cooked potato, onion, and chutney. This version was cooked over a fire fuelled by dried dung.
For the story, please visit: www.ursulasweeklywanders.com/travel/sadhus-smoke-and-stre...
Delhi, officially the National Capital Territory of Delhi or NCT, is a city and a union territory of India. Delhi's city population was about 11 million, the second highest in India after Mumbai, while the whole NCT population was about 16.8 million.
Panipuri is a common street snack in several regions of the Indian subcontinent. In East India, it is known as Phuchhka while in North India, it is called Golgappa, In madhaya pradesh It is called Fulki, In Andhra Pradesh and Telangana its is called as Pani Puri While in Odisha it is known as GupChup . It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (commonly known as Imli Pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.
Panipuri literally means "water bread".
This is perhaps the most popular Indian street snack in North, East and West India including Pakistan and Bangladesh. You can get them on the road side where vendors stand in one corner with their little stand which contains all those puris in a box, a big clay pot or a handi with the tamarind and spice water and potato mixture!
It is an art to cook them and prepare them with the water and stuffing as well as an art to eat them! It took me a while to figure it out how to make them.I got tired of paying $9.00 for a bag of 40 puris in the local Indian grocery stores! Looked for recipes online and found this great Indian cooking site with you tube demonstrations called Manjula's kitchen. Check that site out for vegetarian Indian cooking recipes!
These are not the best pictures! I had to take them in a hurry beacuse they were disappearing quickly-:) Here is the recipe: