The 101s of Pani Puri (Golgappa)

Trying new foods can be intimidating. There’s always a chance that you may be eating the wrong thing, eating it the incorrect way or eating something that wasn’t meant to be eaten. I’m sure we’ve all come across a little bowl of lemon water once upon a time wondering if it was for hand washing or drinking. I’m sure there have been others that have been cuckolded jokingly (by friends or family) into eating wasabi, thinking it was ice cream or something else too. So today, I want to talk about the 101s of eating pani puri (golgappa).

Pani puri is a common street food that you can find at many Indian restaurants or even prepare at home cheaply with store bought kits. They can be eaten as a snack or as a light meal. There are three main components to these little puff balls of yumminess: the ball (puri) which is a deep-fried bread that is thin and fragile, the filling (usually chickpeas, potatoes, etc.) and the savoury and slightly spicy tamarind water (pani). Now that the theory is out of the way, time to assemble the pani puri!

1. Take a puri and poke a hole gently on top.

2. Fill the puri with the filling.

3. Carefully pour some of the savoury water into the hole. I usually use a spoon to meticulously trickle the liquid into the hole.

4. Open mouth and my recommendation would be to chomp it in one bite, otherwise you’ll be covered in the delicious water.

It’s as simple as saying your ABCs. And now that you know, be adventurous and try some. It’s deeeeeelicious!

N.B. Step #3 is debatable because some like to shovel the water in by scooping it into the sweet, sweet liquid but that’s okay. At the same time, you could eat everything separately. 🙂

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7 thoughts on “The 101s of Pani Puri (Golgappa)

    • Rini says:

      I personally just buy these, but I know there are prepackaged boxes that are relatively cheap to help you assemble the recipe at your local Indian grocery store or in the international section. 🙂

      Liked by 1 person

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