Phuchka Panipuri Golgappa | History, Story, Facts, Information

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Jan 8

Panipuri, originally known as Jalapatra from Mahabharata times. Phuchka, Gupchup, Golgappa or Pani Ke Patashe is a type of snack originating in the Indian subcontinent, where it is an extremely common street food. There are various facts and myths associated with the story of Mahabharata as well. A folktale has also been added to Pani Puri, though we don't know whether the story is a proven fact or just a myth. When Draupadi was married to five Pandavas, Kunti thought of taking a small test of her in order to know her household skills. One day Kunti gave plenty of vegetables and a little dough to Draupadi and told her to cook something for the five Pandavas by using those vegetables and dough. Draupadi made round breads with the help of flour and filled the vegetables inside them. All Pandavas ate and really liked the dish and mother Kunti was happy to see how she managed to cook for all in such a less amount of dough. Kunti blessed the dish with immortality. So this was the first model of Pani Puri. But we need to know, Potato was introduced by the Portuguese in India only in the early 17th century and could not have existed in the subcontinent in the age of the Mahabharata. Apart from this, people also link Pani Puri to the Magadha Empire, Phuchka in Magadha was not exactly the way we have it now. Called 'Phulki, a word still used to refer to Phuchka in parts of India today, these ancient 'Phulki' were made with smaller, crispier Puris than those used today, though it is likely to be some variation of the Aloo Sabzi. And despite these stories, food specialist explains, Pani Puri is not a very old dish. According to food specialist, the origin of Pani Puri is found a century ago, somewhere in Uttar Pradesh and Bihar. Panipuri consists of a round hollow Puri, a deep-fried crisp flatbread, filled with a mixture of flavoured water known as Imli Pani, Tamarind Chutney, Chili Powder, Chaat Masala, Potato mash but Onion, Yellow peas, Chickpeas, are optional. Fuchka also serve with Yogurt, Aloo Dum, Mint, Ghugni, Chocolate, Chutney, Lime, Coriander leaves, etc. Fuchka, Phuchka, Fuska or Puska differs from Panipuri in content and taste. It uses spiced mashed potatoes as the filling. It is tangy rather than sweetish while the water is sour and spicy. Panipuri's name varies depending on the region. In Maharashtra, it is known as Pani Puri; in Haryana it is known as Paani Patashi; in Madhya Pradesh it is Fulki; but in Uttar Pradesh Pani ke Batashe or Padake; again in Assam it is called Phuska or Puska and it is Pakodi in parts of Gujarat. Gup-chup famous in Odisha, Andhra Pradesh, Chhattisgarh and South Jharkhand. Mouthwatering Phuchka leads the snacks market in Bengal, Bihar and Nepal. It is popular by the name of Gol Gappa in some parts of Northern India, particularly Delhi and Punjab; there is no exception in the neighbouring country Pakistan. Surprisingly, foreigners recognize Fuchka with the name 'Potato In The Whole'. Chaat is considered the predecessor of Pani Puri or Gol Gappa. According to the culinary anthropologist Chaat originated in Northern Indian region of what is now Uttar Pradesh and Gol Gappa is originated in Indian subcontinent. Culinary anthropologist also noted that it possibly originated from Raj-Kachori; an accidentally-made smaller Puri giving birth to Pani Puri. Pani Puri spread to the rest of India mainly due to migration of people from one part of the country to another in the 20th century. Pani Puri is such a dish that has a great scope of experimentation. Pani Puri with Scotch or wine instead of spicy water is also a form that you can find in the bars of metro cities, there is also a dish called Pani Puri Tequila Shot. It has got many variations in India itself. While here in Kolkata or rather Bengal or Bangladesh and Assam, it's mostly served with a tangy spicy potato stuffing and the whole thing is dipped in Gandharaj Lebu-flavored-Tamarind water, it's not that simple elsewhere. In Gujarat, the stuffing is done with Aloo, salted Boondi and dry boiled Moong Dal and the whole thing is dipped in sweet water. In Karnataka, Onion is used along with Aloo as stuffing. In the Rajasthan and Uttar Pradesh region, Phuchka is known as Pani Ke Batase and is served with not one, but an assortment of water. In Odisha, Jharkhand and some parts of Andhra Pradesh or Telangana, usage of potato as stuffing is very less and is named as Gup Chup. Bengal's Phuchka is unique. You can never compare it with its sisters Gol gappa, Pani puri, Pani ka pataasha, Gup chup, Tikki or similar snacks that one gets in other parts of India. The name of this snack might have been derived from the word 'Phuch,' the sound it makes when you take a bite. The Phuchka water is also a lot more spicier and tangier than that used in the rest of the country. ... To know more watch the video. Watch in English from Playlist | प्लेलिस्ट से हिन्दी मे देखिए | প্লেলিস্ট থেকে বাংলায় দেখুন।

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