Flavors of India: Golgappas

By: Kamakshi

Aug 11 2011

Tags: , , , , , , , , , ,

Category: Food


Focal Length:55mm
Shutter:1/500 sec
Camera:Canon EOS 550D

Boasting of North Indian origins, golgappas, or pani puri is a chaat delicacy that came out Magadha Region, which is now in Bihar. It is also called pani ke bataashe in UP, puchka in Bengali, gup chup in Oriya, and pakodi in parts of Kutch. The dish features a bloated and hollow puri, which is made in flour and deep-fried to be crisp it’s cracked and filled with sprouts, boiled potatoes or boiled and seasoned chickpeas. For added flavor, the puris are filed with pani (water) that is made with tamarind, and dates and another spicy version made of chilies and coriander paste. It’s fun to eat on the beach, and the compelling street food usually thongs quite a crowd!


5 comments on “Flavors of India: Golgappas”

  1. Does the sauce squirt out when you eat it?
    If so, it’s best to eat on the beach!
    I bet it’s good, like all snack food is good (if not good for you, usually)

    • No it doesn’t..in fact Judith, its small enough to be eaten as a morsel…and you are right, street food isn’t always healthy food, but considering that i h ave an acute stomach infection, i can only look at pictures but not eat anything yet 😦

  2. I hope that your recovery goes very very swiftly —
    The street food will wait for you.

  3. […] all the food you get on the beach is unhealthy. On our last stroll along the backwaters, we saw several stalls of cut fruit plates. So if you are […]

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