Today, on July 12, 2023, Pani Puri – Google is celebrating India’s premier street food, with an interactive and vibrant Google Doodle. Pani puri, also known as golgapa or puchka, is a flavorful and mouth-watering snack that has captured the hearts and taste buds of millions.
The Google Doodle features a colorful street vendor cart with a variety of pani puri ingredients, including crispy puris, potatoes, chickpeas, spices, and flavored water. Players can help the street vendor by filling the puris with the correct ingredients and then serving them to customers. The more customers who are satisfied, the higher the player’s score will be.
The Google Doodle is a fun and interactive way to learn about pani puri, and it’s sure to bring a smile to your face. So next time you’re in India, be sure to try this delicious and iconic street food!
Here are some other interesting facts about pani puri:
- The name “pani puri” comes from the Hindi words “pani” (water) and “puri” (a type of fried dough).
- Pani puri is believed to have originated in the Indian state of Bihar.
- There are many different regional variations of pani puri, each with its own unique flavor profile.
- Pani puri is a popular street food snack, but it is also often served as a party appetizer.
- Pani puri is a delicious and refreshing snack that is perfect for any occasion.
So there you have it! A brief introduction to pani puri, India’s premier street food. If you’re ever in India, be sure to try it!
A recipe for pani puri:
Ingredients:
- For the pani:
- 1 cup mint leaves, tightly packed
- 1 cup coriander leaves, tightly packed
- 1 inch ginger, chopped
- 2 to 3 green chilies, chopped
- 1 tablespoon tamarind, tightly packed
- 3.5 to 4 tablespoons jaggery powder or grated jaggery or sugar, adjust to taste
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala powder
- ⅓ cup water for blending
- 1 to 1.25 cups water to be added later, adjust to taste
- 1 to 1.5 tablespoons boondi (fried tiny gram flour balls), optional
- For the filling:
- 1 cup mashed potatoes
- 1/2 cup boiled chickpeas
- 1/2 cup chopped onions
- 1/4 cup chopped cilantro
- 1 to 2 tablespoons chaat masala powder
- Salt to taste
- For the puris:
- 1 cup sooji (semolina)
- 1 teaspoon oil
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Oil for deep frying
Instructions:
- Make the pani:
- Rinse the mint leaves, coriander leaves, and ginger in water.
- Add the mint leaves, coriander leaves, ginger, green chilies, tamarind, jaggery powder, roasted cumin powder, chaat masala powder, and ⅓ cup water to a blender. Blend until smooth.
- Transfer the mixture to a large bowl. Add 1 to 1.25 cups water and mix well. Adjust the sweetness and sourness to taste.
- Add the boondi, if using.
- Make the filling:
- Mix together the mashed potatoes, boiled chickpeas, onions, cilantro, chaat masala powder, and salt.
- Make the puris:
- In a mixing bowl, combine the sooji, oil, baking soda, and salt.
- Add enough water to make a dough that is soft but not sticky.
- Knead the dough for a few minutes until smooth.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Divide the dough into small balls.
- Roll out each ball into a thin circle.
- Heat oil in a deep fryer or a large pot until it is hot.
- Fry the puris in batches until they are golden brown.
- Drain the puris on a paper towel-lined plate.
To assemble the pani puri:
- Crack open a puri with your fingers.
- Fill the puri with a mixture of mashed potatoes, boiled chickpeas, onions, cilantro, and chaat masala powder.
- Top with the pani.
- Enjoy!
Tips:
- For the best flavor, use fresh mint and coriander leaves.
- If you don’t have tamarind, you can use lemon juice or vinegar.
- Adjust the sweetness and sourness of the pani to taste.
- You can also add other ingredients to the filling, such as chopped tomatoes, grated carrots, or pomegranate seeds.
- Be careful not to overcook the puris, or they will become hard.
- Serve the pani puri immediately, while the puris are still crispy.
I hope you enjoy this recipe for pani puri!