PanI pUrI!

PANI PURI!!!! Also known as Gol Gappa (North India), Phuchka, bataashaa or Gup chup is a popular street snack in the Indian subcontinent. It comprises a round, hollow "puri", fried crisp and filled with a watery mixture of tamarind, chili, chaat masala , potato, onion and chickpeas. Its size is small enough to fit in the mouth.

The term golgappa refers to the fact that crisp sphere ("gol") is placed in the mouth and eaten ("gappa") at one time, without biting. Pani comes from the Hindi word for water and puri (or poori), an Indian bread made by frying dough in oil. It is known as phoochka in Eastern Indian states like Bihar, Jharkhand and West Bengal and in Bangladesh, because of the bursting sound in the mouth when it is eaten. It is known as GupChup in Orissa and South Jharkhand.

Typically, panipuris are served in 5–8 quantities, constituting a "plate". The plate is constructed out of dry sal leaves and has a triangular shape. Some places offer panipuris pre-made into a whole plate, but the popular way is to be served them one at a time from a road-side vendor. Customers hold a small plate and stand around the server's cart. The server then starts making one panipuri at a time and gives one to each individual. Panipuri servers have to remember each customer's preferences: e.g. sweetened pani, more filling, more onions. The server must also keep count of how many panipuris each person has had. Panipuri servers are renowned for remembering choices and numbers served, even when serving an entire crowd.

Traditionally, panipuris are eaten by placing the entire puri into the mouth in one go and biting into it. This releases a barrage of different tastes. Panipuris may be finished off with a cup of the pani, sweetened or tartened to taste.

A recent emergence in the presentation of panipuri involves the use of vodka as an intoxicating substitute for the more traditional stuffings. Typically, this serving method is confined to privately-hosted parties, and is seldom (if ever) seen practised among street vendors.

In Maharashtra, the recipe is usually spicier, and also contains 'boondi' or sprouts in addition to other ingredients.