But, which one is the winner of this street food showdown? Let’s dive more into these two amazing street foods below.
Origin and history of Golgappa and Pani Puri
Golgappa originated from India. It is believed to have come from Raj-Kachori, which was a smaller puri that was made accidentally and led to the birth of Pani Puri. It was mostly a regional snack for some time, but started to make its way throughout India in the 20th century when people started migrating.
Some stories are that during Mughal Emperor Shah Jahan’s rein, an outbreak of cholera happened, which forced people to boil water. But, it didn’t taste nice. So, they improved the flavor by adding herbs and spices that eventually led to the creation of Pani Puri.
Regional Variations
There are many regional variations of these two popular street foods, in both the ingredients as well as the actual names.
Description of regional names and variations
The street food is known as Pani Puri in both Andhra Pradesh and Maharashtra. It consists of boiled chickpeas, sprouts and boondi as the filling, and can be served with a spicy and tangy water.
Northern regions of India such as Haryana, Punjab and Delhi refer to it as Golgappas. The filling is slightly different, with boiled potatoes and pudina, and a water flavored with Jal-jeera.
Geographic popularity of Golgappa vs. Pani Puri
As mentioned, the northern regions of India tend to prefer the Golgappas, which are native to their region of the country. No matter where you go throughout India, though, there is some version of this amazing street food to enjoy.
Key ingredients of Golgappa and Pani Puri
Some of the key ingredients of Golgappa and Pani Puri are similar. They use semolina flour that makes these pockets crisp and light, yet strong enough to carry the filling that you will put into them. The fillings are where some of the ingredients start to differ a bit.
Chaat masala for pani puri
You can use chaat masala for pani puri, which is a powdered spice mix that can add a lot of flavor. It typically will include cumin, dried ginger, black pepper, salt, chili powder, amchoor and asafetida. It might also include garam masala.
Pani puri water: khatta meetha pani and thikki water
One of the best parts of pani puri is the flavored water you dip the snack into. One popular one is known as khatta meetha pani, which is a water that’s sweet and sour. It’s made from a base of tamarind.
Thikki water, meanwhile, is spicier, made with chilis, cumin, coriander, chaat masala, mint and cilantro.
Use kala chana for a different twist
If you want a slightly different twist on Pani Puri that you’re making, you could use kala chana. These are black chickpeas that are cookie with tomatoes, onions and spices. This adds a new level of flavor to your amazing snack.
Flavor profiles and taste comparison
The beautiful part about Golgappa and Pani Puri is that you can make whatever flavor profile that you’re looking for. You can do this by adding different spices and ingredients to the filling, or by doing the same to the water that you dip the snacks into.
Preparation and Serving
The preparation and serving of both Golgappa and Pani Puri are very similar, seeing as they are similar street food.
How Golgappa and Pani Puri are prepared
Golgappa and Pani Puri are made by first taking semolina flour with baking soda, oil and salt and mixing them together. You’ll add some water to make a dough, allowing it to rest for about 30 minutes after it’s formed.
You’ll then roll out the dough until it’s thin, using a cookie cutter to form rounds. Then, you’ll fry these rounds in a pan with oil until they puff up and get crisp. After draining them to remove any excess oil and let them cool so that you can fill them.
Common serving practices and accompaniments
Golgappa and Pani Puri are typically filled with some mixture made of potatoes, onions and plenty of spices. You can make it savory, sweet and sour, or even spicy.
Then, they’re almost always served with a flavored water that you dip them in. This is what really makes them special. The dipping water can also inject a sweet and sour, spicy or savory taste to them.
Nutritional Information
Because they’re similar in many ways, the nutritional value of Golgappa and Pani Puri is similar.
Nutritional value of Golgappa and Pani Puri
The dough for Golgappa and Pani Puri is fried, which means that they will be higher in fat and calories than some other snacks. That being said, it’s a small amount of dough that’s fried, and it isn’t really deep fried but rather shallow fried. What this means is that it won’t be nearly as soaked in oil as some other deep-fried snacks might be.
All of this, of course, could be offset by the filling that’s inside, which mainly includes vegetables and spices.
Health considerations and dietary relevance
If you have heart conditions or issues with cholesterol, you might want to be careful about Golgappa and Pani Puri, based on the fact that it is a food that is fried in oil.
Cultural Significance
Golgappa and Pani Puri are significant culturally throughout India, no matter what variation you’re familiar with. They are enjoyed in all parts of the country and hold a special place in many people’s hearts.
Festivals and occasions where golgappa and pani puri are featured
Golgappa and Pani Puri are featured at just about every festival that’s held in India. In addition, they are served at street food stands and are enjoyed by people as they come together to spend time with the people they love.
