Savour the Savoury-Pani Puri: Srishti Sharma

Srishti Sharma

Pani Puri, Puchka, Gol Gappa-this Indian or South Asian snack has many names but, trust me every bite of this is such perfection and pure delight.  

These crispy puffs are made of two types -one is made of semolina and the other with wheat flour and is fried.

Pani puri is also famously known as 'Chaat'.  

They are filled with healthy whole moong or any half/full boiled sprout, finely chopped onions, boiled potatoes, in accompaniment of savoury, tangy, sweet water and garnished with  besan sev and coriander.

The wafery, miniscule, satisfying snack can sometimes fill the gap between long-digested lunch and long-awaited dinner.

Some consume chaat as a sumptuous meal with jaljeera water while some fall for curd and saunth (tamarind and jaggery chutney) combo.

This famous version called Dahi Puri comprises crispy puffs stuffed with thick curd, healthy sprout, boiled potatoes, finely chopped onions, finely chopped coriander, namkeen (sev), and a fine assortment of one's favourite chutneys.  

But, of all varieties, pani puri occupies a special place in young Indian hearts.

It’s an appetizer for the old and the middle-aged with sluggish metabolism whereas preferred by youngsters for its snacking quotient and its easy availability as street-food at every nook and corner.

It’s an all-season, be it India’s high temperatures or overseas low temperatures, pani puri and its various side dishes are always going to remain everyone’s favourite.
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Bio: A blogger, reader and a person who loves helping the needy is what describes Srishti Sharma. A post-graduate in Supply Chain Management and Business Economics, Srishti is a current employee of a leading Supply Chain Management firm, Toronto, Canada. Her poems are published in prestigious Setu Magazine, Destiny Poets and Story Mirror. In addition, she has a penchant for Zumba and Crossfit. 

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