DELHI CHAAT | BHEL PURI | PANI PURI | BHEL KACHORI | DAHI PURI - Indian Street Food Compilation

PANI PURI:
Panipuri is a common street snack in several regions of the Indian subcontinent. In East India, it is known as Phuchhka while in North India, it is called Golgappa, In Andhra Pradesh and Telangana its is called as Pani Puri While in Odisha it is known as GupChup . It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (commonly known as Imli Pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. Panipuri has various names, depending on the region.In Haryana it is called Paani ke Patashe; in Madhya Pradesh Fulk ; in Uttar Pradesh Golgappa,in West Bengal, Bangladesh and Bihar Nepal, Puchka; in parts of Gujarat, Pakodi; in parts of Odisha, South Jharkhand, Chhattisgarh,Gup Chup. in Andhra Pradesh and Telangana it is called Pani Puri.

CHAAT:
Chaat (Hindi/Nepali: चाट, Urdu/Punjabi: چاٹ ) is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. With its origins in Uttar Pradesh, chaat has become immensely popular in the rest of South Asia. The word derives from Hindi cāṭ चाट (tasting, a delicacy), from cāṭnā चाटना , from Prakrit caṭṭei चट्टेइ (to devour with relish, eat noisily).The chaat variants are all based on fried dough, with various other ingredients. The original chaat is a mixture of potato pieces, crisp fried bread dahi vada or dahi bhalla, gram or chickpeas and tangy-salty spices, with sour home-made Indian chilly and saunth (dried ginger and tamarind sauce), fresh green coriander leaves and yogurt for garnish, but other popular variants included aloo tikkis or samosa (garnished with onion, coriander, hot spices and a dash of curd), bhel puri, dahi puri, panipuri, dahi vada, papri chaat, and sev puri.There are common elements among these variants including dahi, or yogurt; chopped onions and coriander; Sev (thin dried yellow salty noodles); and chaat masala, typically consisting of amchoor (dried mango powder), cumin, Kala Namak (rock salt), coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small metal plate or a banana leaf, dried and formed into a bowl.

BHEL PURI:
Bhelpuri (Marathi: भेळ, Gujarati: ભેળ, Nepali: चट्टपटे) is a savoury snack, and is also a type of chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce.Bhel is often identified with the beaches of Mumbai, such as Girguam or Juhu.[4] Bhelpuri is thought to have originated within the Gucafes and street food stalls of Mumbai, and the recipe has spread to most parts of India where it has been modified to suit local food availability. It is also said to be originated from Bhadang (भडंग), a spicy namkeen from Western Maharashtra. Dry Bhel is made from Bhadang, The Kolkata variant of Bhelpuri is called Jhaal Muri (meaning "spicy puffed rice"). A native Mysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore. A dry variant of Bhelpuri popularly known as Bhadang is consumed after garnishing with onions, coriander and lemon juice.

DAHI PURI:
Dahipuri, or dahi puri, is a snack which is especially popular in the state of Maharashtra, India. The dish is a form of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are more popularly recognized from the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor. The round, hard, puffy puri shell is first broken on top and partially filled with the main stuffing of mashed potatoes or chickpeas. A small amount of haldi powder or chilli powder, or both, may be added for taste, as well as a pinch of salt. Sweet tamarind chutney and spicy green chutney are then poured into the shell, on top of the stuffing. Finally, sweetened beaten yoghurt is generously poured over the shell, and the finished product is garnished with sprinklings of crushed sev, moong dal and finely chopped coriander leaves.Dahi puri typically comes as 5 or 6 dahi puris per plate. While pani puri is typically served one piece at a time, a plate of many dahi puri is often served together. Each dahi puri is intended to be eaten whole, like pani puri, so that the spectrum of flavors and textures within may all be tasted together.

Address:
DELHI PANI PURI, Ajwa Road, Vadodara, Gujarat, India.

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Feelin Good by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)

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