Google Doodle celebrates delicious Indian street food

Google Doodle celebrates delicious Indian street food

It’s panipuri day! As Google Doodle celebrates delicious Indian street food, here’s the recipe you need to make it

Today’s Google Doodle celebrates a delicious street food snack called pani puri that originated in India.

The bite-sized snack consists of a mouth-watering delicacy filled with deep-fried flatbread, flavored water, mashed potatoes, onions and chickpeas.

It is currently depicted on Google’s homepage logo, otherwise known as the Google Doodle

The search engine regularly updates to highlight important achievements and dates throughout the calendar year.

Exactly eight years ago today, Indore Jayka and Dainik Bhaskar, a restaurant in Indore, India, set a world record for serving 51 flavors of pani puri – the most ever.

Today’s Google Doodle celebrates Pani Puri, a delicious street food snack that hails from India

The bitesize snack consists of a deep-fried flatbread, filled with a mixture of flavored water, mashed potatoes, onions and chickpeas (stock image).

This explains Google’s treat celebration, also known as Gol Gappa.

The popular South Indian staple is said to have evolved over time and was once known as a very simple dish.

The dish began with a small, hollow, fried shell filled with spiced potatoes served with a flavored water called ‘pani’.

However, fans of the delicacy will now recognize it as a miniature ball open on one side and topped with a combination of potatoes, chickpeas and savory spices.

How to make Pan Puri yourself at home

Khata sweet water flour

Water 1 cup

Tamarind 100 grams (soaked)

6 Dates (Soaked)

Jaggery 200 grams

Red pepper 1 tsp

Black salt – ½ tsp

Cumin powder – ½ tsp

Asafoetida – ¼ tsp

Amchur powder – ½ tsp

Salt – ¼ tsp

Ginger powder – ½ tsp

Red Chilli Powder – 1 tsp


Set a pan on medium heat

Add tamarind, dates and jaggery and mix well

Cook for 10 minutes

Strain the chutney through a sieve

Cool to room temperature

Add all the dry spices and mix well

Add water and adjust the consistency as needed

Panipuri is a type of snack that originated in India, and is one of the most common street foods there (stock photo)

How to make pani puri stuffing

White peas – 1 cup (soaked)

Potato – 1 large (cube)

Turmeric – ¼ tsp

Salt – 1 teaspoon

Chop coriander leaves


Place your ingredients in a pressure cooker

Take 1 cup soaked white peas, 1 potato, ¼ teaspoon turmeric, ½ teaspoon salt and 3 cups water.

Pressure cook for a few moments or till the white peas are cooked

In a pan add gram flour, water and mix till smooth

Set a pan on medium heat and cook for 5 minutes then add the boiled peas and mix

Boil for 2 minutes and switch off

Pani Puri recipe and method courtesy of Amna Recipes

How to Shape Your Panipuri Balls with Stuffing

1. Divide the dough into equal portions

2. Take each portion and make it into a round shaped ball

3. Press it between your palms and place it on a rolling board

4. Roll it out using a rolling pin until it becomes a round shaped roti

5. Make sure the thickness is like that of a roti or chapati (about 1 – 2 mm). Do not roll too thin or too thick. If too thin the puree will not swell during deep frying. If it is too thick, the puree will not be crispy after deep frying

6. Using a round shaped small lid (about 2-2.5 inches in diameter) cut out small round puris.

7. Heat oil in a deep frying pan over medium heat

8. When the oil is medium hot, take 5 or 6 puris and gently slide them into the oil

9. Deep fry them until crisp and light golden brown

10. Remove the pani puris and place on a paper napkin to absorb excess oil

11. Make a hole in the middle of your panipuri. Make sure you don’t break the ball on either side

12. Make enough room for 1 – 2 teaspoons of your pre-made stuffing and/or panipuri water (water seasoned with various spices).

13. After cooling store them in an airtight container and consume within 2-3 weeks.

Method courtesy of Rohit Ghai, Chef Patron of Manthan in Mayfair and Chelsea Cottage

The taste is described as rather tangy, while the water is flavorful and spicy.

In honor of delicious street food, why not try your hand at Panipuri recipe?

As per the Amna recipe, you can cook a batch from your own kitchen.

This dish was in high demand in some parts of India during the 20th century.

The recipe eventually spread to the rest of India due to the migration of people from one part of the country to another.


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