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.