On Wednesday, Google committed its doodle to the popular South Asian avenue food stuff, pani puri. The search motor celebrated this well-known delicacy, also recognised as gol gappa, puchka and fuchka. It holds a particular place in the heart of foodstuff enthusiasts throughout India. 

3 things you have to have to know


  • Google highlighted the popularity of pani puri in India. 
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  • The origins of pani puri can be traced back again to the epic Mahabharata.
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  • Pani puri’s recognition and affordability has created it a single of the most well known avenue meals items in India.
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Pani puri craze: A record is set 

The inspiration guiding this google doodle stems from a amazing achievement on July 12, 2015, in Indore, Madhya Pradesh. On that working day, a community restaurant set a world file by serving an astonishing 51 flavours of pani puri.

(Masterchef Neha Shah made 51 flavors of pani puri together with general, quality unique & fruit flavors | Impression: Twitter)

These flavoured pani puris were made less than the guidance of Master Chef contestant Neha Shah. This culinary feat highlighted the assorted and resourceful variations of this well known avenue foodstuff.

Styles of flavoured h2o for Pani Puri

Pani Puri is a chunk-sized snack consisting of a crispy shell stuffed with a combination of potatoes, chickpeas, spices and chilli. It is generally accompanied by flavoured h2o, which adds a tangy and spicy kick to the palate. The mixture of textures and flavours will make pani puri a genuine gastronomic delight.

 (There are a wide range of fillings utilised in while building pani puri based on what region it is staying served at | Graphic: Shutterstock)

Regional variations of pani puri are found in the course of India. In Maharashtra and Andhra Pradesh, it is typically stuffed with boiled chickpeas, a white pea mixture and sprouts, all immersed in tangy and spicy h2o. In northern states like Punjab, Haryana, Delhi and Uttar Pradesh, the potatoes and chickpea-crammed puris are dipped in jaljeera-flavoured water and are recognised as gol gappa or pani ke batashe. 

The origin of pani puri 

In accordance to legend, pani puri has a interesting origin tale that dates back again to the time of Mahabharata. The tale goes that Draupadi, a single of the central figures in the Hindu epic, was faced with the challenge of feeding her 5 husbands, with minimal sources at her disposal. Employing leftover potatoes, vegetables and a tiny total of wheat dough, Draupadi invented pani puri by filling small dough parts with the potato and vegetable mixture. 

Although there are plenty of variants of fillings and pani to suit each individual palate, there are two universally acknowledged principles for enjoying pani puri. To start with, it is vital to eat the puris quickly to reduce them from turning soggy. Secondly, it is customary to devour the complete pani puri in a person chunk to keep away from any messy crumbs. 


By Taba