Panipuri is a common street snack in several regions of the Indian subcontinent. In East India, it is misidentified with Phuchhka which is very different from Panipuri. The Puchhka differs greatly in terms of content and taste. Puchkas use a mixture of boiled gram and mashed potatoes as the filling and is tangy rather than sweetish while the water is sour and spicy. Puchkas are also slightly bigger in size and the puris are darker in colour. In North India, it is called Golgappa, In madhaya pradesh It is called Fulki, 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, 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 Fulki; in Uttar Pradesh Golgappa, in West Bengal, Bangladesh and Bihar Nepal, Puchka; in parts of…
Bhelpuri is a savoury snack, and is also a type of chaat. It is made of puffed rice, vegetables and a tangy tamarind sauce. Bhel is often identified with the beaches of Mumbai, such as Girguam or Juhu. 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, a spicy namkeen from Western Maharashtra. Dry Bhel is made from Bhadang, The Kolkata variant of Bhelpuri is called Jhalmuri. A native Mysore variant of Bhelpuri is known as Churumuri or Churmuri in Bangalore.
Bhelpuri is made from puffed rice and Sev mixed with potatoes, onions, Chat masala and chutney and mixture, as the base of the snack. Bhelpuri has a balance of sweet, salty, tart and spicy flavors, with different textures as well, including crispy and crunchy from the puffed rice and fried sev. Other commonly used…
Chikki is a traditional Indian sweet generally made from groundnuts and jaggery. There are several different varieties of chikki in addition to the most common groundnut chikki. Each variety of chikki is named depending upon the ingredients used, which include puffed or roasted Bengal gram, sesame, puffed rice, beaten rice, or Khobara.
The preparation of chikkis is very simple and consists of first preparing the hot jaggery syrup with a minimum of water, adding nuts to the syrup to coat them and then transferring the nuts to a wooden mould, then rolling them to a thickness of about 6–8 mm using a wooden roller/and we also place in to the any steel plate for cooling, cutting into slabs and packing. In homes, smaller quantities are hand rolled with wooden rollers.
Some chikkis are made using a combination of these ingredients. Special chikkis are made out of cashews, almonds, and pistachios. Though jaggery is the usual sweetener material, sugar is used as the base…
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