The love for ‘Pani Puris’ has
travelled through all parts of the country to all parts of the country! Over
the years new combinations with the regional ‘Tadka’ have been evolved. Today
pani puris have various names that change from region to region with subtle
variations in the recipes.
In north India, pani puris are
known as pani ke pataashe or gol guppe. The stuffing is made out of a mix of
mashed potatoes and chickpeas with a twist of tangy water. While travelling to
Madhya Pradesh, these pani puris become tikki, which are served with spicy
water and, mashed potato as its stuffing Continue
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