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Eating in India: Pani Puri

March 6, 2006 at 10:10 AM | 0 Comments

Pani Puris belong to the immense group called chaats, savory snacks that are usually spiced with a mix that includes cumin, dried mango powder, chili powder, and other exciting ingredients.  If you think that snacking was somehow cooked up by the Pringles or Hershey company, then you've got another thing coming -- Indians are dedicated snackers, especially when late afternoon or early evening is here and dinner still seems a long way off.


Pani Puris got my attention at first just because they look so cool -- a bit like an opened-up, crisp soup dumpling. The exoskeleton is formed from fried globes of dough, the puri. After you get handed a plate and fork, the chaatwallah (snackseller) picks up a golfball-sized puri, sticks his thumb in it to make a hole, and then fills the "bowl" up with ladles of tangy liquids. There will also be some mint in there, some chickpeas, and some potato and onion. The exact fillings vary by seller and by region, but one common taste is that of tamarind pulp, making the mess sweet and tangy.

But back to the puri in front of you. The thin little puff can't handle the immensity of goodness within. Its walls are starting to give way -- stick the whole thing in your mouth, try not to dribble on your chin. Spoon up some the liquid you missed, and now it's time for another.

After you finish one or two, the seller will plop another few on your plate. In theory, you could keep this up until you exploded -- it would be a messy end, but far from untasty. As usual with street food, bring small bills and change -- a plate of them goes for about 10 rupees.

Image from Culiblog