Panipuri
 | |
| Jeneng liyané | Paani patashi (Haryana) Pani ke batashe (Uttar Pradesh) Tikiya (Madhya Pradesh) Golgappa, gol gappay or gol gappa (Delhi, Punjab) Phuchka (Bihar, Jharkhand, Nepal, Bengal) Phuska/Puska (Assam) Fuska (Sylhet and Chittagong) Gup-chup (Odisha, Chhattisgarh) Pakodi (Gujarat) |
|---|---|
| Jinis | Snack |
| Panggonan asal | India |
| Woworan pokok | Flour, spiced water, onions, potatoes, chickpeas |
 Buku masakan: Panipuri  Médhia: Panipuri | |
Panipuri ( pra=| Babagan swara iki 
pānīpūrī (pitulung·info) ) utawa Phuchka ( pra=| Babagan swara iki Phuchka (pitulung·info) ) minangka jinis jajanan sing asalé ing subbawana India . [1]
Olahan iku kasusun saka, puri (asri jero-goreng crepe ), diisi karo dicampur banyu rasa (dikenal minangka pani imli), lunak Chutney, lombok, masala chaat, kentang, bawang lan chickpea. [2] [3]
Jeneng[besut | besut sumber]
Jeneng Panipuri beda-beda gumantung saka tlatah kasebut. Ing Haryana dikenal kanthi jeneng paani patashi ; ing Madhya Pradesh fulki ; ing Uttar Pradesh pani ke watesanhe / padake ; ing Assam phuska / puska lan pakodi ; ing bagean Gujarat, Gup-chup ing bagean Odisha, Phuchka ing Bihar, Nepal, Jharkhand, Bengal lan Chhattisgarh . [4]
Phuchka (utawa fuska utawa puska ) beda karo panipuri ing isi lan rasa. Nganggo campuran campuran bawang godhog lan kentang lembut uga bumbu minangka isi, [4] lan asem tinimbang manis nalika banyu ora asem lan pedhes.
Deleng uga[besut | besut sumber]
Cathetan sikil[besut | besut sumber]
- ↑ Tarla Dalal, Chaat Cookbook., Gardners Books, 2000, 116 p. (ISBN 978-81-86469-62-0
- ↑ Ramprasad, Gayathri (2014). Shadows in the Sun: Healing from Depression and Finding the Light Within. Hazelden. kc. 260. ISBN 978-1-61649-531-2.
- ↑ Pani Puri recipe in Veg Recipes of India
- ↑ a b "11 Different Names For Your Favourite Pani Puri". indiatimes.com (ing basa Inggris). Dibukak ing 2017-06-12.