PANI PURI/GUP CHUP/GOL GAPPA/ PUCHKA- call it what you like.
- The puri itself varies between different proportions of wheat and rava.
- As long as it is fresh and crisp it is acceptable
- The substantial part of the stuffing varies between black channa, kabuli chana, peas, moong, potato &/ or boondi
- The water of course could be tangy, spicy, minty, sweet or sour - as you like it
Any trivia on this?
Is its origin as romantic a discovery as chips or wafers which resulted from a chef who, in his frustration with a guest who wanted really crisp potatoes, went ahead and made wafers?