What is puri (chaat), chaat ki puri ? glossary, uses, recipes |

Puri (chaat), often referred to as chaat ki puri, is a fundamental component of many popular Indian street food snacks known as chaat. The term "puri" itself refers to a small, round, unleavened flatbread made from whole wheat flour (atta) or sometimes a combination of wheat and semolina (suji). These puris are deep-fried until they puff up into a crispy, hollow shell. It's this crispiness and hollow interior that makes them the perfect vessel for the flavorful and diverse fillings that characterize chaat.

The preparation of chaat ki puri involves a simple dough made from flour, a little water, and sometimes a touch of oil or salt. Small balls of this dough are then rolled out into thin, circular discs, typically about 2-3 inches in diameter. These discs are then carefully dropped into hot oil. As they fry, the steam trapped inside causes them to puff up dramatically, creating a light and airy, crispy shell. Achieving this perfect puff is a hallmark of a well-made puri for chaat. Once golden brown and crisp, they are drained and ready to be assembled into various chaat delicacies.

The primary use of chaat ki puri is as the base for a wide variety of chaat dishes across India, each with its unique combination of fillings, chutneys, and toppings. Perhaps the most iconic dish featuring these puris is pani puri (also known as golgappa). In pani puri, a small hole is made in the crisp puri, and it is then filled with a mixture of spiced mashed potatoes or chickpeas, tangy tamarind chutney, and a spicy, mint-flavored water ("pani"). The entire puri is then popped into the mouth, offering an explosion of flavors and textures.

Another popular chaat preparation using these puris is sev puri. Here, the puris are arranged on a flat dish and topped with diced potatoes, onions, tomatoes, various chutneys (tamarind, mint, and sometimes a spicy garlic chutney), and a generous sprinkle of fine gram flour noodles called "sev." The combination of the crisp puri, the soft vegetables, the tangy and sweet chutneys, and the crunchy sev creates a delightful and complex snack.

Beyond pani puri and sev puri, these versatile puris serve as the foundation for numerous other chaat variations, often with regional twists. They can be a component of bhel puri (a mixture of puffed rice, vegetables, chutneys, and sev), or used as a base for creative toppings and fillings. Their neutral flavor and crispy texture make them an ideal canvas for the diverse and often contrasting flavors that define Indian chaat.

In essence, the chaat ki puri is more than just a fried bread; it is the essential building block of a beloved category of Indian street food. Its crispy, hollow nature allows it to hold a myriad of flavorful fillings and toppings, creating a delightful sensory experience that is both refreshing and satisfying. From the tangy and spicy burst of pani puri to the layered textures of sev puri, the humble chaat ki puri is the indispensable foundation of countless delicious and iconic Indian snacks.

What is Golgappe-ki-puri ?

Golgappe-ki-puri is simply another name for the small, round, crispy, and hollow fried flatbread that serves as the essential base for the popular Indian street food known as pani puri. The term "golgappa" is more commonly used in northern India, particularly in Delhi and surrounding regions, to refer to the entire dish. Therefore, "golgappe-ki-puri" specifically highlights the crispy bread component of this beloved snack. These puris are the edible vessels that are filled with a flavorful mixture and the tangy, spicy water that gives the dish its name.

The key characteristics of a good golgappe-ki-puri are its perfect puffiness, resulting in a hollow center, and its crispiness, which provides a delightful textural contrast to the soft fillings and the liquid. They are typically made from a dough of semolina (sooji) and sometimes a small amount of wheat flour (atta) or refined flour (maida) for binding. The dough is rolled out thinly and cut into small circles, which are then deep-fried at the right temperature until they inflate into golden-brown, brittle shells. These puris are often prepared in advance and kept ready to be assembled into the iconic pani puri experience.

Also known as

chaat ki puri, golgappe ki puri, puri for pani puri

How to select puri (chaat), chaat ki puri, golgappe ki puri, puri for pani puri

Usually these puris do not have manufacturing. So it is best to buy from a shop of vendor who has a good turnover. This ensures that puri will be fresh. However, avoid buying broken puris or puris with the stale smell of oil as they can be unpalatable.

Culinary Uses of puri (chaat), chaat ki puri, golgappe ki puri, puri for pani puri

Puris are commonly used as the base to make the evergreen favourite panipuri, also known as golgappa or gupchup.

Puris are also used to make other varieties of chaat like dahi puri, sevpuri, etc.

A variety of stuffing can be made to fill the puris, for different chaat preparations.

1. dahi puri recipe | dahi batata puri | how to make dahi puri | dahi batata puri street food | with 20 amazing images.

dahi puri recipe is a popular Mumbai street food. Made from deep fried puris which are stuffed with potatoes, moong sprouts, onions, chutneys and then topped with curds. Thats just the first part of making dahi batata puri street food. We further top it with chilli powder, cumin seed powder and then some sev to make the famous dahi puri chaat. 

After a round of spicy Pani Puris, eating dahi puri is the perfect way to soothe your palate. "dahi batata puri" are a favourite with children as well as with adults who cannot handle the fiery pani puri. 

2. Mumbai roadside pani puri | homemade pani puri| puchka | golgappa | with amazing 50 images

One of the most loved, very famous and tempting Mumbai street food that no one can resist to eat “pani puri”. Who doesn’t love Mumbai roadside pani puri? From kids to elderly people everyone loves eating the mouthwatering puchka. Pani translates to water and puri are puffed crispy dough balls which are hallow. The puri’s are made in different shapes and sizes across India. It is extremely famous in cosmopolitan cities like Mumbai, Delhi and Kolkata. 

3. dahi batata puri is a famous Mumbai roadstyle dahi batata puri also known as dahi puri chaat.

dahi batata puri, an arrangement of tiny, crisp puris amidst a mélange of potatoes, ragda and a topping of miscellaneous chutneys and beaten curds! a cool dahi puri chaat treat that you might prefer over regular bhel or fiery pani puri on a hot summer’s day! This road side chaat is supremely flavourful. 

How to store puri (chaat), chaat ki puri, golgappe ki puri, puri for pani puri

Store puris in air-tight containers in a clean, dry place.