History of the Indian Panipuri with Tomatoes:
Panipuri, also known as golgappa or pani ke bataashe, is a popular street food in India, originated in northern India, and is now available all over the country. This snack consists of a small hollow fried crispy ball filled with spiced potatoes, onions, chickpeas or lentils, and water or tangy tamarind juice. In this recipe, we will be using tomatoes and chickpeas as a filling.
Tips and Tricks for Indian Panipuri with Tomatoes Recipe:
- Semolina and wheat flour should be mixed properly to avoid lumps in the dough.
- Add hot water to the dough to make it soft and pliable.
- Let the dough rest for at least 30 minutes to get a better texture.
- While frying panipuri, keep the oil temperature high.
- Chop the tomatoes and onions finely to get a good texture and flavor of the filling.
- You can also add green chilies to make the filling spicier.
Tips for presenting the dish:
- Serve the panipuri with the chickpea and salsa filling in a platter.
- You can also serve the filling in separate bowls to let your guests fill their panipuri themselves.
- Garnish the panipuri with fresh coriander leaves and sprinkle of chaat masala.
- Serve it fresh and hot to enjoy the crispiness of the outer shell.
- You can also serve it with sweet tamarind chutney if you want some sweetness in your panipuri.