After nearly two and a half month-long lockdown, the country is now gradually unlocking. However, to avoid Covid-19, people will still have to follow certain rules for their safety. However, as concessions are being received, markets are getting crowded again. Soon people will be able to get out of the house and enjoy the chaat pakora. The shops of Gol-Gappas and Chaat will be crowded again. If people in lockdown felt the most lack of anything, they were Gol-Gappa.
Gol-Gappa is India's most favorite street food. If you speak in the Mumbai tongue, pain puri. In Uttar Pradesh, they are called pani puri, and fuchka in Kolkata. During the lockdown, the Hindu newspaper reported that Google was searching for the highest gol-gappa method. Its search saw a surge of 107 feet. In the past couple of weeks, some social media were also glorifying water. People were telling them how much water was lacking. The fun of eating gol-gappas is also standing beside the contractor and eating. You stand with a plate and fill you with a crunchy gol-gappe with peas or potatoes and filled with sour, sweet, and chilly water.
In the mouth, the gol-gappa bursts, and the taste of sour-freshwater and crunchy gol-gappas is wonderful. It cannot be deposed in words. Many people also make very tasty water at home. In a lockdown, people had no option but to make it home. Where did the pani puri or gol-gappas come from? How to come? There are also many interesting stories about it. Dr. Kurrush Dalal, a food historian, says that in north India, the first 17th century was the licking of Mughal emperor Shah Jahan. It is said that when King Shah Jahan settled his capital in the existing old Delhi, people began to get rid of the saline water of the Yamuna. Therefore Hakim Saheb suggested that you start using fried, spicy snacks to avoid alkaline. It also increases the use of yogurt. It is said that only then did the people use the gol-gappe. Then, as the workers began to move to other cities in search of work, they also reached the gol-gappas. And because of this, the most liked snacks were made across the country. Because of the growing popularity of gol-gappas, they are now being sold in big restaurants as well.
However, there you will find more flavored water with traditional tamarind and green chutney water. Some famous restaurants and hotels will also get spicy vodka shots and guaiacol with chutney. But these big restaurants are nowhere to go ahead with those who sell around the gappas on the handcart. The chaat seller on the handcart gives each of his customers gol-gappe to his taste. You're just late to point out. Then see how he feeds you all the water you like. Somebody says, "Give a gol-gappa with semolina." Someone likes flour.
People take fun with green chutney, so someone should come with sweet chutney. Gol-Gappa or water-whole food is also an art. They are not eaten with spoons, knife forks. Rather, it just has to be lifted by hand and kept in the mouth. And the gol-gappa should go inside in the mouth and break it. Only then will it seem that the water is completely ditched. Gol-gappas are made in any city, but with nineteen-twenty ups and downs, the taste is almost the same everywhere. The only difference is that the dough is made of flour somewhere. The flour is made by mixing flour and maida. Just as people in India enjoy debating political issues or cricket, they enjoy talking about the variety of gol-gappa.
Image credit: tasteofhome