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Panipuri is not just a street food, it is an emotion wrapped in small balls, spiced with mashed potatoes and dunked in super spicy and tangy water. This is one street food that often raises hygiene concerns regarding India's street foods. In an unfortunate incident, once again the most loved street food has raised concerns, as a woman recently found a piece of bone in her panipuri on Friday in Ahmedabad.

According to reports, a panipuri stall outside the Ranip bus terminal was removed by civic authorities after a video went viral showing a woman finding a bone in her panipuri. The woman was eating panipuri with her mother at the Krishna Bhel Pakodi stall, when she discovered the bone in one of her puris. When she complained, the vendor reportedly dismissed the object as a piece of wood. The woman then recorded a video and shared it on social media, prompting Ahmedabad Municipal Corporation's health officials to inspect and remove the stall. Reportedly, the victim had never eaten non-veg in her life.

5 measures to take while eating Pani Puri on street
Choose a hygienic stall: The first and foremost thing to do is, to select a clean and hygienic food stall. As a customer, you should observe whether the vendor keeps the surroundings clean and covers the ingredients properly. And if you find anything unhygienic or unkept, highlight it and avoid eating at such stalls.

Eat freshly prepared food: Make sure the vendor breaks fresh puris for you and also makes fresh aloo masala before serving. Food items left uncovered for a long time may collect dust and attract flies, which can spread germs. If the vendor offers the same, skip it completely. Eating fresh pani puri reduces the chances of contamination.

Personal hygiene: When it comes to dishes like pani puri, where the vendor uses his/her hand to prepare the dish, it is important to cross-check the vendor's personal hygiene. Check that he is using fresh and clean gloves for serving the dish and if the gloves are worn out, ensure he washes his hand and uses a new one. And as a customer, you should also wash or sanitize your hands before eating. Since pani puri is usually eaten with hands, maintaining personal hygiene is very important to prevent infections and maintain good health.

Avoid overeating: At the end of the day, it is a deep-fried dish with lots of spices, it is advisable not to overeat pani puri from roadside vendors. And if you are someone with a sensitive stomach, be extra careful while consuming street food.

Check the quality of water: The most sensitive aspect of eating pani puri on the streets is the quality of the water. Check and smell the water being used for preparing the spicy pani. Contaminated water can carry harmful germs and bacteria that may cause diseases such as diarrhea, typhoid, and food poisoning. It is better to buy pani puri from stalls that use filtered or packaged water or you can buy puris from stall and prepare pani at home. Here are 8 types of pani that you can prepare at home.

8 types of pani you can make at home
Spicy mint: Although the mint-flavoured water is available across Golgappa stalls, the spicy mint is yet to hit the taste buds. To make it at home, just add some fresh mint, coriander, cut-up chilies, black salt, and some sugar to water, mix well, and enjoy.

Beetroot kanji: Beetroot kanji is a winter favourite and can be enjoyed as Golgappa water too! And although it will take some time to prepare, your friends will love it. Just add black carrots, beetroot, white mustard, salt, and hing to the water, let it ferment in the sun for 5 days, and voila.

Pineapple ginger: Give the Golgappa water a tropical zest with pineapple and ginger in the water. Cut up small pineapple cubes and ginger slices and add them to the water with black pepper and lemon juice. Also add some ginger and pineapple juice for extra flavour.

Rose and lemon: If you love floral and citrus flavours, the Rose and lemon combo will blow your mind. Just add some lemon juice, cleaned rose petals, dash of honey, and salt to the water, let it steep for a few hours, chill, and then add to the golgappas.

Raw mango: Popular now as the Aam panna paani, the raw mango water can be made by mixing raw mango pulp with mint, black salt, roasted jeera, and green chilies in the water. This one too is best served chilled.

Orange tadka: nother great fruit-citrus flavoured water will be orange tadka. Squeeze some fresh orange juice and mix in some black salt, lemon juice, and a bit of chilli in it. Mix well, add some sugar, and then chill it before serving.

Rajasthani kanji: Rajasthani kanji will also make great golgappa water, but for this too you will have to start preparing days before the party. Rajasthani kanji is made with water, white mustard seeds, black salt, red chilli, ginger, and some sugar.

Khatta meetha anar: Sweet and sour pomegranate juice mixed with some chaat masala, black salt, and lemon will make another great paani for the Golgappa. The deep red colour makes it super appetising, and when served chilled it is super refreshing.