10 Different Names Of Panipuri Across India You Must Know!
Whoa! Were you NOT aware of these? Oh, and by the way, we're not liable for any hunger waves that strike you after reading this mouth-savoring article. So without any further ado, let us dig in! Oh hey! I meant the article and not a plate of your favorite Pani Puri, LOL.
Possibly exaggerating a bit, but you get the idea. If given the choice, we all know that golgappas will always triumph over every other culinary item on the planet. You may recognize them as golgappas, puchkas, panipuri, batashe, or something else. Golgappa is such a popular street food that everyone has created recipes based on their preferences. Some people like boiled potatoes and lentils, while others like hot matra curry. Let's take a look at the various names of Golgappa across India. By the way, what do you call them? Do comment down and let us know
1. Pani Puri
The most obvious, and most popular name in most parts of India and around the globe. Maharashtra, Gujarat, Madhya Pradesh, Karnataka, Tamil Nadu, and even Nepal are famous places to eat pani puri. Despite being referred to by the same name in all of these regions, the taste of pani puri varies considerably. While the meetha imli chutney is typically served with hot ragda (thick white peas curry) in Mumbai, there is potato mash in MP and no boondi in the water. In Gujarat, freshly diced potatoes are added to the paani along with some boiled moong and a sweet chutney made of dates and boondi. Onions are also put into the mix in Bangalore.
The delicacy is known as Puchka in Eastern India (West Bengal and Assam) and by the same name in Bangladesh. In terms of content and flavor, puchkas are quite distinct from pani puris. The chutney is savory rather than sweet, the water is hot, and the puchka filling includes a mixture of cooked gram and mashed potatoes. Puchkas are also marginally larger, and puris are darker in color. The delectable snack is also known as Puchka in Bihar and Jharkhand.
3. Gol Gappe
In Northern India, the delectable snack of puris filled with flavorful water is known as Gol Gappe. Except for Haryana, almost all of North India refers to it as Gol Gappe. The flavor is similar in Northern India, and it is a favorite. This is possibly comparable to what Vada Pav is to Maharashtra in North India, with Gol Gappa stalls on every street and corner. Gol Gappe are prepared with a potato and chickpea stuffing, chutney, and extremely tangy water. The water is flavored with mint and a variety of seasonings. Also, in some parts of North India, the puris for the Gol Gappe are slightly longer than round.
Do not confuse these with the well-known pakodas; however, in some areas of Gujarat's interior, pani puri is referred to as Pakodi. The taste and preparation stay similar, despite significant differences. In some areas, Sev is an interesting addition to Pakodi. Pakodis typically leave out the sweet chutney in favor of scallions. The water has a strong mint and green chili flavor. Pakodis are stuffed and spicy, a far cry from the sweet-spicy delicacy.
5. Paani ke Patashe
In parts of Haryana, pani puri is known as Paani ke Patashe, which literally translates from both the major ingredients of the dish, puris and the tangy water. The flavor, on the other hand, is very comparable to Gol Gappe.
Patashi is another term for pani puri and is not to be confused with the sugary sweet. Popular in Rajasthan and Uttar Pradesh as Patashi or Paani ke Batashe, the main ingredients here include a mixture of many different spices for the water while the filling remains the same, i.e., potatoes and chickpeas or gram. Paani ke Batashe with 5 distinct types of water, known as Paanch Swaad ke Batashe (spheres of 5 tastes), is popular in Lucknow. Patashi water is typically prepared from dried mangoes, commonly known as 'amiya'
7. Gup Chup
This is a very intriguing name. Pani puris are known as Gup Chup in Odisha, South Jharkhand, Chhatisgarh, Hyderabad, and Telangana due to the crunch that they emit when the puris burst and fill the mouth with water. Gup Chups are typically made up of cooked chickpeas or white peas and spicy water, with no potatoes. As a result of this, they are much easier to consume. Onions are not always included, but they can be if requested.
While Gujaratis call chapati phulkas, pani puri is known as Phulki in eastern Uttar Pradesh and some areas of Nepal. The way you prepare for Phulki is the same, and the only difference is the word. Phulki, on the other hand, is uncommon and barely used, due to frequent confusion with the savory Ramadan dish Dahi Phulki, which is essentially dahi vadas made with chickpeas rather than split black lentils.
Pani puri is only known as Tikki in the Madhya Pradesh's city of Hoshangabad. To the rest of the world, tikkis are commonly referred to as aloo tikkis, but to these men, tikkis are delicious puris that have been filled with potatoes or chickpeas and served with tangy water!
The locals of Aligarh, Uttar Pradesh, refer to Pani Puri as Padaka, which is once more a unique name.
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