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|Alternative names||Paani ke Batashe (Haryana, Uttar Pradesh), Fulki (Madhya Pradesh), Golgappa, Gol Gappay or Gol Gappa (Delhi, Punjab), Phuchka (Bangladesh, Nepal, West Bengal), Fuska (Sylhet and Chittagong), GupChup (Odisha, Bihar, Jharkhand, Chhattisgarh), Pakodi (Gujarat)|
|Place of origin||India|
|Region or state||Varanasi|
|Main ingredients||Flour, spiced water, onions, potatoes, chickpeas|
Modern chefs, eager to take their culinary expertise to the next level, have come up with interesting variations to the Gol Gappa like the Cucumber Pani Puri, in which cucumber juice is used to fill up the puris.
Panipuri has various names, depending on the region. In Haryana it is called paani ke patashe; in Madhya Pradesh fulki; in Uttar Pradesh golgappa, in West Bengal, Bangladesh and Nepal, phuchka; in parts of Gujarat, pakodi; in parts of Odisha, Bihar, South Jharkhand, and Chhattisgarh, gup chup.
Puchka differs from panipuri in terms of content and taste. It uses a mixture of boiled gram and mashed potatoes as the filling, and is tangy rather than sweetish while the water is sour and spicy.
- Ramprasad, Gayathri (2014). Shadows in the Sun: Healing from Depression and Finding the Light Within. Hazelden. p. 260. ISBN 978-1-61649-531-2.
- 1000 Indian Recipe Cookbook. Arcturus Publishing. 2013. ISBN 978-1-78212-253-1.
- "Cucumber Pani puri". livingfoodz.com.
- "11 Different Names For Your Favourite Pani Puri".
- "11 Different Names For Your Favourite Pani Puri". indiatimes.com. Retrieved 2017-06-12.