1. Pani Puri
The most obvious one, this is the most popular name in most parts of
India and the world. Pani Puri is used in Maharashtra, Gujarat, Madhya
Pradesh, Karnataka, Tamil Nadu and even in parts of Nepal. Although
addressed by the same name in all these regions, the pani puri greatly
varies in taste. While in Mumbai it is predominantly the hot
(thick white peas curry) variety that you get with the
chutney, in MP, there is potato mash added and no
in the water. In Gujarat, the tradition is to add finely diced potatoes with some boiled
, sweet chutney made of dates and
added to the
. In Bangalore, onions are also added to the mix.
And we are sure you're getting hungry reading all this about Pani
Puri so here're a few places to go and hog on your favorite from:
Mumbai: Elco Market, Bandra West
More famous in Eastern India (West Bengal and Assam) as Phuchka, the
snack is also called by the same name in Bangladesh. Puchkas are quite
different from pani puris in terms of content and taste. Phuchkas use a
mixture of boiled gram and mashed potatoes as the filling, the chutney
is tangy rather than sweetish and the water is spicy. Puchkas are also
slightly bigger in size and the puris are darker in colour. Bihar and
Jharkhand also know the delicious snack as Puchka.
3. Gol Gappe
The delicious snack of puris filled with tangy water is known as Gol
Gappe in Northern India. Almost all of North India, except Haryana,
refers to it as Gol Gappe. The taste in Northern India is pretty much
the same and it is a favourite. With Gol Gappa stalls lining every
street and corner, this is probably equivalent to North India what Vada
Pav is to Maharashtra. Gol Gappe are made from a mix of potato and
chickpea stuffing, chutney and very tangy water. The water has a dash of
mint and lots of spices added to it. Also, in some places in North
India, the puris for the Gol Gappe are not very round but slightly
Nathu Sweets, Bengali Market in Delhi is the best place to relish some delish Gol Gappe.
Do not confuse these with the very famous pakodas, but pani
puri is referred to as Pakodi in some interior parts of Gujarat. The
taste and the preparation remains similar though there are considerable
differences. Sev is sometimes an interesting addition to Pakodi in some
places. Pakodis generally leave the sweet chutney out but incorporate
onions. The water is heavy on mint and green chillies. Quite a deviation
from the sweet-spicy snack, pakodis are quite stuffed and spicy.
Santosh Dabeli Pakodi Centre in Gandhinagar is one of the most famous places in Gujarat to enjoy Pakodis.
5. Paani ke Batashe
Literally translated from both the main ingredients of the
dish, puris and the tangy water, Paani ke Batashe is what pani puri is
called in parts of Haryana. The taste though is quite similar to that of
Not to be confused with the sweet made of sugar, Patashi is another
name for pani puri. Popular as Patashi or Paani ke Batashe in Rajasthan
and Uttar Pradesh the main ingredients here involve the use of different
spices for the water though the filling stays the same, i.e, potatoes
and chickpeas or gram. In Lucknow, one can taste Paani ke Batashe with 5
different types of water, called Paanch Swaad ke Batashe (spheres of 5
tastes), famous at Hazratganj. The water for Patashi is generally made
from dry mangoes.
7. Gup Chup
A very interesting name this. Pani puris are called Gup Chup in parts of
South Jharkhand, Chhatisgarh, Hyderabad, and Telangana because of the
sound they make when the puris burst and the water fills the mouth. Gup
Chups generally consist only of boiled chickpeas or white peas and spicy
water, eliminating the potatoes. As a result, they are much lighter to
eat. Onions are not always added but can be, on request.
While Gujaratis refer to
puri is called Phulki in the eastern parts of Uttar Pradesh and some
regions of Nepal. The preparation for Phulki is the standard and it is
only the name that differs. Phulki is traditionally not used as it is
often confused with the Ramadan savoury of Dahi Phulki, which is
are made of chickpeas instead of split black lentils. Phulki is not very common and rarely used though.
It is only in Hoshangabad in Madhya Pradesh where pani puri is referred to as Tikki. For the rest of the world, Tikkis are
but for these guys, tikkis are yummy puris stuffed with potatoes or chickpeas and dipped in tangy water!
Once again, a one-off name, Padaka is what the people of
Aligarh, UP, call pani puri.
11. Water Balls
The poor English perhaps had no idea what to call these so they
simply translated pani puri to water balls. The funniest name of pani
puri so far!
Which form do you like to relish it in? Is there some other name you know and love?