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Panipuri, Golgappa, Phuchka.jpg
Alternative namesPaani patashi (Haryana, Uttar Pradesh)
Fulki (Madhya Pradesh)
Golgappa, gol gappay or gol gappa (Delhi, Punjab)
Phuchka (Bengal, Nepal, Jharkhand)
Phuska/Puska (Assam)
Fuska (Sylhet and Chittagong)
Gup-chup (Odisha, Bihar, Jharkhand, Chhattisgarh)
Pakodi (Gujarat)
Place of originIndian subcontinent
Main ingredientsFlour, spiced water, onions, potatoes, chickpeas

Panipuri (About this soundpānīpūrī ) is a type of snack that originated in the Indian subcontinent.[1]

It consists of a round, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili, chaat masala, potato, onion or chickpeas.[2][3]

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 panipuri,[4] in which cucumber juice is used to fill up the puris.[5]


Panipuri's name varies depending on the region. In Haryana it is known as paani patashi; in Madhya Pradesh fulki; in Uttar Pradesh golgappa, in Bengal and Nepal phuchka; in Assam phuska/puska and panipuri; in parts of Gujarat, pakodi; in parts of Odisha, Bihar, South Jharkhand, and Chhattisgarh, gup chup.[6]

Phuchka (or fuska or puska) differs from panipuri in content and taste. It uses a mixture of boiled gram and mashed potatoes as the filling,[7] and is tangy rather than sweetish while the water is sour and spicy.

See also[edit]


  1. ^ Tarla Dalal, Chaat Cookbook., Gardners Books, 2000, 116 p. (ISBN 978-81-86469-62-0
  2. ^ Ramprasad, Gayathri (2014). Shadows in the Sun: Healing from Depression and Finding the Light Within. Hazelden. p. 260. ISBN 978-1-61649-531-2.
  3. ^ Pani Puri recipe in Veg Recipes of India
  4. ^ 1000 Indian Recipe Cookbook. Arcturus Publishing. 2013. ISBN 978-1-78212-253-1.
  5. ^ "Cucumber Pani puri".
  6. ^ "11 Different Names For Your Favourite Pani Puri".
  7. ^ "11 Different Names For Your Favourite Pani Puri". Retrieved 12 June 2017.