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|Alternative names||Paani patashi (Haryana, Uttar Pradesh) |
Fulki (Madhya Pradesh)
Golgappa, gol gappay or gol gappa (Delhi, Punjab)
Phuchka (Bengal, Nepal, Jharkhand, Assam)
Fuska (Sylhet and Chittagong)
Gup-chup (Odisha, Bihar, Jharkhand, Chhattisgarh)
|Place of origin||Indian subcontinent|
|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 panipuri, in which cucumber juice is used to fill up the puris.
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 parts of Gujarat, pakodi; in parts of Odisha, Bihar, South Jharkhand, and Chhattisgarh, gup chup.
Phuchka (or fuska) differs from panipuri in 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 12 June 2017.
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