Pani Puri: One dish, many names and different tastes

When it comes to food, India is known for its chaat. Pani puri is the most common type of chaat found across India. Read below to find out what pani puri is known as in different parts of the country.
Pani Puri: One dish, many names and different tastes
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When it comes to food and different cuisines, there are some dishes that are popular only in India. And one such thing that's only available in India is chaat. Be it sev puri, bhel puri, ragda patice, pani puri or dahi puri, we Indian cannot get over our chaat. Some of these dishes are named differently in various states, and one such dish is pani puri. Pani puri which rules the heart of every Mumbaikar is known differently, in other states. People fight over the fact that pani puri is their dish, and not Mumbai's.


If we speak about pani puri, did you know that this dish has at least 6 different names? Yes, that's right! So if you are a sucker for pani puri and want to know all about it, then read below to find out how this one staple dish not only differs in name but also tastes differently in other parts of India. 


Pani Puri: Pani Puri is used in Maharashtra, Gujarat, Madhya Pradesh, Karnataka, Tamil Nadu and even in parts of Nepal. They are known by the same name but taste distinctly different. Mumbai has pani puri with hot ragda, in MP, there is potato mash added and no boondi in the water. In Gujarat, finely diced potatoes with some boiled moong, sweet chutney made of dates and boondi added to the paani. In Bangalore, onions are also added to the mix. 



Puchka: This is more famous in West Bengal and Assam. Puchkas use a mixture of boiled gram and mashed potatoes as the filling, the chutney is tangy, and the water is spicy. Puchkas are also slightly bigger, and the puris are darker in colour. 



Gol Gappa: Almost all of North India, except Haryana, refers to pani puri as Gol Gappe. They are made from a mix of potato and chickpea stuffing, chutney and very tangy water. The water has some mint and lots of spices added to it. 



Paani ke Patashe: This is what pani puri is called in parts of Haryana. However, the taste of this dish is quite similar to that of Gol Gappe.



Gup Chup: Pani puris are called Gup Chup in parts of Odisha, South Jharkhand, Chhattisgarh, Hyderabad and Telangana. They consist only of boiled chickpeas or white peas and spicy water. As a result, they are much lighter to eat. 



Patashi: Pani puri is known as Patashi or Paani ke Batashe in Rajasthan and Uttar Pradesh. The main ingredients here involve the use of different spices and filling stays the same, i.e. potatoes and chickpeas or gram. The water for Patashi is made from dry mangoes.


These names made me hungry, BRB! Till then you tell us which one is your favourite in the comments below. 

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