|Alternative names||Paani patashi (Haryana, "Pani ke Batashe"Uttar Pradesh) |
Fulki (Madhya Pradesh)
Golgappa, gol gappay or gol gappa (Delhi, Punjab)
Phuchka (Bengal, Nepal, Jharkhand)
Fuska (Sylhet and Chittagong)
Gup-chup (Odisha, Bihar, Jharkhand, Chhattisgarh)
|Place of origin||Indian subcontinent|
|Main ingredients||Flour, spiced water, onions, potatoes, chickpeas|
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.
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, and is tangy rather than sweetish while the water is sour and spicy.
- Tarla Dalal, Chaat Cookbook., Gardners Books, 2000, 116 p. (ISBN 978-81-86469-62-0
- Ramprasad, Gayathri (2014). Shadows in the Sun: Healing from Depression and Finding the Light Within. Hazelden. p. 260. ISBN 978-1-61649-531-2.
- Pani Puri recipe in Veg Recipes of India
- "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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