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|Alternative names||Paani ke Batashe (Haryana), Fulki (Madhya Pradesh), Golgappa, gol gappay or Gol Gappa (Uttar Pradesh, Punjab), Phuchka (Bangladesh, Nepal, West Bengal), Fuska (Sylhet and Chittagong), Gupchup (Odisha, Bihar, Jharkhand, Chhattisgarh), Pakodi (Gujarat)|
|Place of origin||India|
|Region or state||Varanasi, Uttar Pradesh|
|Main ingredients||Flour, spiced water, onions, potatoes, chickpeas|
|Cookbook: Panipuri Media: Panipuri|
Panipuri has various names, depending on the region. In Haryana it is called paani ke patashe; in Madhya Pradesh fulki; in Uttar Pradesh golgappa, in West Bengal, Bangladesh and Nepal, phuchka; in parts of Odisha Gupchup, in parts of Gujarat, pakodi; in parts of Bihar, South Jharkhand, and Chhattisgarh, gup chup.
Puchka differs from panipuri in terms of 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.
Panipuri stall in Kolkata