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|Place of origin||India|
|Region or state||Bengal|
|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, Bihar, and Nepal, puchka; in parts of Gujarat, pakodi; in parts of Odisha, 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.
In popular culture
Panipuri stall in Kolkata
- Ramprasad, Gayathri (2014). Shadows in the Sun: Healing from Depression and Finding the Light Within. Hazelden. p. 260. ISBN 978-1-61649-531-2.
- "11 Different Names For Your Favourite Pani Puri".
- "11 Different Names For Your Favourite Pani Puri". indiatimes.com. Retrieved 2017-06-12.
- Published from M- Pratap Ganj, 475, Lahori Gate, Delhi, Timeless Fellowship - Page 110 by Karnatak University Library Science Association, Library Science Association, Karnatak University School of Library Science, School of Library Science, Karnatak University - Library science – 1978.
- "Pani Puri". Haldiram's. Retrieved 2017-02-02.