|Alternative names||Paani patashi (Haryana) |
Pani ke batashe (Uttar Pradesh)
Fulki (Madhya Pradesh)
Golgappa, gol gappay or gol gappa (Delhi, Punjab)
Phuchka (Bihar, Jharkhand, Nepal, Bengal)
Fuska (Sylhet and Chittagong)
Gup-chup (Odisha, Chhattisgarh)
|Place of origin||Indian subcontinent|
|Main ingredients||Flour, spiced water, onions, potatoes, chickpeas|
It consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili, chaat masala, potato, onion or chickpeas.
Panipuri's name varies depending on the region. In Haryana it is known as paani patashi; in Madhya Pradesh fulki; in Uttar Pradesh pani ke batashe/padake ; in Assam phuska/puska and pakodi; in parts of Gujarat, Gup-chup in parts of Odisha, Phuchka in Bihar, Nepal, Jharkhand, Bengal and Chhattisgarh.
Phuchka (or fuska or puska) differs from panipuri in content and taste. It uses a mixture of boiled gram and spiced 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". indiatimes.com. Retrieved 12 June 2017.
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