Whereas “Puchka,Pani Puri,,Penny’s Batashe,” And “golgappas“All essentially refer to the same delicious snack – a hollow, crisp -fruitful Puri is filled with a beautiful mixture and flavored water – the difference is primarily lies in their regional names, filler and taste profile of spicy water.
1. Regional Name: This is the most important difference.
Pani Puri: It is the most widely recognized name, especially in Maharashtra and South India, as well as parts of Gujarat.
Gol Gappa/Golgappa: Mainly used in North India (Delhi, Punjab, Haryana, Himachal Pradesh, Jammu and Kashmir, Madhya Pradesh).
Puchka/Fuchka: Popular in eastern India, especially West Bengal, Bihar and Jharkhand.
Water Batashe/Patashi: Mango in Uttar Pradesh and parts of Rajasthan.
Surprising: Heard in Odisha, parts of Jharkhand, and Chhattisgarh.
Puffy: Used in Madhya Pradesh.
Pakodi: In some internal parts of Gujarat.
2. Filling variations:
Pani Puri (Maharashtra/South India): Often, there is a facility to fill mashed potatoes with rugda (a spicy white pea curry) or chickpeas and sometimes boi (small fried gram flour balls). Water is usually a mixture of sweet tamarind chutney and spicy green chutney.
Gol Gappa (North India): The filling usually involves boiled chickpeas and mashed potatoes, often with a sweet tamarind sauce (saunt chutney). Water is a spiceier and tangier, often accompanied by a major mint taste.
Puchka (Eastern India): Filling is often a mixture of boiled grams and mashed potatoes, which contains a tangier chutney and spiceer water. Puri can be slightly larger in itself and can sometimes be made with whole wheat flour.
Paani Ke Batashe (Uttar Pradesh): Known for the balance of sweet and spicy tasted water, and to fill the chickpeas and boiled potatoes. In some places, “Panch Swad Ke Batashe” is offered with five different types of flavored water.
3. Spicy water (pani) difference:
Sweet vs Spicy vs Tangy: The taste of water is quite different from the region. The Northern Indian version (Gol Gappa) often contains spicir and tangier water, sometimes served cold. The Eastern Indian version (Puchka) is more touch and spicy with a strong tamarind effect. Western and Southern Indian version (Pani Puri) often balances sweet tamarind sauce with spicy green chutney.
Material: Common materials for water include tamarind, mint, coriander, green chillies, black salt, cumin powder and other spices. Specific ratio and other ingredients such as drought mango (mangoes) or even fruit juices contribute to regional variations.
(This article means only for your general information. Zee News does not pledge for its accuracy or credibility.)
