- By Bornika Das
- Sat, 20 Sep 2025 02:53 PM (IST)
- Source:JND
Golgappa vs Puchka vs Panipuri: Whenever you ask any Indian what their favourite street food snack is, they would mostly reply that it is golgappa, puchka or panipuri, as per their state of residence. From North India, they are known as Golgappa, in Bengal, as Puchka and in Maharashtra and Gujarat as Panipuri. The poor man's snack has won over millions of hearts. No matter how much you gulp in, they never seem to satisfy the taste buds. While Golgappa is the most common one, there are numerous versions which have ignited a debate about which one is better. Although they may appear to be identical at first glance, Golgappa or Panipuri or Puchkas have distinct characteristics and are determined by the water, filling and even the presentation.
Golgappa vs Puchka vs Panipuri: Real Differences
Regional Names
Pani Puri: This is most widely recognised, particularly in Maharashtra and South India as well as in parts of Gujarat.
Gol Gappe/Golgappa: This is widely consumed in North India, including Delhi, Punjab, Haryana, Himachal Pradesh, Jammu & Kashmir and Madhya Pradesh.
Puchka/Fuchka: This is popular in Eastern India, especially in West Bengal, Bihar and Jharkhand.
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Pani Ke Batashe/Patashi: This is commonly consumed in Uttar Pradesh and some of Rajasthan.
Gupchup: This is a favourite street snack in Odisha, some parts of Jharkhand and Chhattisgarh.
Fulki: Most popularly recognised in Madhya Pradesh.
Pakodi: This is an uncommon form and is found in some interior parts of Gujarat.
Filling Variations
Pani Puri (Maharashtra/South India): They often contain a filling called ragda (a spicy white pea curry) or mashed potatoes with chickpeas and sometimes boondi. The water is a mix of sweet tamarind chutney and spicy green chutney.
Golgappa vs Puchka vs Panipuri Real Differences (Image Credits: Canva)
Golgappa (North India): The filling inside the golgappa is boiled chickpeas and mashed potatoes, often with a sweet tamarind sauce (saunth chutney). The water is spicier and tangier, often flavoured with mint.
Puchka (Eastern India): The filling includes a mixture of boiled gram and mashed potatoes, with a tangier tamarind and spicier water. The puri itself is slightly large and sometimes made with whole wheat flour.
Pani Ke Batashe (Uttar Pradesh): The filling is known for its balance of sweet and spicy flavoured water and a filling of chickpeas and boiled potatoes. Some places offer ‘Paanch swaad ke batashe,’ with different types of flavoured water.
Spiced Water (Pani) Differences
Sweet vs Spicy vs Tangy: The flavour of the water used in the golgappa, puchka or panipuri varies significantly according to the region. North Indian versions of Golgappa often have spicier and tangier water, sometimes served chilled. Eastern Indian versions of Puchka tend to be tangier and spicier with a strong tamarind influence. Western and Southern Indian versions of Panipuri often balance between sweet tamarind chutney and spicy green chutney.
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Ingredients: Common ingredients for the water include tamarind, mint, coriander, green chillies, black salt, cumin powder and other spices. The specific proportions and addition of other ingredients like dry mango (amchur) or even fruit juices contribute to the regional variations.
Although they are known by different names, whether it is golgappa, puchka or panipuri, they are considered one of the most popular Indian street food snacks. They are loved for their taste, texture and flavour, as well as presentation.