How Pani Puri Tastes In Different Parts Of India

Pani puri tastes – Travel around the different parts of India, you find the same food but with different flavours along with the changes in the name and style of the food.

The intense passion for food and taste may inspire you to explore the foods especially the chaats or snacks highly tangy Pani Puri brings in the water in your mouth no matter where it is made except the tastes of it available in the street side stalls.

Gol Gappe pani puri tastes in different parts of India.

Gol Gappey, crispy fried with a mixture in taste, filled with chickpeas into boiled potatoes and tamarind water. The flavour of masalas included making it a bit tangy and sweet together with the chutney over the crispy top. Mostly famous in the northern part of India, Haryana known as Gol Gappa, add the flavour as much as you want if you want it in a spicy or plain tangy.

You will find stalls selling Gol Gappa in North India, Delhi, Haryana which is famous for the snacks and makes their living only through selling Gol Gappas.

Pani puri tastes across India –

1 – Dahi Puchka

One of the forms of Puchka is the Dahi Puchka, available in every part of India. The taste varies while the Dahi or curd is used instead of the tamarind water. The ingredients used for filling the crispy swollen flours balls are almost same the spices and chutneys that are sweet and tangy due to the lemon juice added apart from the sweetness of chutney, together along with the taste of the curd.

Exclusive which is a mixture of chaat and Pani puri or Puchka, if you may not like having tamarind for any reason must have tried the curd filled Puchka that you can make it at home and also find it in the streets stalls, India.

2 – Puchka

Crispy swollen balls, the mixture of semolina and flour fried that make the preparation crispy. The balls are filled with the smashed boiled potatoes, chickpeas and coriander leaves.

Make it spicy with the green chillies or red chilli powder added to the potatoes. Extremely tangy with the tamarind water, lemon juice and masalas added in the water.

Puchka is found in West Bengal, less sweet and tangier due to the absence of the chutney. Spicier and more tangy with the munches of crispy balls also found in the streets. Go for an evening walk or while returning back from colleges stand in front of the stalls and enjoy the taste.

3 – Gup Chup

One of the forms of pani puri that are famous in the part of Orrisa, Hyderabad and Telangana. The crispy swollen balls made of flour filled with the tamarind water. The tamarind water is prepared with the red chilli powder, coriander leaves and powder with few more masalas that gives the flavour to the water.

Potatoes are not added or filled into the paani puri, only the water and boiled chickpeas, white peas are mixed or out into the balls. Gup Chup is a snack and extremely lighter due to the absence of boiled potatoes.

So due to the lightness, you can have a larger number of flour crispy balls compared to the puchka or gol gappey. Different in taste more spicy and lighter with the sour taste of the tamarinds.

4 – Tikki

Aalo ki Tikki ! yes, you might have heard of it a recipe very often eaten prepared through the smashed boiled potato mixed with the pieces of onion, green chillies. But in the parts or region of Madhya Pradesh pani puri filled with the mixture of tikki is known as tikki.

Tikki with the tangy water made spicy with red chilly masala, tamarind and the wonderful smell of lemon in it together is mouthwatering and fill your stomach, if you are hungry.

The difference of the crispy balls hidden in the thickness which is a little more and are little flat compared the light puchka or panipuri balls.

5 – Pakodi

Yes! One more term for pani puri found in the interiors of Gujarat, but do not confuse it with the name used for fritters or pakodas. The pakodi is in a form of chaat so the word “pani ” does not accompany the flour made puri.

The pakodi is filled with the tasty potato smashes spiced up and spread with sev and chutney. Completely not Pani puri but an exceptional and tasty form of snack or chaat.

6 – Paani ke Patashe

The best part of the pani puri is the name itself “Paani Ke Patashe”, the water made of the dry mangoes dipped in, to give a flavour along with the spices cardamom, cumin powder and chillies according to the requirement.

No tamarind is used in the water to provide the tanginess in this form of pani puri found in the region of Jaipur, Rajasthan. The taste varies though inspired from the pani puri, excluding the potatoes and the tamarind.

Coriander leaves, chickpeas and white peas are added to paani puri to make your tongue feel the flavour of the chaat.

7 – Phulki

The region of Nepal and Gujarat the pani puri is known as Phulki. Nothing humongous changes you can find in the phulkis as compared to phuchka except the change in name according to the region.

Phulkis tastes as pani puri sweet and sour, with the spices given into it, also found in Uttar Pradesh. So, ever you want to taste the chaats in Uttar Pradesh and Gujarat then mention the name “Phulki” for the faster access to the chaats or snacks.

8 – Water balls

Well, the name was given by the foreign tourists who loved the spicy, tangy taste of water with the crispy swollen balls. So, if you find anyone talking about water balls, they mean simply “Paani Puri”.

These are Pani puri tastes, the introduction given to one of the most famous and popular snacks or chaats found in almost every part of India. Pani puri tastes are highly soothing in summer or winter because of the taste mixed with the tanginess that gives a delight and pleasure to your thirsty throat relish the crispiness of the flour balls.