Types of Golgappa- The Most Popular Street Food oF India
Are you a pucchka lover? Then you might wanna know the types of pucchka's you will find on street. There are various names such as golgappas, puchkas, panipuri, batashe etc.
Pani puri is a much loved street food that everyone has developed recipes revolving around their taste buds. Some like boiled potates and chickpeas while some add hot matra curry. Let's have a look at the different types of golgappas around the country, what are they called, different ingredients used to make them and who invented the scared golgappas.
The Three Musketeers of Golgappas
The Shell The puri or the basic shell of the golgappas are usually made with atta (flour) or suji (semolina). Suji based puris are popular in the Northern states of the country while as we move towards the East, the atta based golgappas are preferred. The shells made with atta are thinner and mostly bigger while the suji shall are thicker and denser.
The Stuffing While some add boiled chickpeas and boiled potatoes, some add a warm white peas curry (matra). Different parts of the country have different preferences.
The Water “Teekha? Meetha? Ki Dono?” – All Golgappa wala bhaiyas
Such profound words. Most Indian golgappa stalls serve them with a spicy and minty jaljeera pani and a khatta-meetha (sweet and tangy) tamarind water.
Six Different Types Of Golgappa in India
1) Golgappe Most North Indian states like Punjab, Jammu & Kashmir and New Delhi use the term Golgappe or Golgappa for this loved Indian snack. The puri used is usually made suji (semolina) but at some stalls, you can find the atta version too.
The golgappas are stuffed with boiled chickpeas, boiled potatoes and a sweet tamarind sauce (saunth chutney). Then the golgappas are carefully dunked in a big vat of spicy and minty water. Filled to the brim and served in a donna (disposable Indian bowl used for chaats). POP and transfer to heaven!
2) Puchkas Puchkas or Fuchkas as they are popularly known in West Bengal and parts of Bihar and Jharkhand. The shell is usually made with atta and they are stuffed with boiled chickpeas and mashed potatoes. The main component is the chickpeas, the potatoes are a little diminished.
The potato-chickpea mix is spiked with gondhoraj lime juice and tangy tamarind water. In some parts of Kolkata, some puchka vendors add mashed bananas too.
3) Pani Puri Pani Puri is all things holy in Maharastra and Gujarat. Instead of the classic mashed potatoes and chickpeas mix, they are stuffed with a white peas mixture (matra). Unlike most versions of the famous golgappas, the mixture is added when warm. The water added is tangy and spicy.
4) Pani Ke Batashe Golgappas are called Pani ke batashe in parts of Uttar Pradesh. My friends from Kanpur and Lucknow say the taste is unparalleled and what we eat in Delhi is all things wrong.
These pani ke batashe are stuffed with boiled white peas and potatoes and served with sweet and sour water. In some parts of UP, these batashaas are served with five different types of water, also called as ‘Paanch swaad ke batashe’.
5) Gup Chup Golgappe/Pani Puri are called Gup Chup in parts of Odisha and Hyderabad. As funny as the name sounds, they are called Gup Chup because of the sound they make when they burst into the mouth. The puris are made with whole wheat flour, refined flour, and semolina.
The filling consists of the regular boiled potatoes with green chilies and onions.
6) Phulki Don’t confuse them with phulkas (chapatis). Golgappas are called Phulkis in Madhya Pradesh and parts of Uttar Pradesh. Phulkis are the same as golgappas, only the name is different.
In some parts of the country, golgappas are served with a curd and chutney stuffing called ‘dahi ke batashe’ or ‘dahi puri’ which some would say is equally gratifying. They are topped with crunchy sev, coriander leaves, and pomegranate.
