Exploring Regional Variations From Gol Gappa To Puchka

Pani puri, also known as gol gappa, puchka, or paani ke batashe, is a popular street food in India. It consists of crispy hollow puris filled with a mixture of tangy, spicy, and sweet flavours, along with refreshing mint-flavoured water. Pani puri holds great significance in Indian cuisine due to its vibrant taste and ability to tantalise the taste buds. In different regions of India, it is known by various names like puchka in Kolkata, gol gappa in Mumbai, and paani ke batashe in Delhi, showcasing its widespread popularity and regional variations.

The exact origins of pani puri are difficult to trace, as street foods often have a hazy history. However, it is believed to have originated in the Indian subcontinent, with mentions of similar snacks dating back centuries. One popular theory suggests that pani puri's precursor was a dish called phulki, mentioned in ancient Sanskrit texts. Over time, it evolved into the beloved pani puri we know today. There are various anecdotes associated with its creation, including stories of it being a royal delicacy or a way to combat the heat. While the specifics remain debated, the enduring popularity and widespread consumption of pani puri stand as a testament to its culinary legacy.

Street Food Culture and Pani Puri

Pani puri holds immense significance in Indian street food culture. It is not just a delicious snack but also a social experience, often enjoyed with friends or family while exploring bustling streets and markets. Street food stalls and markets across India are renowned for their pani puri offerings. Examples include Mumbai's iconic Chowpatty Beach, where numerous vendors serve gol gappas with a variety of flavoured waters. Other popular destinations include Delhi's Chandni Chowk, Kolkata's Park Street, and Ahmedabad's Manek Chowk, all known for their vibrant street food scenes and delectable pani puri options.

In conclusion, pani puri, with its regional variations, offers a delightful journey through India's culinary landscape. From the tangy and spicy gol gappas of Mumbai to the tamarind-infused puchkas of Kolkata and the coconut water-based pani in the South, each variation brings its own unique flavours to the table. Personally, pani puri represents the epitome of street food culture, where diverse ingredients and spices come together to create a burst of flavours. It is a true testament to the rich culinary heritage and the joyous experience of exploring India's vibrant street food scene.

Regional Variations

North Indian Style Paani Ke Batashe:

In North India, pani puri is commonly known as gol gappa. The popular version features a crispy puri filled with a spicy mashed potato mixture and a tangy tamarind-based pani. The pani is typically made with a blend of mint, coriander, and spices, giving it a refreshing kick. The mashed potato filling adds a creamy element to the dish, balancing the flavours. This variation is often enjoyed as a popular street snack in bustling markets and is known for its fiery and tangy taste that leaves a delightful explosion of flavours in every bite.

Mumbai Style Gol Gappa:

Mumbai-style pani puri, known as gol gappa, is a street food icon. The puris are crispy and filled with a combination of mashed potatoes, boiled chickpeas, and sprouts. What sets Mumbai-style pani puri apart is the variety of flavoured waters. The pani is typically spicy, tangy, and aromatic, made with mint, coriander, and tamarind, with a hint of sweetness. Additionally, sweet chutney, made from dates and tamarind, is added to enhance the overall taste. Mumbai's street food culture is known for its vibrant and diverse flavours, making the gol gappas a must-try experience.

 Kolkata Style Puchka:

In Kolkata, pani puri is locally known as puchka and has a unique charm. The key distinction lies in the tangy tamarind water used in puchkas, which has a slightly sweeter and spicier taste compared to other variations. The filling consists of mashed potatoes, black gram, or sprouts mixed with a medley of spices. Kolkata-style puchkas are known for their larger size and the ability to hold more stuffing, resulting in a burst of flavours with each bite. The combination of tangy water and a flavorful filling makes puchkas a popular street food delight in Kolkata.

South Indian Style:

The South Indian variation of pani puri offers a distinct twist to the traditional recipe. Here, the pani is made using a unique ingredient: coconut water. The coconut water adds a subtle sweetness and refreshing flavour to the tangy and spicy pani. The puris and fillings remain similar to the North Indian style, with mashed potatoes and a mix of spices. The coconut water-based pani gives the South Indian pani puri a distinctive taste that sets it apart from other regional variations.

Other Regional Variations:

Apart from the prominent styles mentioned, pani puri also showcases fascinating regional variations across India. In Delhi, for example, the pani is often spicier and tangier, while in Gujarat, it can be on the sweeter side. Rajasthan's version features a unique twist with the inclusion of a mix of chutneys, yoghurt, and sev, adding a creamy and crunchy texture to the dish. Each region puts its own spin on pani puri, incorporating local flavours, spices, and ingredients, resulting in a diverse culinary experience for enthusiasts of this beloved street food.

Unique Flavours and Fillings

1. Paneer Filling: In some regions, paneer (Indian cottage cheese) is used as a filling in pani puri. The crumbled paneer adds a creamy and slightly tangy element to the dish, complementing the spicy and tangy flavours of the water.

2. Moong Sprouts Filling: Moong sprouts, made from green gram, are a popular filling choice. The sprouts add a crunchy texture and a fresh, earthy taste to the pani puri. They provide a nutritious twist to the dish while maintaining the balance of flavours.

3. Chickpea Filling: In certain variations, boiled chickpeas are used as a filling in pani puri. The chickpeas add a substantial and protein-rich element to the dish. They add a hearty texture and mild nuttiness, enhancing the overall flavour profile.

4. Dahi (Yoghurt) Filling: In some regions, pani puri is filled with a spoonful of creamy yoghurt. The addition of yoghurt adds a cool and creamy contrast to the spicy and tangy flavours, creating a harmonious blend of tastes.

5. Sweet Chutney Filling: Along with the traditional savoury fillings, a sweet chutney, typically made from dates and tamarind, is sometimes added to pani puri. The sweet chutney provides a delightful sweetness that complements the spicy and tangy flavours, creating a balanced and complex taste experience.

6. Fruit Fillings: In more experimental variations, fruits like pomegranate seeds, diced mango, or chopped pineapple are used as fillings. These fruity additions bring a refreshing and juicy element to the pani puri, adding a burst of sweetness and a unique twist to the traditional flavours.

Regarding the water, different spices and flavour combinations are used to create the signature pani. Some common spices include mint, coriander, cumin, black salt, chaat masala, and green chilli. The exact blend and proportions of spices vary across regions and personal preferences. These spices are combined with tangy elements like tamarind pulp or lemon juice to create a harmonious balance of flavours—spicy, tangy, and refreshing—that make the pani puri experience truly memorable.

Recipe For Pani Puri


For the Puris: 

1 cup semolina (sooji or rava)

¼ cup all-purpose flour (maida)

Salt to taste

Water for kneading

Oil for frying

For the Filling:

1 cup of boiled and mashed potatoes

½ cups boiled chickpeas

½ cup finely chopped onions

½ cups finely chopped tomatoes

2 tablespoons of chopped coriander leaves

Chaat masala to taste

Salt to taste

For the Pani (Water):

1 cup of mint leaves

½ cup coriander leaves

1 green chilli, chopped

1-inch piece of ginger, grated

1 tablespoon of tamarind pulp

1 tablespoon of lemon juice

1 teaspoon roasted cumin powder

½ teaspoons of black salt

Salt to taste

3 cups of water

For the Sweet Chutney:

½ cups tamarind pulp

¼ cup jaggery or sugar

1 teaspoon roasted cumin powder

¼ teaspoon red chilli powder

Salt to taste

Water as needed



In a mixing bowl, combine semolina, all-purpose flour, and salt. Gradually add water and knead into a stiff dough.

Divide the dough into small balls and roll them into thin circles.

Heat oil in a deep pan or kadhai. Fry the puris until they puff up and turn golden brown. Remove and drain excess oil on a paper towel.


In a bowl, mix mashed potatoes, boiled chickpeas, chopped onions, chopped tomatoes, chopped coriander leaves, chaat masala, and salt. Mix well to combine. Keep the filling aside.

Pani (Water):

In a blender, combine mint leaves, coriander leaves, green chilli, ginger, tamarind pulp, lemon juice, roasted cumin powder, black salt, salt, and water.

Blend until smooth. Strain the mixture through a fine sieve to remove any solids. Adjust the consistency by adding more water if needed. Refrigerate the pani for at least 30 minutes to allow the flavours to meld.

Sweet Chutney:

 In a saucepan, combine tamarind pulp, jaggery or sugar, roasted cumin powder, red chilli powder, salt, and water.

Cook over medium heat until the mixture thickens to a sauce-like consistency. Remove it from the heat and let it cool.


Make a small hole in the centre of each puri by gently tapping it with your thumb.

Fill each puri with a spoonful of the prepared filling.

Add a few drops of sweet chutney to each puri.

Finally, fill the puris with the chilled pani just before serving.

To Serve: 

Arrange the filled puris on a plate.

Serve along with the remaining pani and sweet chutney in separate bowls.

Enjoy the pani puris immediately, popping each one into your mouth for a burst of flavour.

Note: Feel free to adjust the spice levels and flavours according to your preference. You can also add additional ingredients like sev (crispy chickpea noodles) or boondi (fried gram flour pearls) as toppings for added texture.