Why Is Golgappa So Popular In India?
Image Credit: Golgappa | Image Credit: Freepik.com

There's no denying that golgappa is the most popular street food in India. It's known by several names: puchka, gupchup, batashe, and pani puri. What unites us is our eternal passion for this scrumptious snack. We'll discuss some important aspects of this dish as well as a scrumptious golgappa recipe so that you can make it at home.

Why is golgappa so loved by Indians?

Pani puri or golgappa is so popular because it is affordable, readily available, and versatile. Not only does its name change, but so do its flavors. Teekha pani is added to the puri only by those who prefer spicy flavors, and date and tamarind chutney are added by those who prefer sweet flavors, for example. You may also create the puri the way you want.

Who invented golgappas?

Whoever invented golgappas must be profusely thanked. There are two versions, so let’s examine them:

1.    Draupadi’s innovative solution

It is said that Draupadi invented the golgappa at a time when the Pandavas were banished, and her mother-in-law, Kunti, wanted to see if she could manage to feed the household with scarce resources. Kunti gave her a little leftover aloo ki sabzi and dough for just one puri, which Draupadi turned into multiple small shells and stuffed aloo sabzi as a filling into, and she fed all the Pandavas. Kunti was grateful for her innovative idea and blessed it.

2.    The Magadhan empire

In ancient India, golgappe were invented as a result of the popularity of legend of Magadhan empire (west Bihar). The culinary skills of the Magadhan empire were developing at a rapid pace; stories about golgappe being invented in ancient India were quite popular. Historians, such as Megasthenes, have mentioned the Magadh's food and its stories, but sadly, the inventor of golgappa’s name is missing.

The Three Anmol Ratans of Golgappas

3.    Puri

In the northern regions of India, puris are mostly made with atta (flour) or suji (semolina). The majority of golgappas are made with atta, which makes them thinner and larger. In contrast, suji shells are thicker and denser and are usually made with suji.

4.    Aloo stuffing

Some add boiled chickpeas and boiled potatoes, but some add a warm yellow pea curry (matar). In some locations, people prefer certain things.

5.    Pani

Golgappa sellers ask the people these three golden words: "teekha, meetha, ki dono?" They're talking about the spicy and minty jaljeerapani and the khatta-meetha (sweet and tangy) tamarind water that usually comes with golgappas.

How much does golgappa cost?

You can have one plate of golgappas with around 5–6 puris for Rs 10 in small cities and for Rs 20 in metro cities.

Every street has a golgappawala

Indians of all ages and classes buy pani puri for snacks from sellers who stand at popular corners of the street. Even in the bustling bazaars and clamorous streets of big cities and small towns, the pani puri wala stands in the same position, always surrounded by a crowd of hungry customers. These small, satisfying snacks fill small hunger pangs perfectly, making them ideal for a midday or evening snack.

How to Prepare Pani Puri


Pani Puri ka Tikha Pani,  

Aloo mash, 

Pani Puri ka Mitha chutney,


To make meetha chutney, just add chilled water to the tamarind-date chutney, and your meetha chutney is ready. It tastes so amazing.

To make the tikhapani you need to add pani puri masala to water and its ready.  

Ingredients for pani puri tikhapani

1 tsp Pani Puri Masala 

1 Cup Ice Cubes  

1 Cup Fresh Coriander 

1/2 cup mint leaves

1 cup of lemon juice

1 liter of water


3-4 green chiles

1/2 teaspoon cumin seeds

2 tbsp Bundi 


In the mixing jar, place coriander leaves, mint leaves, ginger, chilies, cumin seeds, and Pani Puri Masala; mix until smooth. Then, filter it through a strainer and add chilled water and ice cubes. Stir it until well blended.

Ingredients to make the aloo filling:

2 boiled potatoes

2 tbsp boiled chana  

1 tsp chaat masala  

1/2 tsp red chili powder


Keep the potatoes in a bowl and mash them. Add the other ingredients to it and mix.

Assemble the golgappas

The last thing you need to do after making Pani Puri ingredients is to assemble them.

Take one puri, then add the potato filling to it.

Add the chutney and dip in the tikhapani. 

Eat the puri and enjoy the explosion of flavors.