List Of Pani Puris Across India

Pani Puri: A Culinary Delight Across India

Pani Puri is one of India’s most beloved street foods, known by different names in various regions. This crispy, hollow puri filled with spicy, tangy, and flavorful water, along with diverse fillings, is a favorite among food lovers. Each region has its own variation of Pani Puri, making it a versatile and unique snack. In this article, we explore the different types of Pani Puri across India, highlighting the distinctive flavors and preparation styles of each variety.

1. Pani Puri (Maharashtra & Gujarat)

Maharashtra and Gujarat serve the most common form of Pani Puri, consisting of crispy, small puris filled with mashed potatoes, sprouts, and a spicy, tangy water made from tamarind, mint, and spices. The puris are usually made from semolina (sooji) or wheat flour. The combination of spicy and sweet flavors makes this version extremely popular.

2. Golgappa (Delhi, Punjab, Haryana, Uttar Pradesh)

In North India, Pani Puri is popularly known as Golgappa. The key difference is that these puris are often made from whole wheat flour instead of semolina, making them slightly thicker. The stuffing typically includes boiled potatoes, chickpeas, and spicy water infused with black salt and jaljeera. Some vendors also offer multiple types of flavored water, including hing (asafoetida) and pudina (mint).

3. Phuchka (West Bengal, Bihar, Jharkhand, Assam, Odisha)

Phuchka is a unique variant found in the eastern states of India. Unlike other versions, the puris are made of wheat flour, making them darker and crunchier. The filling consists of mashed potatoes mixed with black salt, tamarind pulp, and roasted spices. The water used in Phuchka is less sweet and more tangy, providing an intense burst of flavors.

4. Pani Ke Batashe (Rajasthan & Madhya Pradesh)

In Rajasthan and Madhya Pradesh, Pani Puri is known as Pani Ke Batashe. The name “batashe” refers to the hollow puris. This version is known for its extremely spicy and tangy water, which contains a blend of tamarind, mint, and an extra punch of green chilies. The filling often includes boiled black chickpeas, adding a distinct texture and taste.

5. Pakodi (Uttar Pradesh)

Uttar Pradesh offers a unique variation called Pakodi, where the puris are slightly softer than the typical crunchy ones. The filling consists of boiled peas, making it different from other regions that use potatoes. The spicy water is prepared with tamarind, mint, and special masalas that create an irresistible taste.

6. Padaka (Chhattisgarh)

Chhattisgarh’s version of Pani Puri, known as Padaka, has its own distinct identity. The puris are slightly larger, and the fillings include a mixture of mashed potatoes, boiled peas, and special chutneys unique to the region. The water is a balance of tangy, spicy, and slightly sweet flavors.

7. Gup Chup (Odisha, Jharkhand, Chhattisgarh, Hyderabad)

The term “Gup Chup” is used in Odisha, Jharkhand, and parts of Chhattisgarh and Hyderabad. The puris are thinner and lighter, breaking with a single bite, which is how the name “Gup Chup” originated. The filling is usually boiled white peas or chickpeas mixed with black salt, cumin, and a tangy tamarind-infused water.

8. Tikhi Pani Puri (Surat, Gujarat)

Surat, known for its love of spicy food, has its own version called Tikhi Pani Puri. The specialty of this version is the extremely spicy green chili-infused water. It is not for the faint-hearted, as the heat level can be quite intense. The filling is a simple mix of mashed potatoes and black chana, balancing the spice.

9. Dahi Puri (Maharashtra & Gujarat)

Dahi Puri is a popular variation where the puris are topped with sweetened curd, sev, chutneys, and special masala. Unlike traditional Pani Puri, this version does not use flavored water but instead relies on the combination of curd and chutneys for its taste. It is milder in spice but rich in flavor.

10. Ragda Puri (Mumbai & Gujarat)

Ragda Puri is another variation popular in Mumbai and Gujarat. Instead of the usual potato filling, this version uses “ragda,” which is a soft, spicy curry made from white peas. The puris are topped with this ragda, sweet tamarind chutney, and a dash of green chutney for a flavorful experience.

11. South Indian Variants

• Masala Puri (Karnataka, Tamil Nadu, Andhra Pradesh, Telangana): A unique version where crushed puris are topped with a spicy, hot masala of peas, onions, and tomatoes.
• Thanni Puri (Tamil Nadu, Kerala, Karnataka): “Thanni” means water in Tamil. This version features a different spice mix in the flavored water and softer puris.
• Mysore Pani Puri (Karnataka): A fiery variant with green chili-infused pani and mashed potatoes mixed with green peas.
• Kodaikanal Pani Puri (Tamil Nadu Hill Stations): Includes roasted chickpeas and warm pani, ideal for cold weather.

12. Northeast Indian Variants

• Aloo Pani Puri (Assam, Meghalaya, Manipur, Nagaland, Arunachal Pradesh): Features mashed potatoes mixed with bamboo shoot flavors and earthy, tangy pani.
• Axomiya Pani Puri (Assam): Uses black chana or sprouted moong dal with mildly citrusy pani, sometimes flavored with elephant apple (ou tenga).
• Bamboo Shoot Pani Puri (Manipur, Nagaland, Mizoram): Includes fermented bamboo shoot essence in the pani for a unique taste.

13. Kashmiri Variants

• Noon Pani Puri (Kashmir): Incorporates noon chai (salted pink tea) flavors in the pani.
• Kashmiri Pani Puri (Local Street Style): Softer puris served with mildly spiced tamarind water, sometimes with kahwa-flavored pani.

Conclusion

Pani Puri is more than just a street food; it is an experience that reflects the diverse culinary traditions of India. Whether you prefer the spicy Tikhi Pani Puri of Surat, the tangy Phuchka of Bengal, the Hing Pani Puri of Indore, or the unique Noon Pani Puri of Kashmir, there is a variation for every palate. The magic of Pani Puri lies in its ability to blend textures and flavors, making it an irresistible treat no matter where you are in India. Next time you travel, be sure to try the local version of Pani Puri to indulge in its regional specialties.