If there’s one food item that you will find all over the country, it is everyone’s favorite Indian street food – Pani Puri! A total crowd pleaser, this one’s never a miss with anybody. And as you go from state to state, these delicious treats change in taste and flavor, and yet conjure the same kind of charm.

Even though the difference in flavors isn’t very vast, the Pani Puri is extremely diverse culturally. India has 12 different kinds of Pani Puri and each region has given it their very own name with a twist in taste. Let’s find out what they’re called so the next time you visit these cities you’ll have a little insider information of your own! ????

1. Pani Puri

This one, originated in Mumbai, is one of the most popular names of the chaat across India and other parts of the world. Pani Puri is used in Maharashtra, Gujarat, Madhya Pradesh, Karnataka, Tamil Nadu and even parts of Nepal. While in Mumbai it is predominantly the hot ragda (thick white peas curry) variety that you get with the meetha imli chutney, in MP, there is potato mash added and no boondi in the water. In Gujarat, the tradition is to add finely diced potatoes with some boiled moong, sweet chutney made of dates and boondi added to the pani.

2. Gol Gappe

The delicious snack of puris filled with tangy water is known as Gol Gappe in Northern India. It is made with a mix of potato and chickpea stuffing, sweet chutney and very tangy water. Also in some places, the puris are made of Semolina (Suji) and not wheat.

3. Puchka

Famous in East India as Puchka, they are quite different from your Pani Puri in content and taste. Puchka’s use a mixture of boiled gram and mashed potatoes as the filling, the chutney is tangy rather than sweetish and the water is spicy. Puchka’s are also slightly bigger in size.

4. Pakodi

Referred to as Pakodi in some interior parts of Gujarat, this pani puri has it’s own unique taste. Sev is sometimes an interesting addition to Pakodi in some parts. Pakodi’s generally leave the sweet chutney out but incorporate onions. The water is heavy on mint and green chillies. Quite a deviation from the sweet-spicy snack, Pakodi’s are stuffed and spicy.

5. Pani Ke Patashe

In Haryana, the locals call them Pani Ke Patashe, however, they are extremely similar in taste to Delhi’s Gol Gappe.

6. Gup Chup

This is the most fun name of Pani Puri that we have come across so far. They are called so because of the sound they make when the puris filled water burst in your mouth! Gup Chups generally consist of chickpeas and spicy water. They eliminate the potatoes to make it lighter to eat.

There are many smaller parts of this country that have their own names for our favourite street food. However, ever since we have all become so health conscious, our visits to the regular road-side stalls have stopped.

But there’s always a solution when you need one. Dip Foods has created their own version of a pani puri, just way healthier than your deep-fried, cholesterol-heavy puris. DIP Pani Puri provides a real option to replacing that without compromising taste. Shaped as a small cup, it is also extremely convenient to eat.

DIP Pani Puri contains all natural ingredients and less than 2% oil content. Also, because they are baked, means no additional oil goes into making this little bundle of goodness. Now compare this with regular fried pani puris, who have at least 40%, and up to 50% oil content. Need we say more?

It is time to switch to a healthy life with healthy snacks!

For more healthy & baked food products log onto our website – www.dipfoods.com.