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Brand name:             Panipuri (golgapppa)
Alternative names : Pani Ke Patashe, Phuchka, Gup Chup, Paani Poori, Pani ke Bataashe, Pakodi, Gol GappA, Ghopcha.

Type :                 Snack
Place of origin:  India and Nepal
Region or state : India, Nepal, Bangladesh
Main ingredients : Flour, spiced water, onions, potatoes, chickpeas

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Panipuri(golgappa):-

The Panipuri (About this sound panipuri (help·info), Nepali: ????????, also known as Gol gappa, Urdu: ??? ?????, pani ke bataashe,Marathi: ????????, Gujarati: ???? ????, term used in Western India, phuchka (Bengali: ?????, or gup chup (Oriya: ???????)) is a popular street snack in India, Pakistan, Bangladesh, and Nepal.
It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water ("pani"), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is generally small enough to fit completely into one's mouth. It is a popular street food dish in Mumbai, Kolkata, Delhi, Lucknow, Karachi, Lahore, Chittagong, Dhaka and Kathmandu.
In North India it is known as Gol Gappa. The name 'gol gappa' refers to the crisp sphere (gol) that is placed in the mouth and eaten (gappa) one at a time. 

Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by deep frying in oil. Dogras, Kashmiris, Bhaderwahis, Gujjars, Paharis, Ladakhis, Himachalis of North India called it "Gol Gappa'. It is known as bataasha in the Western region of Uttar Pradesh. Bataasha is something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth. It is known as Phuchka in Eastern Indian states like Bihar, Jharkhand and West Bengal, also in Bangladesh. Because of the bursting sound in the mouth when it is eaten, called gup chup in Odisha,Hyderabad and South Jharkhand.
Gol-Gappa or Pani Pataase in Madhya Pradesh, Gup-Chup or Gol-Gappa or Panipuri in Chhattisgarh. In several parts of Gujarat and Kutch. It is commonly known as pakodi (?????), not to be confused with pakod

Presentation:-

It all depends on an individual's choice to present panipuris in their own way. One may find different flavors and ingredients involved, but the basic shape, size and its effect remains almost same.

Typically, 4–8 panipuris are served over a portion on a triangular plate made from dry sal leaves. Some places offer panipuris prepared on a whole plate, but the popular way for them to be served is one-at-a-time from a roadside vendor. Customers hold a small plate or bowl (katori) and stand around the vendors cart. The server then starts making one panipuri at a time and gives one to each individual. Panipuri servers have to remember each customer's preferences such as sweetened pani, more filling or extra onions, for example. The server must keep count of how many panipuris each person has had.

Traditionally, panipuris are eaten by placing the entire puri into the mouth in one go and biting into it. This releases a barrage of tastes and textures. Panipuris may be finished off with a cup of the pani, sweetened or made tarter to taste.

Name :-                       Region

Pani Ke Patashe :       Haryana

Gol Gappa  :              West Bengal, New Delhi, Punjab, Jammu & Kashmir, Haryana, Jharkhand, Bihar, Madhya Pradesh and Himachal Pradesh in India; almost everywhere in Pakistan
Pani ke bataashe / Patashi:    Rajasthan, Uttar Pradesh
Panipuri        :        Hilly part of neighbouring country Nepal, Maharashtra (Mumbai and all the parts of Maharashtra), Madhya Pradesh, Gujarat, Karnataka, Tamil Nadu
Phuchka        :        West Bengal (India) and Bangladesh
Gup chup        :        West Bengal,Odisha, South Jharkhand, Chhatisgarh, Hyderabad, Telangana
Pakodi                :        Gujarat (some parts)
Phulki                :        Terai Part in Nepal, Madhya Pradesh
Tikki                :        Hoshangabad (Madhya Pradesh)
Padaka                :        Aligarh (Uttar Pradesh) 

Radha Yadav   [MBA ]
HR Manager
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