Difference between Golgappa and PuchkaImage Credit source: Getty Images
Whenever there is talk of eating something spicy, the name of Golappa or Chaat comes first. These are on the menu during weddings and special occasions. People like to eat Golgappa very much. Potato and semolina both are used to make Golgappa. It is prepared in different ways at every place, like at some places it is prepared with mint water, while at some places it is prepared with garlic and various types of water. Their taste depends on this only. Whereas potatoes and white chickpeas are boiled and filled.
Golappa is known by different names everywhere like many people call it Golappa and some people call it Pani Puri. Along with this, you must have also heard the name Puchka. Its appearance and the way it is served is exactly like Golgappa. That’s why people consider them the same. But there is a lot of difference between these two.
Difference between Golgappa and Puchka
Golgappa water is made with mint and coriander, which is green in appearance. Puchka water is made by mixing tamarind and many spices, its water is light brown in appearance. Potatoes are boiled, chopped finely and added to Golgappa. But to make Puchka, potatoes are boiled, mashed well and used. Many types of spices and black gram are added to it. That is why it is more spicy.
This is the difference between Golgappa and Puchka (Credit: Getty Images)
Many names of Golgappa
In Haryana it is known as Pani Patase. It is also known as ‘Phulki’ in Madhya Pradesh, ‘Pani Ke Batashe’ or ‘Padake’ in Uttar Pradesh, ‘Gup-Chup’ in some parts of Odisha and Bihar, ‘Fuska’ or ‘Puska’ in Assam, ‘Puchka’ in Bihar, Nepal, Jharkhand, Bengal and Chhattisgarh. It is famous by the name of Pani Puri in Madhya Pradesh, Karnataka, Maharashtra, Gujarat and Tamil Nadu. The method of making it is slightly different everywhere, which makes Golgappa and these slightly different.
Golgappa and Puchka (Credit: Getty Images)
History of Golgappa
The history of Golgappa is linked to the Mahabharata period. It is said that when Draupadi came to the Pandavas’ house after getting married, her mother-in-law Kunti thought of taking a test. In which he gave the remaining flour and vegetables to Draupadi during her exile and asked her to make something from it that would fill the stomachs of the Pandavas. Then Draupadi thought of making Golgappa.
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Apart from this, it is also historically believed that ‘Phulki’, also known as Golgappa, originated from Magadha. Apart from this, many stories related to its history are also famous. However, no exact mention of who made it in the first place, when and where can be found anywhere. With time, there were changes in the methods and ingredients used to make it, which differ from place to place.
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