{{Short description|Indian street food}} {{good article}} {{Use dmy dates|date=November 2020}} {{Use Indian English|date=May 2024}} {{Redirect-multi|2|Gol gappe|Gupchup|the Indian TV series|Paani Puri (TV series)|the 2023 Indian film|Gol Gappe (film)|the 1983 Indian film|Gupchup Gupchup}} {{Infobox food | name = <!--####DON'T ADD ANY OTHER NAME HERE####--> Panipuri| | image = Pani Puri1.JPG | alt = Crispy, round shells with an herb and vegetable filling. Two sauces are served with it. | caption = | country = | region = Indian subcontinent, particularly North India | type = Chaat | main_ingredient = Puri (atta or semolina flour), chickpea, potatoes, coriander leaf water, tamarind water | variations = Sev puri, dahi puri, several regional variations }} '''Panipuri''' (also known by other names, including '''phuchka''' and '''golgappa''') is a snack associated with the cuisines of the Indian subcontinent consisting of a deep-fried spherical puri shell, hollowed out for a filling and dipped in flavoured waters. Panipuri is primarily a street food and is part of the chaat category of light snacks. It is commonly filled with some combination of potatoes, chickpeas, spices, and chutney. The flavoured waters, or pani, are typically a spicy coriander leaf or mint chutney called {{lang|hi-Latn|teekha pani}} and a sweet tamarind chutney called {{lang|hi-Latn|meetha pani}}. A few centimetres in diameter, it is a finger food eaten in one bite. Panipuri is the most common street food in the Indian subcontinent, and it is popular across the region, in both urban and rural areas.
Several variations exist, using different ingredients in the filling, waters, and dough. Cities have local variations, such as Delhi-style golgappe, which is filled with both potatoes and black chickpeas; Kolkata-style phuchka, which uses mashed potatoes and has a sour and citrusy, rather than sweet, flavour; and Mumbai-style panipuri, which uses ragda. In Bangladesh, phuchka uses a filling of potato-based chotpoti and is garnished with eggs. In Uttar Pradesh, where the dish is known as '''pani ke batashe''', many flavours of pani are used. Primarily associated with North India, panipuri is also popular in South India, sometimes altered for regional tastes. Vendors of the dish are predominantly from North India.
The origin of panipuri is unknown. The dish spread across India in the 20th century, resulting in variations using local ingredients. Beginning in the 1990s, chefs developed non-traditional variations, including vodka panipuri and panipuri served with shot glasses. Panipuri inspired trends in the 2020s, when the COVID-19 pandemic inspired people to make panipuri at home, and vendors went viral for serving non-traditional versions. As a result of migration from the Indian subcontinent, panipuri is served at restaurants globally.
== Names == thumb|alt=Map with labels: "panipuri" over most of Western and South India, as well as in Nepal; "phuchka" over Eastern India and Bangladesh; "golgappa" over much of North India; "phulki" to the southeast of "golgappa"; "pani ke batashe" to the southwest of "golgappa"; "pakodi" the south of "pani ke batashe"; and "gup chup" near the southeast coast of India.|Approximate distribution of various terms for panipuri The Hindi word {{lang|hi-Latn|pani}} means 'water', referring to the watery chutneys used in the dish, and ''puri'' refers to rounds of deep-fried dough.<ref name="Ramadurai" /><ref name="Elsa">{{Cite news |last=Elsa |first=Evangeline |date=17 May 2021 |title=Pani puri and chaat: Everything you need to know about the great Indian leveller |url=https://gulfnews.com/food/pani-puri-and-chaat-everything-you-need-to-know-about-the-great-indian-leveller-1.1613487889043 |access-date=27 December 2025 |work=Gulf News}}</ref> The term ''panipuri'' (or ''pani puri'') is used in most parts of India,<ref name="Elsa" /> including Mumbai and the rest of Maharashtra, Gujarat, Karnataka, Madhya Pradesh, and Tamil Nadu, as well as in Nepal.{{sfnm|1a1=Mitra|1a2=Zaman|1a3=Pramanick|1y=2022|1p=250|2a1=Prapti|2a2=Ahmmed|2a3=Proma|2a4=Aunu|2y=2025|2p=1}} It is also the most common term in other parts of the world that are home to the Indian diaspora.<ref name="Elsa" />
The terms {{lang|hi-Latn|golgappa}}{{efn|Plural {{lang|hi-Latn|golgappe}}}} and {{lang|bn-Latn|phuchka}}{{efn|Also spelt {{lang|bn-Latn|fuchka}}, {{lang|bn-Latn|puchka}},<ref name="Elsa" /> or {{lang|bn-Latn|fuska}}<ref name="Keh" />}} have also entered English usage.<ref name="Keh" /> {{lang|bn-Latn|Phuchka}} is an onomatopoeia for the sound of eating the food.<ref name="Kaufman" /> It is used in Bangladesh, Nepal, and the Indian states of Jharkhand, Bihar, Assam, and West Bengal,{{sfn|Prapti|Ahmmed|Proma|Aunu|2025|pp=2, 9}}<ref name="Elsa" /> including in Kolkata.<ref name="Ramadurai" /> According to ''The Business Standard'', this term originated in Assam.<ref>{{Cite news |last=Labonnayo |first=Nusrat Jahan |date=10 September 2022 |title=The Best 'Fuchkawalas' of Dhaka |url=https://www.tbsnews.net/features/food/best-fuchkawalas-dhaka-493514 |access-date=6 January 2025 |work=The Business Standard}}</ref> The dish is called {{lang|hi-Latn|golgappa}} in Delhi and surrounding parts of North India, including Madhya Pradesh, Haryana, parts of Uttar Pradesh, Punjab, Himachal Pradesh, and Jammu and Kashmir.{{sfn|Mitra|Zaman|Pramanick|2022|p=250}}<ref name="Ramadurai" /><ref name="Elsa" />
Variations are known by many other regional names in the Indian subcontinent.<ref name="Elsa" /><ref name="names1">{{Cite news |url=https://timesofindia.indiatimes.com/articles/features/there-are-10-different-names-for-pani-puri-how-many-do-you-know/photostory/63185223.cms|title=There are 10 different names for pani puri. How many do you know?|work=The Times of India |date=6 March 2018|access-date=15 January 2021|archive-date=9 November 2020|archive-url=https://web.archive.org/web/20201109040109/https://recipes.timesofindia.com/articles/features/there-are-10-different-names-for-pani-puri-how-many-do-you-know/photostory/63185223.cms|url-status=live}}</ref> In Rajasthan, parts of Haryana, and Uttar Pradesh, the term is {{lang|hi-Latn|pani ke batashe}}{{efn|Also spelt {{lang|hi-Latn|patashe}}}}, meaning 'spherical snacks with water'.{{sfn|Mitra|Zaman|Pramanick|2022|p=250}}<ref name="Ramadurai" /><ref name="Elsa" /> In Chhattisgarh, southern Jharkhand, parts of Odisha, and Telangana (including Hyderabad), it is called {{lang|hi-Latn|gup chup}}, which may be an onomatopoeia.<ref name="names1" /> The term {{lang|hi-Latn|phulki}} is used in Nepal, Eastern Uttar Pradesh, and Gujarat,{{sfn|Mitra|Zaman|Pramanick|2022|p=250}}<ref name="names1" /> and {{lang|gu-Latn|pakodi}}{{efn|Not related to pakoda<ref name="Elsa" />}} is used in Madhya Pradesh and inland Gujarat.<ref name="names1" /> The term {{lang|bra-Latn|padaka}} is specific to Aligarh, Uttar Pradesh.{{sfn|Mitra|Zaman|Pramanick|2022|p=250}}<ref name="names1" /> The translation ''water balls'' is sometimes used in Britain.<ref name="Kohli" />
== Preparation and serving == === Ingredients and preparation === [[File:Pani puri making stage-2.jpg|thumb|alt=Small circles of dough being deep fried|Panipuri is made from small puris, which are made of circles of dough that inflate while frying.]] Panipuri is based on puri, a fried wheat flatbread.{{sfn|Bhattacharya|2023|pp=43–44}} The puri used in panipuri is made using a thin circle of dough, about {{convert|3|to|6|cm}} in diameter,{{sfnm|1a1=Mitra|1a2=Zaman|1a3=Pramanick|1y=2022|1p=250|2a1=Bhattacharya|2y=2023|2p=44}} which inflates during frying to form a hollow spherical shell that holds its shape.<ref name="Ramadurai" /> It is crispier than regular puri, which is achieved by using oil instead of water in the dough, limiting gluten formation.<ref name="Ashok">{{Cite news |last=Ashok |first=Krish |date=27 February 2021 |title=Why pani-puri is a marvel of deep-frying |url=https://www.livemint.com/mint-lounge/food/why-pani-puri-is-a-marvel-of-deepfrying-111614361517628.html |access-date=27 December 2025 |work=Mint}}</ref> The puri itself may be referred to as a pani puri, golgappa puri, or phuchka puri.<ref name="Sanghvi 2013">{{Cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |date=25 May 2013 |title=Rude Food: topping the chaats |url=https://www.hindustantimes.com/brunch/rude-food-topping-the-chaats/story-6cxqFeOVomW32GPdujD42J.html |access-date=18 January 2026 |work=Hindustan Times}}</ref>
Each puri is punctured with a finger, then filled,<ref name="Ramadurai" /> often with potatoes or chickpeas, along with chutneys.<ref name="Kaufman" /> The filled puri is then quickly dipped in watered-down chutneys, known as pani, which are often chilled.<ref name="Ramadurai" /> Panipuri is a finger food<ref name="Elsa" /> and is eaten in one bite;<ref name="Ramadurai">{{Cite web|last=Ramadurai|first=Charukesi|date=2020-06-03|title=Pani Puri: India's favourite street food... at home?|url=https://www.bbc.com/travel/story/20200602-pani-puri-indias-favourite-street-food-at-home|url-status=live|access-date=2020-08-25|website=BBC Travel|archive-date=7 September 2020|archive-url=https://web.archive.org/web/20200907014829/http://www.bbc.com/travel/story/20200602-pani-puri-indias-favourite-street-food-at-home}}</ref> taking multiple bites is seen as improper.<ref name="Elsa" />
{{Multiple image|total_width=310 | image1=Puri used in Panipuri made from aata.jpg |alt1=A pile of small puris with dark, coarse appearance | image2=Sooji Batashe used in Panipuri.jpg |alt2=A pile of small puris with light, smooth appearance | footer=Puri made of wheat flour (left) and semolina (right), to be used in panipuri }} Regional variations differ based on ingredients in filling or the pani, as well as the type of flour used in the puri.<ref name="Ramadurai" /><ref name="Elsa" />{{sfn|Ray|2020|p=308}} The common feature of all variations is the puri base.<ref name="Sanghvi 2023">{{Cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |date=24 July 2023 |title=Rude Food by Vir Sanghvi: Ghost in the shell |url=https://www.hindustantimes.com/lifestyle/brunch/rude-food-by-vir-sanghvi-ghost-in-the-shell-101674832920082.html |access-date=18 January 2026 |work=Hindustan Times}}</ref> The puri is most commonly made of semolina flour, though it may also be made of wheat flours, including maida and atta,{{sfn|Bhattacharya|2023|p=44}}<ref name="Ramadurai" /> or with a mix of semolina and atta. The use of atta is more traditional, but many producers favour semolina for its longer shelf life. Puris using semolina are also thicker and denser, making them crunchier and less prone to breaking from the water.<ref name="Sanghvi 2023" />
The filling may contain mashed potato, chopped onion, peas, bean sprouts,<ref name="Ramadurai" /> chilli powder, and chaat masala,{{sfn|Mitra|Zaman|Pramanick|2022|p=250}} sometimes with the addition of mint or tamarind chutney.<ref name="Kaufman" /> The panis are typically a spicy green sauce known as {{lang|hi-Latn|teekha pani}} ({{lit|spicy water}}), containing herbs like mint or coriander, along with a red sauce known {{lang|hi-Latn|meetha pani}} ({{lit|sweet water}}) made of tamarind, similar to saunth chutney.<ref name="Ramadurai" /><ref name="Elsa" /> Different flavours of pani are used in some places, including lemon<ref name="Kaufman" /> or asafoetida.{{sfn|Ray|2020|pp=308, 311}} The waters can include a garnishing of boondi, made of fried chickpea flour, or spices such as star anise.<ref name="Elsa" /> Many mass-produced panipuris use cheaper ingredients for pani, such as citric acid.<ref name="Vishal" />
It is classified as a chaat, a broad category of small snacks combining multiple ingredients, which are consumed in the early evening and typically as street food.<ref name="Ramadurai" /> The hollow puris used in panipuri are also used in variations such as sev puri, in which the potato filling is topped with sev (crunchy strands of chickpea flour);<ref name="Elsa" /> dahi puri, which adds dahi (yoghurt) to the potato filling; and pakodi puri, filled with small pakodas.<ref name="Sanghvi 2013" /> A deflated version of the puri is used for papri chaat and bhel puri.<ref name="Elsa" />
Panipuri combines sweet and sour flavours,<ref name="Kaufman" /><ref name="Carman" /> and the astringency and cooling of tamarind may balance against spiciness.{{sfn|Loss|Bouzari|2016|pp=261, 262}} There is also a contrast between the crispy exterior and the soft filling.<ref name="Ashok" /> The flavour profile of panipuri—combining sourness, saltiness, and heat—is similar to other chaats and other Indian street foods.{{sfn|Ray|2020|p=311}}
=== Serving === {{Multiple image | total_width = 310 | image1 = Panipuri and Chutney.jpg | alt1 = A bowl of a dark red, watery sauce next to some small, round balls of crispy dough | image2 = Indian Food snacks prasad-104.jpg | alt2 = A green, watery sauce is poured into a filled panipuri | footer = Panipuri served with {{lang|hi-Latn|meetha pani}} (left) and {{lang|hi-Latn|teekha pani}} (right) }} thumb|alt=A person holds a panipuri between his fingers and puts it into his mouth.|Panipuri is eaten by hand in one bite. Panipuri is typically served by street food vendors, though versions also exist at restaurants. Street vendors of the dish, known as panipuri wallas, each use their own recipes. They prepare panipuri with tweaks according to each customer's order,<ref name="Ramadurai" /> such as using different levels of spiciness.<ref name="Elsa" /> Panipuri is served one at a time{{sfn|Kapoor|2011|p=[https://archive.org/details/masteringartofin0000kapo/page/88 88]}} and may be assembled by the vendor or the customer; culinary presenter Padma Lakshmi wrote in her 2016 memoir, "Nowadays, you’re often presented with the components and required to assemble each bite yourself ... Pani puri is never as good as when a master makes it."<ref name="Carman">{{Cite news |last=Carman |first=Tim |date=12 August 2020 |title=Pani puri is the antidote to the lost summer of 2020 |url=https://www.washingtonpost.com/goingoutguide/restaurants/pani-puri-is-the-antidote-to-the-lost-summer-of-2020/2020/08/12/e285885a-d8b3-11ea-aff6-220dd3a14741_story.html |access-date=27 December 2025 |newspaper=The Washington Post}}</ref> Some vendors serve panipuri directly from their hands to the hands of the customer, which is not done with other street foods,{{sfn|Bhat|Wagray|2000|p=[https://archive.org/details/streetfoods0086unse/page/69 69–70]}} while some vendors use leaf plates.{{sfn|Kapoor|2011|p=[https://archive.org/details/masteringartofin0000kapo/page/88 88]}} People consume panipuri quickly—to prevent it from becoming soggy—and then leave, unlike with other street foods.<ref name="Ribadeau Dumas" /> A round of panipuris may end with one served without the water, which is known as ''dry'' or {{lang|hi-Latn|sookha}}.<ref name="Sood">{{Cite news |last=Sood |first=Akhil |date=1 June 2019 |title=Golgappa, pani puri, phuchka: the little world of chaat |url=https://www.thehindu.com/life-and-style/food/golgappa-pani-puri-phuchka-the-little-world-of-chaat/article27374154.ece |access-date=11 January 2025 |work=The Hindu}}</ref><ref name="Roy">{{Cite news |last=Roy |first=Sandip |date=20 October 2023 |title=There is room for all types of Durga Puja 'pandals' |url=https://www.livemint.com/mint-lounge/ideas/durga-puja-pandals-kolkata-phuchka-111697726438051.html |access-date=6 January 2025 |work=Livemint}}</ref>
When served at restaurants, the dish may be served with the filling on the side, for the customer to add, or already filled in the puri, though the pani is always added after serving.<ref name="Kaufman">{{Cite news |last=Kaufman |first=Rachel |date=20 June 2014 |title=Plate Lab, an elemental guide to what you're eating: Pani puri offers 'explosion of flavors' |url=https://www.washingtonpost.com/lifestyle/magazine/plate-lab-an-elemental-guide-to-what-youre-eating-features-pani-puri/2014/06/18/e48b5ff8-e6a2-11e3-8f90-73e071f3d637_story.html |access-date=27 December 2025 |newspaper=The Washington Post}}</ref> As a street food, panipuri is rarely eaten at home.{{sfn|Ray|2020|p=309}} However, among the Marwari people, panipuri and other chaats may also be homemade.<ref name="Vishal" />
Panipuri is a particularly popular snack in the summer.<ref name="Carman" /> As a light snack, it is popular in the evening.<ref name="Rajendran" /> It is also sometimes served as wedding food.<ref name="Paul" /> According to cultural scholar Bhaskar Mukhopadhyay, panipuri is an example of a food that is eaten for fun rather than practical value.{{sfn|Mukhopadhyay|2004|pp=40, 46}}
=== Safety === thumb|alt=An uncovered jar of green flavoured water, in front of a pile of small puris|Uncovered containers used for panipuri pose a health risk. As panipuri is a popular street food, its safety has been seen as a public health issue.{{sfn|Prapti|Ahmmed|Proma|Aunu|2025|p=9}} Panipuri is a perishable product whose ingredients may get contaminated with bacteria.{{sfn|Prapti|Ahmmed|Proma|Aunu|2025|p=1}} The risk of foodborne illness is caused by poor hygiene during preparation and serving as well as contamination of water or raw vegetables{{sfn|Prapti|Ahmmed|Proma|Aunu|2025|pp=1–2, 11}} as these are not cooked before consumption.{{sfn|Pandey|Bhushan|Singh Kocher|Sahota|2024|p=546}} Hygienic risks occur as vendors often store the water used for panipuri in open containers and serve the dish by hand.{{sfn|Pandey|Bhushan|Singh Kocher|Sahota|2024|p=547}} Studies analysing panipuri served by street vendors have found bacteria such as ''E. coli'', ''Staphylococcus'', ''Salmonella'', and ''Listeria'',{{sfnm|1a1=Kaur Sabharwal|1a2=Arya|1a3=Verma|1y=2020|1pp=80–81|2a1=Prapti|2a2=Ahmmed|2a3=Proma|2a4=Aunu|2y=2025|2p=11}} as well as fungal contaminants.{{sfn|Bhat|Wagray|2000|p=[https://archive.org/details/streetfoods0086unse/page/78 78]}} A 2024 analysis by the Food Safety and Standards Authority of India found that 22% of samples of panipuri in Karnataka were below standards due to substances classified as unsafe or carcinogenic.<ref>{{Cite news |last=<!--not stated--> |date=27 June 2024 |title=Karnataka government likely to impose restrictions on use of chemicals in panipuri sauces |url=https://www.thehindu.com/news/national/karnataka/karnataka-government-likely-to-impose-restrictions-on-use-of-chemicals-in-panipuri-sauces/article68341075.ece |access-date=28 December 2025 |work=The Hindu}}</ref><ref>{{Cite news |last=Ramesh |first=Sneha |date=27 June 2024 |title=22% of pani puri samples fail to meet quality standards in Karnataka: FSSAI |url=https://www.deccanherald.com/india/karnataka/22-of-pani-puri-samples-fail-to-meet-quality-standards-in-karnataka-fssai-3083899 |access-date=28 December 2025 |work=Deccan Herald}}</ref> The same year, this agency found 16% of samples in the city of Chennai to be unsafe for consumption.<ref>{{Cite news |last=<!--not stated--> |date=7 August 2024 |title=17 out of the 104 pani puri samples tested found to be unsafe for consumption, say Food Safety officials |url=https://www.thehindu.com/news/cities/chennai/17-pani-puri-samples-of-the-104-lifted-for-analysis-turn-out-to-be-unsafe-for-consumption/article68492866.ece |access-date=28 December 2025 |work=The Hindu}}</ref> To avoid health risks, many street vendors use mineral water, and the fast food chain Haldiram's serves the dish using a sealed bag of puris.<ref name="Sengupta">{{Cite news |last=Sengupta |first=Somini |author-link=Somini Sengupta |date=19 April 2007 |title=The taming of Delhi's street fare |url=https://www.nytimes.com/2007/04/18/travel/18iht-indfood.1.5335065.html |access-date=18 January 2026 |work=The New York Times}}</ref> {{clear}}
== Variations == === Regional variations === ==== Eastern Indian subcontinent ==== [[File:Fuska - Bangladesh.jpg|thumb|upright|alt=|Bangladeshi phuchka is filled with chotpoti and topped with shredded eggs.]] The phuchka made in the eastern Indian subcontinent is distinct from panipuri as the puris are made of atta, the green water is especially spicy, and the tamarind water is sour rather than sweet.<ref name="Elsa" /> The latter is known in Bengali as {{lang|bn-Latn|tok jol}} ('sour water').{{sfn|Karmakar|2016|p=[https://archive.org/details/travellingbellye0000karm/page/81 81]}} The typical filling uses mashed potatoes or boiled Bengal gram chickpeas.<ref name="Elsa" /> In West Bengal, phuchka is often flavoured with gondhoraj lime,{{sfn|Mitra|Zaman|Pramanick|2022|p=250}} which gives Kolkata-style phuchka its distinctive flavour.{{sfn|Mukerjee Furstenau|2021|p=44}}<ref name="Sanghvi 2021" /> This style is filled with mashed potatoes, green chilli, and spices. They usually do not use chickpeas,{{sfn|Karmakar|2016|pp=[https://archive.org/details/travellingbellye0000karm/page/12 12], [https://archive.org/details/travellingbellye0000karm/page/42 42]}} and may instead use white peas.<ref name="Sanghvi 2021" /> The atta puris are slightly larger<ref name="Elsa" /> and much thinner than most panipuris.<ref name="Joshi">{{Cite news |last=Joshi |first=Ruchir |date=27 March 2016 |title=World in a semolina puff |url=https://www.telegraphindia.com/opinion/world-in-a-semolina-puff/cid/1448217 |access-date=18 January 2026 |work=The Telegraph}}</ref> According to chef Vikramjeet Roy, many Kolkatans prefer for the snack to be more fragile.<ref name="Sanghvi 2023" /> Some vendors in Kolkata serve a sweet pani in addition to the sour pani.{{sfn|Karmakar|2016|p=[https://archive.org/details/travellingbellye0000karm/page/81 81]}} {{lang|bn-Latn|Doi phuchka}} is a variation of phuchka that contains dahi, making it similar to the dahi puri of Mumbai.{{sfn|Karmakar|2016|p=[https://archive.org/details/travellingbellye0000karm/page/12 12]}}
In Bangladesh, phuchka is filled with chotpoti, containing potatoes and onions, and topped with shredded eggs. It is served with tamarind water.{{sfn|Alam|2020|p=214}}<ref name="Daily Star 2022" /> Phuchka and panipuri are distinct items in Bangladesh, with the latter using smaller puris and a filling of potatoes, chickpeas, and peas; Bangladeshi {{lang|bn-Latn|doi phuchka}} uses the same filling, topped with dahi, beets, and sev, rather than flavoured waters. Bhelpuri, in Bangladesh, is a variant of panipuri that uses larger puris, topped with potato, tomato, and cucumber.<ref name="Prato">{{Cite news |last=Prato |first=Rafia Mahmud |date=1 February 2024 |title=Phuckā Pelām Keman Kare! Yā Phuckā tā-i Pānipuri, Bhelpuri? |script-title=bn:ফুচকা পেলাম কেমন করে! যা ফুচকা তা-ই পানিপুরি, ভেলপুরি? |trans-title=How Did We Get Phuchka! Is Phuchka Panipuri, Bhelpuri? |url=https://www.tbsnews.net/bangla/%E0%A6%AB%E0%A6%BF%E0%A6%9A%E0%A6%BE%E0%A6%B0/news-details-195126 |access-date=11 December 2025 |work=The Business Standard |language=bn}}</ref>
==== North India ==== thumb|upright|alt=Plates of panipuri and another chaat, surrounded by filling ingredients and five sauces|Uttar Pradeshi pani ke batashe uses potatoes and chickpeas. In Lucknow, it sometimes has five sauces. A spiced filling of potatoes and black chickpeas is used in both the golgappa of Delhi and pani ke batashe from in and around Uttar Pradesh.<ref name="Elsa" /> Delhi golgappe use thicker and crispier puris than the ones used elsewhere.<ref name="Elsa" /> Both atta and semolina are used in the city,<ref name="Joshi" /> though semolina is more common. Delhi-style golgappe use a green water made with both mint and coriander and a red water made with less tamarind than usual and without star anise.<ref name="Elsa" /> A form of golgappa in Delhi, historically served at khomcha stalls, uses a sour and spicy water known as {{lang|hi-Latn|hara pani}} ({{lit|green water}}), which is similar to jal-jeera and consists of amchoor spiced with asafoetida, peeli mirch, cumin, and salt.<ref name="Vishal" />
Pani ke batashe use a similar filling to Delhi golgappe, with the optional addition of saunth.<ref name="Vishal" /> It is distinguished by the spices in the pani,<ref name="Elsa" /> with the sourness of the tamarind pani more closely resembling Kolkata phuchka.{{sfn|Karmakar|2016|p=[https://archive.org/details/travellingbellye0000karm/page/42 42]}} Pani ke batashe are usually made of dried mango; other flavours include tamarind, lemon, cumin, dates, and asafoetida. At restaurants in the Hazratganj neighbourhood of Lucknow, Uttar Pradesh, pani ke batashe is served with five flavours of pani and is thus called {{lang|hi-Latn|paanch swaad ke batashe}} (with {{lang|hi-Latn|paanch swaad}} meaning 'five flavours').<ref name="Elsa" /> {{lang|hi-Latn|Dahi-saunth ke batashe}}, a version similar to dahi puri, includes chopped potatoes and spices. Historically, atta puris were popular in Lucknow, while semolina puris were popular in Agra, where they had a wide shape, and in Delhi, where they were more round.<ref name="Vishal" />
==== Western India and South India ==== [[File:Bombay style ragda pani puri.jpg|thumb|alt=|Mumbai panipuri often uses ragda.]] Mumbai-style panipuri is typically filled with ragda, made from mashed white peas, and served with tamarind and mint waters.<ref name="Elsa" /> Bean sprouts<ref name="Kaufman" /> and boiled potatoes are also common ingredients in Mumbai.<ref>{{Cite news |last=Ramadurai |first=Charukesi |date=23 August 2017 |title=Mumbai's best street food and where to get it |url=https://edition.cnn.com/travel/article/mumbai-street-food |access-date=18 January 2026 |work=CNN}}</ref> In Gujarat, the traditional filling for panipuri is diced potatoes and boiled mung beans, while the pani contains dates and boondi.<ref name="Elsa" /> In the Vastrapur neighbourhood of Ahmedabad, Gujarat, vendors serve panipuri with eight panis, including garlic and onion.{{sfn|Bhatt|2011|p=[https://archive.org/details/ahmedabad600port0000unse/page/104 104]}} {{lang|gu-Latn|Pakodi}}, the version of panipuri from parts of Gujarat, often excludes the tamarind water, instead using more mint and chilli, and onions are used in the filling. Some versions of {{lang|gu-Latn|pakodi}} add sev.<ref name="Elsa" />
Many vendors in South India—especially in rural areas—make versions of panipuri that are spicier and less sweet, to match the popular tastes in the region's cuisine, sometimes using rasam in place of pani.<ref name="Rajendran">{{Cite news |last=Rajendran |first=Gokul |date=31 October 2024 |title=Pani Puri Over Paniyaram? The Rise of North Indian Chaat in Rural South India |url=https://timesofindia.indiatimes.com/city/chennai/north-indian-chaat-takes-over-rural-south-india-pani-puris-popularity-surge/articleshow/114789026.cms |access-date=28 December 2025 |work=The Times of India}}</ref> The city of Bangalore has both mashed potato panipuri, widely served by North Indian migrants at small stalls, and chickpea panipuri, served by locals at carts that also sell other chaats.<ref>{{Cite news |last=Ranjan |first=Hriday |date=7 March 2023 |title=The dichotomy of pani-puris |url=https://www.newindianexpress.com/cities/bengaluru/2023/Mar/08/the-dichotomy-of-pani-puris-2554089.html |access-date=1 January 2026 |work=The New Indian Express}}</ref> Onion is often added to panipuri in Bangalore.<ref name="Elsa" /> In Bangarapet, a town near Bangalore, a variation is prepared by blending ginger, green chillies, garlic, and a spices into the tangy, transparent water.<ref>{{Cite news |last=<!--not stated--> |date=18 April 2023 |title=Bangarapet's Famous Ramesh Chat Serves White Paani Puri, Know Its History |url=https://www.news18.com/lifestyle/bangarapets-famous-ramesh-chat-serves-white-paani-puri-know-its-history-7580365.html |access-date=15 March 2026 |work=News18}}</ref> {{lang|hi-Latn|Gup chup}}, eaten in parts of southern and eastern India, uses a chickpea filling without potatoes.<ref name="Elsa" />
=== Modern variations === [[File:Oil free Pani Puri - Gujarat - SHAILI 001.jpg|thumb|alt=Five shot glasses of different coloured sauces, with a panipuri placed atop each.|Modern versions of panipuri include panipuri shots.]] Restaurants as well as street food vendors have developed non-traditional versions of panipuri,<ref name="Kohli">{{Cite news|last=Kohli |first=Diya |date=22 December 2021 |title=What exactly happened to Maggi and paani puri in 2021? |url=https://www.cntraveller.in/story/bizarre-maggi-paani-puri-street-food-india-2021/ |access-date=1 January 2026 |work=Condé Nast Traveller}}</ref><ref name="Daily Star 2022" /> including dessert versions<ref name="Sharma">{{Cite news |last=Sharma |first=Radhika |date=16 January 2016 |title=Pani Puri Revolution: 5 New Recipes for the Humble Indian Snack |url=https://www.thequint.com/lifestyle/food/pani-puri-revolution-5-new-recipes-for-the-humble-indian-snack#read-more#read-more |access-date=6 January 2025 |work=The Quint}}</ref> as well as non-vegetarian fillings.<ref name="Sanghvi 2023" /> Restaurant adaptations include the use of avocado as a filling or flavoured vodka as the pani.<ref name="Ramadurai" /><ref name="Kohli" /> Another upscale version is panipuri shots, in which panipuris are served on shot glasses of various flavours of pani,<ref name="Sanghvi 2025" /> which combines familiar Indian cuisine with international influences.{{sfn|Nanjangud|Reddy|2020|p=189}} Restaurant versions of panipuri often use semolina puris as atta puris cannot hold together.<ref name="Sanghvi 2023" />
Food writer Vir Sanghvi states that the popularity of modern variations comes from the versatility of flavoured water as well as the ease of using puris as a base for other flavours, achieving a role similar to pastry doughs in European cuisine.<ref name="Sanghvi 2025">{{Cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |date=18 April 2025 |title=Rude Food by Vir Sanghvi: Crunch on this all-rounder |url=https://www.hindustantimes.com/lifestyle/brunch/rude-food-by-vir-sanghvi-crunch-on-this-allrounder-101744961598469.html |access-date=28 December 2025 |work=Hindustan Times}}</ref> Chef Manish Mehrotra stated that panipuri is versatile, with infinite options for ingredients.<ref name="Kohli" /> {{clear}}
== History == === Origin and spread === It is not known when or by whom panipuri was invented.<ref name="Elsa" /> While ingredients such as puri and tamarind existed in ancient India,<ref>{{Cite news |last=Balasubramanian |first=Chita |date=7 February 2019 |title=Old wives' tales |url=https://www.thehindu.com/life-and-style/food/chaat-kt-achaya/article26203395.ece |access-date=18 January 2026 |work=The Hindu}}</ref> potatoes were not introduced until after the Columbian Exchange.<ref name="Banerjee" /> Several stories on the origin of panipuri exist,{{efn|A false claim, which may have originated as a hoax on the forum Quora, states that the invention of panipuri is mentioned in the ''Mahabharata''.<ref name="Carman" />}} and food historian Pushpesh Pant said that it is futile to attempt to determine the true origin.<ref name="Banerjee">{{Cite news |last=Banerjee |first=Rohan |date=24 December 2023 |title=Puchka, golgappa, panipuri – is there one original among many doppelgangers? |url=https://scroll.in/article/1060858/puchka-golgappa-panipuri-is-there-one-original-among-many-doppelgangers |access-date=18 January 2026 |work=Scroll.in}}</ref> One theory recounted by the National Geographical Journal of India in 1955 states that the small, crunchy version of puri originated in Varanasi, with the remaining ingredients of panipuri added during the Mughal Empire.<ref name="Prato" /> According to culinary anthropologist Kurush Dalal, panipuri was adapted from chaat, which originated in the North Indian region of what is now Uttar Pradesh during the reign of the seventeenth-century Mughal emperor Shah Jahan.<ref name="Ramadurai" /> Dalal states that the fillings of panipuri evolved from kachori and were adapted based on personal tastes.<ref name="Banerjee" />
Panipuri spread to the rest of India mainly due to internal migration in the 20th century,<ref name="Ramadurai" /> gaining new names and variations of ingredients.<ref name="Elsa" /><ref name="Vishal" /> Most of the early variations maintained the traditional flavours, with minor additions such as sweet tamarind water, jal-jeera, and garlic.<ref name="Kohli" /> While amchoor was originally used as a sour flavour in Uttar Pradesh, tamarind was used instead in Bengal and Maharashtra, leading to phuchka and panipuri. The white peas that were traditional in Uttar Pradesh were replaced in Kolkata by Bengal gram and in Delhi by kabuli chana, a variation which remains hyperlocal to the city. According to Vishal, the phuchka of Kolkata evolved from the pani ke batashe of Lucknow, replacing peeli mirch with cheaper green chillies and adding gondhoraj lime, thus explaining its spicy and sour flavours. Vishal also writes that Mumbai panipuri began using ragda as it was easy to prepare, while the addition of sprouts may have been influenced by the local dishes usal and misal.<ref name="Vishal" /> The first panipuri stalls in Bangalore included Nagarthpet Panipuri, established by Uttar Pradeshi migrant Om Prakash Sharma in the 1940s.<ref>{{Cite news |last=Mondal |first=Sumnato |date=19 December 2012 |title=Life on the spicier side |url=https://www.thehindu.com/news/cities/bangalore/life-on-the-spicier-side/article4217037.ece |access-date=18 January 2026 |work=The Hindu}}</ref> Phuchka spread to Bangladesh after the 1947 partition of India.<ref name="Prato" />
According to Vishal, panipuri gradually became simplified. For example, chaat establishments in Lucknow in the 1980s offered pani ke batashe with many options for pani, before restaurants from the 1990s served all golgappe with {{lang|hi-Latn|hara pani}} and {{lang|hi-Latn|meetha pani}}, while golgappe in Agra shifted from jal-jeera to basic sweet, sour, and spicy panis. Vishal attributes the simplification in part to commercial incentives to keep costs low.<ref name="Vishal">{{Cite news |last=Vishal |first=Anoothi |date=2 February 2021 |title=Is golgappa better than paani puri and phuchka? That is the wrong question to ask |url=https://scroll.in/magazine/984636/is-golgappa-better-than-paani-puri-and-phuchka-that-is-the-wrong-question-to-ask |access-date=1 January 2025 |work=Scroll.in}}</ref>
=== Modern variations and international popularity === {{Multiple image | direction = horizontal | total_width = 440 | image1 = Talwalkars launched Zumba Fitness Programme in India, Sanjeev Kapoor.jpg | image2 = Hemant Oberoi during 2009 visit from United States Department of State.jpg | image3 = Manish Mehrotra, Culinary Director, Indian Accent Restaurants.jpg | footer = Chefs who developed panipuri variations in the 1990s and 2000s ''(left to right)'': Sanjeev Kapoor, Hemant Oberoi, Manish Mehrotra. }} Modern variations of panipuri arose sometime around the 1990s, according to Sanghvi. One of the chefs developing variations of the dish was Sanjeev Kapoor, working at a restaurant in New Zealand in the 1990s,<ref name="Sanghvi 2025" /> where he created grape juice panipuri,<ref name="Sanghvi 2013" /> which became one of the first modern versions to gain popularity.<ref name="Sharma" /> Restaurants also began serving vodka panipuri around this time; several chefs, including Hemant Oberoi of the Taj Mahal Palace Hotel in Mumbai, claimed to have invented it.<ref name="Sanghvi 2025" /> Vodka panipuri from the restaurant chain Punjabi by Nature became well-known in the early 2000s.<ref name="Kohli" /> According to Sanghvi, panipuri shots may have been invented by chef Manish Mehrotra, who began serving the item in 2009. Further variations on panipuri were created by chefs Gaggan Anand, whose dish Yoghurt Explosion used spherification to create a ball of yoghurt with a filling, and Himanshu Saini, whose restaurant Trèsind Studio in Dubai served unique versions of panipuri as its signature dish.<ref name="Sanghvi 2025" />
By the 2000s, panipuri vendors in Delhi began advertising their use of mineral water.<ref name="Sengupta" /> Panipuri was the subject of a media wave in 2011, when some supporters of the Maharashtra Navnirman Sena party attacked vendors in Mumbai and Pune, in response to a video of a vendor urinating into a jar used for pani.<ref name="Roy et al" />
In addition to Bangladeshi-style phuchka, panipuri and bhelpuri became popular in Bangladesh around the 2010s. They became more popular street foods in Dhaka than traditional phuchka, {{lang|bn-Latn|doi phuchka}}, and chotpoti, particularly among youths.<ref name="Prato" /> Bangladeshi-style phuchka was introduced to the United States by 2018, when a phuchka cart called Tong was founded in Jackson Heights, New York City, by Bangladeshi immigrant Naeem Khandaker. Several other phuchka carts opened on the same city block in following years—by 2023, there were over eight—mostly established by former employees of Khandaker.<ref name="Keh">{{Cite news |last=Keh |first=Andrew |date=26 October 2023 |title=The Fuss About Fuchka: A Bengali Street Food's N.Y. Origin Story |url=https://www.nytimes.com/2023/10/26/nyregion/jackson-heights-street-food-fuchka.html?searchResultPosition=3 |access-date=6 January 2025 |work=The New York Times}}</ref>
During the COVID-19 lockdown in India, homemade panipuri became popular as street foods were not available. In the five weeks following the first lockdown order on 25 March 2020, Google searches for panipuri recipes doubled, and the food was a common topic on social media.<ref name="Ramadurai" /> Kolkata-style phuchka became a nationwide trend around this time.<ref name="Sanghvi 2021">{{Cite news |last=Sanghvi |first=Vir |author-link=Vir Sanghvi |date=10 January 2021 |title=Rude Food by Vir Sanghvi: Bae of Bengal |url=https://www.hindustantimes.com/lifestyle/brunch/rude-food-by-vir-sanghvi-bae-of-bengal-101610270712814.html |access-date=18 January 2026 |work=Hindustan Times}}</ref> According to ''Condé Nast Traveller'', online virality led to a wave of new interpretations of panipuri—as well as other street foods such as Maggi noodles—in 2020 and 2021. These included a panipuri set on fire, which was created at Chaska Chaat in Nagpur before being imitated elsewhere, and a large, overloaded variation called {{lang|hi-Latn|bahubali paani puri}}, served at Chirag ka Chaska in Nagpur.<ref name="Kohli" /> Around the early 2020s, Punjabi restaurants began serving versions of the dish, including butter chicken panipuri.<ref name="Sanghvi 2025" /> Non-traditional variations of panipuri also began being served by street vendors, becoming popular for their visual appeal and hygiene;<ref>{{Cite news |last=Ganguly |first=Ruman |date=16 March 2022 |title=Tandoori octopus to Belgian chocolate and sandesh:Have you tried these innovative phuchkas at your fave cafe yet? |url=https://timesofindia.indiatimes.com/city/kolkata/tandoori-octopus-to-belgian-chocolate-and-sandeshhave-you-tried-these-innovative-phuchkas-at-your-fave-cafe-yet/articleshow/90232532.cms |access-date=16 March 2022 |work=The Times of India}}</ref> viral phenomena included including shawarma panipuri served by carts in Hyderabad<ref>{{Cite news |last=Khan |first=Bushra |date=14 April 2025 |title='Shawarma Puri', a new dish on Hyderabad's street food menu |url=https://www.siasat.com/shawarma-puri-a-new-dish-on-hyderabads-street-food-menu-3207331/ |access-date=28 December 2025 |work=Siasat}}</ref> and phuchka chops served by a vendor in Kolkata.<ref name="Mitra">{{Cite news |last=Mitra |first=Pooja |date=8 June 2023 |title=Phuchka Chop and Thums Up Phuchka: You won't believe their Insta(nt) fame! |url=https://www.telegraphindia.com/my-kolkata/food/try-viral-kolkata-food-trends-phuchka-chop-in-fd-block-salt-lake-and-thums-up-phuchka-in-vivekananda-park/cid/1943458 |access-date=6 January 2025 |work=The Telegraph}}</ref>
Chaats such as panipuri surged in popularity in South India—including in rural areas and around the cities of Madurai and Coimbatore—in the 2020s. They overtook the popularity of local snacks.<ref name="Rajendran" /> The dish was still associated with North India;<ref name="Sanghvi 2025" /> in 2022, Tamil Nadu politician K. Ponmudy disparagingly described Hindi speakers as "selling pani puri".<ref name="Sanghvi 2025" /><ref>{{Cite news |last=<!--not stated--> |date=13 May 2022 |title=Tamil Nadu minister's 'pani puri sellers' swipe at Hindi speakers stirs a row |url=https://www.hindustantimes.com/india-news/tamil-nadu-minister-s-pani-puri-sellers-swipe-at-hindi-speakers-stirs-a-row-101652456826858.html |access-date=28 December 2025 |work=Hindustan Times}}</ref> Panipuri, like other Indian dishes, became popular in China in the 2020s, inspiring the hashtag #IndianCrispyBall and being depicted in the video game ''Genshin Impact''.<ref>{{Cite news |last1=Hou |first1=Chenchen |last2=Shao |first2=Xinying |date=14 January 2025 |title=Indian food tickling Chinese taste buds |url=https://www.chinadaily.com.cn/a/202501/14/WS6785b302a310f1265a1da926.html |access-date=27 December 2025 |work=China Daily}}</ref> The popularity of panipuri also grew in the United States, with the dish being served at the White House several times by 2024.<ref>{{Cite news |last=<!--not stated--> |date=14 May 2024 |title=Golgappa makes frequent entry into White House menu with guests being served with mouth-watering popular Indian street food |url=https://www.tribuneindia.com/news/diaspora/golgappa-makes-frequent-entry-into-white-house-menu-with-guests-being-served-with-mouth-watering-popular-indian-street-food-621125 |access-date=11 January 2025 |work=The Tribune |agency=Press Trust of India}}</ref>
== Consumption == thumb|alt=An vendor with panipuri ingredients on a cart along an urban street|Panipuri is a popular street food. Panipuri is the most popular street food in the Indian subcontinent.{{sfn|Prapti|Ahmmed|Proma|Aunu|2025|p=1}} It is a highly popular fast food in India and in Nepal.{{sfn|Hassan|Shamim|Ali|Amin|2025|p=8}} Many panipuri wallas achieve fame within their neighbourhoods for the ways they prepare the dish.<ref name="Kohli" /> The typical price in India is 30 rupees (US${{To USD|30|IND|year=2021}}) for six panipuris, as of 2021.<ref name="Elsa" /> Becoming a panipuri vendor has a low cost requirement, making it a popular occupation for internal migrant workers. Panipuri vendors are usually migrants from the Hindi Belt; there was a particularly high proportion of Rajasthanis until the 21st century.<ref name="Roy et al">{{Cite news |last1=Roy |first1=Siddhartya Swapan |last2=Daftuar |first2=Swati |last3=Mujumdar |first3=Neha |last4=Sridhar |first4=Asha |date=16 November 2021 |title=Those vendors of snacks |url=https://www.thehindu.com/features/magazine/Those-vendors-of-snacks/article12057473.ece |access-date=18 January 2025 |work=The Hindu}}</ref>
Panipuri is popular in both urban and rural areas<ref name="Ramadurai" /> and among all ages and social classes.{{sfn|Prapti|Ahmmed|Proma|Aunu|2025|p=1}}<ref name="Ramadurai" /> It is popular across genders, though it is particularly seen as a women's snack. Film critic Sohini Chattopadhyay noted that female film characters are shown eating panipuri more than other foods. Urban geographer Hugo Ribadeau Dumas found that, in Purnea, Bihar, in 2022, most women preferred panipuri over other street foods. Ribadeau Dumas attributed this phenomenon to the social acceptability of panipuri as a frivolous snack for women, as depicted in film and advertising, as well as gender norms against public leisure activities for women, as other street foods take more time to eat.<ref name="Ribadeau Dumas">{{Cite news |last=Ribadeau Dumas |first=Hugo |date=2 July 2025 |title=Gaga Over Golgappa? The Cultural Roots of Women's Soft Corner for Pani Puri |url=https://thewire.in/food/golgappa-women-bihar-roots |access-date=28 December 2025 |work=The Wire}}</ref>
Stores sell pre-packaged puri shells for panipuri.<ref name="Ramadurai" /> Restaurants often purchase pre-packaged shells from bulk suppliers, although some make them fresh with custom recipes.<ref name="Sanghvi 2023" /> A ready-to-fry version, consisting of thin sheets of dough,<ref name="Sanghvi 2023" /> has been available at stores since around the 2010s.<ref name="Ramadurai" />
=== By region === Panipuri is a traditional street food of Delhi, where vendors are typically migrants from Uttar Pradesh or Bihar.{{sfn|Kundu|Dutta|2020|pp=47–48}} Compared to other street foods in the city, selling panipuri requires the lowest investment. Most vendors migrate to the city with the intent to enter this job, often learning to make the dish before migrating; this commonly involves chain migration as a panipuri vendor invites others within their social network to set up a shop in the same neighbourhood.{{sfn|Kundu|Dutta|2020|pp=51–53}} Some of the city's panipuri vendors expand to sell other chaats, such as papri chaat or aloo tikki.{{sfn|Kundu|Dutta|2020|p=49}} Restaurants in Delhi commonly serve non-traditional panipuris.<ref>{{Cite news |last=Kaushik |first=Divya |date=2 October 2021 |title=Chhole bhature taco, pav bhaji fondue, golgappa shots: Delhi's classic street food gets a fusion twist |url=https://timesofindia.indiatimes.com/life-style/food-news/chhole-bhature-taco-pav-bhaji-fondue-golgappa-shots-delhis-classic-street-food-gets-a-fusion-twist/articleshow/86678790.cms |access-date=11 January 2025 |work=The Times of India}}</ref>
According to ethnographer Arindam Das, phuchka is culturally associated with Bengali identity; for example, the 1981 film ''36 Chowringhee Lane'' depicts an Anglo-Indian character eating the food with Bengali friends to represent the intermingling of their cultures.{{sfn|Das|2025|p=566}} In Kolkata, the most famous phuchka vendors include those of the Vivekananda Park neighbourhood,{{sfn|Karmakar|2016|p=[https://archive.org/details/travellingbellye0000karm/page/12 12]}} and the city's ITC Royal Bengal hotel serves the dish more than any other hotel in India.<ref name="Sanghvi 2023" /> A tradition in Kolkata is for the vendor to serve a dry phuchka for free at the end of a round.<ref name="Roy" /> The nearby village of Shahid Pally is nicknamed "Phuchkagram" as most of its families are employed in the phuchka industry, producing most of the supply in Kolkata and surrounding areas.<ref>{{Cite news |last=Chaudhuri |first=Moumita |date=3 August 2025 |title=Open and shut face |url=https://www.telegraphindia.com/life/open-and-shut-face-a-village-in-nadia-now-goes-by-the-name-fuchka-gram-prnt/cid/2116181 |access-date=6 January 2025 |work=The Telegraph}}</ref><ref>{{Cite news |last=Jawed |first=Sundas |date=20 June 2023 |title=An hour away from Kolkata, is aa secret slice of phuchka heaven |url=https://timesofindia.indiatimes.com/life-style/spotlight/an-hour-away-from-kolkata-is-aa-secret-slice-of-phuchka-heaven/articleshow/101126643.cms |access-date=6 January 2025 |work=The Times of India}}</ref> In Bangladesh, panipuri and chotpoti are served by the same street vendors.<ref name="Prato" /> Bangladeshi phuchka was listed by the American media network CNN in its "50 of the best street foods in Asia" in 2022.<ref>{{Cite news |last=Springer |first=Kate |date=23 August 2022 |title=50 of the best street foods in Asia |url=https://edition.cnn.com/travel/article/asia-best-street-foods-cmd |access-date=18 January 2026 |work=CNN}}</ref><ref name="Daily Star 2022">{{Cite news |last=<!--not stated--> |date=30 August 2022 |title=Is the fuchka overrated? |url=https://www.thedailystar.net/life-living/food-recipes/news/the-fuchka-overrated-3106686 |access-date=6 January 2025 |work=The Daily Star}}</ref>
In Mumbai, panipuri is popular on beaches.{{sfn|Dandavate|2010|p=29}} In Pakistan, golgappe were historically served from street carts, although snack restaurants have become more popular.<ref>{{Cite news |last=Ali |first=Halima |date=14 February 2024 |title=20 delicious reasons to visit Pakistan |url=https://edition.cnn.com/travel/article/pakistan-best-food/ |access-date=18 January 2026 |work=CNN}}</ref>
Panipuri is also served as a street food in South India, requiring less cost and labour than regionally traditional snacks such as paniyaram.<ref name="Rajendran" /> The city of Hyderabad has many popular panipuri stalls; the Hussain Sagar neighbourhood had over one hundred vendors of the snack in 2025.<ref name="Paul">{{Cite news |last=Paul |first=Sanjay Samuel |date=4 July 2025 |title=Pani Puri: Crunchy Snack Filled Memories, Joy |url=https://www.deccanchronicle.com/southern-states/telangana/pani-puri-crunchy-snack-filled-memories-joy-1889399 |access-date=28 December 2025 |work=Deccan Chronicle}}</ref> Panipuri and other chaats are also popular in the South Indian city of Mysore, alongside dishes more local to the region, having historically been sold by migrants from Uttar Pradesh or Bihar.{{sfn|Misra|2019|p=186}} In the city of Vijayawada, Andhra Pradesh, street vendors sell panipuri on a plate with a spoon.<ref>{{Cite news |last=Srinavas |first=M. |date=22 June 2016 |title=A snack that the crowd relishes |url=https://www.thehindu.com/news/cities/Vijayawada/a-snack-that-the-crowd-relishes/article5915570.ece |access-date=18 January 2026 |work=The Hindu}}</ref>
Indian migrants have introduced panipuri to other parts of the world.<ref name="Elsa" /> In London, it was popularised by chefs Vineet Bhatia and Atul Kochhar.<ref name="Sanghvi 2023" /> Restaurants in Dubai serve several regional styles,<ref name="Elsa" /> while restaurants in Washington, D.C., mostly serve it filled with chickpeas and potatoes.<ref name="Kaufman" /> Modern versions of panipuri are served by chefs globally.<ref>{{Cite news |last=Menon |first=Smith |date=8 March 2023 |title=How India's pani puri is inspiring chefs across the world |url=https://www.cntraveller.in/story/how-indias-pani-puri-is-inspiring-chefs-across-the-world/ |access-date=28 December 2025 |work=Condé Nast Traveller}}</ref>
==See also== {{Commons category|Panipuri}} * Pholourie * Jian dui
==Notes== {{notelist}}
==References== {{Reflist}} ==Works cited== {{refbegin|30em}} * {{Cite book |last=Alam |first=S. M. Nazmul |chapter=Introduction |date=2020 |title=Nutritional and Health Aspects of Food in South Asian Countries |pages=213–215 |publisher=Elsevier |doi=10.1016/b978-0-12-820011-7.00024-1 |isbn=978-0-12-820011-7}} * {{Cite journal |last=Mukhopadhyay |first=Bhaskar |date=May 2004 |title=Between Elite Hysteria and Subaltern Carnivalesque: the Politics of Street-Food in the City of Calcutta |journal=South Asia Research |volume=24 |issue=1 |pages=37–50 |doi=10.1177/0262728004042762 |issn=0262-7280}} * {{Cite book |last1=Bhat |first1=R. V. |url=https://archive.org/details/streetfoods0086unse |title=Street Foods |last2=Wagray |first2=K. |publisher=Karger Publishers |year=2000 |isbn=3-8055-6927-0 |editor-last=Simopolous |editor-first=A. 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Tanjir |last3=Proma |first3=Nishita Ghosh |last4=Aunu |first4=Durratul Zanan |last5=Shampa |first5=Shumia Islam |last6=Rahman |first6=Aminur |last7=Islam |first7=Md. Shafiqul |last8=Siddique |first8=Mahbubul Pratik |date=December 2025 |title=Bacterial load assessment and multi-drug resistant Bacteria isolation from Fuchka in Mymensingh City, Bangladesh |journal=One Health |volume=21 |article-number=101170 |doi=10.1016/j.onehlt.2025.101170 |pmc=12396293 |doi-access=free |pmid=40894952}} * {{Cite journal |last=Ray |first=Krishnendu |date=2020-03-03 |title=Vernacular Taste and Urban Transformation: Towards an Analytics of Fun and a New Kind of Critique |journal=South Asia: Journal of South Asian Studies |volume=43 |issue=2 |pages=308–318 |doi=10.1080/00856401.2020.1716501 |issn=0085-6401}} {{refend}}
{{Deep fried foods|state=collapsed}} {{Street food|state=collapsed}} {{Indian dishes|state=collapsed}} {{Pakistani dishes|state=collapsed}} {{Mumbai topics|state=collapsed}}
Category:Puri (food) Category:Street food Category:Vegan cuisine Category:Indian fast food Category:Indian snack foods Category:Indian wheat dishes Category:Pakistani snack foods Category:Bangladeshi snack foods Category:Bangladeshi cuisine Category:Bengali cuisine Category:Bihari cuisine Category:Uttar Pradeshi cuisine