Pani puri is the one street food that brings the whole country together while still being proud of its regional identity. People in the North call it golgappa, people in Bengal call it puchka, people in Odisha and Jharkhand call it gupchup and people in Madhya Pradesh call it padaka. It’s a tradition. A hard thing to do. A burst of flavour that fills your mouth and makes you want more.
But do remember not all pani puris are the same. Every region has its own version and with subtle and sometimes not-so-subtle twists in the water, the filling, the spice level and even the way it’s served.
Let’s take a crunchy and spicy tour through the different types of pani puri you’ll find across India.
Golgappa (Delhi, Punjab & North India)
In North India, golgappa is king. Puris are usually made with suji (semolina) and are a little thicker and crunchier. Boiled potatoes, chickpeas and tangy tamarind chutney are the most common fillings. The pani (flavoured water) is usually spicy and sour, with a hint of mint. It’s brave, messy and very satisfying.
Puchka (West Bengal, Assam & Northeast India)
In the East, it’s called puchka, and the flavours are quite different. The puris are usually made from wheat flour and are thinner and crispier. The filling is a mix of mashed potatoes with tamarind pulp, black salt, and boiled gram. What sets puchkas apart is the water—sour, spicy, and often infused with tamarind and gondhoraj lebu (a fragrant lime). It’s less sweet than its northern cousin, but just as addictive.
Gupchup (Odisha, Jharkhand, Chhattisgarh)
Gupchup is a softer, subtler version of pani puri, popular in the eastern central belt. The puris are more delicate, and the filling is usually a simple combo of boiled potatoes and chickpeas. The pani here isn’t too spicy—it has a light, refreshing tang that makes it easy to keep going until you’ve had ten (or twenty). It’s the kind of snack you eat standing around with friends, losing track of how many you’ve popped.
Pani Puri (Maharashtra, Gujarat & Central India)
In Mumbai and Gujarat, pani puri is often served with sweet and spicy chutneys, and you might be asked: teekha ya meetha? (spicy or sweet?). The pani is a perfect balance of mint, jaggery, cumin, and tamarind. The filling usually has sprouted moong, potatoes or even ragda, which is a curry made with white peas. This version is a beautiful mix of sweet, spicy, and tangy—truly a rollercoaster of flavours in one bite.
Spicy Ragda Pani Puri (Mumbai Style)
A special shout-out to ragda pani puri—where instead of the usual dry filling, the puris are stuffed with hot, spicy ragda (a white peas gravy), topped with chopped onions, sev, and sweet chutney, before being dipped in the flavorful pani. It’s warm, crunchy, juicy, and incredibly satisfying. Street vendors in Mumbai serve this with lightning speed, and it’s a city favourite for a reason.
Fusion Pani Puris: Modern Twists
Thanks to India’s love for experimentation, pani puri has gone gourmet too. This snack keeps changing, from vodka pani puri shots in bars to puris filled with avocados and even chocolate pani puris (yes, they exist). There is now a pani puri for everyone, whether you like to stick with what you know or try new, bold flavours.
Want to Skip the Queue? Order Pani Puri on Zomato
Craving that burst of crunch, spice and tang right now? You don’t have to wait in line at the chaat cart anymore. Simply open Zomato and look for pani puri options at chaat corners and restaurants near you. Next, do place the order.