Panipuri in Maharashtra, Gol Gappe in Delhi,but when it is called Phuchka thats when the emotion is seen!

Phuchka is known by various names in various states. But in Bengal calling it by phuchka (ফুচ্কা), means a different emotion.

If there is one thing all Bengalis love equally is Phuchka.

No matter how much a Bombaywala claim to love their Panipuris, or a Delliwala swears by their Golgappas , to a Bengali, none can extract a greater love other than the  phuchka

I have tried phuchkas of different places, and of different states. But it is hard to tell which is the best, each one has its own taste. I know its basically the same thing, but there is still a taste that varies phuchka to phuchka.

Phuchka is known by different names, depending on the region. In Haryana it is callled Paani ki Patashe, Fulki in Madhya Pradesh, Pakodi in some parts of Gujarat, Gup-Chup in parts of Odisha, Bihar, South Jharkhand and Chattisgarh, Panipuri in Maharashtra and Gol-Gappe in Delhi. 

This is also called by the name of phuchka in Bangladesh and Nepal. 

The reason why Bengali's love the phuchka is because the tamarind water is irreplaceable. Neither the panipuri water nor the saunth filled golgappas , ever put us in love that we have for the Tamarind water here. 

In Kolkata, the phuchka stuffing is of boiled potato- mashed, mixed with green chillies, white peas (Bengal gram) , chaat-masala, cumin powder, rock salt, chilli powder, a squeeze of lime and fresh coriander.

In addition to the mouth-watering stuffing  of mashed potato and lots of masalas, there goes curd and sweet chutney, in a Doi-phuchka. 

Even though, the dahi-puri is more famous in the state of Maharashtra, no one can take away the taste of a simple doi-phuchka from a Bong. 

And lastly, the "phau"  or the extra phuchka demanded ,

No one other than the Bengalis can understand the sentiments attached with eating a phau phuchka.