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As per an online report by a leading media house, Pani Puri was first introduced in the ancient Kingdom of Magadha, which presides in the Southern part of Bihar. It was introduced during 600 BC and was called Phulki in the Kingdom of Magadha. As per reports, during the ancient time, pani puris used to be much smaller and crispier.
Mythological Connect
If only reports are to be believed, this popular street food has a mythological connection to Mahabharata. When the newlywed Drapupadi came home, her mother-in-law Kunti gave her a task to cook food for all her sons with a limited amount of leftover vegetables and dough. That is when Draupadi created one of the first versions of Pani Puri.
Different names and taste
While it looks like the national street of India, this popular Indian snack goes by different names in different regions of the country. In Punjab, Delhi, Jammu and Kashmir, it is called Gold Gappe or Gol Gappa and is filled with boiled potato, and chickpea, and dunked in jaljeera-flavoured water. In Delhi, water comes in two variations- room temperature and ice water, filled with boondi. In Delhi, they also serve sauth in chutney to add a subtle sweetness to this spicy street food.
In Bihar and West Bengal, it is called Puchkas or Fuchkas and in both regions, it uses a lot of tamarind pulp for the tanginess. And in Maharashtra and Andhra Pradesh, it is called Pani Puri and comes with a filling of boiled chickpeas, a white pea mixture, and sprouts dipped in tangy and spicy pani. In Haryana, it is called Paani Patashi, and in Madhya Pradesh, they call it Fulki. In Eastern Uttar Pradesh it is called Pani ke Batashe, while in Assam it is called Phuska/Puska.
