Difference Between Phuchka And Golgappa: Election results of five states of the country including West Bengal are going to come on May 4. In such a situation, there is a lot of discussion about the street food here. The same street food is available with different names and tastes in different cities of the country. At some places it is called Panipuri, at other places it becomes Golgappa and as soon as it reaches Kolkata it becomes Phuchka. The names change, but the real difference lies in its taste, water and filling.
How different is the Puchka of West Bengal?
If we talk about Phuchka of Bengal, it is first identified by its sour and spicy taste. While Delhi’s golgappas are known for their tamarind and mint water, Phuchka’s water is more sour and strong. It contains high amount of black salt and spices, which gives it a distinct spicy taste. This is the reason why every bite of it tastes more spicy and powerful.
difference between puchka and golgappa
The second major difference between Phuchka and Golgappa is seen in its filling. Golgappa usually uses boiled potatoes and white gram, which is light and simple in taste. Whereas in Phuchka, black gram, spices, green chillies and tamarind pulp are mixed with potatoes. This mixture gives a more spicy and deep taste, due to which every bite tastes different.
difference in structure of both
The shape and texture also make both different. Phuchka is usually slightly larger and thinner, while golgappa is smaller and crispier. This is the reason why when eating phuchka, more filling and water comes in it, due to which the taste is felt even deeper.
How is Puchka prepared?
If we talk about making, then the process of preparing Phuchka is also quite interesting. First of all, small puris are made from semolina and flour, which are fried or baked to make them crisp. After this, the filling is prepared by mixing potatoes and black gram with spices well. Roasted cumin, black salt, chaat masala and tamarind flavor are added to it.
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taste of water
The real taste of Phuchka is hidden in its water. For this, a sour and spicy water is prepared by mixing tamarind, mint, green chillies and spices. It is kept chilled so that the taste becomes better. At the time of serving, a small hole is made in the puri and spicy filling is filled in it and then it is dipped in this special water and eaten immediately. This freshness and strong taste makes it different from Golgappas of other places.
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