Panipuri golgappa and phuchka all are same food. In different locations of India, it is called in different names. It is called as golgappa in Northern India, it is known as panipuri in Maharastra, particularly in Mumbai. In West Bengal it is known as phuchka. It is almost equally favorite in all those area. No doubt it is a mouth watering Indian snack and almost everyone like this. But are all those really same in taste or in preparation? Nope!
Panipuri golgappa or phuchka is basically a crisp, hallow, fried all purpose flour (maida) & semolina (sooji) made round shaped food what is served with flavored water and potato stuffing. Ratio of maida & suji differs from city to city and food vendors to food vendors. So taste vary to some extent what you may realize.
Pani puri is popular in Mumbai. This pani puri is served with delicious delicious flavored tamarind water, potato stuffing, sweet dates & jaggery sauce (or chutney). Pani (or water) is made of tamarind (imli), mint (pudina), coriander leaves (dhania patta), ginger (adrak) & green chilies. In addition to all these, raw onion (chopped) and sev (or farsan) are also served with pani puri. Potato stuffing is prepared with mashed potatoes, boiled chick peas, spices (red chili powder, chaat masala, roasted cumin powder), green chilies and salt.
Golgappa is almost same as pani puri. But in Delhi people use less chilies in potato stuffing as compare to Mumbai. They always add boondi in flavored tamarind water but in Mumbai it is optional. Sweet chutney is more preferred in Delhi than Mumbai.
It is also known as phuchka in Kolkata. People do not use sweet chutney in phuchka. Sev or farsan is never served with phuchka. Generally boiled chickpeas is not added but some street food vendors add boiled white peas (matar) in potato stuffing.
So if you are traveling any of these places then you must try panipuri golgappa or phuchka.