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Puchka: Known as Puchka in West Bengal and some eastern states. Golgappa: Commonly called Golgappa in Northern and Central India.
Puchka: Slightly larger and thinner, often with a more delicate shell. Golgappa: Typically smaller, with a thicker and sturdier shell.
Puchka: The filling is tangier and spicier, thanks to tamarind and green chili. Golgappa: Has a balanced flavor, with a mix of sweet, spicy, and tangy.
Puchka: Primarily filled with spicy mashed potatoes mixed with chickpeas. Golgappa: Usually contains chickpeas, potatoes, and sometimes boondi.
Puchka: The water is more sour, with a strong tamarind and lime flavor. Golgappa: The water is milder and often has a hint of sweet tamarind or mint.
Puchka: Known for its ultra-crispy and delicate texture. Golgappa: Slightly less crispy due to its thicker shell.
Puchka: Served on a leaf plate or in small bowls in eastern regions. Golgappa: Typically served on a steel plate or bowl with the Pani on the side.
Whether you prefer the tangy Puchka or the balanced Golgappa, both are delicious treats that reflect the rich diversity of Indian street food!