There is a very interesting story being गोलगप्पे।

लगप्पे वाले भैया पानी बढ़िया होना चाहिए,  थोड़े तीखे बनाना। भैया मीठा ज़्यादा डालना। भैया आलू से नहीं छोले से खिलाना। भैया छोटे क्यों खिला रहे हो। बड़े बड़े खिलाओ ना। जी हाँ, गोलगप्पे... इन्हें कई नामों से जाना जाता है, जैसे Puchkas, Pani Puri, Pani Ke Batashe, Gup Chup, Phulki.

इसी तरह पानी भी कई तरह का होता है - हींग पानी - पुदीना पानी - जीरा पानी - लहसुन पानी - इमली पानी - अदरक पानी - गुड़ का पानी - कच्चा आम पानी - orange पानी - काला पानी - अमरूद पानी - छाच पानी - कढ़ी पानी - अमचूर पानी - अजवाइन पानी - मीठा पानी - केवड़ा पानी।

Golgappa’s name varies depending on different regions in India. In Haryana it is known as ‘Paani Patashi; in Madhya Pradesh ‘Fulki’; in Uttar Pradesh ‘Pani ke Batashe’ or ‘Padake’; in Assam ‘Phuska’ or ‘Puska’; ‘Gup-chup’ in parts of Odisha and ‘Phuchka’ in Bihar, Nepal, Jharkhand, Bengal and Chhattisgarh. Consisting of a round hollow ‘puri’, filled with a mixture of flavored water, tamarind chutney, potato, onion or chickpeas, Golgappa has its origins in the Indian subcontinent.

As per some of the other versions of our mythological texts, the pani puri goes all the way back to the Mahabharata, invented by none other than Draupadi, the princess of Panchal and the wife of the Pandava princes. When the Pandavas were in exile, newly-married Draupadi was tested by her mother-in-law, Kunti. Kunti gave Draupadi the leftovers of a potato dish and wheat dough enough to make one small chapati, and told her to make sure the five princes did not go hungry. That’s when Draupadi came up with the idea of the pani puri. Kunti was taken aback with Draupadi’s ingenuity and blessed the dish with immortality.

A spicy story by Pavan Kaushik, Author and Communication Expert