This was so good. In Bangalore, I don't think I've ever had Phuchkas. However, here there are a few varieties available too. One famous one is Bangarpet Chaats. Then there's the most common ones sold by the streets which use the masala puri's gravy with peas in it along with paani.
A former Bong colleague would bully the neighbourhood chaat guy to make phuchka the way we liked it. After she quit, I tried the same tactic but failed miserably. Eventually, the chaat seller sold me that instead of instructing him to make it as per my taste (which in his words was "ghotola" panipuri), I might as well just make it at home. So, that's what I do.
That was my reaction when I first tried pani puri. I felt betrayed. The UP version, aka Golgappas, come with chickpeas and potatoes. The Phuchkas of Odisha and Bengal are delightful.
Just a few days back, I tried something similar in Bhutan. I don't know what they call it. But that tasted decently good too.
Oh, I thought phuchka originated in the Magadh kingdom, wasn’t aware of the Draupadi story. I personally feel Bihari phuchkas are elite, though I don’t think I should judge without trying the Kolkata ones. It was such a fun read.
As someone who has lived in both Patna and Kolkata, I am happy to report the differences are minor. The water is Imli based, the filling nearly identical, with the only exception being the Bihari Phuchka has a slightly wetter masala, with mashed matar chole vs the boiled chana in Kolkata. But both of them, perhaps due to their physical proximity, as acceptable subsitute for each other.
I've never been able to try a phuchka, but have heard so much. Hopefully will get to eat it one day. And that warm water fiasco with Ragada is not of the same family as Gol Gappa or Phuchka. I hope people realise it and stop using them as replacements of each other.
Now I am craving one! Ragda, boondi, potato, anything will do...
I hope your craving is met by the best one soon!
This phuchka rant was spectacular. Eye opener sort of
Thank you! Glad you liked it. :)
This was so good. In Bangalore, I don't think I've ever had Phuchkas. However, here there are a few varieties available too. One famous one is Bangarpet Chaats. Then there's the most common ones sold by the streets which use the masala puri's gravy with peas in it along with paani.
PS: If you don't mind me mentioning: I guess you're referring to Dr. K. T. Achaya (https://en.wikipedia.org/wiki/K._T._Achaya)
Local chaat varieties are always interesting. Thank you, Amit! And yes, I was referring to Dr. Achaya - peaky typos always show up to ruin things.
Loved your piece on the puchka! Especially your sense of humour. Keep up the great writing!
Thanks so much, Anita!
A former Bong colleague would bully the neighbourhood chaat guy to make phuchka the way we liked it. After she quit, I tried the same tactic but failed miserably. Eventually, the chaat seller sold me that instead of instructing him to make it as per my taste (which in his words was "ghotola" panipuri), I might as well just make it at home. So, that's what I do.
Hahaha, "ghotola" panipuri is hilarious.
Also, kudos for the DIY spirit!
That was my reaction when I first tried pani puri. I felt betrayed. The UP version, aka Golgappas, come with chickpeas and potatoes. The Phuchkas of Odisha and Bengal are delightful.
Just a few days back, I tried something similar in Bhutan. I don't know what they call it. But that tasted decently good too.
As for Pani Puri, I can live without it :D
Oh I didn't know there was a Bhutanese version. Will try whenever I make it there.
Oh, I thought phuchka originated in the Magadh kingdom, wasn’t aware of the Draupadi story. I personally feel Bihari phuchkas are elite, though I don’t think I should judge without trying the Kolkata ones. It was such a fun read.
As someone who has lived in both Patna and Kolkata, I am happy to report the differences are minor. The water is Imli based, the filling nearly identical, with the only exception being the Bihari Phuchka has a slightly wetter masala, with mashed matar chole vs the boiled chana in Kolkata. But both of them, perhaps due to their physical proximity, as acceptable subsitute for each other.
I can understand now why phucka leaves an impression on people. Thanks for sharing your experience, I appreciate it.
I've never been able to try a phuchka, but have heard so much. Hopefully will get to eat it one day. And that warm water fiasco with Ragada is not of the same family as Gol Gappa or Phuchka. I hope people realise it and stop using them as replacements of each other.
Panipuri rox. Phuchka sux.
🙅🏻