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. It consists 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.
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The history of Golgappa has two versions. One is mythological and the other, historical. The mythological story of Golgappa dates back to the "Mahabharata." According to the tale, when Draupadi, newly married, returned home, her mother-in-law Kunti entrusted her with a task. Since the Pandavas were in exile, they had to get by with limited resources. Kunti wanted to see if her new daughter-in-law could manage with these limitations. So she gave Draupadi some leftover vegetables and enough wheat dough to make a puri. She commanded her to prepare a meal that would satisfy the hunger of all her sons. It is believed that this was when the newlywedded woman invented one of the first variants of Golgappa.
Historically, it is believed that "Phulki," considered the precursor to Golgappa, originated first in Magadh. However, the person who invented it has been lost to the pages of history. Although they could be seen as the ancestors of Golgappa, the ingredients used could be very different.
All of this has made the dish immortal, and although its history is complex and questionable, there is no doubt that Golgappa embodies the spicy and tangy side of India.
