Fočka vs. Golgaba: If people’s craze for any street food in India has reached its peak, it’s panipuri. But did you know that this snack available in different parts of the country differs not only in name but also in its DNA? Election results in five states including West Bengal will be announced on May 4, and amidst this political turmoil, Bengal’s ‘vochka’ has once again become a topic of discussion. What people call ‘Golgappa’ in Delhi, ‘Panipuri’ in Mumbai and ‘Pani ki Patashi’ in UP, when it reaches the streets of Kolkata, it becomes ‘Phoshka’. But the real difference is not only in the name, but also in its taste, water and filling.

The biggest identity of Bengali puchka is its hot and sour taste.

Bengali Phuchka: Why is it so special?
The biggest identity of Phuchka in Bengal is its hot and sour taste. While golgappa from Delhi has a mixed sweet and sour taste of tamarind and mint, phushka from Kolkata is known for its spiciness and excellent flavour. It uses black salt and special spices in abundance, which makes its scent very aromatic. This is why every bite of fuchka gives a great taste in the throat.

Phuchka and Golgappa: Big difference in filling

• Golgappa: Boiled potatoes and white peas (chickpeas) are usually used in this, the taste of which remains light and simple.
• Voshka: Here the story changes completely. In Phuchka, black gram, lots of green chillies, roasted cumin and tamarind pulp are mixed with boiled potatoes and a special kind of lemon Kaggi is added. This combination gives a deep, spicy flavor to the fuchka.

Different texture
Even in appearance these two are not similar. Phuchka is slightly larger in size and its layer (Puri) is very thin. While Golgappa is smaller and more fragile. Due to its larger size, when you eat Phuchka, it contains more water and spices, making it give a “burst” experience once it enters the mouth.

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