Delhi’s Golgappa vs Kolkata’s Puchka - What’s the Healthiest Way to Make Them?

Let’s settle this debate once and for all…

Delhi’s golgappa or Kolkata’s puchka - which is the real winner? Some say Delhi’s version is crispier and spicier, while others swear by the tangy burst of flavors in Kolkata’s puchka. 

But here’s the real question no one’s asking: which one is actually healthier?

Before you take sides, let’s break down the ingredients, cooking methods, and the best way to enjoy them guilt-free by making them in an air fryer. 

Because let’s be honest - no one wants to give up on their favorite street food, but we all want a smarter way to indulge!

Golgappa vs Puchka – What’s the Difference?

Credits: Glen India

1. Size & Texture

• Delhi’s Golgappa: Smaller and crispier
• Kolkata’s Puchka: Larger and thinner

2. Filling Ingredients

• Golgappa: Boiled potatoes and white chickpeas
• Puchka: Mashed potatoes with black chickpeas and tangy spices

3. Flavored Water (Pani)

• Golgappa: Spicy, minty, and tangy with tamarind
• Puchka: Tamarind-heavy with a spicy punch

Why Street Golgappa & Puchka May Be Unhealthy

Credits: Saquib Feroze | Dreamstime.com

While delicious, the street versions may not always be the best for health. Here’s why:

• Hygiene Issues: Water may be contaminated, leading to stomach infections.
• Deep-Fried Puris: Made with refined flour (maida) and deep-fried in reused oil.
• Artificial Spices: Commercial flavored powders may contain preservatives.

To enjoy them guilt-free, let’s look at the healthiest way to make them at home.

Healthiest Way to Make Golgappa & Puchka at Home

To make them healthier, we will use whole wheat & semolina for puris instead of refined flour. Air-fry or bake instead of deep-frying. Use fresh, homemade flavored water for better hygiene

Kolkata’s Puchka Recipe

Credits: Canva

Puchkas from West Bengal have a distinct taste, thanks to their tamarind-heavy pani and aloo stuffing. The stuffing is made with mashed potatoes, black salt, and roasted cumin, giving it a unique earthy flavor. Unlike other pani puris, puchkas are slightly crispier and bigger, making them extra satisfying. A healthier alternative is to bake or air-fry the puris using an Air Fryer instead of deep frying.

Ingredients

For the Puri:

• 1 cup semolina (suji)
• ¼ cup whole wheat flour
• ½ teaspoon salt
• ½ cup water (adjust as needed)
• Oil (for deep frying or air-frying)

For the Filling:

• 2 medium potatoes (boiled & mashed)
• ¼ cup black chickpeas (boiled)
• ½ teaspoon roasted cumin powder
• ½ teaspoon chaat masala
• ½ teaspoon black salt
• ½ teaspoon red chili powder
• 1 tablespoon tamarind pulp
• 1 tablespoon chopped coriander
• 1 green chili (finely chopped)

For the Tamarind-Flavored Water:

• 3 cups chilled water
• ½ cup tamarind pulp
• ½ teaspoon roasted cumin powder
• ½ teaspoon black salt
• ½ teaspoon chaat masala
• 1 teaspoon jaggery (optional, for slight sweetness)
• 1 green chili (chopped)
• ¼ cup mint leaves (blended)

Instructions

Credits: Glen India

Step 1: Make the Puris

1. Mix semolina, wheat flour, salt, and water to form a stiff dough. Rest for 20 minutes.
2. Roll into small circles and deep-fry in hot oil until crispy (or air-fry at 180°C for 10-12 minutes).
3. Let them cool and store in an airtight container.

Step 2: Prepare the Filling

1. In a bowl, mash the boiled potatoes.
2. Add black chickpeas, roasted cumin, black salt, chaat masala, red chili powder, tamarind pulp, and chopped coriander.
3. Mix well and set aside.

Step 3: Make the Tamarind Water

1. Blend tamarind pulp, mint leaves, and green chili with ½ cup water.
2. Strain and mix with 3 cups of chilled water.
3. Add roasted cumin, black salt, chaat masala, and jaggery. Stir well.

Step 4: Assemble the Puchkas

1. Make a small hole in each puri.
2. Stuff with the potato-black chickpea filling.
3. Dip into the tamarind water and enjoy!

Delhi’s Golgappa Recipe

Credits: Canva

Golgappa is the most popular name for pani puri in North India, known for its tangy and spicy flavors. These hollow, crispy puris are stuffed with a mixture of spiced mashed potatoes or boiled chickpeas, and then dunked in flavorful mint-coriander water. The best part? You can customize the spice levels and enjoy them fresh at home. For a healthier take, use an Air Fryer to make crispy pani puris with minimal oil.

Ingredients

For the Puri:

• 1 cup whole wheat flour
• ¼ cup semolina (suji)
• ½ teaspoon salt
• ½ cup water (as needed)
• Oil (for deep frying or air-frying)

For the Filling:

• 2 medium potatoes (boiled & chopped)
• ¼ cup white chickpeas (boiled)
• ½ teaspoon roasted cumin powder
• ½ teaspoon black salt
• ½ teaspoon chaat masala
• 1 tablespoon chopped coriander

For the Spicy Mint Water:

• 3 cups chilled water
• ½ cup mint leaves
• ¼ cup coriander leaves
• ½ teaspoon roasted cumin powder
• ½ teaspoon black salt
• ½ teaspoon chaat masala
• 1 green chili (chopped)
• 1 tablespoon lemon juice

Instructions

Step 1: Make the Puris

1. Mix whole wheat flour, semolina, salt, and water to form a stiff dough. Rest for 20 minutes.
2. Roll out small puris and deep-fry in hot oil until crispy (or air-fry at 180°C for 10-12 minutes).
3. Let them cool and store in an airtight container.

Step 2: Prepare the Filling

Credits: Glen Inda

1. In a bowl, mix chopped boiled potatoes with boiled white chickpeas.
2. Add roasted cumin, black salt, chaat masala, and chopped coriander. Mix well.

Step 3: Make the Spicy Mint Water

1. Blend mint leaves, coriander leaves, green chili, and ½ cup water into a smooth paste.
2. Strain and mix with 3 cups chilled water.
3. Add roasted cumin, black salt, chaat masala, and lemon juice. Stir well.

Step 4: Assemble the Golgappas

1. Make a small hole in each puri.
2. Stuff with the potato-white chickpea filling.
3. Dip into the spicy mint water and enjoy!

Final Verdict 

Credits: Glen India

While puchkas use black chickpeas, which are more nutritious, golgappas have a milder spice profile and can be made equally healthy with better ingredients.

Best Tips for a Healthier Version

• Use whole wheat & semolina instead of maida for puris
• Air-fry or bake instead of deep-frying
• Use homemade tamarind water instead of store-bought syrups
• Add sprouted chickpeas for extra nutrition

By making these small changes, you can enjoy golgappa or puchka guilt-free! You can always consider using Glen India kitchen appliances for better results.