Boasting of North Indian origins, golgappas, or pani puri is a chaat delicacy that came out Magadha Region, which is now in Bihar. It is also called pani ke bataashe in UP, puchka in Bengali, gup chup in Oriya, and pakodi in parts of Kutch. The dish features a bloated and hollow puri, which is made in flour and deep-fried to be crisp it’s cracked and filled with sprouts, boiled potatoes or boiled and seasoned chickpeas. For added flavor, the puris are filed with pani (water) that is made with tamarind, and dates and another spicy version made of chilies and coriander paste. It’s fun to eat on the beach, and the compelling street food usually thongs quite a crowd!