Pani puri, gol gappas or puchka – who does it the best?

Not getting a dry puri after a round of gol gappas is a special kind of heartbreak. As a Delhiite, gol gappas are my go-to. Mumbaikers will scream bloody murder that it doesn’t stand a chance against their pani puri while our Bengali friends would scoff at both as dhabbas on the good name of puchka.

Wherever your allegiances lie, there’s no arguing that belting through plates of gol gappas are the perfect summer snacks. Slightly spicy and tangy or loaded with meethi chutney. Ragda, aloo or sprouts as filling, each region seems to have a different way of creating their stuffing, flavouring the pani and customising the ratio of the different chutneys. There’s no wrong way of eating gol gappas in my eyes.

But battle lines have been drawn. Who does it best?

We enlisted the tastebuds of Chef Shipra Khanna and stand-up comedian Supriya Joshi to claim the winner. Khanna brings her expertise, as the winner of MasterChef India (season 2) and author of books like Sinfully Yours and The Spice Route, and Joshi, also known by her online moniker Supaarwoman, gets her quintessential humour and relatable real-life experiences to the table for the ultimate food fight.

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