If you're Indian, more importantly a Bengali, there is absolutely no need for me to explain to you what a "Phuchka"/"Golgappa"/"panipuri" means. In my travels through the world for newer climes and more varied cuisines I've rarely come across any other food which elicits such emotional reaction as this street food in north, east and west of India!
What is a Phuchka? In the west and in the north of India they call it Golgappa or Panipuri. It also goes by the name of Bataashaa or Gup-chup. They are also quite popular in Pakistan and Bangladesh. It has became pretty common in Bangalore as a result of the migration of people from west and north Indians there in 1970s. Eating a few panipuris generally marks the finale of a chaat-eating session.
In the eastern India particularly in Bengal, Phuchka is the crispy small rounded fried flour balls, that are as light as air, when these are broken in the middle there is a "phuch" like sound. From there comes the name, "Phuchka". It's really yummy. Unlike other places in India where they pour chick peas or channa inside each puri, the Bengalis pour a potato mixture to which all the hot and sour spices as well as channa and coriander are mixed by hand. This potato mixture is simply like a trip to heaven. Then the mixture once put inside the fried balls they are served with a sweet and sour tamarind and cilantro mixture in water that has lots of chilli and cumin dust in it too. Sometimes instead of using water as a serving base, dahi (yogurt) is used. The yogurt is beaten after adding a little date chutney (sauce). Ground spices are sprinkled over it and garnished with a mixture of spicy dry ingredients like puffed rice, savory noodles and peanuts.
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