Entree: Bangladesh – Bangladeshi Street Food – ফুচকা ➤ Fuchka (Puffed puris with tamarind water)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

- For the puris:
  - 1 cup (125 g) fine semolina (sooji)
  - 3/4 cup (95 g) all-purpose flour (maida)
  - 1/2 tsp (3 g) salt
  - 1 tbsp (15 ml) vegetable oil
  - 1/3–1/2 cup (80–120 ml) warm water, as needed to form dough
  - 2 cups (480 ml) neutral oil for deep-frying
- For the potato-chickpea filling:
  - 4 medium potatoes, approx. 1.25 lb (560 g) total, boiled and peeled
  - 1 cup (200 g) cooked chickpeas, drained (about 1 can/240–425 g drained yield or equivalent cooked)
  - 1 tsp (2 g) roasted cumin powder
  - 1 tsp (2 g) chaat masala
  - 1/2 tsp (1 g) red chili powder (adjust)
  - 1/2 tsp (3 g) salt, or to taste
  - 1 tbsp (15 ml) finely chopped fresh cilantro (optional)
  - 2 tbsp (30 g) finely chopped raw onion (optional)
- For tamarind water (imli pani):
  - 3 tbsp (45 ml) tamarind paste (or 2 oz/60 g fresh pulp)
  - 1 1/2 cups (360 ml) water
  - 2 tbsp (30 g) jaggery or brown sugar (adjust)
  - 1/2 tsp (1 g) roasted cumin powder
  - 1/4 tsp (0.5 g) red chili powder (adjust)
  - 1/2 tsp (3 g) salt, or to taste
- For mint-coriander water (optional green water):
  - 1 cup (25 g) packed fresh mint leaves
  - 1 cup (25 g) packed fresh cilantro (coriander) leaves
  - 1–2 small green chilies (to taste)
  - 2 tbsp (30 ml) lemon juice
  - 1/2 tsp (1 g) roasted cumin powder
  - 1/2 tsp (2 g) salt
  - 1/2 cup (120 ml) water (adjust for consistency)
- Garnish and serving:
  - Additional chopped cilantro
  - Finely chopped raw onion (optional)
  - Lemon wedges

Instructions

1. Make the puri dough: in a bowl combine semolina, all-purpose flour, and salt; rub in 1 tbsp oil. Add warm water a little at a time and knead to a firm but pliable dough. Cover and rest 15–20 minutes.
2. Prepare filling: mash the boiled potatoes in a bowl until mostly smooth. Add cooked chickpeas and lightly mash some chickpeas so filling has texture. Stir in roasted cumin, chaat masala, red chili, salt, chopped cilantro and onion (if using); adjust seasoning and keep covered.
3. Make tamarind water: whisk tamarind paste into 1 1/2 cups water until smooth. Add jaggery, roasted cumin, red chili, and salt; bring to a gentle simmer for 3–5 minutes to meld, then cool and taste—adjust sweetness/sourness.
4. Make mint-coriander water: blend mint, cilantro, green chilies, lemon juice, roasted cumin, salt and 1/2 cup water until smooth; strain if desired and chill.
5. Roll and cut puris: divide rested dough into small balls (about 18–24). Roll each ball very thin on a lightly floured surface and cut into 2–2.5 inch (5–6 cm) rounds with a cookie cutter or small rim.
6. Fry puris: heat neutral oil in a deep pot to 350°F (175°C). Fry rounds in batches, pressing gently with a slotted spoon so they puff into hollow shells; fry until crisp and golden, drain on paper towels. Allow to cool and store airtight briefly if needed.
7. Assemble and serve immediately: gently make a small hole in each puri top, add a spoonful of potato-chickpea filling, drizzle with tamarind water and/or mint-coriander water to taste, add chopped onion/cilantro and a squeeze of lemon, and eat right away so puris remain crisp.