Fuchka
Fuchka is a popular vegetarian street food from Bangladesh, featuring crispy hollow puris filled with a flavorful mixture of spiced mashed potatoes and chickpeas. It's often served with a tangy tamarind water for an extra burst of taste. This recipe provides a homemade version of this beloved snack.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 545 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
puri
- 1 cupsemolina
- 2 tbspall-purpose flour
- 0.25 tspbaking soda
- 0.25 tspsalt
- 0.5 cupwater, warm
Ingredients
- 4 cupvegetable oil, for frying
filling
- 2 pcspotato, boiled and mashed
- 0.5 cupchickpea, boiled
- 0.25 pcsred onion, finely chopped
- 1 pcsgreen chili, finely chopped
- 2 tbspfresh coriander, chopped
- 1 tspchaat masala
- 0.5 tspblack salt
- 0.5 tsproasted cumin powder
tamarind water
- 3 tbsptamarind pulp
- 1 cupwater
- 1 tspsugar
- 0.25 tspsalt
- 0.25 tspred chili powder
Equipment
wok · deep pan · damp cloth · slotted spoon · paper towels · rolling pin · large bowl · small bowl
The method
Step by step
- 1
Combine semolina, all-purpose flour, baking soda, and salt in a large bowl for the puri dough.
About 2 min
- 2
Gradually add warm water and knead until you form a firm, smooth dough.
About 8 min
Cook’s note: The dough should not be too soft, as it needs to hold its shape during frying.
- 3
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
About 15 min
- 4
For the filling, combine mashed potato, boiled chickpeas, red onion, green chili, fresh coriander, chaat masala, black salt, and roasted cumin powder in a separate bowl.
About 5 min
Cook’s note: Mash the potatoes well to ensure a smooth filling texture.
- 5
Mix all filling ingredients thoroughly until well combined.
About 2 min
- 6
For the tamarind water, whisk together tamarind pulp, water, sugar, salt, and red chili powder in a small bowl.
About 2 min
Cook’s note: Adjust sugar and chili powder to your preferred taste.
- 7
Heat vegetable oil in a deep pan or wok over medium-high heat for frying.
About 5 min
Cook’s note: The oil should be hot enough to make the puris puff up immediately, around 175-180°C (350-360°F).
- 8
Divide the rested puri dough into small, equal-sized balls.
About 2 min
- 9
Roll out each dough ball into a thin, small disc, about 2-3 inches in diameter.
About 5 min
Cook’s note: Roll them evenly to ensure even puffing.
- 10
Carefully slide a few rolled puris into the hot oil.
About 1 min
- 11
Gently press down on each puri with a slotted spoon to help it puff up.
About 1 min
- 12
Fry until golden brown and crispy on all sides, then remove with a slotted spoon.
About 5 min
Cook’s note: Do not overcrowd the pan; fry in batches.
- 13
Drain the fried puris on paper towels to remove excess oil.
- 14
To serve, gently crack a small hole in the center of each puri.
About 2 min
- 15
Fill each puri with a spoonful of the potato and chickpea mixture.
About 2 min
- 16
Serve immediately with the tangy tamarind water on the side for dipping or pouring inside.
Per serving
Nutrition
- Calories
- 545kcal
- Protein
- 10.3g
- Carbs
- 64.9g
- Fat
- 27.9g
- Fibre
- 5.8g
- Sugar
- 7.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover fried puris in an airtight container at room temperature, and the filling and tamarind water separately in the refrigerator.
Reheat puris in a dry pan or air fryer to crisp them up; filling and tamarind water can be gently warmed if desired.
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