Fuchka (Panipuri)
Fuchka, also known as Panipuri, is a popular street food snack from the Indian subcontinent. It features crispy, hollow puri shells filled with a spiced potato and chickpea mixture, then topped with tangy tamarind chutney and a flavorful herb water.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 237 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
puri
- 24 pcspuri, ready-made
filling
- 2 pcspotato, boiled and mashed
- 0.5 cupchickpea, boiled and mashed
- 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 chutney
- 2 tbsptamarind paste
- 1 tbspjaggery, grated
- 0.25 cupwater
- 0.5 tspginger, grated
- 0.25 tspred chili powder
spiced water
- 0.5 cupmint leaves
- 0.25 cupfresh coriander
- 1 pcsgreen chili
- 1 tspginger, grated
- 0.5 tsproasted cumin powder
- 0.5 tspblack salt
- 1 tbsplemon juice
- 2 cupwater, chilled
Equipment
pitcher · fine-mesh sieve · blender · large bowl · small saucepan
The method
Step by step
- 1
Prepare the filling: In a bowl, combine the mashed potato, mashed chickpea, chopped red onion, chopped green chili, chopped fresh coriander, chaat masala, black salt, and roasted cumin powder.
About 5 min
Cook’s note: Ensure potatoes and chickpeas are well-mashed for a smooth filling.
- 2
Mix the filling ingredients thoroughly until well combined.
About 2 min
- 3
Prepare the tamarind chutney: In a small saucepan, combine the tamarind paste, jaggery, water, grated ginger, and red chili powder.
About 2 min
- 4
Bring the tamarind chutney mixture to a simmer over medium heat, stirring until the jaggery dissolves and the chutney thickens slightly, about 5-7 minutes.
About 7 min
Cook’s note: Taste and adjust sweetness or spice as desired.
- 5
Let the tamarind chutney cool completely.
- 6
Prepare the spiced water (pani): In a blender, combine the mint leaves, fresh coriander, green chili, grated ginger, roasted cumin powder, black salt, and lemon juice with a splash of the chilled water.
About 3 min
- 7
Blend until a smooth paste forms, adding more water if needed to help blend.
About 2 min
- 8
Transfer the paste to a pitcher or bowl and stir in the remaining chilled water.
About 1 min
- 9
Strain the spiced water through a fine-mesh sieve into another bowl, pressing down on the solids to extract all liquid. Discard the solids.
About 2 min
Cook’s note: Straining ensures a clear, smooth pani.
- 10
To serve, gently crack a small hole in the top of each puri.
About 5 min
Cook’s note: Be careful not to break the puri completely.
- 11
Spoon a small amount of the potato and chickpea filling into each puri.
About 5 min
- 12
Add a drizzle of the tamarind chutney into each filled puri.
About 3 min
- 13
Just before eating, dip the filled puri into the spiced water and consume immediately.
Cook’s note: Fuchka is best eaten fresh to maintain crispiness.
Per serving
Nutrition
- Calories
- 237.2kcal
- Protein
- 5.6g
- Carbs
- 39.3g
- Fat
- 6.9g
- Fibre
- 5.2g
- Sugar
- 8.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store the filling, tamarind chutney, and spiced water separately in airtight containers in the refrigerator.
This dish is typically eaten cold; the puris should not be reheated.
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