Puchka Recipe: Crispy and Spicy Bengali Street Food Delight

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Puchka, also known as pani puri or golgappa in other parts of India, is a beloved street food in Bengal. These crispy hollow spheres are filled with a spicy tamarind and mint water, along with a flavorful mixture of potatoes and chickpeas. Here’s how to make Puchka:

Ingredients:

For the Puchka Shells:

  • 1 cup semolina (sooji)
  • 1/4 cup all-purpose flour (maida)
  • A pinch of baking soda
  • Salt to taste
  • Water, as needed
  • Vegetable oil for frying

For the Filling:

  • 2 medium-sized potatoes, boiled, peeled, and mashed
  • 1/2 cup cooked chickpeas
  • 1 teaspoon roasted cumin powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Fresh coriander leaves, finely chopped

For the Puchka Water:

  • 1/4 cup tamarind pulp
  • 1/4 cup mint leaves
  • 2-3 green chilies (adjust to taste)
  • 1 teaspoon roasted cumin powder
  • Salt to taste
  • 1/2 teaspoon black salt (kala namak)
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon sugar (optional)
  • 2 cups water

Instructions:

1. Making the Puchka Shells:

  1. In a mixing bowl, combine semolina (sooji), all-purpose flour (maida), baking soda, and salt.
  2. Gradually add water while mixing to form a smooth, stiff dough. The dough should be firm and not too sticky.
  3. Cover the dough with a damp cloth and let it rest for about 20-30 minutes.
  4. Knead the dough again and divide it into small, equal-sized portions.
  5. Roll each portion into a small ball and flatten it slightly.
  6. Heat vegetable oil in a deep frying pan over medium-high heat.
  7. Roll out each portion into a thin circle, like a puri, using a rolling pin.
  8. Fry the puris in hot oil until they puff up and turn golden brown. Gently press them down with a slotted spoon while frying to ensure they puff evenly.
  9. Remove the fried puchka shells from the oil and drain them on paper towels. Let them cool.

2. Preparing the Filling:

  1. In a mixing bowl, combine the boiled and mashed potatoes, cooked chickpeas, roasted cumin powder, red chili powder, salt, and finely chopped fresh coriander leaves. Mix well.

3. Making the Puchka Water:

  1. In a blender, combine tamarind pulp, mint leaves, green chilies, roasted cumin powder, salt, black salt, chaat masala, sugar (if using), and water.
  2. Blend until you have a smooth and flavorful water mixture. Adjust the seasoning to your taste.

4. Assembling the Puchkas:

  1. Carefully make a small hole in the top center of each puchka shell. Be gentle to avoid breaking them.
  2. Fill each puchka with the prepared filling mixture.
  3. Dip the filled puchka into the spicy tamarind and mint water. Let it soak for a second or two, then place it in your mouth.
  4. Enjoy the burst of flavors as you savor this delightful street food!

Tips:

  • You can adjust the spice level of the puchka water by adding more or fewer green chilies.
  • You can also customize the filling by adding grated carrots, chopped onions, or boiled moong sprouts for added texture and flavor.
  • Serve puchka immediately after assembling to enjoy the crispy texture.

Puchka is not just a popular street food; it’s an experience that combines crispy shells, spicy and tangy water, and a flavorful filling. Enjoy making and savoring these delectable treats!

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