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Forkin
كل الوصفات
SnackAppetizer

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.

وصفة أصلية من Forkin

الوقت الإجمالي
50 د
عدد الحصص
4
الصعوبة
متوسطة
لكل حصة
237 kcal
Fuchka (Panipuri)

تحضير المكوّنات

المكوّنات

puri

  • 24 قطعةpuri, ready-made

filling

  • 2 قطعةpotato, boiled and mashed
  • 0.5 كوبchickpea, boiled and mashed
  • 0.25 قطعةred onion, finely chopped
  • 1 قطعةgreen chili, finely chopped
  • 2 ملعقة كبيرةfresh coriander, chopped
  • 1 ملعقة صغيرةchaat masala
  • 0.5 ملعقة صغيرةblack salt
  • 0.5 ملعقة صغيرةroasted cumin powder

tamarind chutney

  • 2 ملعقة كبيرةtamarind paste
  • 1 ملعقة كبيرةjaggery, grated
  • 0.25 كوبwater
  • 0.5 ملعقة صغيرةginger, grated
  • 0.25 ملعقة صغيرةred chili powder

spiced water

  • 0.5 كوبmint leaves
  • 0.25 كوبfresh coriander
  • 1 قطعةgreen chili
  • 1 ملعقة صغيرةginger, grated
  • 0.5 ملعقة صغيرةroasted cumin powder
  • 0.5 ملعقة صغيرةblack salt
  • 1 ملعقة كبيرةlemon juice
  • 2 كوبwater, chilled

الأدوات

pitcher · fine-mesh sieve · blender · large bowl · small saucepan

طريقة التحضير

خطوة بخطوة

  1. 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.

    حوالي 5 د

    ملاحظة الطاهي: Ensure potatoes and chickpeas are well-mashed for a smooth filling.

  2. 2

    Mix the filling ingredients thoroughly until well combined.

    حوالي 2 د

  3. 3

    Prepare the tamarind chutney: In a small saucepan, combine the tamarind paste, jaggery, water, grated ginger, and red chili powder.

    حوالي 2 د

  4. 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.

    حوالي 7 د

    ملاحظة الطاهي: Taste and adjust sweetness or spice as desired.

  5. 5

    Let the tamarind chutney cool completely.

  6. 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.

    حوالي 3 د

  7. 7

    Blend until a smooth paste forms, adding more water if needed to help blend.

    حوالي 2 د

  8. 8

    Transfer the paste to a pitcher or bowl and stir in the remaining chilled water.

    حوالي 1 د

  9. 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.

    حوالي 2 د

    ملاحظة الطاهي: Straining ensures a clear, smooth pani.

  10. 10

    To serve, gently crack a small hole in the top of each puri.

    حوالي 5 د

    ملاحظة الطاهي: Be careful not to break the puri completely.

  11. 11

    Spoon a small amount of the potato and chickpea filling into each puri.

    حوالي 5 د

  12. 12

    Add a drizzle of the tamarind chutney into each filled puri.

    حوالي 3 د

  13. 13

    Just before eating, dip the filled puri into the spiced water and consume immediately.

    ملاحظة الطاهي: Fuchka is best eaten fresh to maintain crispiness.

لكل حصة

القيم الغذائية

70%التقييم
السعرات الحرارية
237.2kcal
البروتين
5.6g
الكربوهيدرات
39.3g
الدهون
6.9g
الألياف
5.2g
السكر
8.7g

تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.

حافظ على جودتها

الحفظ

Store the filling, tamarind chutney, and spiced water separately in airtight containers in the refrigerator.

إعادة التسخين

This dish is typically eaten cold; the puris should not be reheated.