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Всички рецепти
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.

Оригинална рецепта от Forkin

Общо време
50 мин
Порции
4
Трудност
Средна
На порция
237 kcal
Fuchka (Panipuri)

Подготовка

Съставки

puri

  • 24 бр.puri, ready-made

filling

  • 2 бр.potato, boiled and mashed
  • 0,5 чашаchickpea, boiled and mashed
  • 0,25 бр.red onion, finely chopped
  • 1 бр.green chili, finely chopped
  • 2 с.л.fresh coriander, chopped
  • 1 ч.л.chaat masala
  • 0,5 ч.л.black salt
  • 0,5 ч.л.roasted cumin powder

tamarind chutney

  • 2 с.л.tamarind paste
  • 1 с.л.jaggery, grated
  • 0,25 чашаwater
  • 0,5 ч.л.ginger, grated
  • 0,25 ч.л.red chili powder

spiced water

  • 0,5 чашаmint leaves
  • 0,25 чашаfresh coriander
  • 1 бр.green chili
  • 1 ч.л.ginger, grated
  • 0,5 ч.л.roasted cumin powder
  • 0,5 ч.л.black salt
  • 1 с.л.lemon juice
  • 2 чашаwater, chilled

Оборудване

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

Начин на приготвяне

Стъпка по стъпка

  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.

    Около 5 мин

    Бележка на готвача: Ensure potatoes and chickpeas are well-mashed for a smooth filling.

  2. 2

    Mix the filling ingredients thoroughly until well combined.

    Около 2 мин

  3. 3

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

    Около 2 мин

  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.

    Около 7 мин

    Бележка на готвача: 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.

    Около 3 мин

  7. 7

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

    Около 2 мин

  8. 8

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

    Около 1 мин

  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.

    Около 2 мин

    Бележка на готвача: Straining ensures a clear, smooth pani.

  10. 10

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

    Около 5 мин

    Бележка на готвача: Be careful not to break the puri completely.

  11. 11

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

    Около 5 мин

  12. 12

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

    Около 3 мин

  13. 13

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

    Бележка на готвача: Fuchka is best eaten fresh to maintain crispiness.

На порция

Хранителни стойности

70%Оценка
Калории
237,2kcal
Белтъчини
5,6g
Въглехидрати
39,3g
Мазнини
6,9g
Фибри
5,2g
Захари
8,7g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

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

Претопляне

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