SnackAppetizer

Fuchka (Panipuri)

Name: Fuchka (Panipuri)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 racions
Cuisine: bangladeshi, indian
Ingredients: 24 u puri ready-made; 2 u potato boiled and mashed; 0,5 tassa chickpea boiled and mashed; 0,25 u red onion finely chopped; 1 u green chili finely chopped; 2 cs fresh coriander chopped; 1 ct chaat masala; 0,5 ct black salt; 0,5 ct roasted cumin powder; 2 cs tamarind paste; 1 cs jaggery grated; 0,25 tassa water; 0,5 ct ginger grated; 0,25 ct red chili powder; 0,5 tassa mint leaves; 0,25 tassa fresh coriander; 1 u green chili; 1 ct ginger grated; 0,5 ct roasted cumin powder; 0,5 ct black salt; 1 cs lemon juice; 2 tassa water chilled

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.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 237 kcal

Preparació prèvia

Llista d’ingredients

puri

24 upuri, ready-made

filling

2 upotato, boiled and mashed
0,5 tassachickpea, boiled and mashed
0,25 ured onion, finely chopped
1 ugreen chili, finely chopped
2 csfresh coriander, chopped
1 ctchaat masala
0,5 ctblack salt
0,5 ctroasted cumin powder

tamarind chutney

2 cstamarind paste
1 csjaggery, grated
0,25 tassawater
0,5 ctginger, grated
0,25 ctred chili powder

spiced water

0,5 tassamint leaves
0,25 tassafresh coriander
1 ugreen chili
1 ctginger, grated
0,5 ctroasted cumin powder
0,5 ctblack salt
1 cslemon juice
2 tassawater, chilled

Estris

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

Elaboració

Pas a pas

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.
Uns 5 min
Nota de cuina: Ensure potatoes and chickpeas are well-mashed for a smooth filling.
2
Mix the filling ingredients thoroughly until well combined.
Uns 2 min
3
Prepare the tamarind chutney: In a small saucepan, combine the tamarind paste, jaggery, water, grated ginger, and red chili powder.
Uns 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.
Uns 7 min
Nota de cuina: 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.
Uns 3 min
7
Blend until a smooth paste forms, adding more water if needed to help blend.
Uns 2 min
8
Transfer the paste to a pitcher or bowl and stir in the remaining chilled water.
Uns 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.
Uns 2 min
Nota de cuina: Straining ensures a clear, smooth pani.
10
To serve, gently crack a small hole in the top of each puri.
Uns 5 min
Nota de cuina: Be careful not to break the puri completely.
11
Spoon a small amount of the potato and chickpea filling into each puri.
Uns 5 min
12
Add a drizzle of the tamarind chutney into each filled puri.
Uns 3 min
13
Just before eating, dip the filled puri into the spiced water and consume immediately.
Nota de cuina: Fuchka is best eaten fresh to maintain crispiness.

Per ració

Nutrició

70%Puntuació

Calories: 237,2kcal
Proteïnes: 5,6g
Hidrats de carboni: 39,3g
Greixos: 6,9g
Fibra: 5,2g
Sucre: 8,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

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

Com reescalfar-ho

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