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.
En original opskrift af Forkin
- Tid i alt
- 50 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 237 kcal
Klargøring
Ingredienser
puri
- 24 stk.puri, ready-made
filling
- 2 stk.potato, boiled and mashed
- 0,5 kopchickpea, boiled and mashed
- 0,25 stk.red onion, finely chopped
- 1 stk.green chili, finely chopped
- 2 spsk.fresh coriander, chopped
- 1 tsk.chaat masala
- 0,5 tsk.black salt
- 0,5 tsk.roasted cumin powder
tamarind chutney
- 2 spsk.tamarind paste
- 1 spsk.jaggery, grated
- 0,25 kopwater
- 0,5 tsk.ginger, grated
- 0,25 tsk.red chili powder
spiced water
- 0,5 kopmint leaves
- 0,25 kopfresh coriander
- 1 stk.green chili
- 1 tsk.ginger, grated
- 0,5 tsk.roasted cumin powder
- 0,5 tsk.black salt
- 1 spsk.lemon juice
- 2 kopwater, chilled
Udstyr
pitcher · fine-mesh sieve · blender · large bowl · small saucepan
Fremgangsmåde
Trin for trin
- 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.
Ca. 5 min.
Kokkens note: Ensure potatoes and chickpeas are well-mashed for a smooth filling.
- 2
Mix the filling ingredients thoroughly until well combined.
Ca. 2 min.
- 3
Prepare the tamarind chutney: In a small saucepan, combine the tamarind paste, jaggery, water, grated ginger, and red chili powder.
Ca. 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.
Ca. 7 min.
Kokkens 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.
Ca. 3 min.
- 7
Blend until a smooth paste forms, adding more water if needed to help blend.
Ca. 2 min.
- 8
Transfer the paste to a pitcher or bowl and stir in the remaining chilled water.
Ca. 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.
Ca. 2 min.
Kokkens note: Straining ensures a clear, smooth pani.
- 10
To serve, gently crack a small hole in the top of each puri.
Ca. 5 min.
Kokkens note: Be careful not to break the puri completely.
- 11
Spoon a small amount of the potato and chickpea filling into each puri.
Ca. 5 min.
- 12
Add a drizzle of the tamarind chutney into each filled puri.
Ca. 3 min.
- 13
Just before eating, dip the filled puri into the spiced water and consume immediately.
Kokkens note: Fuchka is best eaten fresh to maintain crispiness.
Pr. portion
Næringsindhold
- Kalorier
- 237,2kcal
- Protein
- 5,6g
- Kulhydrat
- 39,3g
- Fedt
- 6,9g
- Kostfibre
- 5,2g
- Sukker
- 8,7g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.