SnackAppetizer

Fuchka (Panipuri)

Name: Fuchka (Panipuri)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: bangladeshi, indian
Ingredients: 24 pcs puri ready-made; 2 pcs potato boiled and mashed; 0.5 cup chickpea boiled and mashed; 0.25 pcs red onion finely chopped; 1 pcs green chili finely chopped; 2 tbsp fresh coriander chopped; 1 tsp chaat masala; 0.5 tsp black salt; 0.5 tsp roasted cumin powder; 2 tbsp tamarind paste; 1 tbsp jaggery grated; 0.25 cup water; 0.5 tsp ginger grated; 0.25 tsp red chili powder; 0.5 cup mint leaves; 0.25 cup fresh coriander; 1 pcs green chili; 1 tsp ginger grated; 0.5 tsp roasted cumin powder; 0.5 tsp black salt; 1 tbsp lemon juice; 2 cup 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.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 237 kcal

Mise en place

Ingredients

puri

24 pcspuri, ready-made

filling

2 pcspotato, boiled and mashed
0.5 cupchickpea, boiled and mashed
0.25 pcsred onion, finely chopped
1 pcsgreen chili, finely chopped
2 tbspfresh coriander, chopped
1 tspchaat masala
0.5 tspblack salt
0.5 tsproasted cumin powder

tamarind chutney

2 tbsptamarind paste
1 tbspjaggery, grated
0.25 cupwater
0.5 tspginger, grated
0.25 tspred chili powder

spiced water

0.5 cupmint leaves
0.25 cupfresh coriander
1 pcsgreen chili
1 tspginger, grated
0.5 tsproasted cumin powder
0.5 tspblack salt
1 tbsplemon juice
2 cupwater, chilled

Equipment

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

The method

Step by step

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

Per serving

Nutrition

70%Score

Calories: 237.2kcal
Protein: 5.6g
Carbs: 39.3g
Fat: 6.9g
Fibre: 5.2g
Sugar: 8.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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