SnackAppetizer

Fuchka (Panipuri)

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

Alkuperäinen resepti: Forkin

Kokonaisaika: 50 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 237 kcal

Esivalmistelut

Ainesosat

puri

24 kplpuri, ready-made

filling

2 kplpotato, boiled and mashed
0,5 kuppichickpea, boiled and mashed
0,25 kplred onion, finely chopped
1 kplgreen chili, finely chopped
2 rklfresh coriander, chopped
1 tlchaat masala
0,5 tlblack salt
0,5 tlroasted cumin powder

tamarind chutney

2 rkltamarind paste
1 rkljaggery, grated
0,25 kuppiwater
0,5 tlginger, grated
0,25 tlred chili powder

spiced water

0,5 kuppimint leaves
0,25 kuppifresh coriander
1 kplgreen chili
1 tlginger, grated
0,5 tlroasted cumin powder
0,5 tlblack salt
1 rkllemon juice
2 kuppiwater, chilled

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

70%Pisteet

Kalorit: 237,2kcal
Proteiini: 5,6g
Hiilihydraatit: 39,3g
Rasva: 6,9g
Kuitu: 5,2g
Sokeri: 8,7g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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