Fuchka (Panipuri)

下ごしらえ

材料

作り方

手順

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.

   約5 分

   調理のヒント： Ensure potatoes and chickpeas are well-mashed for a smooth filling.

2. 2

   Mix the filling ingredients thoroughly until well combined.

   約2 分

3. 3

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

   約2 分

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.

   約7 分

   調理のヒント： 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.

   約3 分

7. 7

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

   約2 分

8. 8

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

   約1 分

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.

   約2 分

   調理のヒント： Straining ensures a clear, smooth pani.

10. 10

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

    約5 分

    調理のヒント： Be careful not to break the puri completely.

11. 11

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

    約5 分

12. 12

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

    約3 分

13. 13

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

    調理のヒント： Fuchka is best eaten fresh to maintain crispiness.