SnackAppetizer

Fuchka (Panipuri)

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

En original oppskrift av Forkin

Total tid: 50 min
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 237 kcal

Forberedelser

Ingredienser

puri

24 stk.puri, ready-made

filling

2 stk.potato, boiled and mashed
0,5 koppchickpea, boiled and mashed
0,25 stk.red onion, finely chopped
1 stk.green chili, finely chopped
2 ssfresh coriander, chopped
1 tschaat masala
0,5 tsblack salt
0,5 tsroasted cumin powder

tamarind chutney

2 sstamarind paste
1 ssjaggery, grated
0,25 koppwater
0,5 tsginger, grated
0,25 tsred chili powder

spiced water

0,5 koppmint leaves
0,25 koppfresh coriander
1 stk.green chili
1 tsginger, grated
0,5 tsroasted cumin powder
0,5 tsblack salt
1 sslemon juice
2 koppwater, chilled

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

70%Poengsum

Kalorier: 237,2kcal
Protein: 5,6g
Karbohydrater: 39,3g
Fett: 6,9g
Fiber: 5,2g
Sukker: 8,7g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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