Fuchka
Fuchka is a popular vegetarian street food from Bangladesh, featuring crispy hollow puris filled with a flavorful mixture of spiced mashed potatoes and chickpeas. It's often served with a tangy tamarind water for an extra burst of taste. This recipe provides a homemade version of this beloved snack.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 50 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 545 kcal
Informacja o alergenach: może zawierać gluten. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
puri
- 1 szklankasemolina
- 2 łyżkaall-purpose flour
- 0,25 łyżeczkabaking soda
- 0,25 łyżeczkasalt
- 0,5 szklankawater, warm
Składniki
- 4 szklankavegetable oil, for frying
filling
- 2 szt.potato, boiled and mashed
- 0,5 szklankachickpea, boiled
- 0,25 szt.red onion, finely chopped
- 1 szt.green chili, finely chopped
- 2 łyżkafresh coriander, chopped
- 1 łyżeczkachaat masala
- 0,5 łyżeczkablack salt
- 0,5 łyżeczkaroasted cumin powder
tamarind water
- 3 łyżkatamarind pulp
- 1 szklankawater
- 1 łyżeczkasugar
- 0,25 łyżeczkasalt
- 0,25 łyżeczkared chili powder
Sprzęt
wok · deep pan · damp cloth · slotted spoon · paper towels · rolling pin · large bowl · small bowl
Sposób przygotowania
Krok po kroku
- 1
Combine semolina, all-purpose flour, baking soda, and salt in a large bowl for the puri dough.
Około 2 min
- 2
Gradually add warm water and knead until you form a firm, smooth dough.
Około 8 min
Wskazówka kucharza: The dough should not be too soft, as it needs to hold its shape during frying.
- 3
Cover the dough with a damp cloth and let it rest for at least 15 minutes.
Około 15 min
- 4
For the filling, combine mashed potato, boiled chickpeas, red onion, green chili, fresh coriander, chaat masala, black salt, and roasted cumin powder in a separate bowl.
Około 5 min
Wskazówka kucharza: Mash the potatoes well to ensure a smooth filling texture.
- 5
Mix all filling ingredients thoroughly until well combined.
Około 2 min
- 6
For the tamarind water, whisk together tamarind pulp, water, sugar, salt, and red chili powder in a small bowl.
Około 2 min
Wskazówka kucharza: Adjust sugar and chili powder to your preferred taste.
- 7
Heat vegetable oil in a deep pan or wok over medium-high heat for frying.
Około 5 min
Wskazówka kucharza: The oil should be hot enough to make the puris puff up immediately, around 175-180°C (350-360°F).
- 8
Divide the rested puri dough into small, equal-sized balls.
Około 2 min
- 9
Roll out each dough ball into a thin, small disc, about 2-3 inches in diameter.
Około 5 min
Wskazówka kucharza: Roll them evenly to ensure even puffing.
- 10
Carefully slide a few rolled puris into the hot oil.
Około 1 min
- 11
Gently press down on each puri with a slotted spoon to help it puff up.
Około 1 min
- 12
Fry until golden brown and crispy on all sides, then remove with a slotted spoon.
Około 5 min
Wskazówka kucharza: Do not overcrowd the pan; fry in batches.
- 13
Drain the fried puris on paper towels to remove excess oil.
- 14
To serve, gently crack a small hole in the center of each puri.
Około 2 min
- 15
Fill each puri with a spoonful of the potato and chickpea mixture.
Około 2 min
- 16
Serve immediately with the tangy tamarind water on the side for dipping or pouring inside.
Na porcję
Wartości odżywcze
- Kalorie
- 545kcal
- Białko
- 10,3g
- Węglowodany
- 64,9g
- Tłuszcz
- 27,9g
- Błonnik
- 5,8g
- Cukry
- 7,4g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover fried puris in an airtight container at room temperature, and the filling and tamarind water separately in the refrigerator.
Reheat puris in a dry pan or air fryer to crisp them up; filling and tamarind water can be gently warmed if desired.