Fuchka (Panipuri)
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 50 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 237 kcal
Przygotowanie stanowiska
Składniki
puri
- 24 szt.puri, ready-made
filling
- 2 szt.potato, boiled and mashed
- 0,5 szklankachickpea, boiled and mashed
- 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 chutney
- 2 łyżkatamarind paste
- 1 łyżkajaggery, grated
- 0,25 szklankawater
- 0,5 łyżeczkaginger, grated
- 0,25 łyżeczkared chili powder
spiced water
- 0,5 szklankamint leaves
- 0,25 szklankafresh coriander
- 1 szt.green chili
- 1 łyżeczkaginger, grated
- 0,5 łyżeczkaroasted cumin powder
- 0,5 łyżeczkablack salt
- 1 łyżkalemon juice
- 2 szklankawater, chilled
Sprzęt
pitcher · fine-mesh sieve · blender · large bowl · small saucepan
Sposób przygotowania
Krok po kroku
- 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.
Około 5 min
Wskazówka kucharza: Ensure potatoes and chickpeas are well-mashed for a smooth filling.
- 2
Mix the filling ingredients thoroughly until well combined.
Około 2 min
- 3
Prepare the tamarind chutney: In a small saucepan, combine the tamarind paste, jaggery, water, grated ginger, and red chili powder.
Około 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.
Około 7 min
Wskazówka kucharza: 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.
Około 3 min
- 7
Blend until a smooth paste forms, adding more water if needed to help blend.
Około 2 min
- 8
Transfer the paste to a pitcher or bowl and stir in the remaining chilled water.
Około 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.
Około 2 min
Wskazówka kucharza: Straining ensures a clear, smooth pani.
- 10
To serve, gently crack a small hole in the top of each puri.
Około 5 min
Wskazówka kucharza: Be careful not to break the puri completely.
- 11
Spoon a small amount of the potato and chickpea filling into each puri.
Około 5 min
- 12
Add a drizzle of the tamarind chutney into each filled puri.
Około 3 min
- 13
Just before eating, dip the filled puri into the spiced water and consume immediately.
Wskazówka kucharza: Fuchka is best eaten fresh to maintain crispiness.
Na porcję
Wartości odżywcze
- Kalorie
- 237,2kcal
- Białko
- 5,6g
- Węglowodany
- 39,3g
- Tłuszcz
- 6,9g
- Błonnik
- 5,2g
- Cukry
- 8,7g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store the filling, tamarind chutney, and spiced water separately in airtight containers in the refrigerator.
This dish is typically eaten cold; the puris should not be reheated.