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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 50 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 545 kcal
Informacije o alergenima: može sadržavati gluten. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Preračunato za prikaz; količine u receptu ostaju jednake.
puri
- 1 šalicasemolina
- 2 žlicaall-purpose flour
- 0,25 žličicabaking soda
- 0,25 žličicasalt
- 0,5 šalicawater, warm
Sastojci
- 4 šalicavegetable oil, for frying
filling
- 2 kompotato, boiled and mashed
- 0,5 šalicachickpea, boiled
- 0,25 komred onion, finely chopped
- 1 komgreen chili, finely chopped
- 2 žlicafresh coriander, chopped
- 1 žličicachaat masala
- 0,5 žličicablack salt
- 0,5 žličicaroasted cumin powder
tamarind water
- 3 žlicatamarind pulp
- 1 šalicawater
- 1 žličicasugar
- 0,25 žličicasalt
- 0,25 žličicared chili powder
Oprema
wok · deep pan · damp cloth · slotted spoon · paper towels · rolling pin · large bowl · small bowl
Postupak
Korak po korak
- 1
Combine semolina, all-purpose flour, baking soda, and salt in a large bowl for the puri dough.
Oko 2 min
- 2
Gradually add warm water and knead until you form a firm, smooth dough.
Oko 8 min
Napomena kuhara: 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.
Oko 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.
Oko 5 min
Napomena kuhara: Mash the potatoes well to ensure a smooth filling texture.
- 5
Mix all filling ingredients thoroughly until well combined.
Oko 2 min
- 6
For the tamarind water, whisk together tamarind pulp, water, sugar, salt, and red chili powder in a small bowl.
Oko 2 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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.
Oko 2 min
- 9
Roll out each dough ball into a thin, small disc, about 2-3 inches in diameter.
Oko 5 min
Napomena kuhara: Roll them evenly to ensure even puffing.
- 10
Carefully slide a few rolled puris into the hot oil.
Oko 1 min
- 11
Gently press down on each puri with a slotted spoon to help it puff up.
Oko 1 min
- 12
Fry until golden brown and crispy on all sides, then remove with a slotted spoon.
Oko 5 min
Napomena kuhara: 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.
Oko 2 min
- 15
Fill each puri with a spoonful of the potato and chickpea mixture.
Oko 2 min
- 16
Serve immediately with the tangy tamarind water on the side for dipping or pouring inside.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 545kcal
- Bjelančevine
- 10,3g
- Ugljikohidrati
- 64,9g
- Masti
- 27,9g
- Vlakna
- 5,8g
- Šećeri
- 7,4g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.
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