Fuchka

طريقة التحضير

خطوة بخطوة

1. 1

   Combine semolina, all-purpose flour, baking soda, and salt in a large bowl for the puri dough.

   حوالي 2 د

2. 2

   Gradually add warm water and knead until you form a firm, smooth dough.

   حوالي 8 د

   ملاحظة الطاهي: The dough should not be too soft, as it needs to hold its shape during frying.

3. 3

   Cover the dough with a damp cloth and let it rest for at least 15 minutes.

   حوالي 15 د

4. 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.

   حوالي 5 د

   ملاحظة الطاهي: Mash the potatoes well to ensure a smooth filling texture.

5. 5

   Mix all filling ingredients thoroughly until well combined.

   حوالي 2 د

6. 6

   For the tamarind water, whisk together tamarind pulp, water, sugar, salt, and red chili powder in a small bowl.

   حوالي 2 د

   ملاحظة الطاهي: Adjust sugar and chili powder to your preferred taste.

7. 7

   Heat vegetable oil in a deep pan or wok over medium-high heat for frying.

   حوالي 5 د

   ملاحظة الطاهي: The oil should be hot enough to make the puris puff up immediately, around 175-180°C (350-360°F).

8. 8

   Divide the rested puri dough into small, equal-sized balls.

   حوالي 2 د

9. 9

   Roll out each dough ball into a thin, small disc, about 2-3 inches in diameter.

   حوالي 5 د

   ملاحظة الطاهي: Roll them evenly to ensure even puffing.

10. 10

    Carefully slide a few rolled puris into the hot oil.

    حوالي 1 د

11. 11

    Gently press down on each puri with a slotted spoon to help it puff up.

    حوالي 1 د

12. 12

    Fry until golden brown and crispy on all sides, then remove with a slotted spoon.

    حوالي 5 د

    ملاحظة الطاهي: Do not overcrowd the pan; fry in batches.

13. 13

    Drain the fried puris on paper towels to remove excess oil.

14. 14

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

    حوالي 2 د

15. 15

    Fill each puri with a spoonful of the potato and chickpea mixture.

    حوالي 2 د

16. 16

    Serve immediately with the tangy tamarind water on the side for dipping or pouring inside.