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.
O rețetă originală de Forkin
- Durată totală
- 50 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 545 kcal
Informații despre alergeni: poate conține gluten. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
puri
- 1 canăsemolina
- 2 lingurăall-purpose flour
- 0,25 lingurițăbaking soda
- 0,25 lingurițăsalt
- 0,5 canăwater, warm
Ingrediente
- 4 canăvegetable oil, for frying
filling
- 2 buc.potato, boiled and mashed
- 0,5 canăchickpea, boiled
- 0,25 buc.red onion, finely chopped
- 1 buc.green chili, finely chopped
- 2 lingurăfresh coriander, chopped
- 1 lingurițăchaat masala
- 0,5 lingurițăblack salt
- 0,5 lingurițăroasted cumin powder
tamarind water
- 3 lingurătamarind pulp
- 1 canăwater
- 1 lingurițăsugar
- 0,25 lingurițăsalt
- 0,25 lingurițăred chili powder
Ustensile
wok · deep pan · damp cloth · slotted spoon · paper towels · rolling pin · large bowl · small bowl
Mod de preparare
Pas cu pas
- 1
Combine semolina, all-purpose flour, baking soda, and salt in a large bowl for the puri dough.
Aproximativ 2 min.
- 2
Gradually add warm water and knead until you form a firm, smooth dough.
Aproximativ 8 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 5 min.
Nota bucătarului: Mash the potatoes well to ensure a smooth filling texture.
- 5
Mix all filling ingredients thoroughly until well combined.
Aproximativ 2 min.
- 6
For the tamarind water, whisk together tamarind pulp, water, sugar, salt, and red chili powder in a small bowl.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 9
Roll out each dough ball into a thin, small disc, about 2-3 inches in diameter.
Aproximativ 5 min.
Nota bucătarului: Roll them evenly to ensure even puffing.
- 10
Carefully slide a few rolled puris into the hot oil.
Aproximativ 1 min.
- 11
Gently press down on each puri with a slotted spoon to help it puff up.
Aproximativ 1 min.
- 12
Fry until golden brown and crispy on all sides, then remove with a slotted spoon.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 15
Fill each puri with a spoonful of the potato and chickpea mixture.
Aproximativ 2 min.
- 16
Serve immediately with the tangy tamarind water on the side for dipping or pouring inside.
Per porție
Valori nutriționale
- Calorii
- 545kcal
- Proteine
- 10,3g
- Carbohidrați
- 64,9g
- Grăsimi
- 27,9g
- Fibre
- 5,8g
- Zahăr
- 7,4g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.