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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.

Оригинальный рецепт от Forkin

Общее время
50 мин
Порции
4
Сложность
Средне
На порцию
237 kcal
Fuchka (Panipuri)

Подготовка

Ингредиенты

puri

  • 24 шт.puri, ready-made

filling

  • 2 шт.potato, boiled and mashed
  • 0,5 стаканchickpea, boiled and mashed
  • 0,25 шт.red onion, finely chopped
  • 1 шт.green chili, finely chopped
  • 2 ст. л.fresh coriander, chopped
  • 1 ч. л.chaat masala
  • 0,5 ч. л.black salt
  • 0,5 ч. л.roasted cumin powder

tamarind chutney

  • 2 ст. л.tamarind paste
  • 1 ст. л.jaggery, grated
  • 0,25 стаканwater
  • 0,5 ч. л.ginger, grated
  • 0,25 ч. л.red chili powder

spiced water

  • 0,5 стаканmint leaves
  • 0,25 стаканfresh coriander
  • 1 шт.green chili
  • 1 ч. л.ginger, grated
  • 0,5 ч. л.roasted cumin powder
  • 0,5 ч. л.black salt
  • 1 ст. л.lemon juice
  • 2 стаканwater, chilled

Инвентарь

pitcher · fine-mesh sieve · blender · large bowl · small saucepan

Приготовление

Шаг за шагом

  1. 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.

    Около 5 мин

    Совет повара: Ensure potatoes and chickpeas are well-mashed for a smooth filling.

  2. 2

    Mix the filling ingredients thoroughly until well combined.

    Около 2 мин

  3. 3

    Prepare the tamarind chutney: In a small saucepan, combine the tamarind paste, jaggery, water, grated ginger, and red chili powder.

    Около 2 мин

  4. 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.

    Около 7 мин

    Совет повара: Taste and adjust sweetness or spice as desired.

  5. 5

    Let the tamarind chutney cool completely.

  6. 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.

    Около 3 мин

  7. 7

    Blend until a smooth paste forms, adding more water if needed to help blend.

    Около 2 мин

  8. 8

    Transfer the paste to a pitcher or bowl and stir in the remaining chilled water.

    Около 1 мин

  9. 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.

    Около 2 мин

    Совет повара: Straining ensures a clear, smooth pani.

  10. 10

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

    Около 5 мин

    Совет повара: Be careful not to break the puri completely.

  11. 11

    Spoon a small amount of the potato and chickpea filling into each puri.

    Около 5 мин

  12. 12

    Add a drizzle of the tamarind chutney into each filled puri.

    Около 3 мин

  13. 13

    Just before eating, dip the filled puri into the spiced water and consume immediately.

    Совет повара: Fuchka is best eaten fresh to maintain crispiness.

На порцию

Пищевая ценность

70%Оценка
Калории
237,2kcal
Белок
5,6g
Углеводы
39,3g
Жиры
6,9g
Клетчатка
5,2g
Сахара
8,7g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store the filling, tamarind chutney, and spiced water separately in airtight containers in the refrigerator.

Разогрев

This dish is typically eaten cold; the puris should not be reheated.