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.
Izvirni recept avtorja Forkin
- Skupni čas
- 50 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 237 kcal
Priprava
Sestavine
puri
- 24 kospuri, ready-made
filling
- 2 kospotato, boiled and mashed
- 0,5 skodelicachickpea, boiled and mashed
- 0,25 kosred onion, finely chopped
- 1 kosgreen chili, finely chopped
- 2 žlicafresh coriander, chopped
- 1 žličkachaat masala
- 0,5 žličkablack salt
- 0,5 žličkaroasted cumin powder
tamarind chutney
- 2 žlicatamarind paste
- 1 žlicajaggery, grated
- 0,25 skodelicawater
- 0,5 žličkaginger, grated
- 0,25 žličkared chili powder
spiced water
- 0,5 skodelicamint leaves
- 0,25 skodelicafresh coriander
- 1 kosgreen chili
- 1 žličkaginger, grated
- 0,5 žličkaroasted cumin powder
- 0,5 žličkablack salt
- 1 žlicalemon juice
- 2 skodelicawater, chilled
Oprema
pitcher · fine-mesh sieve · blender · large bowl · small saucepan
Postopek
Korak za korakom
- 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.
Približno 5 min
Kuharjeva opomba: Ensure potatoes and chickpeas are well-mashed for a smooth filling.
- 2
Mix the filling ingredients thoroughly until well combined.
Približno 2 min
- 3
Prepare the tamarind chutney: In a small saucepan, combine the tamarind paste, jaggery, water, grated ginger, and red chili powder.
Približno 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.
Približno 7 min
Kuharjeva opomba: 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.
Približno 3 min
- 7
Blend until a smooth paste forms, adding more water if needed to help blend.
Približno 2 min
- 8
Transfer the paste to a pitcher or bowl and stir in the remaining chilled water.
Približno 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.
Približno 2 min
Kuharjeva opomba: Straining ensures a clear, smooth pani.
- 10
To serve, gently crack a small hole in the top of each puri.
Približno 5 min
Kuharjeva opomba: Be careful not to break the puri completely.
- 11
Spoon a small amount of the potato and chickpea filling into each puri.
Približno 5 min
- 12
Add a drizzle of the tamarind chutney into each filled puri.
Približno 3 min
- 13
Just before eating, dip the filled puri into the spiced water and consume immediately.
Kuharjeva opomba: Fuchka is best eaten fresh to maintain crispiness.
Na porcijo
Hranilne vrednosti
- Kalorije
- 237,2kcal
- Beljakovine
- 5,6g
- Ogljikovi hidrati
- 39,3g
- Maščobe
- 6,9g
- Vlaknine
- 5,2g
- Sladkorji
- 8,7g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.