SnackAppetizer

Fuchka (Panipuri)

Name: Fuchka (Panipuri)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 portioner
Cuisine: bangladeshi, indian
Ingredients: 24 st puri ready-made; 2 st potato boiled and mashed; 0,5 kopp chickpea boiled and mashed; 0,25 st red onion finely chopped; 1 st green chili finely chopped; 2 msk fresh coriander chopped; 1 tsk chaat masala; 0,5 tsk black salt; 0,5 tsk roasted cumin powder; 2 msk tamarind paste; 1 msk jaggery grated; 0,25 kopp water; 0,5 tsk ginger grated; 0,25 tsk red chili powder; 0,5 kopp mint leaves; 0,25 kopp fresh coriander; 1 st green chili; 1 tsk ginger grated; 0,5 tsk roasted cumin powder; 0,5 tsk black salt; 1 msk lemon juice; 2 kopp water chilled

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.

Ett originalrecept av Forkin

Total tid: 50 min
Portioner: 4
Svårighetsgrad: Medel
Per portion: 237 kcal

Förberedelser

Ingredienser

puri

24 stpuri, ready-made

filling

2 stpotato, boiled and mashed
0,5 koppchickpea, boiled and mashed
0,25 stred onion, finely chopped
1 stgreen chili, finely chopped
2 mskfresh coriander, chopped
1 tskchaat masala
0,5 tskblack salt
0,5 tskroasted cumin powder

tamarind chutney

2 msktamarind paste
1 mskjaggery, grated
0,25 koppwater
0,5 tskginger, grated
0,25 tskred chili powder

spiced water

0,5 koppmint leaves
0,25 koppfresh coriander
1 stgreen chili
1 tskginger, grated
0,5 tskroasted cumin powder
0,5 tskblack salt
1 msklemon juice
2 koppwater, chilled

Utrustning

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

Gör så här

Steg för steg

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.
Cirka 5 min
Kockens tips: Ensure potatoes and chickpeas are well-mashed for a smooth filling.
2
Mix the filling ingredients thoroughly until well combined.
Cirka 2 min
3
Prepare the tamarind chutney: In a small saucepan, combine the tamarind paste, jaggery, water, grated ginger, and red chili powder.
Cirka 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.
Cirka 7 min
Kockens tips: 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.
Cirka 3 min
7
Blend until a smooth paste forms, adding more water if needed to help blend.
Cirka 2 min
8
Transfer the paste to a pitcher or bowl and stir in the remaining chilled water.
Cirka 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.
Cirka 2 min
Kockens tips: Straining ensures a clear, smooth pani.
10
To serve, gently crack a small hole in the top of each puri.
Cirka 5 min
Kockens tips: Be careful not to break the puri completely.
11
Spoon a small amount of the potato and chickpea filling into each puri.
Cirka 5 min
12
Add a drizzle of the tamarind chutney into each filled puri.
Cirka 3 min
13
Just before eating, dip the filled puri into the spiced water and consume immediately.
Kockens tips: Fuchka is best eaten fresh to maintain crispiness.

Per portion

Näringsvärden

70%Betyg

Kalorier: 237,2kcal
Protein: 5,6g
Kolhydrater: 39,3g
Fett: 6,9g
Fiber: 5,2g
Socker: 8,7g

Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.

Håll det gott

Förvaring

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

Uppvärmning

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