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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 50 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 545 kcal
Alerjen bilgisi: gluten içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
puri
- 1 su bardağısemolina
- 2 yemek kaşığıall-purpose flour
- 0,25 çay kaşığıbaking soda
- 0,25 çay kaşığısalt
- 0,5 su bardağıwater, warm
Malzemeler
- 4 su bardağıvegetable oil, for frying
filling
- 2 adetpotato, boiled and mashed
- 0,5 su bardağıchickpea, boiled
- 0,25 adetred onion, finely chopped
- 1 adetgreen chili, finely chopped
- 2 yemek kaşığıfresh coriander, chopped
- 1 çay kaşığıchaat masala
- 0,5 çay kaşığıblack salt
- 0,5 çay kaşığıroasted cumin powder
tamarind water
- 3 yemek kaşığıtamarind pulp
- 1 su bardağıwater
- 1 çay kaşığısugar
- 0,25 çay kaşığısalt
- 0,25 çay kaşığıred chili powder
Ekipman
wok · deep pan · damp cloth · slotted spoon · paper towels · rolling pin · large bowl · small bowl
Hazırlanışı
Adım adım
- 1
Combine semolina, all-purpose flour, baking soda, and salt in a large bowl for the puri dough.
Yaklaşık 2 dk.
- 2
Gradually add warm water and knead until you form a firm, smooth dough.
Yaklaşık 8 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
- 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.
Yaklaşık 5 dk.
Aşçının notu: Mash the potatoes well to ensure a smooth filling texture.
- 5
Mix all filling ingredients thoroughly until well combined.
Yaklaşık 2 dk.
- 6
For the tamarind water, whisk together tamarind pulp, water, sugar, salt, and red chili powder in a small bowl.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 9
Roll out each dough ball into a thin, small disc, about 2-3 inches in diameter.
Yaklaşık 5 dk.
Aşçının notu: Roll them evenly to ensure even puffing.
- 10
Carefully slide a few rolled puris into the hot oil.
Yaklaşık 1 dk.
- 11
Gently press down on each puri with a slotted spoon to help it puff up.
Yaklaşık 1 dk.
- 12
Fry until golden brown and crispy on all sides, then remove with a slotted spoon.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 15
Fill each puri with a spoonful of the potato and chickpea mixture.
Yaklaşık 2 dk.
- 16
Serve immediately with the tangy tamarind water on the side for dipping or pouring inside.
Porsiyon başına
Besin değerleri
- Kalori
- 545kcal
- Protein
- 10,3g
- Karbonhidrat
- 64,9g
- Yağ
- 27,9g
- Lif
- 5,8g
- Şeker
- 7,4g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.