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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 50 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 237 kcal
Ön hazırlık
Malzemeler
puri
- 24 adetpuri, ready-made
filling
- 2 adetpotato, boiled and mashed
- 0,5 su bardağıchickpea, boiled and mashed
- 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 chutney
- 2 yemek kaşığıtamarind paste
- 1 yemek kaşığıjaggery, grated
- 0,25 su bardağıwater
- 0,5 çay kaşığıginger, grated
- 0,25 çay kaşığıred chili powder
spiced water
- 0,5 su bardağımint leaves
- 0,25 su bardağıfresh coriander
- 1 adetgreen chili
- 1 çay kaşığıginger, grated
- 0,5 çay kaşığıroasted cumin powder
- 0,5 çay kaşığıblack salt
- 1 yemek kaşığılemon juice
- 2 su bardağıwater, chilled
Ekipman
pitcher · fine-mesh sieve · blender · large bowl · small saucepan
Hazırlanışı
Adım adım
- 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.
Yaklaşık 5 dk.
Aşçının notu: Ensure potatoes and chickpeas are well-mashed for a smooth filling.
- 2
Mix the filling ingredients thoroughly until well combined.
Yaklaşık 2 dk.
- 3
Prepare the tamarind chutney: In a small saucepan, combine the tamarind paste, jaggery, water, grated ginger, and red chili powder.
Yaklaşık 2 dk.
- 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.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
- 7
Blend until a smooth paste forms, adding more water if needed to help blend.
Yaklaşık 2 dk.
- 8
Transfer the paste to a pitcher or bowl and stir in the remaining chilled water.
Yaklaşık 1 dk.
- 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.
Yaklaşık 2 dk.
Aşçının notu: Straining ensures a clear, smooth pani.
- 10
To serve, gently crack a small hole in the top of each puri.
Yaklaşık 5 dk.
Aşçının notu: Be careful not to break the puri completely.
- 11
Spoon a small amount of the potato and chickpea filling into each puri.
Yaklaşık 5 dk.
- 12
Add a drizzle of the tamarind chutney into each filled puri.
Yaklaşık 3 dk.
- 13
Just before eating, dip the filled puri into the spiced water and consume immediately.
Aşçının notu: Fuchka is best eaten fresh to maintain crispiness.
Porsiyon başına
Besin değerleri
- Kalori
- 237,2kcal
- Protein
- 5,6g
- Karbonhidrat
- 39,3g
- Yağ
- 6,9g
- Lif
- 5,2g
- Şeker
- 8,7g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.