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.
Оригінальний рецепт від Forkin
- Загальний час
- 50 хв
- Порції
- 4
- Складність
- Середньо
- На порцію
- 237 kcal
Підготовка
Інгредієнти
puri
- 24 шт.puri, ready-made
filling
- 2 шт.potato, boiled and mashed
- 0,5 склянкаchickpea, 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 склянкаwater
- 0,5 ч. л.ginger, grated
- 0,25 ч. л.red chili powder
spiced water
- 0,5 склянкаmint leaves
- 0,25 склянкаfresh 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 склянкаwater, chilled
Приладдя
pitcher · fine-mesh sieve · blender · large bowl · small saucepan
Спосіб приготування
Крок за кроком
- 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.
Близько 5 хв
Примітка кухаря: Ensure potatoes and chickpeas are well-mashed for a smooth filling.
- 2
Mix the filling ingredients thoroughly until well combined.
Близько 2 хв
- 3
Prepare the tamarind chutney: In a small saucepan, combine the tamarind paste, jaggery, water, grated ginger, and red chili powder.
Близько 2 хв
- 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.
Близько 7 хв
Примітка кухаря: 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.
Близько 3 хв
- 7
Blend until a smooth paste forms, adding more water if needed to help blend.
Близько 2 хв
- 8
Transfer the paste to a pitcher or bowl and stir in the remaining chilled water.
Близько 1 хв
- 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.
Близько 2 хв
Примітка кухаря: Straining ensures a clear, smooth pani.
- 10
To serve, gently crack a small hole in the top of each puri.
Близько 5 хв
Примітка кухаря: Be careful not to break the puri completely.
- 11
Spoon a small amount of the potato and chickpea filling into each puri.
Близько 5 хв
- 12
Add a drizzle of the tamarind chutney into each filled puri.
Близько 3 хв
- 13
Just before eating, dip the filled puri into the spiced water and consume immediately.
Примітка кухаря: Fuchka is best eaten fresh to maintain crispiness.
На порцію
Харчова цінність
- Калорії
- 237,2kcal
- Білки
- 5,6g
- Вуглеводи
- 39,3g
- Жири
- 6,9g
- Клітковина
- 5,2g
- Цукри
- 8,7g
Розраховано за кількістю інгредієнтів у рецепті. Значення можуть відрізнятися залежно від брендів і замін.
Правильне зберігання
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.