Kolkata Style Phuchka
Serves 1
Directions
- 1Make dough with semolina, wheat flour and water.
- 2Dry roast cumin seeds, coriander, dry red chilies, peppercorn and elaichi pieces in a pan.
- 3Grind the dry roasted spices.
- 4Flatten the dough.
- 5Make multiple small balls of dough.
- 6Cut the flattened dough into small rounds using a bottle cap or a round cutter.
- 7Drizzle a bit of oil over the small dough rounds in a bowl.
- 8Toss the dough rounds so the oil mixes well.
- 9Roll the dough rounds into thin, round shapes.
- 10Fry the thin dough rounds in high heat until they puff up and turn golden brown.
- 11Add a handful of tamarind to water and mix.
- 12Add lime juice, dry roast spice mix, chili flakes, and chopped cilantro to the tamarind water and stir.
- 13Peel and mash boiled potatoes in a bowl.
- 14Add dry roast spice mix, boiled chickpeas, black salt, chopped cilantro, and tamarind water to the mashed potatoes.
- 15Mix all ingredients for the filling thoroughly.
- 16Make a hole in the center of a fried phuchka shell.
- 17Fill the phuchka shell with the potato and chickpea mixture.
- 18Dip the filled phuchka into the tamarind water.
- 19Serve and enjoy the phuchka.
Ingredients
- 1 tbsp cumin seeds
- 1 tbsp coriander
- 2 dry red chilies
- 1 handful peppercorn
- 2 pieces elaichi pieces
- 1 cup semolina (sooji)
- 2 tbsp wheat flour
- as needed water
- 2 large boiled potatoes
- 2 green chilies, chopped
- 1 some boiled chickpeas
- 1 tsp black salt
- 1 tbsp roasted spices
- 1 tbsp tamarind pulp
- 1 handful chopped coriander leaves
- 2 tbsp tamarind pulp
- 3 cups cold water
- 1 tsp black salt
- 1 tbsp roasted spices
- 1 tbsp boiled and mashed potato or chickpeas
- to taste salt
- red chili powder
- chaat masala
Equipment
plateglass bowlblenderpanladlerolling pincutting boardsmall bowlspoon
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