Kolkata Style Phuchka

Serves 1
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Directions

  1. 1Make dough with semolina, wheat flour and water.
  2. 2Dry roast cumin seeds, coriander, dry red chilies, peppercorn and elaichi pieces in a pan.
  3. 3Grind the dry roasted spices.
  4. 4Flatten the dough.
  5. 5Make multiple small balls of dough.
  6. 6Cut the flattened dough into small rounds using a bottle cap or a round cutter.
  7. 7Drizzle a bit of oil over the small dough rounds in a bowl.
  8. 8Toss the dough rounds so the oil mixes well.
  9. 9Roll the dough rounds into thin, round shapes.
  10. 10Fry the thin dough rounds in high heat until they puff up and turn golden brown.
  11. 11Add a handful of tamarind to water and mix.
  12. 12Add lime juice, dry roast spice mix, chili flakes, and chopped cilantro to the tamarind water and stir.
  13. 13Peel and mash boiled potatoes in a bowl.
  14. 14Add dry roast spice mix, boiled chickpeas, black salt, chopped cilantro, and tamarind water to the mashed potatoes.
  15. 15Mix all ingredients for the filling thoroughly.
  16. 16Make a hole in the center of a fried phuchka shell.
  17. 17Fill the phuchka shell with the potato and chickpea mixture.
  18. 18Dip the filled phuchka into the tamarind water.
  19. 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