Sanjeev Kapoor

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Puchka  Recipe

A lips smacking version of pani puri.

This recipe is from the book Street Food.

Preparation Time : 6-10 minutes

Cooking time : 6-10 minutes

Servings : 4


Main Ingredients

Crisp Puffed Puris, Tamarind pulp





Level Of Cooking


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  • Crisp Puffed Puris
  • Tamarind pulp
  • Tamarind pulp
    2 tablespoons
  • Salt
    to taste
  • Black salt (kala namak)
    1 teaspoon
  • Cumin powder roasted
    1 teaspoon
  • Red chilli powder
    1/2 teaspoon
  • Filling
  • Whole black gram (sabut urad) boiled and soaked
    1/2 cup
  • Potato boiled and mashed
    2 large


Step 1

For the filling, place the boiled chane and boiled potatoes in a bowl. Mash the together with your hand. Place the tamarind pulp in a deep bowl.

Step 2

Add the salt, black salt, roasted cumin powder and red chilli powder and mix well. Stir in four cups of water. Add ice cubes and stir to mix.

Step 3

To serve, make a hole in the centre of each puri with your thumb; fill the puri with a little potato-chana mixture. Dip the puri into the tamarind water and serve immediately.

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