How to make Puchka Recipe - A lips smacking version of pani puri.

This recipe is from the book Street Food.

Main Ingredients : Crisp Puffed Puris (पानी पूरी/ गोलगप्पे), Tamarind pulp (इमली का पल्प )

Cuisine : Bengali

Course : Snack

Puchka

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Puchka checkout Paani Puri , Ragda Puri . You can also find more Snack recipes like Baby Uttapa With Aloo Bhaji, Dahi Papdi Chaat, Grilled Chicken Guacamole Sandwich, Mashed Potato Rings. Or try out these recipes from Bengali Cuisine like Bengali Fish Curry, Chingri Malai Curry, Puchka, Radhaballavi.

Puchka Recipe Card

Puchka
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Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Puchka

  • Crisp Puffed Puris 40

  • 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

Method

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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