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Puchka

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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

Puchka

Main Ingredients

puffed puri crisp, Tamarind water

Cuisine

Bengali

Course

Snack

Level Of Cooking

Easy

Ingredients

  • puffed puri crisp
    40
  • Tamarind water
  • 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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