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Khatta Puchka

Jul-31-2017
Neha Paliwal
60 minutes
Prep Time
60 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Khatta Puchka RECIPE

Party without Gol gappas is incomplete.These puchkas are home made and they have turned out very crispy and tasty.The main hero of the puchka is the water filled in it,as i have used coriander,tamarind,mint and some spices which makes the paani too chatpata and hygienic also.

Recipe Tags

  • Veg
  • Medium
  • Others
  • West Bengal
  • Blending
  • Frying
  • Snacks
  • Vegan

Ingredients Serving: 3

  1. For Puchka-
  2. Maida /APF - 2 tbsp
  3. Fine Semolina - 1 cup
  4. Baking Soda - 1/4 tsp
  5. Oil- 1 tsp
  6. Water for kneading the dough
  7. Oil for Deep frying
  8. For Water- 50 to 75 grams - Fresh green coriander leaves
  9. 25 to 35 grams - Mint leaves
  10. Ginger - 1 small piece
  11. Green chilies - 2 or 3 or (as per your taste buds)
  12. Lemon juice - 2 tsp
  13. Tamarind water (soak the tamarind around half a cup in less than half cup of warm water for 1/2 an hour and then squeeze out its water)
  14. salt as per taste
  15. Asafoetida - 2 pinch
  16. Rock salt -1/2 tsp
  17. Roasted Cumin powder-1/2 tsp
  18. red chili powder (Optional)
  19. Water 2 tbsp
  20. You can add boondi,boiled potatoes and boiled chickpeas as a filling in the puchkas.

Instructions

  1. For puchkas-
  2. Take a bowl add Maida,semolina,oil and baking soda.Mix it well with your hands.
  3. Now take water and knead the dough.
  4. The dough should neither very soft nor very stiff.
  5. Knead the dough till all the ingredients gets mixed up properly.
  6. Now take a muslin cloth and cover the dough with it for 20 to 25 minutes.
  7. After 25 minutes knead the dough again and roll it with a roller pin and make thin puris patiently with gentle touch .
  8. Now take a round cookie cutter or any round cap to give a mini round shape to the puris.
  9. You can reuse the leftover dough again by making a thin round chapati and cut it again with cookie cutter,so that the sides of the dough can be used up properly.
  10. Now heat the oil in a wok.
  11. Start putting the puris in the oil (put only 1 to 2 puris at a time,otherwise it wont get fluffy)
  12. Fry the puris and flip it gently to get it cooked from other side too.
  13. Take out the puris on an absorbent paper and let it cool down completely.
  14. Your Puchkas are ready.
  15. For Chatapata Pani-
  16. Take all the ingredients mentioned above and put it a mixer grinder by adding 2 tbsp water and and make a smooth paste.
  17. Now transfer the chutney in a bowl and add 2 cups of water.(you can add more water if needed)
  18. Don't forget to taste the water,you can add more spices if needed like salt,cumin powder,asafoetida,chili powder or lemon juice.
  19. Now take the boondi and dip them in hot water,keep it for 5 minutes,squeeze the boondi and put them in your chapata water.
  20. You can add mashed boiled potatoes or boiled chickpeas as a filling in your puchkas.
  21. Your Khatta Puchka is ready to gobble up.Enjoy!

Reviews (1)  

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Astha Gulati
Aug-01-2017
Astha Gulati   Aug-01-2017

I will surely try this.

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