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Photo of Kolkata style Phuchka by Nilanjana Bhattacharjee Mitra at BetterButter
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Kolkata style Phuchka

Feb-16-2016
Nilanjana Bhattacharjee Mitra
0 minutes
Prep Time
60 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Kolkata style Phuchka RECIPE

Kolkata phuchka has different names in different parts of India such as panipuri, golgappa, gupchup, etc. I grew up to eat this lip smacking roadside food. Kolkata style phuchka is a little different from panipuri or golgappa. These are crispy puris stuffed with spicy boiled potatoes and dipped in t

Recipe Tags

  • Egg-free
  • Medium
  • Others
  • West Bengal
  • Diabetes

Ingredients Serving: 10

  1. For spicy boiled potato:
  2. Boiled potatoes -2
  3. salt as required
  4. Black salt -1- 2 tsp
  5. lemon juice-1- 2 tsp
  6. coriander leaves - one handful
  7. Roasted masala -1 tbsp
  8. Boiled black chana ( optional)-1 tbsp
  9. Chili powder - 1 tsp
  10. salt - As required
  11. For phuchka dough :-
  12. semolina/ Suji - 1 cup
  13. maida-1 tbsp
  14. salt-1 tsp
  15. oil- 1-2 tsp
  16. For the tamarind water:
  17. tamarind- 2 tbsp (soaked in water for 30-45 mins)
  18. Black salt - 2 tsp
  19. salt - As required
  20. Roasted masala - 2-3 tsp ( dry roast 2 tsp cumin seeds ,1 tsp coriander seeds, 1 dry red chilli and coarsely grind it together)
  21. lemon juice - 1 tbsp
  22. Chili powder -1-2 tsp

Instructions

  1. Take a bowl. Add the semolina/suji, maida, salt, and mix it well. Pour in warm water gradually and knead a smooth semi-tight dough.
  2. After kneading, add 1-2 tsp oil and knead it again. (It is necessary to add the oil after kneading not the beginning.) Oil helps to make the puris crisp. After kneading it with oil, cover and keep it aside for 15-20 mins.
  3. In the meantime, take the soaked tamarind and smash it with your hands. Add 2 cups of water and mix. Now add salt, black salt, roasted masala, lemon juice, red chilli powder. Mix it well with tamarind water properly and keep it aside.
  4. Take the boiled potatoes and smash it, then add salt, black salt, roasted masala, chili powder, lemon juice, coriander leaves, boiled black chickpeas (optional). Mix all these ingredients well with the potato and keep it aside.
  5. Take a small portion of the dough. Roll it like a roti and cut 3-4 round shapes of puri with the help of a cookie cutter or any sharp edge bowl of glass.
  6. Heat a kadhai, add in oil for deep frying. Place the puris into the hot oil, note that the oil should be on a low-medium heat. Fry until it gets puffed and becomes golden brown colour. Then take it out from the kadai and place it on a paper towel.
  7. Make a little hole in the centre of the puri with your finger tip. Stuff the spicy boiled potato mixture in and dip it into the spicy and tangy mouthwatering tamarind water to serve.

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Cindrella Robin
Feb-16-2016
Cindrella Robin   Feb-16-2016

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