Panipuri|Fuchka|golgappa

 Fuchka

Everyone loves and craves this awesome snack, Fuchka.

Actually Puchka/ Fuchka is a Bengali word for the street food that other people commonly call as Golgappa or Panipuri. There are only slight differences in the taste of the ‘pani’ that they give along with the ‘fuchka’.

Panipuri or fuchka or upchup or golgapp is a type of snack that originated in the Indian subcontinent, and is one of the most common street foods in India/ Bangladesh/Pakistan. According to a legend, in the Mahabharata, Draupadi invented the Pani Puri.

Regarding to the origin, it is said that as the ‘fuchka’ is broken(I mean a hole is made with finger) so that the aloo(potato in Bengali) mixture can be inserted, there is a ‘fuch’ like breaking sound. Thus giving origin to the word ‘fuchka’.

It uses spiced mashedpotatoes as the filling. It is tangy rather than sweetish while the water is sour and spicy. 

How do you make it?

Ingredients:

For the puri:

1 cup unroasted semolina

¼ cup all-purpose flour

1/3 cup water

For the sauce:

Tamarind pulp 2 tablespoons

Salt to taste

Black salt 1 teaspoon

Roasted cumin powder 1 teaspoon

Red chilli powder ½ teaspoon

Sugar 3 tablespoon

Water four cups

Half cup ice cube

Lime juice 5 tablespoon 

Chili flex 2 teaspoon 

For the filling:

3 cups white peas

2 medium potatoes

2 tbsp chopped red onion 

4-5 freshly chopped green chili

1 tsp ground roasted coriander

1 tsp ground roasted cumin

1 tsp ground roasted red chili

2 tbsp freshly chopped coriander

½ tsp salt to taste

½ tsp lime juice 

Procedure:

1) Mix semolina with all purpose flour. Gradually add water as you mix and knead while allowing the semolina to absorb the water. Once the dough has reached an elastic-like texture, cover it up with a moist cloth and let it rest for 10 minutes and make sure your dough is not too soft nor hard. Knead the dough again before cutting the dough in half and roll it out thinly flat using a rolling pin. Cut out into small round pieces using a cooking cuttere. Deep dry and gently tap as it puffs up and lights golden in color

2) Take the tamarind pulp in a deep bowl. Add salt, black salt, roasted cumin powder, red chilli powder, sugar, lime juice, chili flex and mix it well.  Add four cups of water and mix. Add ice cubes and mix properly.

3) In a new bowl, add boiled white peas, boiled potatoes, red onion, green chili, ground coriander, cumin, red chili, fresh coriander, salt to taste, and lime juice along with a 2 tbsp of tamarind sauce. 
Ready to assemble your very own fuchka.

Make a little hole in the puris, put the potato mixture in it, dip in the stirred prepared Sauce and serve immediately. Enjoy!

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