PocketCook

From @Bong Eats

Phuchka

45 min · Serves 4

45 mintotal
25 minhands on
16steps
4servings

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Ingredients

For the puri dough

  • 1 cup semolina (suji)
  • 2 tbsp refined flour (maida)
  • 1/4 tsp baking soda
  • 1/3 cup warm water
  • Vegetable oil for deep frying

For the tamarind water (tok jal)

  • 50 g tamarind, soaked in
  • 2 cups warm water and strained
  • 1 tsp bhaja moshla
  • 1 tsp black salt
  • 1 green chilli, crushed
  • 1 tbsp lemon juice
  • Salt to taste

For the potato filling

  • 4 large potatoes, boiled and peeled
  • 1/2 cup yellow peas (ghugni/matar) or black chickpeas, boiled
  • 2 green chillies, finely chopped
  • 2 tbsp chopped fresh coriander
  • 1 tsp bhaja moshla (roasted spice powder)
  • 1 tsp black salt
  • 1/2 tsp red chilli powder
  • Salt to taste

To assemble

    Method

    For the puri dough

    1. Mix the semolina, flour, and baking soda together in a bowl.

    2. Gradually add warm water and knead into a firm dough.

    3. Cover with a damp cloth and let it rest.

      Then 20 min of waiting

    4. Divide the dough into small, equal lemon-sized balls.

    5. Roll each ball out thinly using a rolling pin into small, thin discs.

    6. Heat oil in a wok or deep pan over medium-high heat.

    7. Drop the discs into the hot oil one by one, pressing lightly with a slotted spoon until they puff up completely into hollow spheres.

    8. Turn and fry until crisp and golden, then drain on paper towels.

    For the tamarind water (tok jal)

    1. In a large jug or bowl, mix the tamarind extract with bhaja moshla, black salt, crushed green chilli, lemon juice, and regular salt.

    2. Stir well and chill until ready to serve.

    For the potato filling

    1. In a large bowl, mash the boiled potatoes coarsely by hand.

    2. Add the boiled yellow peas, chopped green chillies, coriander, bhaja moshla, black salt, chilli powder, and salt.

    3. Mash and mix everything thoroughly together.

    To assemble

    1. Gently tap the top of a fried puri to create a hole.

    2. Fill the hollow puri with a spoonful of the potato mixture.

    3. Pour chilled tamarind water into the filled puri and serve immediately.

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