Phuchka

Instructions

1. 1

   Prepare the Dough for Puris

   • In a large mixing bowl, combine the suji, maida, and 0.25 tsp of salt.
   • Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a stiff and smooth dough. The dough should be noticeably firmer than chapati dough.
   • Cover the dough with a damp muslin cloth and let it rest for at least 20-30 minutes. This step is crucial for crispy puris.
2. 2

   Make the Aloo Masala Filling

   • In a separate bowl, take the boiled and mashed potatoes. Ensure there are no large lumps.
   • Add the boiled kala chana, finely chopped red onion, 2 finely chopped green chillies, and 2 tbsp of chopped coriander leaves.
   • Season the mixture with 1 tsp roasted cumin powder, 0.5 tsp chaat masala, 0.5 tsp kala namak.
   • Mix all the ingredients thoroughly until well combined. Taste and adjust seasoning if needed. Set aside.
3. 3

   Prepare the Tok Jol (Tangy Water)

   • In a large jug or bowl, pour 4 cups of chilled water.
   • Add the tamarind pulp and mix well with your hands or a whisk until it completely dissolves.
   • Strain the water through a fine-mesh sieve to remove any fibers from the tamarind.
   • To the strained water, add 1 tsp kala namak, 1 tsp roasted cumin powder, the remaining 0.5 tsp salt, the remaining 2 chopped green chillies, and the remaining 2 tbsp of chopped coriander leaves.
   • Squeeze in the Gondhoraj lebu juice (or lime juice) and stir everything together. Taste and adjust the balance of tangy, spicy, and salty flavors. Keep it refrigerated until ready to serve.
4. 4

   Roll and Fry the Puris

   • After the dough has rested, knead it again for 1-2 minutes. Divide it into 40-50 small, pea-sized balls.
   • Roll each ball into a thin, even circle, about 1.5-2 inches in diameter. Do not use any dry flour for dusting. Keep the rolled puris covered with a damp cloth to prevent them from drying out.
   • Heat the oil in a kadai or deep pan over high heat. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the surface immediately.
   • Carefully slide 4-5 puris into the hot oil. Gently press each one with the back of a slotted spoon, which helps them puff up instantly.
   • Once puffed, flip them over and fry for another 15-20 seconds until they are golden brown and crisp on both sides.
   • Remove the fried puris with a slotted spoon, drain the excess oil, and place them on a plate lined with paper towels. Let them cool completely.
5. 5

   Assemble and Serve

   • To serve, take a cooled, crispy puri. Gently tap the top center with your thumb to create a small hole.
   • Fill the puri about halfway with the prepared aloo masala filling.
   • Dip the filled puri into the chilled tok jol, allowing the tangy water to fill the cavity.
   • Serve immediately to enjoy the perfect combination of crispy, spicy, and tangy flavors before the puri gets soggy.