bengaliMediumveganvegetariandairy freenut free

Phuchka

Name: Phuchka
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 24 servings
Cuisine: bengali
Ingredients: 0.75 cup semolina; 2 tbsp all-purpose flour; 1 tsp oil (for dough); 1 pinch salt (for dough); 90 ml water (for kneading dough); 300 g potato (peeled); 0.25 cup black chickpeas (soaked overnight); 2 pcs green chili (finely chopped); 2 tbsp cilantro (finely chopped); 0.5 tsp roasted cumin powder; 1 pinch black salt (for filling); 1 pinch red chili powder (for filling); 40 g tamarind (seedless); 1 inch ginger (grated)

RATING

4.7/5(203)

TASTE SCORE

10/10

Crisp hollow puris filled with spiced mashed potato and served with sharp tamarind water make phuchka one of eastern India’s most loved street snacks. Every bite is crunchy, tangy, spicy, and refreshing.

PREP

45m

COOK

35m

SERVES

10 PURIS WITH POTATO FILLING AND TANGY WATER

44 cal

SERVINGS

METHOD · 10 STEPS

boil · ~25 min
Boil the potato and black chickpeas.
1.Cook the potato in water until tender, about 15-18 minutes.
2.Cook the soaked black chickpeas in fresh water until soft, about 20-25 minutes.
3.Drain both well and let them cool slightly.
TIPDrain the potato well so the filling stays dry and the puris do not soften too quickly.
prep · ~20 min
Soak the tamarind.
Place the tamarind in 1 cup warm water and soak for 20 minutes until soft enough to squeeze.
knead · ~10 min
Knead the phuchka dough.
Mix semolina, all-purpose flour, oil, salt, and 90 ml water into a stiff dough. Knead for 8-10 minutes until smooth, then cover with a damp cloth.
TIPA stiff dough helps the puris puff and stay crisp.
rest · ~20 min
Rest the dough.
Let the covered dough rest for 20 minutes to soften the semolina and make rolling easier.
mix · ~5 min
Make the potato filling.
1.Mash the boiled potato in a bowl.
2.Add the boiled black chickpeas and lightly mash some of them.
3.Mix in green chili, cilantro, roasted cumin powder, black salt, and red chili powder.
mix · ~5 min
Make the tamarind water.
1.Squeeze the soaked tamarind well and strain the pulp into a bowl.
2.Add the remaining 2 cups water, ginger, green chili, roasted cumin powder, black salt, and salt.
3.Stir well and chill or keep aside until ready to serve.
TIPThe water should taste sharp and lively because the potato filling will mellow it.
prep · ~15 min
Roll and cut the puris.
1.Divide the dough into 2 portions and keep one covered.
2.Roll one portion thin on a lightly oiled surface.
3.Cut small round discs and keep them covered with a cloth.
4.Gather scraps, roll again, and cut more discs.
TIPRoll evenly thin or some puris will stay flat while others puff.
fry · ~15 min
Fry the phuchka shells.
1.Heat oil for frying over medium heat until hot.
2.Slide in a few discs at a time and gently press with a slotted spoon so they puff.
3.Flip and fry until crisp and light golden on both sides.
4.Remove and cool completely before filling.
TIPKeep the heat medium; oil that is too hot browns the shells before they turn crisp.
assemble · ~4 min
Fill the phuchkas.
Crack a small opening in the top of each puri and add a spoonful of potato filling.
serve
Dip in tamarind water and serve at once.
Fill each stuffed phuchka with tamarind water just before eating so the shells stay crisp.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
After kneading, the dough should feel stiff, not soft; a loose dough gives flat puris.
2
Keep rolled discs covered with a cloth so they do not dry out before frying.
3
Fry only a few puris at a time and press gently right after they rise for a full hollow center.
4
Cool the fried shells completely before storing, or trapped steam will make them chewy.
5
Keep the potato-chickpea filling fairly dry so the phuchkas stay crisp after stuffing.
6
Chill the tamarind water well; cold, sharp pani gives the best contrast to the warm spices.
7
Assemble one phuchka at a time just before eating so the shell does not turn soggy.

RECIPE VARIATIONS

Adapt it for your goals.

jhal phuchka

Jhal-phuchka

Increase green chili and red chili in both filling and tamarind water for a hotter Kolkata-style street snack.

no chickpea

No-chickpea

Skip the black chickpeas and use only spiced mashed potato for a simpler filling with a softer texture.

minty

Minty

Blend fresh mint with the tamarind water for a cooler, more refreshing pani that tastes brighter in summer.

make ahead

Make-ahead

Fry the puris a day ahead and refrigerate the filling and tamarind water separately for easier party assembly.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Legume-based satiety

Black chickpeas add plant protein and fiber, making the filling more sustaining than plain potato alone.

✓

Herb and spice support

Cilantro, ginger, green chili, cumin, and tamarind bring antioxidants and bold flavor without needing heavy sauces.

✓

Lighter serving style

Because the strong tamarind water provides much of the taste, each phuchka can feel vibrant without a rich topping.

QUESTIONS?

Frequently asked questions

Usually the dough was too soft, the discs were rolled unevenly, or the oil temperature was off. Keep the dough stiff, roll thin and even, and fry in properly hot medium oil.