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The quintessential Kolkata street food! Crispy, hollow puris filled with a spicy potato mash and dipped in tangy, fiery tamarind water. An explosion of flavors in every bite that's impossible to resist.
Prepare the Dough for Puris
Make the Aloo Masala Filling
Prepare the Tok Jol (Tangy Water)
The quintessential Kolkata street food! Crispy, hollow puris filled with a spicy potato mash and dipped in tangy, fiery tamarind water. An explosion of flavors in every bite that's impossible to resist.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 526.67 calories per serving with 11.95g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Roll and Fry the Puris
Assemble and Serve
For a different texture, you can use a filling of 'Ragda' (a curry made from dried white peas) instead of the potato mash.
Create a 'Pudina Pani' (mint water) by blending mint leaves, coriander, ginger, and green chillies and adding it to the water for a fresh, herby flavor profile, similar to North Indian Golgappa.
Add a pinch of red chilli powder to both the filling and the water for an extra kick of heat.
For a hint of sweetness, add a tablespoon of jaggery powder or date-tamarind chutney to the 'tok jol'.
The tamarind used in the 'tok jol' is a natural laxative and has been traditionally used to aid digestion and relieve constipation.
The blend of spices like cumin, green chillies, and black salt can help give a temporary boost to your metabolism and also possess antioxidant properties.
The inclusion of Kala Chana (black chickpeas) in the filling provides a good source of plant-based protein and dietary fiber, which contributes to satiety.
Phuchka is a deep-fried street food snack, so it is high in carbohydrates and fat. While delicious, it should be enjoyed in moderation as part of a balanced diet. The filling and spices do offer some nutritional benefits from potatoes, chickpeas, and various spices.
One serving of 10 phuchkas contains approximately 300-350 calories, depending on the size of the puris and the amount of oil absorbed during frying. The majority of the calories come from the fried puris and the potato filling.
They are regional variations of the same dish. Phuchka, from Kolkata, typically has a darker, crispier puri made with suji, a spicy potato and kala chana filling, and tangy tamarind water. Golgappa, popular in North India, often has a lighter puri (atta or suji) and is served with a mint-based spicy water (pudina pani). Panipuri is a more generic term used in Western and Southern India, with various fillings and water flavors.
The most common reasons are: 1) The dough is too soft. It needs to be stiff. 2) The dough was not rested long enough. 3) The oil was not hot enough. The oil must be smoking hot for the puris to puff instantly. 4) The puris were rolled too thick.
Yes, absolutely. You can make a large batch of puris and store them in a completely airtight container at room temperature for up to a week. Ensure they are fully cooled before storing to maintain their crispness.
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