Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again!
My mouth starts salivating hearing just one word……’Phuchka’. Phucka or Panipuri or Golgappa, whatever you say is that snacks which most of the people from all parts of our country, loves to eat. Its water could be made in different ways using different ingredients but today I am sharing Phuchka recipe with bengal street side Phuchka vendor style tamarind water.
Though we love Phuchka so much, we most of the time hesitate to take it from the Phuchka selling vendors for their unhygienic way of making these. So, make these at your home and enjoy them fully without any concerns. You can make the Phuchka shells at your home, whose recipe I will share in my later posts, or you can also purchase the readymade from the grocer’s shop.
So, lets go through the recipe for making Phuchka
Phuchka/Panipuri/Golgappa shells 40
For making the aloo filling:
2 medium sized potatoes cooked
Green chillies 4 or 5
Whole dry red chilli 4
Cumin seeds 2 tsp
Coriander seeds 2 tsp
Onion 1 medium sized chopped
Bengal gram 1/4th cup soaked overnight
Dried yellow pea 1/4th cup soaked overnight
Chat masala 2 tsp
Black salt 1 tsp
Salt as per taste
For making the tamarind water:
Tamarind pulp 2 tbsp soaked in 1 cup water for about 1 hour
Water 3 to 4 cups
Juice of 1 lemon
Black salt ½ tbsp
Salt as per taste
( Cup size 120 ml is used for measurement )
• Pressure cook the bengal gram, dried yellow peas and green chillies to 1 whistle at high flames and then release pressure
• Strain out the water from the pressure cooker and keep the remaining ingredients aside
• Dry roast the whole dry red chilli, cumin seeds, coriander seeds and then grind them to a fine powder
• In a mixing bowl, mash and add the cooked potatoes, onion, cooked green chillies, chat masala, black salt, salt, 1 tbsp of prepared spice powder and mix them well with your hands
• Add the cooked bengal gram and yellow peas to the potato mixture and again mix well
• Squeeze the tamarind pulp in the water in which it was soaked and then throw out the pulp
• To this add the remaining water, juice of a lemon, black salt, salt and stir and mix well
• Now prick one Phuchka with you thumb, put enough aloo mixture into it and then add enough tamarind water and enjoy your Phuchka sitting back at home.