Fuchka (pani puri) (Bangladesh)

Name: Fuchka (pani puri) (Bangladesh)
Total time: 2700 s
Yield: 4-5 people
Cuisine: Kenyan
Ingredients: 3 medium potatoes, boiled, peeled, and mashed; 1 cup boiled chickpeas; 1 small red onion, very finely chopped; 2 green chilies, finely chopped; 2 tbsp fresh cilantro, finely chopped; 1 tsp roasted cumin powder; 1/2 tsp red chili powder; 1/2 tsp chaat masala; 1/2 tsp black salt; 3/4 tsp regular salt (adjust to taste); 2 tbsp tamarind pulp; Juice of ½ lemon; 3 tbsp tamarind pulp; 2 cups cold water; 1/2 tsp roasted cumin powder; 1/2 tsp chaat masala; 1/4 tsp black salt; 1/4 tsp salt; 1 –2 tbsp finely chopped cilantro; 1 green chili, finely chopped (optional); 30 –35 ready-made puri shells (golgappa shells)

Eva Saida @EvaButterfly

World

A popular Bangladeshi street snack consisting of crispy hollow puris filled with spicy mashed potatoes, chickpeas, and tangy tamarind water.

Eva Saida @EvaButterfly

World

A popular Bangladeshi street snack consisting of crispy hollow puris filled with spicy mashed potatoes, chickpeas, and tangy tamarind water.

Saved

Ingredients

35 min prep / 10 min cook

4-5 people

For the filling
3medium potatoes, boiled, peeled, and mashed
1 cupboiled chickpeas
1small red onion, very finely chopped
2green chilies, finely chopped
2 tbspfresh cilantro, finely chopped
1 tsproasted cumin powder
1/2 tspred chili powder
1/2 tspchaat masala
1/2 tspblack salt
3/4 tspregular salt (adjust to taste)
2 tbsptamarind pulp
Juice of ½ lemon
For the tamarind water (pani)
3 tbsptamarind pulp
2 cupscold water
1/2 tsproasted cumin powder
1/2 tspchaat masala
1/4 tspblack salt
1/4 tspsalt
1–2 tbsp finely chopped cilantro
1green chili, finely chopped (optional)
For assembling
30–35 ready-made puri shells (golgappa shells)

Saved

Steps

35 min prep / 10 min cook

1

In a large bowl, combine the mashed potatoes and boiled chickpeas. Lightly mash the chickpeas with a fork so some remain whole for texture.
2

Mix in the chopped onion, green chilies, and cilantro.
3

Add roasted cumin powder, red chili powder, chaat masala, black salt, regular salt, tamarind pulp, and lemon juice. Mix thoroughly until the filling is well combined and slightly tangy and spicy. Taste and adjust seasoning if needed.
4

In another bowl or jug, whisk together tamarind pulp and cold water until fully combined.
5

Add roasted cumin powder, chaat masala, black salt, salt, chopped cilantro, and optional green chili. Stir well and chill in the refrigerator for about 15–20 minutes so the flavors blend.
6

Gently tap the top of each puri with your thumb to create a small hole large enough to add filling.
7

Spoon about 1 tablespoon of the potato–chickpea mixture into each puri
8

Just before serving, pour a small spoonful of the chilled tamarind water into each filled puri.
9

Arrange on a plate and serve right away so the puris remain crisp.

Tips

Always assemble fuchka right before eating—if the tamarind water sits inside the puris for too long, they will soften and lose their signature crunch. 🥔🥙