Fuchka Recipe

Fuchka also known as pani puri or golgappa, is a popular street food in South Asia, particularly in India, Bangladesh, and Pakistan. It consists of crispy hollow puris filled with a mixture of spicy and tangy water, mashed potatoes, chickpeas, and various chutneys. Here's a recipe for making fuchka at home:

For the puris

Quality	Ingredients
1 cup	semolina (sooji)
1/4 cup	all-purpose flour (maida)
1/4 teaspoon	salt
-	Water (as needed)
-	Oil (for deep frying)

For the filling

Quality	Ingredients
1 cup	boiled and mashed potatoes
1/2 cup	boiled chickpeas
1/4 cup	chopped onions
2 tablespoons	chopped coriander leaves
1 teaspoon	roasted cumin powder
1/2 teaspoon	chaat masala
-	Salt to taste

For the pani (spicy water)

Quality	Ingredients
1/2 cup	mint leaves
1/2 cup	coriander leaves
1	green chili
1-inch piece of	ginger
2 tablespoons	tamarind pulp
1 teaspoon	roasted cumin powder
1 teaspoon	chaat masala
1/2 teaspoon	black salt
-	Salt to taste
4 cups	chilled water

For the sweet chutney

Quality	Ingredients
1/2 cup	tamarind pulp
1/4 cup	dates, seedless
2 tablespoons	jaggery or brown sugar
1/2 teaspoon	roasted cumin powder
1/2 teaspoon	red chili powder
-	Salt to taste

Instructions

Puris:

In a mixing bowl, combine semolina, all-purpose flour, and salt.
Gradually add water and knead to form a stiff dough.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the dough into small portions and roll them into thin discs (approximately 2-3 inches in diameter).
Heat oil in a deep frying pan over medium heat.
Fry the puris one by one until they turn golden brown and crispy.
Remove them from the oil and drain on a paper towel.

Filling:

In a bowl, mix the mashed potatoes, boiled chickpeas, chopped onions, chopped coriander leaves, roasted cumin powder, chaat masala, and salt.
Adjust the seasoning according to your taste.
Pani (spicy water):

In a blender, combine mint leaves, coriander leaves, green chili, ginger, tamarind pulp, roasted cumin powder, chaat masala, black salt, and regular salt.
Blend everything together with a little water to make a smooth paste.
Transfer the paste to a large bowl and add chilled water.
Mix well and adjust the flavors according to your preference.

Sweet chutney:

In a small saucepan, combine tamarind pulp, dates, jaggery or brown sugar, roasted cumin powder, red chili powder, and salt.
Add a little water and cook the mixture on low heat until the dates soften and the chutney thickens.
Remove from heat and let it cool. Blend it into a smooth paste.

Assembling:

Make a small hole in the center of each puri.
Fill the puris with a spoonful of the potato-chickpea filling.
Drizzle some sweet chutney and spicy pani into each puri and enjoy pani puri or fuchka.