Eating Fuchka (Panipuri / Golgappa) - Bengali Spicy Food - Bengali Street Food

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

tamarind

🥗Healthier: date paste

💰Cheaper: apple cider vinegar

Date paste offers sweetness with fewer calories.

chickpeas

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and add protein.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs enhance flavor without extra cost.

Mix semolina and water in a bowl until a dough forms.

Knead the dough for 5-7 minutes until smooth.

Cover the dough and let it rest for 30 minutes.

Roll out the dough thinly and cut into small circles.

Heat oil in a deep pan over medium heat until shimmering.

Fry the puris until puffed and golden, about 30 seconds each.

Remove and drain on paper towels.

Boil chickpeas and mash them with spices and salt.

Boil potatoes, mash, and mix with chopped onions and spices.

Prepare tamarind water by mixing tamarind paste with cold water and spices.

Assemble by breaking a hole in each puri, filling with chickpea mixture, potato mixture, and tamarind water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary