Fuchka or pani puri
Preparing fuchka shell:
Ingredients:
- Flour or atta: 1/2cup
- Semolina or fine suji: 1/2cup
- Salt: 1/4tsp
- Baking soda: pinch of or less than 1/4tsp
- Water: around 1/2cup
In a bowl, mix atta, semolina, baking soda and salt.
Add water slowly, knead well and make a soft dough. Cover with a cloth and let it rest for 30 minutes.
After 30 minute, knead it again. Divide the dough into 3 balls. Take a ball and roll out a little bit thin ruti.
Now take a round object and cut the ruti into small puri. Cover the small puries with dump cloth.
Heat 2 cup oil in a karahi, when it became hot add puri and press each puri wlth spoon for puffing up. Ensure the oil is hot enough before frying the puri.
Fry until golden.let it cool and store in an air tight container.can be store for more than 15days.
Preparing fuchka:
Ingredients:
For filling:
- Mashed potato: 2cup
- Coriander leaves: 2tbsp
- Chopped green chilies: 1tbsp
For zeera pani:
- Tamarind pulp: 3tbsp
- Water : 1cup
- Black salt as needed
- Sugar: 2tbsp
- Roasted cumin powder:1tbsp
- Roasted red chili flakes: 1tbsp or as taste
Mix all the filling ingredients and set aside.
Mix all the zeera pani ingredients and set aside.
Take a puri and using hand make a small hole in one side. Put 1tbsp filling inside the puri. Serve with spicy water(zeera pani).
