fuchka(pani puri)

fuchka(pani puri)

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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.

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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.

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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).

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