Fuchka
A Bangladeshi street food genuinely distinct in character from the site's existing pani puri, not just a relabeled duplicate: fuchka's filling water is tamarind-forward and tangy, rather than the mint-and-coriander-forward water typical of north Indian pani puri, and its filling centers on mashed potato and boiled yellow split peas rather than the whole spiced potato of pani puri. A genuinely distinctive Bangladeshi signature is the common topping of grated boiled egg, which isn't standard in either Kolkata's puchka or western Indian pani puri.
Vegetarian
⚠ Contains: Gluten, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 20 small puri shells (semolina-wheat, store-bought or homemade)
- 3 potatoes, boiled and mashed
- 1/2 cup yellow split peas, boiled
- 1/2 cup tamarind pulp, mixed with water
- 1 tsp cumin powder
- 1 tsp chili powder
- 2 boiled eggs, grated
- Chopped onion and cilantro, to garnish
Steps
- Mix the mashed potato and boiled split peas with a little salt and cumin for the filling.
- Whisk the tamarind pulp with water, cumin, chili powder, and salt to make the tangy filling water.
- Crack a small hole in the top of each puri shell.
- Fill each shell with the potato-pea mixture, then dip and fill with the tamarind water.
- Top with grated egg, onion, and cilantro, and serve immediately.