🇧🇩 Bangladesh recipe
Fuchka
Fuchka is Bangladesh's most beloved street food, the local version of the pan-South Asian pani puri. Crispy hollow semolina shells are filled with a mixture of mashed spiced yellow peas and potatoes, then flooded with a tangy, spicy tamarind water that explodes with flavor in every bite. Fuchka vendors on every street corner in Dhaka draw crowds at all hours, each with their own closely guarded tamarind water recipe.
Prep45 mins + overnight soak
Cook30 mins
Serves6
Difficultymedium
Ingredients
- For the puri shells:
- 1 cup semolina (suji/rava)
- 0.25 cup all-purpose flour
- Pinch of salt
- Water to make dough
- Oil for deep frying
- For the filling:
- 1 cup dried yellow peas (motor dal), soaked overnight and boiled until tender
- 2 medium potatoes, boiled, peeled, and mashed
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- 0.5 teaspoon red chili powder
- Salt to taste
- For the tamarind water (tok pani):
- 100g tamarind pulp, soaked in 2 cups warm water
- 1 tablespoon sugar or jaggery
- 1 teaspoon cumin powder, roasted
- 1 teaspoon black salt
- 0.5 teaspoon red chili powder
- Fresh mint leaves, a handful
- Fresh coriander leaves, a handful
- Green chili to taste
- Salt to taste
Method
7 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 210
- Protein
- 5.5 g
- Carbs
- 32 g
- Fat
- 6 g
