Fuchka
Crisp hollow shells filled with spiced potato and chickpeas, served with tangy tamarind water.
- prep
- 30 min
- cook
- 20 min
- total
- 50 min
- serves
- 4
- level
- medium
Fuchka is Bangladesh's version of the pani puri family found across South Asia, crisp hollow shells cracked open and filled with spiced potato, chickpeas and a tangy, chilled tamarind water.
It's strictly street food, meant to be eaten standing at a stall, one shell at a time, the moment it's filled.
Part of our 20 best Bangladeshi recipes list.
method
Soak the tamarind in warm water for 15 minutes, then squeeze and strain out the pulp. Blend the tamarind water with mint leaves, black salt, jaggery and a little cumin powder into a tangy, thin water. Chill.
Mash the boiled potatoes and mix with the chickpeas, chopped onion, green chile, coriander, cumin powder, chaat masala and salt.
If making the shells from scratch, mix semolina and a little flour with water into a stiff dough, roll thin, cut into small rounds, and deep-fry until they puff into hollow balls, then cool completely.
Just before serving, crack a small hole in the top of each shell.
Fill each shell with a spoonful of the potato-chickpea mixture and a little grated boiled egg.
Dip or fill each shell with the chilled tamarind water right before eating, since the shells soften quickly once wet.
Serve immediately, several at a time, eaten in one bite each.
chef's tips
- Fuchka shells need to be eaten fresh and crisp; fill and add the tamarind water only right before serving, never in advance.
- Straining the tamarind water thoroughly removes any fibrous bits, keeping the tangy water smooth rather than gritty.