Share
Tangy, Crunchy, Spicy and Hot- Phuchka fanatics, whether a Bong staying in Kolkata or someone who had had the privilege of savouring this tantalizing street delicacy once, can never get enough of it ever. Yes, people may call it PaniPoori or GolGappa in various other states of India, but none can be compared to the inimitable taste of this innocuous snack. Made of whole wheat dough and stuffed with potato chickpeas spiced and doused in zesty, tangy water made with tamarind and aromatic ‘GandharajLebu’, this delicious street snack has its origin years back, not in Bengal but in Magadha. Let us take a dip into the flavours of Phuchka and see how it evolved through the years.
Phulki Of Magadha
Going down the memory lane, somewhere back to the school history classes, you must remember studying about the 16 Mahajanapadas of which the Magadha kingdom was one of the most superior ones. From the accounts of its capital Pataliputra it has been surmised that Phulki or Phuchka as we knew it in those days were hot favourites with the kings and queens. They used to be like small puris stuffed most probably with potato filling.
Phuchka- A Miracle Culinary Invention By Draupadi
Another legend goes that Phuchka has its invention in the hands of Draupadi, the daughter of Drupad and the wife of the five Pandava brothers of Mahabharata.
It is said that during their exile, Kunti, one day, in an attempt to test her daughter-in-law’s cooking skills asked her to make something to gratify the taste buds of her sons and handed her only some dough and leftover potato sabzi.
What Draupadi invented was the precursor of Phuchka, which indubitably won not only the brothers’ hearts but also Kunti’s who then blessed it with the power of immortality.
No wonder the phuchka still lives long, long years after the Pandava brothers tasted it. Before independence, phuchka was condemned as the food of the West Bengal ‘Ghoti’ people by those of East Bengal.
Summing Up
Of course, gastronomes of Kolkata knew no bounds when it came to eating and savouring tasty food, and the Phuchka finally crept in as a socially acceptable epicurean delight. It is still loved by people of all strata of the society, be it the filthy rich upper classes, the middle class people or even those who slog the day out. The Phuchka, with its immense possibilities of variation, with sweet chutney or spread with curd for a more chaat-like appearance and taste has evolved through the years and yet not lost even a dime in its popularity, continuing to titillate taste buds with its unsurpassed piquancy and indelible aftertaste.
