By Risha Ganguly
October 20, 2023
Image Credit: Unsplash
Festive season and street foods go hand in hand. And if you are planning on bringing those festive flavours home, nothing is better than a wholesome serving of phuchka. Here are tips to make phuchka.
Image Credit: Shutterstock
Prepare a stiff, smooth dough using sooji or atta, baking soda, and salt for the phuchka shells, ensuring they puff up nicely when fried.
Image Credit: Shutterstock
Blend mint, coriander, green chillies, tamarind, and cumin seeds for the pani, adjusting the spice and tanginess to your taste.
Image Credit: Shutterstock
Season boiled potatoes with salt, roasted cumin powder, and a pinch of red chilli for a delightful filling.
Image Credit: Shutterstock
Add Bengali style matar or seasoned boiled chickpeas for extra flavour and substance in your phuchka.
Image Credit: Shutterstock
Boil tamarind pulp with jaggery or sugar for khatti-meethi chutney with a touch of black salt.
Image Credit: Shutterstock
Maintain the shell's crispiness by assembling the phuchkas just before serving.
Image Credit: Shutterstock
For the best taste and texture, serve phuchka immediately after preparation.
Image Credit: Shutterstock