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Fuchka/Golgappa/Panipuri

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Dear friends,

     Today I will share with you a recipe that every Indian I believe loves to eat. In Kolkata, it is known as 'Fuchka.' In north India(Delhi, Punjab), it is known as 'Golgappa.' In Gujarat, it is known as 'Panipuri.' Different categories Fuchka serve in the roadside of Kolkata. I can remember before this corona situation almost every day; I went to a Fuchka stall named 'Bombay store' with my colleagues. Several kinds of Fuchkas are available there like; 'Jal fuchka,' 'Chatni fuchka' but, I love to had 'Doi fuchka.' So, let's start making 'Panipuri' or 'golgappa.'


Ingredients:-


For the panipuri Dough:-


  1. Semolina- 1cup.
  2. All-purpose flour- 2tbsp.
  3. Whole wheat flour- 2tbsp.
  4. Baking soda- 1/4tsp.
  5. Water- 7-8tbsp or as per need.
  6. Salt- 1/2tsp.
  7. Oil- As required for frying.

For Panipuri Stuffing:-


  1. Potatoes- 4 medium(boiled and mashed).
  2. Moong sprouts- 1cup.
  3. Black chickpeas- 1cup(boiled).
  4. Red chili powder-1tsp.
  5. Roasted Cumin powder- 1tsp.
  6. Roaster coriander powder-1tsp.
  7. Dry mango powder- 1tsp.
  8. Chat masala- 1tsp.
  9. Black salt- 2tsp.or as per taste.
  10. Green chilies- 4-5(boiled).
  11. Kaffir lime juice- 2-1/2tbsp.
  12. Salt- to taste.

For the panipuri water:-


  1. Tamarind- 2/3cup.
  2. Green chilies-4-5(boiled& mashed).
  3. Roasted cumin seeds- 2tsp(crushed).
  4. Mint leaves- 1cup(chopped).
  5. Cilantro leaves- 1cup(chopped).
  6. Asafoetida- A pinch.
  7. Black salt- 2tsp.
  8. Chat masala- 1tsp.
  9. Ginger- 1-1/2inch(chopped).
  10. Salt- To taste.
  11. Kaffir lime- 1(cut into 4pieces).

For Tamarind Chutney:-


  1. Cumin seeds- 1tsp.(roasted &powdered)
  2. Ginger powder- 1/2tsp.
  3. Tamarind- 1/2cup.(make pulp by adding water).
  4. Asafoetida- A pinch.
  5. Red chili powder- 1/2tsp.
  6. Jaggery- 100g grated(or as per your taste).
  7. Roasted fennel powder- 1/2tsp.
  8. Dates-50g
  9. Roasted coriander powder-1/2tsp.
  10. Rock salt- To taste.
  11. Oil- 2tsp.
  12. Sev- as per your choice(for serving).

Preparation Method:-





For Puri-

Step 1- First, take a mixing bowl. Add semolina, all-purpose flour, whole wheat flour, baking soda, salt, 1tsp of oil. Combine all ingredients well. Now, add little by little water and mix with the flour to form the dough.


Step 2- Once semolina absorbs water, again add little water and knead the dough. Make sure the dough should be elastic and neither too soft nor too hard.


Step 3- Once the dough prepare covers it with a moist kitchen towel and keep it aside for 1hour.


Step 4- After 1 hour, knead the dough again. Divide the dough into equal parts. Now, roll the dough to a large round with the help of a rolling pin. Make sure it should be a thin uncrack flatbread.


Step 5- Now, with the help of a small round cookie cutter, cut the small round disc-shaped puris. Also, gather the edges and follow the same process with them.


Step 6- Heat sufficient oil in a deep frying pan. Once oil will become medium hot fry the small puris in batches. Flip them once puffed up and fry until golden. Take out and set aside. 





For Pani:-

Step 1- In a large deep bowl, take all the ingredients along with tamarind pulp. Mix all ingredients well and add 1 liter of water to it. Adjust salt and spice according to your taste. Once salt and spice are perfectly adjusted, add kaffir lime pieces into the water by little squeeze them in water and keep the pieces inside the water. It will give the water a nice tangy flavor.





For Puri stuffing:-

Step 1- In a bowl, add mashed potatoes. Also, add all the ingredients mentioned above under the stuffing ingredients. Mix well by adding 2-3 tbsp of panipuri water. Adjust salt and spice accordingly.


Assembling:-

Step 1- Take one fried puri, break the puri with your thumb. Stuff the puri with Potato mixture. Dip the stuffed puri into the panipuri water. Now, it's ready to serve.


For Tamarind Chutney for puri:-


Step 1- Heat a pan on medium flame. Add oil once oil will become hot, add Asafoetida, cumin, coriander, fennel, red chili powder. Next, add tamarind pulp. Lower the flame and cook for 2-3 minutes.


Step 2- Now, add jaggery, rock salt, dates. Mix well. Check salt and spice once and turn off the flame. 


Serving Tamarind Puri:-


Step 1- Take a puri, break it with your thumb. Now, stuff the puri with potato mixture and pour 1tsp of tamarind chutney. Garnish with chopped coriander leaves and sev. Now it's ready to eat.







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