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Panipuri / Phuchka / Golgappa

By Arpita © 2020 Spicy World
Jun 17, 2016

Most probably I am the only blogger who have taken so long to post about her own regional recipe of 'phuchka'. Because almost every blogger has their own regional recipe of 'panipuri / golgappa'. But it's better late than never. In Kolkata I never eat 'phuchka' with sweet chutney, always with tangy tamarind water 😉 and believe me there is no fun of having them sweet, the taste has to be spicy and tangy. 'Phuchka' is nothing but hollow chips with spicy potato mixture in the center and then filled with tangy water. So, so, so good and tastes million bucks ! Every single description will be short in comparison to a plate of 'phuchka'. As I used store bought chips, so, I am sharing only the recipe of potato filling and tangy water. Try this any day in your kitchen and enjoy a great evening with your family.

Ingredients

50 pieces of phuchka / hollow chips.
2 large boiled and peeled potatoes.
Half cup of boiled yellow peas.
Whole spices (4 Tablespoons of coriander seeds, 2 Tablespoons of cumin seeds, 2 dry red chilies, 2 Teaspoons of whole black peppercorns).
Plain salt and black salt / kala namak / bitnoon.
1 Tablespoon of tamarind.
Some coriander leaves and mint leaves.
5 green chilies.
1 Tablespoon of red chilli powder.
Water.

Steps

Dry roast the whole spices in a pan for 4 minutes. Then grind them to a semi coarse powder.

Black peppercorns are not in the picture.

Cooking Step: Panipuri / Phuchka / Golgappa

Soak the tamarind in 1/4 th cup of water for 30 minutes. Then make pulp out of it by rubbing the tamarind with your hand.

Then take some of the coriander leaves, mint leaves, 2 green chilies and tamarind pulp in a blender.

Blend them to a smooth paste. Keep 2 Tablespoons of the paste aside.

Mix 3 Tablespoons of that dry roasted powder, half Tablespoon of red chilli powder, plain salt and black salt with the remaining tamarind and mint paste.