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Panipuri / Phuchka / Golgappa

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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.


Panipuri / Phuchka / Golgappa

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.

Panipuri / Phuchka / Golgappa


Panipuri / Phuchka / Golgappa

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.
Cooking Step: Panipuri / Phuchka / Golgappa
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.
Cooking Step: Panipuri / Phuchka / Golgappa
Adjust the seasoning according to your taste.
Now add 2 - 3 cups of water, some chopped coriander and mint leaves. Mix very well.
Cooking Step: Panipuri / Phuchka / Golgappa
Sprinkle some more dry roasted powder over the water and keep this aside.
Now crumble the boiled potato in a mixing bowl.
Add boiled yellow peas and green chilies to the potato.
Cooking Step: Panipuri / Phuchka / Golgappa
Then add 2 - 3 Tablespoons of dry roasted powder, remaining red chilli powder, plain salt and some black salt. Mix well.
Cooking Step: Panipuri / Phuchka / Golgappa
Add 2 Tablespoons of that tamarind and mint paste, some chopped coriander leaves.
Cooking Step: Panipuri / Phuchka / Golgappa
Lastly crush 2 - 3 phuchka / hollow chips with your hand and add to the potato mixture. Mix well.
Adjust the seasoning.
Cooking Step: Panipuri / Phuchka / Golgappa
Everything is ready.
While serving, make a hole at the center of a phuchka, put some of the potato filling, dip into the tamarind water and then put it in your mouth!
Cooking Step: Panipuri / Phuchka / Golgappa

Your perfect phuchka / panipuri / golgappa platter is ready ...
  • Enjoy them in evening with your family ...

Panipuri / Phuchka / Golgappa


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