Kolkata’s Phuchka Recipe I Street Food I फुचका की क्रिस्पी फूली पूरी कैसे बनायें I Pankaj Bhadouria

Описание: Kolkata’s Phuchka Recipe I Street Food I फुचका की क्रिस्पी फूली पूरी कैसे बनायें I Pankaj Bhadouria


This is Kolkata’s favourite street food- Phuchka!
And not just Kolkata, this is the entire country’s favourite Street Food.
In Mumbai, it is known as Panipuri, in Delhi it is known as Gol Gappe, in Lucknow it is known as Pani ke Batashe…
But the difference liew not just in the name but also the composition of the Phuchka.
So here is Kolkata’s Phuchka Recipe.
Kolkata’s Phuchka puri is made of a mix of atta and suji.
The water for Kolkata’s Phuchka is known as tok jol aka tangy water, and does not have any coriander or mint added to it.
The filling of Kolkata’s Phuchka is also different. It has mashed potatoes, kala chana, ghughni, chopped onions and green chilies added to it.
In the video are also some important tips to ensure you get the phuchka’s crisp that I am sharing with you over here.

1. The ratio of atta, suji and water- 2: 1: ¾
2. The resting time for dough- 30 minutes
3. The resting time of puris: 20 minutes
4. Oil to be moderately hot.
5. Always put the bottom side of the puri going down in the oil for it to puff up well and press it down.

DO try out the Kolkata’s Phuchka Recipe at home now and do let me know how it turned out.
‪@EmamiHealthyTasty‬

Recipe:
Kolkata’s Phuchka
Preparation time: 80 minutes
Cooking time: 10-2- minutes
Serves: 7-8

Ingredients:
Phuchka
Ingredients:
200g Atta
100g suji
1 tsp salt
¼ tsp papad khar/ baking soda
170ml water
Oil to fry
Method:
Mix together all the ingredients and knead to a stiff dough. Rest the dough for 30 minutes.
Knead the dough for 2 more minutes. Break the dough into balls. Roll out each ball to a thickness of 2mm.
Cut out puris using a cookie cutter. Place the puris on a damp cloth and cover. Rest the rolled puris for20 minutes.
Fry the puris in moderately hot oil. Press them down to puff up. Remove when golden and crisp.
Let the puris rest for at least 30 minutes.

For Bhaja Moshla:
Ingredients:
2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp fennel seeds
6 red chilies
Method:
Add dried red chilles, cumin seeds, fennel seeds and coriander seeds in a pan and dry roast them until fragrant. Let it cool . Then grind it to a fine powder.


Aloo:
4-5 Boiled potatoes
2 tbsp Bhoja moshla
2 tsp Green chilies
1 cup Boiled white matar
½ cup Boiled kala chana
1 ladle Phuchka water
Method:
Mash the boiled potatoes and add in the accompaniments as per choice.

For Water:
½ cup Tamarind paste
½ cup Lemon juice
1 tsp Black salt
1 tsp Salt
2 tbsp Bhoja moshla
750 ml water
Method:
Mix together all the ingredients.

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