We have eaten a lot of common Fuchka with Alu or Matar stuffings and tamarind water.
But trying something different street food will satisfy your taste buds too.
Fuchkas can be served in a whole different form. This unique and tasty dish is known as “Dahi Phuchka, or simply Doi Fuchka”.
It is a popular Kolkata street food.
Like Fuchkas, this street food is also mouth-watering and fantastic in taste.
It can be simply prepared with a few ingredients.
So let’s see how to make Dahi Fuchka at home easily…
Doi Fuchka Recipe (Kolkata Style Dahi Phuchka)
For Doi Fuchka
- 1 cup of semolina
- ¾ cup Wheat Flour
- ¼ cup Flour
- ¼ tsp Baking soda
- 500 grams Refined oil
- 4 medium-sized potatoes
- 50 grams Chickpeas
- 25 grams Whole peas
- coriander leaves
- mint leaves
- rock salt Saindhava salt
- 1 tsp of roasted spices cumin, coriander, and dry chili powder
- ¼ tsp Black pepper powder
- ¼ tsp Chilli powder
- ¼ tsp Coriander powder
- Lime juice gondhoraj lemon
- Ripe tamarind without seeds
- 200 grams Sour yogurt
- 2 tsp Chaat masala
- 100 grams Fried sev
For meetha chutney
- ½ cup jaggery crushed
- ⅓ cup tamarind
- 1 tsp red chili powder
- 1 tsp jeera powder
- salt to taste
- ½ cups water
Prepare the Fuchka
- Firstly take semolina, 1/4 teaspoon of baking soda, and salt in a large bowl and mix them well.
- Now add wheat flour and flour to that mixture.
- Mix all these ingredients well and add 3 spoonfuls of water to it.
- When the semolina absorbs all the water, then again add another 2 spoons of water.
- Knead the semolina and flour well.
- This kneading is very important for making fuchka. You must see that the dough you prepared has a bit of elasticity and is neither too hard nor too soft.
- Now cut the kneaded dough into small pieces and roll it into a round shape, now wet cotton cloth and place it over the dough balls.
- Now pour refined oil into a pan and When the oil is fuming hot, fry the dough balls (fuchkas).
- If you reduce the flame of the gas and fry it, the puffed balls will be more crunchy and perfect in shape.
Prepare the filling
- Now in another bowl take 4 potatoes boiled and unpeeled and add 4 big spoons of boiled chickpeas.
- Now add 3 spoons whole grams (chhola) 2 big spoons of tamarind pulp, 3 big spoons of chopped coriander leaves, chopped green chilies as per taste, salt as much needed.
- Add 3 teaspoons of roasted cumin powder.
- Mix 2 teaspoons of chaat masala with boiled potatoes and knead it well by hand.
- Don't make it too mushy.
- Sprinkle a little bit of rock salt or beet salt from the top to adjust the taste.
Prepare the curd
- Beat the curd with a bit of salt and sugar and mix it with chaat masala.
Prepare the Meetha Chutney
- Immerse and soak a lump of tamarind in the water.
- 2-3 grams of tamarind pulp will be enough.
- Now crush the jaggery, combine it with 1/4 cup of hot water, and well-mash it with a ladle to facilitate easy dissolution.
- Add tamarind pulp and jaggery water to a pan, and add red chili powder, jeera powder, and salt to it.
- Boil the mixture for about 10 minutes, or until it begins to thicken.
- You can even add all the ingredients together and start boiling
- Look at the consistency; it needs to be thick and just a little sticky.
- Turn off the gas at this point and strain using a metal strainer.
- Cool the meetha chutney.
- You can refrigerate and preserve it to eat with other snacks.
Prepare the Doi Fuchka
- Fuchka and other accessories are ready, now it’s time to serve.
- Crack open the top of the fried fuchkas on a plate.
- Add one spoon of curd mixture over each puffball.
- Now add sufficient meetha chutney.
- Garnish it with fried sev and chopped coriander leaves and serve.
This quick and tasty snack is sure to win everyone’s hearts.
Needless to say, I personally love to have both Tok Jol Fuchka and Doi Fuchka when I go out without bothering much about calories.
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