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Doi Fuchka Recipe | How to make Dahi Phuchka at home easily

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.

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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…

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Doi Fuchka Recipe (Kolkata Style Dahi Phuchka)

Swarnab Dutta
Recipe to make tasty Doi Fuchkas easily at home. Simple ingredients, instructions, and equipment to prepare Bengali-style Dahi Puri easily.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Snack
Cuisine Bengali, Indian
Servings 6 pieces

Ingredients
  

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

Instructions
 

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.
Keyword Bengali Recipe, Street Food Recipe, Veg Recipes

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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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