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Crispy Fuchka Recipe | How to make Pani Puri at home easily

There are many types of street food available in India but the famous and most loved street food is tangy and spicy Fuchka.

Fuchka is known by different names in different places in our country.

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In North India it is called Golgappa, in the West, it is called Panipuri.

It is known as Fuchka in West Bengal.

Not only it is the cheapest street food but it is a perfect solution whether you are happy, sad or you are planning for an outing with your friends or family.

You can also make Fuchka at home with few ingredients and in some easy steps.

So let’s see how to make crispy Fuchka at home easily…

Crispy Fuchka Recipe (Easy to make)

Swarnab Dutta
Recipe to make Crispy Fuchkas easily at home. Simple ingredients, instructions, and equipment to prepare Bengali-style Pani Puri easily.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Snack
Cuisine Bengali, Indian
Servings 12 pieces

Equipment

  • 1 Kadhai
  • 1 Induction Cooktop
  • 1 Mixer Grinder

Ingredients
  

  • 1 cup Semolina
  • 3/4 cup Wheat Flour
  • 1/4 cup Flour
  • 1/4 tsp Baking soda
  • 500 g refined oil
  • 4 potatoes medium-sized
  • 50 g Chickpeas
  • 25 g Whole peas
  • Chaat masala
  • coriander leaves
  • mint leaves
  • rock salt/Saindhava salt
  • 1 tsp roasted spices cumin, coriander, and dry chili powder
  • 1/4 tsp Round pepper powder
  • 1/4 tsp Chilli powder
  • 1/4 tsp Coriander powder
  • Lime juice/gondhoraj lemon
  • Ripe tamarind without seeds

Instructions
 

Preparation of 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.

Preparation of 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.

Preparation of tamarind water

  • Now it’s time to prepare the imli water/ tok jol or tamarind water.
  • For this, Boil a little bit of tamarind in 2 liters of water.
  • When it cools down, add chopped coriander leaves, mint leaves, lime juice (Gondhoraj lime adds more essence and flavor to fuchkas), chili powder, fried spices, coriander powder, and beet salt.
  • Now mix the water thoroughly.
Keyword Bengali Recipe, Street Food Recipe

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When everything is ready, break the top of the fried Fuchka and serve it dipped in tamarind water. 

Fuchkas prepared at home are the best evening snack. You can also serve it to your guests.

Doi Fuchka is another fabulous street food that can also be made at home easily using curd instead of tamarind water.


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