Hollow, crispy semolina shells filled with spiced mashed chickpeas and tangy tamarind water — Bangladesh's most beloved street snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: leaf plate or small bowl
Garnishes: tamarind water, mint
Accompaniments: extra tamarind water
Instructions
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1
Knead semolina and flour into a stiff dough with water. Rest 30 min.
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2
Roll out very thin, cut into small circles. Deep fry until puffed and golden.
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3
Prepare filling: mash chickpeas and potato with chaat masala, cumin, and salt.
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4
Make tamarind water: dissolve tamarind pulp and jaggery in cold water with green chilli and mint.
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5
To serve: crack a hole in each puri, stuff with filling.
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6
Pour tamarind water into each shell. Eat immediately in one bite.
Did You Know?
Fuchka vendors in Dhaka have loyal followings — people travel across the city for their favorite vendor's tamarind water recipe.
Chef's Notes
Equipment Tips
- deep fryer or wok
- rolling pin
- mixing bowls
Garnishing
tamarind water, mint
Accompaniments
extra tamarind water
The Story Behind Fuchka
Fuchka is the Bangladeshi cousin of Indian pani puri, though Bangladeshis insist their version, with its distinctly tangy-sweet tamarind water, is superior. The street food dates to Mughal-era markets and remains the most democratic snack in Bangladesh — eaten by all social classes from identical roadside carts.
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