Exploringrecipes from our community of cooks.
Mix semolina, flour, and a pinch of salt with just enough water to form a very firm dough. Cover and rest for 20 minutes.
A stiff dough is what creates the hollow, crispy shell. A soft dough will produce dense puris that won't puff.
Roll the dough very thin (1–2mm) and cut into small circles. Deep fry in medium-hot oil, pressing gently with the back of a spoon — they should puff up into hollow balls. Fry until golden.
If they don't puff, the oil might be too cold. Test with a small piece first.
Soak tamarind in 1 cup warm water for 15 minutes. Squeeze and strain to get the pulp water. Season with black salt, cumin powder, chili powder, and chopped green chilies.
Chill the tamarind water — cold water inside hot shells is part of the sensory magic.
Mix boiled chickpeas and mashed potato with black salt, cumin powder, and green chilies to make the filling.
The filling should be well-seasoned because the shells are plain — under-seasoned filling makes the whole thing bland.
To serve, make a small hole in each puri shell, spoon in filling, and flood with chilled tamarind water. Eat immediately in one bite.
Fuchka waits for no one — assemble and eat immediately before the shell soaks and loses its crunch.