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Fuchka, Golgappe, Panipuri

fuchka shells

1 cup unroasted semolina
¼ cup all-purpose flour
1/3 cup water

40 pieces

The origin story of fuchka is shrouded in mystery. While some say an earlier version of the dish was called "Phulki" tracing its roots to the ancient Magadha kingdom, others say it found a mention in the Mahabharata as something invented by Draupadi. It is called Fuchka in Bengal, Golgappe and Panipuri in northern India, Pakori in Gujrat and Gupchup in Odisha. Irrespective of what it is called, it is still a delectable dish.

tamarind water

50-gram tamarind pulp
3 cups of water
1 tsp salt
½ tsp black salt
1 ½ tbsp ground roasted coriander
1 tbsp ground roasted red chili
1 ½ tsp ground roasted cumin
3 tbsp sugar
1 tsp lime juice

500 ml

sweet water

500 ml

50-gram tamarind extract
3 tsp jaggery / gud
tsp chaat masala
1 tsp cumin powder
¼ tsp pepper powder
¼ tsp kashmiri red chilli powder
1 pinch hing (asafoetida)
¾ tsp salt
3 cup cold water

potato filing

3 cups white peas
2 medium potatoes
2 tbsp chopped red onion
4-5 freshly chopped green chili
1 tsp ground roasted coriander
1 tsp ground roasted cumin
1 tsp ground roasted red chili
2 tbsp freshly chopped coriander
½ tsp salt to taste
½ tsp lime juice

500 gms

Ingredients for FOUR persons

person holding bottle of oil at gas stove

Delicious Fuchka/ Panipuri Recipe

SHELL PREPARATION

Take 1 cup rava and 2 tbsp maida
Add 3 tbsp oil, crumble and mix well making sure the rava turns moist
Now add ¼ cup hot water and start to knead
Knead for 5 to 8 minutes or until the dough is formed
Sprinkle water as required and knead to a smooth and soft dough
Cover the dough and rest for 30 minutes.
After 30 minutes, continue to knead for 5 more minutes
Now pinch a very small ball sized dough
Roll and flatten into small disk making sure it is thin
Deep fry in hot oil, do not overcrowd the oil
Flip over once the fuchka puffs up
Fry on medium flame until it turns golden brown and crisp
Drain off over kitchen paper to get rid off excess oil
Now put the fuchkas in a dry, warm place for at least one hour

Cooking time - 3 hours

SWEET WATER PREPARATION

Take 1 cup tamarind extract and 3 tbsp jaggery
Also add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp chilli powder, pinch hing, ¾ tsp salt and 3 cup cold water
Mix well and tamarind water is ready to enjoy with fuchka

TAMARIND WATER PREPARATION

In a blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind
Blend to smooth paste adding water as required
Transfer the paste into a large bowl
Add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water
Mix well and it is ready

ALOO FILING PREPARATION

In a small bowl take 3 potato, ½ onion and 2 tbsp coriander
Add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt
Mix well making sure everything is well combined

Tip: The humidity and weather conditions in Sweden is very different than in India, which makes it harder to get the ball-like fuchkas we are used to in India. You may have to do the entire process by changing the resting time to get the right condition to get the puffed shells.