Скачать или смотреть Kolkata Street-Style Puchka Recipe

Taste the magic of Kolkata’s favorite street snack – Puchka!
Crispy puris, spicy tangy water, and mouthwatering aloo masala filling – just like the roadside stalls in Bengal.
Try this authentic Bengali-style recipe and enjoy the burst of flavors in every bite! 🥰

#KolkataPuchka #Golgappa #PaniPuri #IndianStreetFood #Foodie #shorts

🥟 Ingredients
For the Puchka Shells (Puris)
Sooji (semolina) – 1 cup

Maida (all-purpose flour) – 2 tbsp

Baking soda – a pinch

Salt – 1/4 tsp

Warm water – as needed

Oil – for deep frying

For the Spicy Tamarind Water (Puchka Jol)
Tamarind pulp – 1/4 cup (soak tamarind in warm water, squeeze pulp)

Green chilies – 2–3 (finely ground)

Roasted cumin powder – 1 tsp

Black salt – 1 tsp

Salt – to taste

Sugar/jaggery – 1 tsp (optional, to balance taste)

Mint leaves – 1/4 cup (finely ground)

Coriander leaves – 1/4 cup (finely ground)

Chilled water – 4 cups

For the Aloo Masala Filling
Boiled potatoes – 3–4 (medium-sized)

Boiled chickpeas or white peas (matar) – 1/4 cup (optional, for authentic Kolkata taste)

Chopped coriander leaves – 2 tbsp

Roasted cumin powder – 1/2 tsp

Black salt – 1/2 tsp

Salt – to taste

Green chili paste – 1 tsp (adjust spice level)

Tamarind pulp – 1 tsp (for tanginess)

🥣 Preparation Steps
1. Making the Puchka Puris
Mix sooji, maida, salt, and baking soda in a bowl.

Gradually add warm water and knead into a stiff dough.

Cover with a damp cloth and let it rest for 20–30 minutes.

Roll the dough thin and cut into small circles (use a cookie cutter or bottle cap).

Heat oil and fry on medium heat until they puff up and turn golden. Remove and cool.

2. Preparing the Tamarind Water
In a large bowl, mix tamarind pulp, mint-coriander paste, green chili paste.

Add roasted cumin powder, black salt, salt, sugar/jaggery.

Pour in chilled water and mix well. Adjust spice and tanginess.

Chill in the fridge for at least 30 minutes for best flavor.

3. Preparing the Aloo Masala Filling
Mash boiled potatoes.

Add boiled white peas/chickpeas, coriander leaves, cumin powder, black salt, regular salt, green chili paste, and tamarind pulp.

Mix well until smooth but slightly chunky.

4. Serving the Puchka
Lightly crack the top of each puri.

Add a spoonful of aloo masala.

Dip into tamarind water or pour the water inside.

Serve immediately for maximum crispness.

💡 Tips for Authentic Kolkata Taste:

Use white peas (ghugni) in the filling instead of chickpeas for the true street flavor.

The tamarind water should be more tangy than sweet (Kolkata style is spicier and sourer than Mumbai pani puri).

Always serve immediately—even a 2-minute delay makes puris soggy.