Kolkata Style Fuchka/Gol gappa/Pani Puri/hollow crispy roundels filled with spicy potato and dipped in tamarind water|| very popular and all time favorite

Pani puri is a very famous street food in Indian Subcontinent. Pani is water and puri is puffed, hollow, crisp roundels made with flour and semolina (sooji). It is popularly known as Fuchka in a Kolkata.It is known as pani puri in Mumbai, gol gappa in the northern side.

I remember when I was a school girl or a college girl,it was in my daily routine to have it.

It basically has 4 steps:

1) Bhaja Masala (dry roasted spice powder)

2) Tamarind water/Tetul jol/Imli ka Pani

3) Potato filling/Aloo makha

4) Fuchka/Gol Gappa/Pani Puri

Its is such a dish that taking its name brings water in the mouth. It is a deep fried hollow crisp roundels in which you fill potato stuffing and dip in tamarind water and munch in.

Type- Evening Snacks

Preparation time- 35-40 minutes

Cooking time- For fuchka- 2-3 minutes each batch,for tamarind water- 10-12 minutes,for potato filling- 10-12 minutes

Ingredients for the Fuchka:

• 1 cup sooji/semolina
• 1/4 th cup maida /all purpose flour
• 1/2 tsp salt
• Less that 1/2 cup boiling water (just see how much you need to knead a tight dough)

Ingredients for the bhaja masala/sorry roast spice powder:

• 8-10 whole red chillies
• 2 tbs coriander seeds
• 2 tbs cumin seeds

Ingredients for the Tetul jol/tamarind water:

• 2 tbs of dried tamarind
• Add 1.5 cup of water
• 1 cup water for the thickness of the tamarind water
• 2 tbs bhaja masala/dry roast spice powder
• Salt to taste
• 1/4 th cup chopped coriander leaves
• 1/2-1 tsp black salt
• Juice of whole lime

Ingredients for the potato filling:

• 2-3 medium or 2 large potatoes boiled
• 3 tbs bhaja masala/dry roast spice powder
• Salt to taste
• 1/2-1 tsp black salt
• Juice of 1 lime
• 2 tbs of the tamarind water
• 1/2 cup chopped coriander leaves
• 3-4 chopped green chillies (adjust heat according to your taste bud)
• 1 tsp mango powder/amchur

Procedure for the bhaja masala/dry roast spice powder:

• Dry roast all the spices on a medium flame
• Roast for 5-8 minutes until aroma comes and spices start splattering
• Let them come to room temperature
• And grind them to semi fine powder
• Keep it aside

Procedure for the tamarind water:

• • In a bowl of water soak tamarind for 15 minutes with 2 cups of water
  • Add 2 tbs of the roasted spice
  • Add 1 tsp black salt
  • Add salt to taste
  • Add of 1 lime
  • Add 1/4th cup coriander leaves
  • Add 1 cup water to dilute it
  • Our tamarind water is ready,keep it aside

Procedure for the potato filling/alu makha:

• In a bowl mash the boiled potatoes
• Add 3 tbs of the spice powder
• Add salt to taste+1/2 tsp of black powder
• Add 1/2 cup fresh coriander leaves
• Add juice of 1/2 a lime
• Add 1 tsp amchur or mango powder
• Add 4-5 chopped green chillies (adjust heat according to your taste bud)
• Add 2 tbs of the tamarind water we made and mix and mash
• Our potato filling or alu makha is ready and keep it aside

Procedure for the Fuchka/Gol Gappa/Pani Puri:

• In a bowl add 1 cup sooji or semolina,1/4th cup all purpose flour and 1/2 tsp salt
• Mix everything
• Add 1/2 cup of boiling water,spoon by spoon (we needed 2-3 tbs less of 1/2 cup of water)
• Knead into a tight dough
• Cover and keep for 10 minutes
• After 10 minutes roll it out and cut with a round cookie cutter,we used a 2 1/2 inch cookie cutter,you can use the size you want
• After cutting if you think that your roundels are bit thick,then roll out thin
• Air-dry the roundels for 15-18 minutes
• Fry the Fuchkas on a medium flame,facing the moist part down to oil and the air dry part upwards
• Keep on dabbing until the Fuchkas are puffed up,crisp and light brown
• The main tip to have a puffed ,Fuchka/Gol Gappa is always to put the moist portion facing the oil and air-dry part facing up
• Our Fuchka/Gol Gappa are ready to enjoy

Take one Fuchka/Gol Gappa/Pani Puri,poke the middle and add potato filling inside and dip into the tamarind water and enjoy…..😊

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