Bangladesh-Style Crispy Hollow Puris with Tangy Tamarind Water

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A beloved Bangladeshi street snack, fuchka features paper-thin semolina shells fried until puffed and hollow, then stuffed with a warmly spiced potato and chickpea mash. Just before eating, each crisp shell is filled with a puckery tamarind-mint water that bursts with every bite. Assemble at the table so the puris stay shatteringly crisp against the cold, tangy liquid.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 46 gCarbs
• 5 gFiber
• 6 gSugar
• 7 gProtein
• 480 mgSodium
• 420 mgPotassium
• 60 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 350 mcgVitamin A

Ingredients

For the crispy puri shells

• 1 cup fine semolina
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 2 tbsp vegetable oil, plus more for deep-frying
• 1/3–1/2 cup warm water

For the potato-chickpea filling

• 2 medium russet potatoes, boiled and mashed
• 1/2 cup boiled chickpeas, lightly mashed
• 1 small red onion, finely chopped
• 2 green chilies, minced
• 1 tsp chaat masala
• 1 tsp roasted cumin powder
• 1/2 tsp black salt (kala namak)
• 2 tbsp chopped cilantro

For the tangy tamarind-mint water

• 3 tbsp tamarind pulp
• 2 cups cold water
• 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 2 green chilies
• 1 tsp roasted cumin powder
• 1 tsp chaat masala
• 1 tbsp sugar
• 1/2 tsp black salt
• 1 tsp grated ginger

Directions

1. Make the dough: Mix semolina, flour, salt, and 2 tablespoons oil; rub in until sandy, then add warm water a little at a time to form a stiff, smooth dough. Cover and rest 20 minutes.
2. Roll and cut: Divide the dough into small balls and roll each into a thin sheet about 1/16 inch thick. Cut into 2-inch rounds with a cutter or small bowl.
3. Fry the puris: Heat oil to 350°F (175°C) in a deep pan. Gently slide a round into the oil, press the top lightly with a slotted spoon so it puffs into a hollow ball, and fry 45–60 seconds until pale golden. Drain on paper towels; repeat with remaining rounds.
4. Prepare the filling: In a bowl, combine mashed potatoes, chickpeas, onion, green chilies, chaat masala, roasted cumin, black salt, and cilantro. Mix gently and set aside.
5. Blend the spiced water: Combine tamarind pulp, cold water, mint, coriander, chilies, ginger, roasted cumin, chaat masala, sugar, and black salt in a blender. Blend until smooth, strain through a fine sieve, and chill until ready to serve.
6. Assemble: Just before eating, gently crack open the top of each puri to make a small opening. Spoon 1–2 teaspoons of filling inside.
7. Serve: Place stuffed puris on a plate, pour the chilled tangy water into each one at the table, and eat immediately while the shell is still crisp and audibly crackling.

Cook’s Notes

• Fry puris in small batches and keep the oil at a steady 350°F so they puff fully without soaking up oil or browning too dark.
• Chill the tamarind-mint water well; the cold, sharp liquid is what makes the contrast against the warm filling so addictive.
• Roll puris as thin as you reasonably can—thinner shells crisp up better and shatter satisfyingly when bitten.
• Crack the puri top gently with your thumb rather than cutting it; the jagged opening holds more of the spiced water.
• Eat each puri in a single bite for the full burst of flavor and to keep the shell from going soggy in your hand.

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