Puchka
An authentic snack recipe from West Bengal, India
Cook Time
50 mins
Servings
4 servings
Difficulty
HardCategory
SnackIngredients
For 4 servings
150g Semolina (sooji/rava)
50g All-purpose flour (maida)
300g Boiled potatoes, mashed
150g Boiled black chickpeas (kala chana)
60g Tamarind pulp
40g Jaggery, grated
8g Black salt (kala namak)
6g Roasted cumin powder
5g Red chilli powder
20g Fresh mint leaves
4piece Green chillies
20g Fresh coriander leaves
10ml Mustard oil
500ml Oil for deep frying
5g Salt
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Mix semolina and all-purpose flour together. Add a pinch of salt and knead into a very stiff dough using minimal water (about 3–4 tablespoons). Cover and rest for 20 minutes.
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Divide the dough into small marble-sized balls. Roll each ball into a very thin circle (about 5 cm diameter) on a dry surface without any flour dusting.
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Heat oil in a deep kadai to 180°C. Fry the puris in batches, pressing them gently with a slotted spoon so they puff up. Fry until golden and crisp, about 1–2 minutes. Drain on paper towels and cool completely.
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Prepare the tamarind water: dissolve tamarind pulp in 500 ml cold water. Add jaggery, black salt, roasted cumin powder, and red chilli powder. Stir until jaggery dissolves. Strain and chill.
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Blend mint leaves, green chillies, and coriander with a little water to make a green chutney. Add to the tamarind water for the spicy-tangy puchka pani.
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Prepare the filling: mix mashed potatoes with boiled kala chana, black salt, roasted cumin powder, red chilli powder, and a few drops of mustard oil. Mash together well.
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Taste the puchka pani and adjust salt, tanginess, and spice to your preference.
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To serve, gently crack a small hole in the top of each puri with your thumb. Fill with a teaspoon of the potato-chana mixture.
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Dip the filled puri into the chilled puchka pani so it fills up completely, and eat in one bite immediately.
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Chef's Tips
The dough must be very stiff — a soft dough will not produce crispy puris that hold their shape when fried.
Fry puris on medium-high heat; too low and they absorb oil, too high and they brown without puffing.
Puchka pani should be served ice-cold — chill it for at least 30 minutes before serving.
Kala namak (black salt) is non-negotiable for the authentic Bengali puchka flavour; regular salt won't give the same taste.
About This Dish
Puchka is a traditional snack dish from West Bengal, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The dough must be very stiff — a soft dough will not produce crispy puris that hold their shape when fried. - Fry puris on medium-high heat; too low and they absorb oil, too high and they brown without puffing. - Puchka pani should be served ice-cold — chill it for at least 30 minutes before serving. - Kala namak (black salt) is non-negotiable for the authentic Bengali puchka flavour; regular salt won't give the same taste.
Category
Snack
Cook Time
50 mins
Servings
4 servings
Difficulty
Hard