Fuchka (Bangladeshi Crisp Shells with Tamarind Water)
Local name: ফুচকা
In short: Crisp, hollow semolina shells filled with spiced potato and chickpeas and splashed with chilled sour tamarind water, a Bangladeshi street snack. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 45 min
- Cook
- 30 min
- Resting
- 20 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Fuchka stalls draw a crowd in Dhaka most evenings, and one bite shows why. The small, crisp shells puff in hot oil, then get cracked open, filled with spiced potato and chickpeas and splashed with cold, sour tamarind water. You eat each one whole, so crunch, spice and sour liquid arrive together. Make the shells ahead and fill them only when you are ready to serve.
Instructions
- Mix the semolina, flour, baking soda and salt in a bowl. Add the warm water a little at a time and knead for 5 minutes into a stiff, smooth dough. Cover with a damp cloth and rest for 20 minutes.
- Divide the dough in two and roll each piece out as thin as you can, about 1.5 mm (1/16 in), on a lightly floured surface. Cut out rounds 4 cm (1 1/2 in) wide, roughly 30 in all, and keep them under the damp cloth.
- Heat about 6 cm (2 1/2 in) of oil in a deep, heavy pot to 180°C (350°F). Fry the rounds in batches of 5 or 6, tapping each gently with a spoon until it puffs up, then cook 1 to 2 minutes more until golden and crisp. Drain on paper towels and cool completely.
- Whisk the tamarind pulp, jaggery, cumin, black salt, chili powder and fine salt into the cold water until dissolved, then stir in the cilantro. Chill for at least 30 minutes and strain if it looks fibrous.
- Gently mix the potatoes, chickpeas, onion, green chilies, cilantro, cumin, black salt, chili powder and fine salt, leaving some chunks of chickpea and potato.
- To serve, crack a small hole in the top of each shell with your thumb and fill it with a spoonful of the potato mixture. Spoon in some chilled tamarind water and eat the whole shell in one bite, straight away.
Tips
- Keep the dough stiff and roll it very thin, or the shells will not puff. Fill the pot no more than halfway with oil and never leave hot oil unattended.
- Ready-made fuchka or pani puri shells from a South Asian grocery save the frying. If you cannot find tamarind pulp, mix lime juice with a little extra jaggery for a sour and sweet water.
Questions and answers
What is the difference between fuchka and pani puri?
They are close cousins: crisp, hollow shells filled with spiced potato and a flavored water. Bangladeshi fuchka usually comes with chickpeas, mashed potato and a tamarind-based water, while pani puri in other regions often uses a mint and cilantro water.
Why won't my fuchka shells puff?
The dough is usually too soft or too thick, or the oil is not hot enough. Keep the dough stiff, roll it very thin and fry at 180°C (350°F).
Can I make fuchka ahead of time?
Fry the shells, make the filling and chill the tamarind water up to a day ahead, but keep the three parts separate. Fill the shells only when you are ready to eat so they stay crisp.
How long does it take to make Fuchka (Bangladeshi Crisp Shells with Tamarind Water)?
About 1 h 15 min in total: 45 min of preparation and 30 min of cooking.
How many calories are in Fuchka (Bangladeshi Crisp Shells with Tamarind Water)?
About 340 kcal per serving, with 9 g of protein, 60 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 60 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
