Complete Phuchka Recipe - Kolkata Phuchka ,Alu & Water

PHUCHKA

Eaten all over India, this unique recipe is from Kolkata

 When It comes to street food in Kolkata, Phuchka is the indisputable leader. Golgappe, Pani puri, Gupchup, or phuchka these little flavor bombs explode in our mouth all that remains is pure bliss.

''In this series, we dip our hand into this recipe which available in every other Calcutta street. Our Vision is to take the recipe from the street seller and recreate than with homely touch. We Traveled around India and tasted so many varieties of pani puri , but Calcutta phuchka has its own unique taste and delicacy''.

Phuchka is a way of life in Calcutta. Everyone has their own favorite phuchka seller. Every PARA (neighborhood) has at least one phuchkawala who set up their stall in the afternoon every day.
They bring their own setup of phuchka which is, of course, pre fries and arrange according to themselves. Then they start preparing their TOK JHOL (sour and tangy water). By the time customers start coming to their stall, they make ALOO MAKHA (potato stuffing) and serving the customers. 

        

YIELDS     |  40 large Phuchkas        COOKING          3

                                               TIME                hours

INGREDIENTS

FOR THE PHUCHKA PAPRI

100gm Atta

50gm Sooji (Semolina)

2gm Salt                                   

1/4 tsp Papad Khar

1/4 tsp Baking Powder

70gm Water

20ml  corn oil 

Vegetable Oil for deep Frying

FOR THE PHUCHKA JOL (WATER)

30gm Lime Juice

25gm Tamarind Pulp                        
1/4 tsp Bhaja moshla
3gm Beetnoon (black salt)
3gm Salt
400gm Water

FOR THE ALU(POTATO) FILLING 

150gm Boiled Potatoes

2gm Bhaja moshla
2gm red chili flakes

2gm Salt

1/2 tsp Chaat masala

1/4 tsp Coriander Powder

3gm Crushed green chilies

5gm coriander leaves

35gm of phuchka water

15gm moiled motor

METHOD

FOR THE PHUCHKA PAPRI

• Combine all the ingredients for the pani puri in a large bowl.
• Need that dough for 5 minutes 
• At starting, it looks a bit rough but doesn't worry about the time it will be soft.
• After that rest aside for 1 hour and make divide into 4 equal portions.
• Make 7gm balls and flatten it.
• Keep it outside and leave for air dry for 1 hour,30 minutes each side and flip over.
• Heat the Oil Over 180c and deep fry it.
• Keep it in the sunlight if possible to get it crisper.

FOR THE PHUCHKA JOL (WATER)

• Combine all the ingredients together adding water and rest of the spices.
• Adjust the seasoning and refrigerate until you are ready yo serve.

FOR THE ALU(POTATO) FILLING 

• Combine all the ingredients for all filling in a large bowl.
• Mix all the ingredients together and adjust the seasoning and keep it aside for serving.

WHAT IS PAPAD KHAR?

Papad Khar is an alkaline salt made up of sodium carbonate (Na2C03) and Sodium Bicarbonate (NaHC03). The baking powder along with Papad Khar helps expand the papri when they fried. 

Sodium Carbonate is commonly sold as baking soda in grocery stores and you should be able to find it in.

HOW CAN YOU MAKE PAPAD KHAR AT HOME?

To make Papad Khar at home you need to start with baking soda (sodium bicarbonate)>Papad Khar is a mixture of sodium carbonate and sodium bicarbonate in a 2:1 ratio by weight.

EQUIPMENT

• Weighing Scale
• Rolling Pin
• Korai
• Jhuri or Colander
• Motor and Pestle
• Small Bowl
• Damm Cloth
• Bench Scraper

EQUIPMENT USED IN THE RECIPE

KITCHEN SCALE: https://amzn.to/2yQAmIZ

Mixing Bowl:https://amzn.to/3bU9Ayp